Monday, September 23, 2013

New Adventures: Culinary School

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A few months back I decided to go back to school. I enrolled in a local Culinary School for an Associates in Patissarie and Baking. It's a 21 month course broken up into 3 session with each having their own several 6 week terms.


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This week is the last week of the first term (AHHH FINALS) and I'm really loving the program. We're staring from basics, getting all trained up, and certified.

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I've obsessively cut potatoes and onions.
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Started practicing the Tourne cut today. About 5 people ended up cutting themselves. This is nothing more than a fancy cut that shows skill and is taking out half the class. Seven sided 2 inch football. I hate you. #lecordonbleu

Gazpacho today in lab. I've never been a fan and this did not change that AT ALL. #lecordonbleu #foodporn #vegetables

Peeled various vegetables.

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Learned who is who in the kitchen. Learned all sorts of unforgettable things about food borne illnesses. Explored my tongue(... pervert) and fallen slack jawed at our library.

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I still have a ways to go and getting used to my 4:30am wake up call is gulling, but it's worth it and I couldn't be happier.

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Kicked off wk 3 with a quiz and mayo making. HANDMADE MAYO Y'ALL! #lecordonbleu

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Here's to 20 more months!

#geekphotoaday - day 10 - #FromWhereIStand : the school emblem I pass at 5:30 am, everyday on my way to class. #lecordonbleu

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Cheers!

*i

1 comment:

  1. I love it!!!! Cheers!!! Best of luck! And FYI: when you start looking for guinea pigs I will gladly volunteer.

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