Hey ev’body. I had a (rare) moment and thought I’d post something.
I’ve been home from school about an hour now, need to take a nap before getting up to study for Monday night’s class. Also trying to catch up on some football. Go figure the year I’m too busy to see either my alma mater or my favorite pro team, they’re not playing half bad (which also means they’re only half good).
Well, I am tired beyond belief and I’ve got another 9 months of school to go. Weekend culinary arts classes are an information dump. You show up at 9:00 on Saturday morning (really 8-ish; class starts precisely at 9 and you are marked late if you aren’t dressed and ready to go) and for the next 8 hours get your head filled with information to the point of migraine. Then you go home to do reading, answer study questions, before doing it all again Sunday. Then work Monday-Friday.
I used to think I knew something about food, but I know nothing. Nothing at all. These first few weeks have been about the basics: culinary history, kitchen equipment, health and sanitation (trust me, your home kitchen is a breading ground for microorganisms), fruit, vegetable, cheese and herb identification (can you tell chervil by sight), knife skills (we take potatoes home to cut up and bring back), and most recently meat and fish fabrication. (You know how meat is wrapped in plastic at your supermarket? It comes in half cow size at restaurants and you have to learn how to cut it into those dinner size portions.)
I’m not complaining at all, because this is what I want to do. But I feel like a first grader all over again. It is disorienting being a beginner at anything at this point in my life. My classmates (there are 15 of us) all get along well and support one another in this effort. We’re all working adult career changers in the same boat.
Last week, my culinary management classes started. That’ll be Monday, Wednesday and Thursday nights, 6-9 pm. It already looks to be an interesting one. The instructor has worked in every aspect of the food industry, and is also a regular contributor on the local CBS tv station. Probably because management thinking is already a part of my day-to-day life, I’m less intimidated by it. But time management and fatigue are serious issues. HR on my job sent me a memo last week telling me to use my personal days or lose them at the end of the year. I’ll happily comply.
9 comments ↓
Hmm … my partner, Troy, teaches at a Le Cordon Bleu here in Atlanta. Have you taken your math classes yet? LOL!
Good going, baby. I can’t wait to sample some of your fabulous cuisine when you’re done.
i felt soooo proud of you after all of those IM sessions. i’m glad you’re working it on out. i will defintely be there to sample your goodness.
Bernie, sounds like school is really going well. As I’m gearing up to stuff some new information in my head, believe me it’s good to hear that others are having a great time too. Once my classes start, I’ll get to write about feeling “like a first grader all over again.” Good luck and good eating!
(At graduation, does the class wear toques instead of mortar boards?)
When can we sample your wares?
(take that however you wish)
I am so happy for you. Life is for the sampling and living. I am glad to see you doing both
Your life looks a little Megnut-ty to me.
The restaurant actually has to cut up the steaks and whatnot??? Ain’t that a bitch. No wonder they be tryna charge me an arm, leg and butt cheek.
Glad you’re doing well.
i knew they were doing something with those steaks cause they sure be small for such a big price :)
just hang on in there 9 mths will roll by fast. when you finish have a dinner and invite me i can’t wait to taste some of your dishes.
yea you better use those days don’t let them take them from you. if you can’t use them send them to me i can :)