I think the only thing that has possibly prepared me for my short stint in culinary school is this… being a mom. You may think the comparison strange but let me explain. Being in a professional kitchen is non stop, though joyous as it may be, the work never ends, it’s fast paced and if you don’t keep up, something bad may occur. Caffeine is required, not optional. There are no sick days and being late is unacceptable. My toddler doesn’t allow tardiness in much of anything: meal time, wake up time, bath time etc etc. Same goes for the kitchen, you simple must be present and the work must get done.
This week we had a few tests. I studied by candlelight as I put my little guy to sleep and in the mornings, studied some more as I fed him and got him ready for the day. We were tested on everything from perfectly baking and icing cakes and filling profiteroles to practicing perfect knife skills. And we even had a written test over all of the tricks of the trade in baking and pastry. What I thought I knew last week is now really imprinted in my brain.
The last day of our week we had no tests but continued the fast paced learning, taking in lots of info about moist heat methods as we shallow poached fish, steamed fish in parchment, and steamed savory dashi custards. I’ll definitely be eating more fish after this class.
I promised myself I’d still have fun even on the more stressful test days and I did. I enjoyed piping out every little profiterole and delicately arranging the fruit on my tart. And at the end of our days of test taking I was just as tired as I am when I’m at home with my boy. Both are all fun and require all of my energy!
If you’re interested in taking on a culinary school journey like this one, now is the time to enroll! If you sign up for Park City Culinary Institute’s summer program now, you can earn a free dinner for two at French Laundry or another fabulous restaurant, plus two nights in a great hotel so you can enjoy it.