On Week One

One week of my first term of culinary school down, ten to go. This last week has been a stressful one, but it is one of the best weeks I have had in a long time. The stress of new surroundings, new people, and a wealth of information outlined for us to learn has definitely left me feeling like I just ran a marathon. However, the best thing about marathons is that endorphin rush you get from it. I was pushed in ways that I haven't been pushed in months. I was pushed socially, physically, and mentally, but it left me hungry for more. I can feel myself improving in all of those aspects in just a few days.

One of the things that I have enjoyed the most is learning about the little details in cooking that differentiate a home cook from a chef. Details that range from the presentation, knife cuts, or to the way you build levels of flavor. There are a ton of little details that make a world of difference and I am enjoying every second of learning about it. For those of you that think that culinary school is easy, you are very wrong. There is homework and research papers just like any other major except you also risk the chance of losing the tip of a finger or getting a third degree burn. It is also not recommended that you don't do homework on an empty stomach because it will most likely make you extremely hungry.

Well, that is my brief synopsis of my first week. Can't wait to see what next week has in store.