It seems I’ve already started week three of chef school. Where did week two go? Time is flying, and I am exhausted. In a really, really good way. So far, we’ve covered methods of food preservation (includingduck confit and gravlax), mayonnaise, … wait! there’s more…
Well readers, it’s finished. C’est fini. Week 1 of culinary school. It began on Tuesday morning. I woke up well before my alarm and showed up to school way too early, and as I changed into my official chef’s whites … wait! there’s more…
When you’re a little nervous, there’s something relaxing about the rhythmic motion of stirring, and the smell of warm peanut butter and toasted oats wafting through the kitchen. Tomorrow is my first day of school, and I’m a little nervous. … wait! there’s more…
I know it’s sort of (ahem, um, definitely) dorky to post twice in one day, but I can’t help it – I’m too excited. You know how earlier I mentioned that my status as a student wasn’t official until this … wait! there’s more…