As a way of keeping in touch with my family and friends, I've decided to start a blog about my adventures in culinary school and and helpful tips I learn. So hopefully, I will be able to show you all the things I'm learning like I never left home, (yes Dad, you will learn what I learn).
My first day of classes starts tomorrow in what might be a 3 year program for baking a patisserie (pastry) arts at LCB (Le Cordon Bleu). For my first six weeks, I will be getting up at around 4:30 or 5:00 to get ready and catch the "T" (the metro system here in Pittsburgh) to make it to class at 6. Thats really a half an hour before class starts, but I believe in erring on the side of caution. After all, what if I miss the 5:00 T? (Thanks to Mom and Dad for suggesting that) So I will wake up before the sun to try and be successful, because after some famous guy once said, "Early to bed and early to rise makes a man healthy, wealthy and wise." I'm gonna take the liberty of supposing he wasn't just talking about fellas.
My first classes aren't letting me jump right into sugar sculptures just yet. I start out in the morning with Culinary Foundations 1, followed by Strategies for Lifelong Learning, and Food Safety and Sanitation.
Culinary Foundations 1 is going to teach us knife skills, (which I'm happy for since I am a bit tired of nearly cutting off my fingers), a basic industry background and culinary terms and such. Think of it as Cooking 101.
Strategies for Lifeling Learning will mostly cover how to be successful in the industry I think. But the course syllabus isn't online yet, so thats my best guess.
Food Safety and Sanitation is exactly what it sounds like, how to cook and clean food so that no one gets food poisoning and such. At the end of the 6 weeks I will have my ServSafe certification, which will allow me to manage a restaurant.
I'll also be putting little tidbits about my life and my new church Grace OPC in Sewickley, which I absolutely love. Its not too big, no more than 100 people I would guess, but definitely more than 50 which is cool. There are also a bunch of student from the surrounding colleges.(Grove City and Geneva)
If I can work it out I'll put up some pictures and maybe videos of the desserts or dishes that I cook. Feel free to ask me questions and I'll ask my chef instructors or maybe I might know something. We'll see, but I'm not making any promises. And just in case you can't measure butter *ahem JOHN *ahem! I'll offer some helpful tips. Like reading a recipe. And the butter wrapper. But that's neither here, nor there.
I'm not a genius, but hopefully we'll all learn something.
Mar Mar
something tells me that we will ALL learn much more than we expect
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