The first week of school

The synopsis

• Wake up early every morning.
• Have everything ready the night before.
• The most attention I have paid to having fully pressed/ironed clothes in a long time.
• Impressed by the variety of students in the class ranging in age, experience, and ethnic diversity.
• Ever so slightly intimidated by the expectations.
• Shoes have not loosened up.
• Ready to complete purchasing my kitchen tools.

What a week. It all started Monday trying to enjoy the last day before school starts. Having had the last 9 months dedicated to job search, child rearing, and thinking about alternatives, I wanted to ease into school by slowing down the day before. Little did I know how much I would appreciate it taking it easy. Tuesday arrived before dawn, getting lunches together for the kids, breakfast and taking my back to school supplies. Classes start at 7:00 am and do not end until 3:00. I met the instructors, we had orientation on our program, went through list of things we will need (equipment such as knives, uniform, books) and went head first into it. I was quickly reminded of the feeling of the firehouse being turned on full blast with all the information coming right at us. Wednesday came and went just as swiftly as Tuesday, with the backpack getting fuller each day. Thursday was the first day we were required to wear our uniforms. Folded up neatly in the backpack I arrived at school where it was a flurry of activity with everyone getting changed. I made the unfortunate mistake of not wearing the new shoes around enough, and they were a bit tight on the foot. By Thursday afternoon I was ready to run barefoot through the park. Thursday and Friday we discussed what the schedule would be like in the Culinary 111 (Practicum) course. This is where the 1st quarter students, the group I am in, do the prep work for the cooking the 2nd quarter students do. 2nd quarter prepares the lunch for all the culinary students, and they are dependent on us doing our job on time and up to snuff. I still feel both excitement and dread at what will happen come Tuesday as this is the closest I have been to working in a production kitchen.

One thing I can tell you regarding learning something - the explanation of how the stock is made and the order in which ingredients are added have already improved my stock making. Last night I made a roast chicken and used the carcass to start a stock with it, and boy is it one of the better ones I have made.

For all my friends out there who have asked, yes, I will post the uniform picture soon.