culinary school chronicles
Remember when I went to culinary school?
I don’t really remember, that’s why I made this page. At twenty five, my memory is already starting to fail me and I’m not sure that’s a good sign.
For instance, did I really spend fifteen months of my life trapped in a classroom kitchen sweating over oxtails, rabbit loins, genoise sponge cakes and pulled sugar? I endured the screaming, the throwing, the setting things on fire and the victorious cake smashing, and in the end, came out stronger.
And no, I did not go to Le Cordon Bleu in Paris. I went to the LCB school in Florida. I started out in the basic culinary program and then after three months of filleting frogs, I made the switch to the Baking and Pastry program…and the rest is history. I never went to be a chef—nope, I went to do exactly what I’m doing, which is writing about food. I went to culinary school so I could really know and understand the subject that I wanted to write about. I wanted to know everything about food and to do that, I put my time in the slammer. And my money. And now I shall live for eternity in the purgatory of student debt.
But at least I know I can break down a whole chicken in two minutes flat…..and I make really good buttermilk biscuits even though it was the one thing I royally screwed up on my final practical exam, when I forgot the baking powder and then ran crying to the bathroom.
The following posts are just a selection of the ones I wrote while in school. That’s when I started this blog, you know. One day after Meat Fabrication class I came back to my tiny Orlando apartment and said to myself, THIS BLOODY BEEF CHEEK MUST BE SHARED ON THE INTERNET. I actually was a vegetarian at the time…..it did not end well.
The rest is history. Reader beware.
Final Baking and Pastry Practical Part VII (bahaha this might be the best post ever. For obvious reasons.)