When I was younger, I dreamed of becoming a food scientist. It all started when someone once suggested I should be a chef because I loved food. But I was excelling in science at school, and being a chef didn’t quite feel like the right fit. During a careers advice session, someone mentioned food science — a field that combined both my interests in food and science. I didn’t even know such a thing existed! From that point, it made perfect sense. So, I went on to study Food Science and Technology for my first degree. I loved learning how food works in the body and understanding the science behind what we eat. But when it came time to find a job, the path became less clear. At that time, there weren’t many Black people in the UK working in food science, and opportunities felt limited. Most of the roles I applied for had me competing with thirty or forty white candidates. I did well in the group exercises — I’ve always been good with people — but those numerical reasoning tests? I could barely make sense of the questions. Eventually, someone suggested I consider more people-centred roles. And that was the beginning of a new direction. I started working in research, then moved into training and development — and from there, my career evolved. Looking back, I realise my journey has always been about exploration and curiosity, which is why my Becoming word is Adventurous. For me, becoming adventurous means giving myself permission to explore more deeply — to follow my curiosity wherever it leads. One of my biggest dreams is to trace the food trail of the yam around the world. I’d love to learn how far it has travelled, what people have done with it, and how different cultures have adopted and adapted it. From traditional dishes to industrial uses — I want to uncover the life of the yam. Have I taken any real steps towards this dream? Not yet — apart from sharing the idea with my long-time friend. Between paying bills and looking after my family, it hasn’t quite happened. But if I had the time and resources, the first thing I’d do is research — really study the yam as a starch, trace its origins, and understand how it journeyed across seas, especially through the lens of the transatlantic slave trade. I’d explore how it found its way into different cuisines and cultures around the world. What have I learned so far on this journey? That I’m not yet as adventurous as I’d like to be. But I’m working on it. Maybe all it takes is a mindset shift — and, well, a little bit of money wouldn’t hurt. Becoming Adventurous — following curiosity, exploring the world, and daring to chart new paths. Becoming Adventurous There’s a certain kind of courage in curiosity — the willingness to ask “what if?” and follow where it leads. 24 The Birthday Journal
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