Do you ever wake up and just have this huge sense of feeling overwhelmed?

Like maybe you start doubting yourself and start to question your path?

Or maybe you come to find out that your immense passion for one thing in your life has subsided and all of a sudden a deep longing to step into a field that is so obscure and out there, and completely and utterly risky, but keeps calling your name.

I know that feeling….

I’ve had that feeling…

Let me let you all in a little secret, ssshhhhh just between me and you…

I used to dance!

Yep, for real… I did, for 16 years!  I danced jazz, hip-hop, lyrical, contemporary, and ballet, though my ballet years were only done due to not having a choice, but my most passionate was contemporary and hip-hop.  From dancing and learning in the States to being taught ballet in France and traveling all around was one of the best times, I can say in my life.

I know, you may find it hard to believe… you may even be chuckling right now. 🙂

I was also very good at it, (I’m not trying to toot my own horn, but just saying)!

I guess what I am trying to get at is, although my love for dance and the arts is enormous and will never go away, I found that my love in the kitchen was just as great and I knew I had to follow it.

One day as I was making my rounds visiting all of my different fellow food blogging friends, I came across a food blog that instantly pulled at my heart.  Kari, is her name and she writes at Anticiplate.  Before venturing into cooking gourmet food, which Kari says is her most favorite, she was a ballet dancer at Pacific Northwest Ballet.  If any of you are strangers into the ballet world this is a huge deal for a dancer, especially a ballet trained dancer.

As a child you work so hard and so many grueling hours to be given an opportunity to showcase your love for the art, and be asked to be part in a notable ballet company, that when I read that Kari quit dancing with Pacific Northwest, to jump into cooking I was shocked and instantly proud of a fellow ballerina.

You may think that this is not a big deal, but it is a Grandiose Big Deal, especially when you are promoted to corps de ballet.  So big that I am sure Kari agonized over her decision for quite sometime.  If you read her blog and her journey that she has been going though since August of 2009, where she wrote a food blog called Summer Spoon that documented her internship in a restaurant kitchen that undoubtedly led to her quitting the Pacific Northwest, you would automatically welcome her into the land of the cooking world.

I know I have, and I cannot wait to hear more about her journey!