Orienting at Culinary School
Time to put up or shut up! Culinary school starts Tuesday.
My new stack of books was almost more than I could manage to get into my car after a full morning. It started quietly - as in no one in the room was talking... to anyone! In my usual outgoing-can't keep silent way, I struck up a conversation with my table-mate, and that went fairly well. I offered him a job at Sur la Table... can I do that? Maybe I need to tone it down a notch.
Other than a boat-load of books and a full head of expectations, I can say I feel excited, capable and armed with a package of colored pencils (erasable), highlighters, notepads, etc., able to tackle the 3 chapters to be read and a one to one and a half page paper on my inspirational chef (Remy?) completed and ready for grading on Tuesday. (Did I mention I am hosting a gourmet group tomorrow night, sing Sunday morning, work Sunday night, small group of Fugitives and cooking for Pam on Monday.) Time Management Gayle!
Most significant piece of culinary insight I learned today: Mise en Place - Everything in it's place. That may be my single greatest lesson for these next 9 months.
Bear with me as I learn this blog-thingy and thanks for taking the ride with me and comment at will, but be nice!
