Starting a New Chapter

Well, I have successfully completed my first week of culinary school! The first week was simply an introduction of the classes, equipment used, and the chef instructors. I'm taking a total of four classes. Each of them dedicated to a different area of baking and pastry work.

My first class is "Food Safety and Sanitation." Not much interesting to tell about this class: it is only a lecture class. It is also my shortest class (3 hours). Every other baking class will last 6 hours at a time. I believe this Sanitation class will be very serious and so important. Comic relief should come from the cross dresser in the back row!

My second class is "Fundamentals of Baking." I expect this class to be my favorite of the semester. My instructor is incredible! His name is Chef Eddy Van Damme. He co-wrote the textbook we use, so right away, I'm impressed! As each student introduces himself, my stomach starts to tingle with excitement! I can barely sit still! Many of the students have transferred to this school because of the wonderful instruction from Chef Eddy Van Damme! It is quickly confirmed that I am smack dab in the middle of my dream! Chef Eddy will be fun to work with: he's funny, laid back, incredibly smart, has a pleasant Belgian accent, and I must say, it doesn't hurt that he's handsome! We spent about an hour or so hearing about Chef Eddy's life and career. He shared his passion for making us the best chefs possible. I couldn't ask for more. He showed us around our "laboratory" and sent us on our way.

My third class is called "Pies, Tarts, Teacakes, and Cookies." Catchy, huh? When I signed up for this class, I was informed that Chef Eddy would also be teaching this class. So imagine my surprise and disappointment when I walked into the kitchen and found a different instructor. He introduced himself as Chef Jefferey (I'm 99% sure that's how he spells it). My husband thinks I should casually call him "Chefferey" and see if he seems offended by it. It may take me a few classes to work up the nerve to try! Chef Jefferey was almost unbearably nervous because this is his first year teaching. He was self conscious about the way he was talking due to his recent jaw surgery. The only thing I noticed was the metal work in his mouth. His nervousness never really decreased. He kept his head down and read us everything we needed to know and we were done in about 45 minutes. The class was supposed to last 6 hours!

My last class is called "Breads and Rolls." I'm convinced this class will be my most difficult. Artisan bread making is very technical and easy to mess up. Even though it will be a difficult class, I'm most excited to gain this skill for the semester. Chef Becky is teaching the class. I quickly realized that her knowledge of the science of bread making is overwhelming. We spent next to no time with introduction and started talking about bread making. I wrote fast and furiously as she spoke about the many components of bread dough, their importance, and so forth. We went over the different methods of yeast fermentation and its importance for different kinds of bread. I must have written five pages (front and back) of information down. I should tell you that I wrote more than I would have on a normal day, but a Korean woman named JungA was sitting next to me panicking. So I wrote too much (being careful to use full sentences and not abbreviate). I let her copy my notes. This poor woman speaks little English and here we are talking about things she's never heard of! She continued to keep her head down, pencil going, and often used her Korean translator for unfamiliar words. Poor thing!

In each of my baking classes, we (the students) are responsible for dividing ourselves into small groups. We will remain in this group for the remainder of the semester. I've already pegged the people I don't want to work with: know-it-all individuals who nod continuously during a lecture and finish the chef's sentences under their breath. I just wanted to scream when I saw this! I believe with all of my heart that being humble in each class will be the key to my success. Seriously, in my first two baking classes, I was receiving a ton of information that I already knew. So I didn't write it down. No big deal. I was proud that I knew exactly what was being talked about, but I didn't make a big scene so everyone else knew that I knew.
I will also do my best to avoid being with immature people who have openly said they are taking a class because "it sounds fun." I am trying hard to accept that it's their choice to take a class simply because "it sounds fun," but I can't help but feel insulted by that. I have worked hard and sacrificed a lot to be in these classes. I have a hard time appreciating their outlook.

My final "written" exams in each class will actually be a portfolio. Each of us will be responsible for taking pictures and arranging them in a great-looking portfolio explaining our experience. That's right up my alley!

I enjoyed my first week, so I can't imagine what next week will be like! I'll keep you updated on what I create! We have not even baked anything and I feel like I'm in my "Heaven on earth!"