Culinary School: Day One, Recipe Culinary School: Day One

Posted the 12/11/2008 15:51:00 By Food Lovers Like Me (Visit website)

Last night was my first day of class at the Natural Gourmet Institute, where I will be studying part-time for the next 10 months (!) As I arrived at 48 West 21st Street, a group of students were leaving for the night, classes over, with pies in their hands. I immediately thought: I'm gonna love this place!:)

When I got off the elevator at the second floor, the school's admissions director, Merle Brown, was there to greet me, and to hand me a folder. Fortunately, my packet was complete (thanks for getting those recommendations in on time guys--you know who you are!)

I got a little nervous when I only saw six folders on the table--the class goes up to 16 students--but then when she guided me to the kitchen/classroom where a bunch of my classmates had already gathered, and I breathed a sigh of relief. My class has a total of 13 students; 11 women, 2 men. I was surprised there weren't more men, since male chefs seem to dominate the industry, but I was also happy to see so much girl power in the room!

Orientation was as you'd expect--lots of paperwork, lots of administrative blah de blah, a tour of the school, an ice-breaking exercise where we got to know each other (blech!) and an excruciating moment where we had to go up to the podium and introduce ourselves. I laughed out loud when one of my classmates said, during her turn at the mic, "I came to cooking school so I wouldn't have to talk to people:)" The school itself is a little rough around the edges, which I find endearing. It's a bit cramped, and could really use some renovations--but then again, my home kitchen's the same way, so I should feel right at home, right?

It's an eclectic group--only one person is a vegan; only two have prior restaurant experience; one woman is a nanny, another teaches ESL classes as her day job; I think only two of us have kids. Quite a few hope to go into private cooking when they're done. Fact is, most people who go to this school aren't looking to work for a restaurant; they're looking to work for themselves. Everyone emphasized the desire to learn how to cook food that is healthy and nutritious, food that feeds the mind, body and spirit. I have a feeling this is going to be a singular experience, and I can't wait to dive in.

The night ended with us getting our official cook's caps, and a book bag to carry the 6 books they handed out to us. By that point, if I had any lingering doubts that I'd made the right choice, they had dissipated.

Now the real work begins. We have to show up on Sunday morning, 9am, dressed in chef's jackets and black and white houndstooth pants, ready to work. (Of course, one student is already making excuses for why he won't have his uniform on Sunday--there's always one in the crowd.:) We already have job assignments in the kitchen, and homework due by tomorrow. Our first lectures will be on sanitation and knife skills. I know my hubby is hoping I make it back with all of my fingers intact. (For some reason, I keep thinking about that famous Saturday Night Live skit where Dan Akroyd as Julia Child slices his finger and starts gushing red stuff everywhere as "she" hilariously tries to stop the bleeding.) Wish me luck!