Cutting Edge

Well, what an interesting last two months it has been here in culinary school. All I can say so far is, "I am not just your typical housewife cook anymore" and "I need to get a gym membership". 

Sure, you can say I am having an exceptional time here at the OC, but things aren't always so pretty. The industry is tougher than steel, but many restaurants continue to use aluminum as their go-to metal. So far, I've had people say my tartar sauce tastes like ranch, that my speed-walking through the kitchen freaks them out, and I've also had the remark from my own teacher/chef that I tend to cook like a "mommy". None of this has bothered me to the point of leaving, but as a professional cook, they tell you repeatedly that "attitude is key to being a great chef". I take this statement seriously and whenever my chef says "add more love to your dish" I sneak in a few pinches of sass as well. I am not sure how my peers feel about that ingredient of choice, but the tall bearded guy wrapped up my knife in saran wrap after I teased him. 

Here are the top 3 most prominent points to notify you readers about my experience in culinary:

1) Practice melon-balling on a melon first.

My first (and only) "war wound" was with a melon baller, which I used to core half an apple. Now this instrument is typically used to make pretty little circular-shaped melon for pretty little fruit salad bowls but, they never told you the edges where SHARP! It was pathetic really, and my chef even had to call first aid to have a band-aid put on me. The guy who wrapped my thumb gave me his business card for future reference... Uh, thanks?

2) ALWAYS wear fresh socks.

So, as you should know, cooks are on their feet all day long, which means they are in their shoes all day long, so fresh socks everyday should do the trick, right? Well... it doesn't, but it's nice to smell less stinky by using fresh socks everyday, than double stinky using the same socks twice. I mean, at least you're just reading this, because actually smelling a full locker room at the end of class when everyone takes of their work clogs is just rancid. 

3) Only take nibbles.

We have to taste all food we make, which is a lot... AND sometimes my chef will just hand me a piece of pastry crust or a spoonful of chocolate mousse, which I can't say no to, because I HAVE to taste it. All I can say is I eat a lot of food during class and I need to start working out again...


Well, there you have it folks, the introduction to culinary school, thus far. It's been a chopping-onion fiasco but with good memories to keep... maybe not fingers.