(no subject)
Another early morning. Half asleep on the bus. Half asleep on the skytrain. As I near the elevator, I'm about 3/4 awake.
Thank God for coffee.
We got right into cooking today. Today's class was very intense, consisting of preparing both a chicken stock and a veal stock. Following that was a knife demonstration and lots of practice. The knife feels comfortable, but my finesse needs some work. I think I'll do much better if I just relax and trust the self control and hand dexterity that many years of playing videogames has given me. One of the cuts in particular is awkward: a tournet. In a nutshell, that cut involves turning a vegetable into curved, football shaped pieces. I'm a little fearful of cutting myself when I’m doing that cut. I’m sure I will get tons of practice over the year.
Tomorrow begins a little earlier since I’ve offered to help Chef with the straining and storing of the veal stock. I can’t turn down the opportunity of being one of the first to smell and taste it. It was simmering for a couple of hours when class ended. I took a whiff and it smelled amazing. Another 16 hours of simmering should make it magic.
The names are becoming clearer to me. That should come in time as well. I haven’t really talked much to all the other students yet. There’s not really much time to. I like who I’ve worked with yesterday and today but I would like to work with and get to know the others.
Thank God for coffee.
We got right into cooking today. Today's class was very intense, consisting of preparing both a chicken stock and a veal stock. Following that was a knife demonstration and lots of practice. The knife feels comfortable, but my finesse needs some work. I think I'll do much better if I just relax and trust the self control and hand dexterity that many years of playing videogames has given me. One of the cuts in particular is awkward: a tournet. In a nutshell, that cut involves turning a vegetable into curved, football shaped pieces. I'm a little fearful of cutting myself when I’m doing that cut. I’m sure I will get tons of practice over the year.
Tomorrow begins a little earlier since I’ve offered to help Chef with the straining and storing of the veal stock. I can’t turn down the opportunity of being one of the first to smell and taste it. It was simmering for a couple of hours when class ended. I took a whiff and it smelled amazing. Another 16 hours of simmering should make it magic.
The names are becoming clearer to me. That should come in time as well. I haven’t really talked much to all the other students yet. There’s not really much time to. I like who I’ve worked with yesterday and today but I would like to work with and get to know the others.