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I spend a lot of time on this blog and I will be spending a lot of time studying and gunning for the top spot of my class and profession. How do I mold the two together? I’m going to blog about it of course. There are a lot of people, including myself, that have always wondered about the inner workings of culinary school. I’ve received comments to the effect of, “I’ve always wanted to go but I never had the chance”. So I’m opening the doors for you to feel like you’re going with me.  I’m spending $50,000 over the next two years on this whole culinary school thing so I’m going to make the most of it!

Day 1 happened last night and I was able to start class, finally! On Monday’s I will always have a lecture before I cook on Wednesday and Thursday. Monday’s class is Concepts, Theories, and Culinary Techniques then moving to the Wednesday and Thursday classes which are called Fundamentals of Classical Techniques. They are pretty intense fast paced classes that peak my interest because I work at 100 MPH so this is right up my alley.

The first thing we learned about in class was our expectations for the classes and what our course load was going to look like. So far I need to read about 6 chapters before next Monday, turn in a terminology work sheet on Monday, re-write the two recipes we will be using on Wednesday and Thursday and call some big name restaurants in order to interview them for a class project.  Good stuff for the first day!

We learned about stocks the first day so I will follow up this post with the recipes for those stocks then on Wednesday/Thursday I will post the pictures of those stocks being made and any revisions to the recipes. I will also be posting my terminology paper on here so you can see what types of things Chefs need to learn in order to feed you at your favorite restaurant.  Hopefully by the end of this 2 year program you’ll want to join me as a Chef or just want to hire me for the day/week/year(s)!

Eric