Week #1 is in the books

I mean literally in the book, as will be weeks 2 and 3.  We are now 1/3 done with our first and longest classroom stint, and although my little pointy brain is a bit sore, I think I'm absorbing the information pretty well.  Subjects that sound dull or mundane end up being interesting when placed in the context of kitchen work and food.  From the history of dining to bacteria to nutrition, I'm surprised at how often I find myself thinking (and sometimes saying aloud) "That makes sense" or "Ohhhh...THAT'S why they do that!"

I spoke with several of the more advanced students, and honestly I thought I might see a little disdain toward the new class, but they were helpful and friendly.  Gabe, a young man that came to Hawaii from Portland, OR to attend this school had this to say:  There are some chef instructors with giant egos and short tempers, best to concentrate, work hard, and pay attention.  Sound Advice, that.  He also told me that of his starting class of 11 students, only 5 remain 14 weeks into the course.  Food for thought.

Well, it's the weekend, and I have 4 new chapters to go through for discussion next week.  Our class time as this week has progressed has shifted more to discussion than slack-faced listening as we loosen up and get to know one another and Chef Otto.  It's informative, interesting, and we even have some laughs.

We got to see some sugar sculpture that the advanced baking students made for competition, I've posted some pictures, as they were really beautiful.

Things I learned this week:

I am by far the most vocal student in my class.  Shocker.

Vanilla beans are in the orchid family, and require special bees to pollinate them.

Chef Otto likes Cool Whip.

Week one is done.  I'm feeling good.  Bonsoir, mes Amis