I have completed my first two weeks of culinary school. It's been very mellow. The first three weeks are in a classroom, learning about cooking history, cookware, French cooking jargon, some principal recipes, and of course safety and sanitation. More interestingly, they are teaching us imperative information if we want to open our own restaurants one day or run a kitchen as an Executive Chef, which I think is wonderful.
Of course, with the kitchen right there I have an itch to cook, but it makes sense how they've structured it so no one gets hurt or is oblivious to such terms as mirepoix, mise en place, or chinoise. The teachers have no idea what we know, so they just stuff us full of said knowledge and test us on it. Then we are allowed to touch sharp knives, hot pans, and meat grinders. =)
I will say that I know a lot of information they've asked us to remember, but there are things I didn't know and that I may have done/learned the improper way. That's why I'm here, to hone my skills and technique. I don't know everything, so here I am, an open book, hungry and waiting.
I will be sure to update my blog in the next couple of weeks. Hopefully I haven't burned myself too badly (although it happens every time I cook anyway, I'm just tempering my skin) or made ground Winlee out of my hand.
Also, I've made up a couple of recipes in the past few weeks that I'll be typing up soon.
Happy cooking!
Of course, with the kitchen right there I have an itch to cook, but it makes sense how they've structured it so no one gets hurt or is oblivious to such terms as mirepoix, mise en place, or chinoise. The teachers have no idea what we know, so they just stuff us full of said knowledge and test us on it. Then we are allowed to touch sharp knives, hot pans, and meat grinders. =)
I will say that I know a lot of information they've asked us to remember, but there are things I didn't know and that I may have done/learned the improper way. That's why I'm here, to hone my skills and technique. I don't know everything, so here I am, an open book, hungry and waiting.
I will be sure to update my blog in the next couple of weeks. Hopefully I haven't burned myself too badly (although it happens every time I cook anyway, I'm just tempering my skin) or made ground Winlee out of my hand.
Also, I've made up a couple of recipes in the past few weeks that I'll be typing up soon.
Happy cooking!
