Changes and Revolution

For the past few months, I started to see change and a theme to those changes. When I started college right after my high school graduation, I thought I was going through a traditional college experience. I thought I would go through my classes on time, meet other students my age and go through life from nine-to-five. Of course, I was wrong.

But just because I did not follow the plan for the average college student doesn't mean I failed. It means I have discovered more about myself as a chef, writer and as a human being. I truly felt what it means to pursue my dreams and to make the world a better place. I have survived trials that others would give up on and persevered on my own victories and losses. Im not saying that my experience was horrible one, but it did push my limits and gave me a new appreciation of the culinary arts.

As I near the end of my culinary education, I started to see a new future where a revolution of food and humanity began to reveal itself. I started to understand that the world is ever-changing and I should start to change my thinking of the real world.

I started to study about the history of revolutions throughout the world and how it changed the world around them. There seems to be a key element to any revolution through out history and that is a unity of people and the knowledge to understand what needs to be changed. I started at the R.O.C to look for work, but then I started to be part of a revolution of workers rights or at least a movement of change and innovation. There was a bit of a spark that lit inside of me when I started my first action against Capital Grill, that there is more to food than just running a restaurant or getting a show on food network. It is about the people who eat, cook, and to enjoy life to the last bite.

I wanted to write this post because I believe that I'm going through a time where I began my own "revolution of knowledge" and to be more determined to improve this website, the Brony Chef Project and my understanding of the world around me. Im also going to be writing and reading more to improve this website. You might say that this is a promise to anyone who reads this as that I, Kyle Hedlund will progress as a chef, food writer and as a modern day Renascence man.

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