Don’t Sweat The Small Stuff, Sweat The Onions
International Culinary Center, Serious Amateur, French Cooking, Culinary Techniques
It’s the first day of class. I’m so excited I’ve barely slept all night. I stop at reception and the girl politely hands me my regulation dress uniform, fully equipped with chef’s jacket, toque or cloth hat and neckerchief. Note to self, not sexy but definitely a little bit Bad-Ass. Although I’m told the tradition dates back to mid-19th century this uniform is clearly in need of a Project Runway makeover.
I quickly realize I don’t have my regulation plain black leather shoes and lose points with Chef Ray Dawson as I shuffle in behind the other new students. Overall, I’m excited and can’t wait to get started. I’m incredibly impressed with the overall set-up. We are immediately treated as if we are professional students in the culinary arts career program, a six-month intensive. As we all chant “Yes, Chef” in unison, I begin to realize this isn’t just another “cooking class”. I’m given a shiny new set of tools and knives as well as a bible of culinary techniques to study. Suddenly, at age forty, I feel like a kid on Christmas morning.