One week after I accepted enrollment for the full time culinary program at SF Cooking School I found out I was pregnant.They say there's never a good time to "schedule" being pregnant - and I suppose now is as bad a time as any. So instead of withdrawing my acceptance or deferring for over a year I decided, with lots of support from my hubby, that I could make this work. Better yet, I could succeed at a culinary school program that just happened to be the entire length of my pregnancy. Literally a week after the program concludes I am due to become a first time mom.
I'll admit the school has given me a few kind concessions. I can work my restaurant externship on a part time basis - after all I'll be 7, 8 and 9 months pregnant when I'm supposed to be working the line. I've been afforded a stool when needed in class - although I haven't needed it lately! I can break for a quick snack in the middle of “service” if I need a pick me up - and every day at 11am, I certainly do enjoy a boost from a glass of chocolate milk. And my fantastic classmates have been so helpful - they take on all the heavy lifting (and there’s quite a bit!).I wasn't planning to tell my classmates about the pregnancy until I really began to show (which could have been a while under the layers of chef's coat, apron and rags) but I inadvertently outed myself on the first day of class when I almost passed out in the 100° kitchen. Pregnancy dizziness is oh-so-fun. But other than that initial bump it's been pretty smooth sailing. In fact, I feel like I have an extra little wave of encouragement hovering around me. This is something I can tell my son that we shared. He was present when I took steps to improve myself and enrich all of our lives. In culinary school and out, I always want to be learning and striving to be the best version of myself. And I hope these lessons stay with our child for always.
