Culinary school is AWESOME. There are some parts that suck, but for the most part it is the best thing I’ve ever done. I had a lot of doubts, but now that I’m there, I know for certain that it’s exactly where I am meant to be. The same cannot be said for all of my classmates, mind you, but it’s definitely good for me.
Things that I love:
-I know more than I thought I did. Discussion of food science, product knowledge, gastronomy, all seem to be areas where I have a whole lot more background information than about half of the other people in my class. And I thought I’d be underprepared having completely never worked in a professional kitchen, and having had Chris write my application letter…
-My instructor is a 6’8, flamboyant, deliriously happy, extremely German dude with an heavy German accent and a lisp. I love him. He seems to like me too, since I participate (read: talk as much as I can and answer every question I can–I’m completely insufferable).
-My first class assignment is to do a research project on Ferran Adria. This is spectacular. Other people got assigned such characters as Julia Child and James Beard. I got the guy that allowed me to immediately go to the internet and buy a bunch of chemicals and molecular gastronomy equipment to do my “research.” Score. I’ll let you know how that pans out. My package should arrive this weekend. My partner for the project (thank God) is one of the few people in the class who seems like the type to understand why I am insisting on a chemical experiment rather than a Powerpoint presentation.
-There was another girl on the first day who did the “poof” with her bangs that is basically my trademark hair. Like this: We made eye contact. There was an unspoken challenge that one of us would have to give it up. On the first day, we both wore it. Mine was way better. Today, I did it again and she did not. So I won. Take that, lil’ missy.
-My school is 5 miles equidistant between Whole Foods and Central Market. I can go grocery shopping at my favorite stores EVERY DAY now.
Anyway, by FAR the best thing about culinary school so far has been the food. Both days we’ve had excellent meals. I’m trying to be very careful about how much I eat, since I can’t control the calories they put in via butter, oil, cheese, etc. But still, it’s great food. The best I’ve had in San Antonio so far (outside of our house, of course).
Farfalle with a white wine reduction and red pepper flakes
Grilled asparagus (perfectly al dente)
I’ll keep you posted, but so far, so good.