Eleven years ago, I enrolled myself into culinary school. Mom told me, “You can cook for your friends, but you can’t cook for a living.” I paid my way through school by print and fit modeling, I struggled. I still pay my culinary school loans to this very day. I’m now in T O K Y O in a Japanese intensive cooking training, and I feel a heavy heart.
Deep emotions and feelings come back. From that asshole on Top Chef season one who tried to tell me I’d never make it, to the days of saving pennies in Brooklyn, to the incredible support team (my posse) I’ve got in CA, NY + JAPAN (どうもありがとう!) I invested in my heart and work, I pushed myself hard and I’m still doing that, each day. With this career has come massive sacrifice, but I wouldn’t have it any other way.
I’m snapchattin and insta’ing my journey through NIPPON this month, as I write my most promising, endearing + deepest book, yet. I love and miss each of you, all the time, especially you girls (I love you all so much!).
Some days, I wish my life was as much simpler, but then, Mom + my heart tell me, “Candice you are the messenger, people listen to you.” I shall embrace my Japanese heritage and share it with all of you. 気をつけて! ️
See you on the other other side, in Tokyo. ️️️xx ck