I just finished day one and it was a blast. There are 22 of us in the class and we're from all over the world. Belize, Portugal, Argentina, Costa Rica, Guam and yes even Ohio. I met one young student named Jeffrey who was there because of money his late brother had left him. His brother had always told him he should pursue a culinary career but he could never afford it. When his brother died last August after an motorcycle accident at the age of 21, Jeffrey used the money left to him to enroll in school. Very inspirational. Many of the other students have extensive culinary backgrounds but about half are like me;
noobs!
The first part of the class was going over school policies and sanitation procedures (turns out you can't sneeze in your hands and then
continue chopping the vegetables, who knew?) But then we got to chop and chop we did. Chop and chop and chop. Ladies and Gentlemen I give you
mirepoix.
Word for the day: MIREPOIX - Mixture of aromatic vegetables that includes 50% onions, 25% celery and 25% carrots, used to flavor stocks.
That's all for now. I'll type more tomorrow after some of my calluses heal.
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