School is winding down, final exams are being scheduled and the days of fall semester are dwindling. There's a buzz in the air. To be honest I'm a little sad about it. I wish I could just keep doing exactly what I'm doing with the same students by my side and the same chef instructors teaching us. Taking a step forward into different classes with different instructors is a little nerve wracking but I suppose that's how I progress. This week in classes we had a catering event one day and the other days we covered dessert sauces in baking and eggs in cooking. I was looking forward to learning proper ways to cook eggs but truth be told the "proper ways" were pretty darn similar to what I have been doing all my life. We learned to make a French omelet and an American omelet, a sunny side up egg and eggs over easy. All good stuff to know. In other news this week I did more dishes in class on Thursday night than I've ever done in my life. It was out of control. Here's to paying thousands of dollars in tuition money so that I can do dishes for 2 hours several times a week! :)
Haha culinary school: a glorified washing dishes degree. Nah just kidding. Cool that you are already pretty much a pro! I swear you've done so much already, what else can there possibly be?
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xox Kelly