Hello, friends, and welcome back to my series, Confessions of a Culinary School Graduate!
Before I dive into this week’s confession, I want to clear something up. Some people assume that just because someone went to culinary school, they automatically know their way around every kitchen and are comfortable using every piece of equipment.
Well, I am here to tell you that couldn’t be further from the truth!
Even culinary students have things that make them nervous in the kitchen, and believe me, I was no exception!
This week’s confession is: I Used to Be Terrified of the Deep Fryer!
Yes, you read that correctly! There was a time when the thought of working with a deep fryer made me nervous. But as you’ll soon find out, sometimes the things we fear aren’t nearly as scary as we imagine.
Now, let’s get into this week’s confession!
Why I Was Terrified of the Deep Fryer
The very first time I used a deep fryer was in culinary school.
Even before attending culinary school, I had always been afraid of working with hot oil. So, when I found out that we were going to be deep frying food, I wasn’t exactly jumping for joy. I wasn’t completely terrified either, but I definitely had my reservations!
Before we started, our chef explained the importance of being safe when working with a deep fryer or any kind of hot oil.
He even shared a story from his own experience.
One day, while he was working with hot oil, he added something to it, causing the oil to splash. A single drop flew up and landed right next to his eye!
Let me tell you, hearing that story did NOT make me feel any better about using a deep fryer! If anything, it made me even more nervous!
At the time, all I could think about was how dangerous hot oil could be. But looking back, I understand exactly why our chef told us that story. He wasn’t trying to scare us. He was teaching us an important lesson about kitchen safety.
And it’s a lesson I haven’t forgotten!
My Experience With the Deep Fryer
That day in culinary school, I knew there was no getting around it. I was going to have to use the deep fryer whether I liked it or not!
A small part of me wanted absolutely nothing to do with it, but another part of me knew that if I wanted to overcome my fear, I had to give it a try.
Our assignment was to make homemade steak fries.
Now, if you’ve ever made steak fries, you know they’re one of the simplest foods to deep fry. But when you’re nervous about working with hot oil, even something as simple as frying potatoes can seem intimidating!
When the time came, I carefully lowered my potatoes into the fryer, making sure I followed everything our chef had taught us about safety.
And you know what happened?
Absolutely nothing scary!
The potatoes went into the oil, they started frying, and I realized something right then and there.
The deep fryer wasn’t nearly as terrifying as I had made it out to be!
All that worrying, and here I was, making steak fries!
How I Got Over My Fear
Believe it or not, overcoming my fear of the deep fryer didn’t take weeks of practice or some big, dramatic moment.
It took one batch of steak fries!
Once I actually used the fryer, I realized that deep frying didn’t have to be scary. Yes, hot oil can be dangerous, and it absolutely needs to be handled with care. But when you understand the proper safety precautions and know what you’re doing, deep frying can be done safely.
I had been so focused on everything that could go wrong that I hadn’t given myself the chance to see what could go right.
And that’s really what changed things for me.
I had the knowledge. I had been taught the proper techniques. I just needed to trust myself enough to put those skills into practice.
Sometimes, that’s all it takes!
How I Feel About Deep Fryers Today
Fast-forward to today, and I can confidently say that I am no longer terrified of deep frying!
Do I deep fry food all the time? Absolutely not!
But when I do, I don’t hesitate like I used to.
In fact, I deep fry quite a few different foods now! I’ve made fries, fish, tater tots, and even homemade churros!
And here’s a little fun fact: whenever I deep fry food at home, I don’t actually use a countertop deep fryer. Instead, I use a large pot with about 3–4 inches of oil, making sure there’s plenty of room in the pot so the oil doesn’t overflow.
It’s funny to think that something I once dreaded doing in culinary school is now something I can do confidently in my own kitchen.
All because I finally gave it a chance!
Until Next Week…
If there’s one thing I want you to take away from this week’s confession, it’s this:
Just because someone knows how to cook doesn’t mean there aren’t things in the kitchen that scare them!
Even culinary school graduates have fears, make mistakes, and encounter things they’re uncomfortable doing. And that’s okay! What matters is how we approach those fears. Sometimes, overcoming them means learning something new, practicing a skill, or simply trusting ourselves enough to give something a try.
For me, it was a deep fryer and a batch of homemade steak fries!
Thank you so much for joining me for another week of Confessions of a Culinary School Graduate! I hope you enjoyed this week’s story, and I can’t wait to share another confession with you next week!
And before you go, I have a question for you!
Is there something in the kitchen that you’re afraid to try? Or maybe you’ve already overcome a kitchen fear of your own?
Leave a comment below and tell me about it! I would absolutely love to hear your stories!
Until next Time
Stay Saucy
Hailey 🍝
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