I have arrived at a time in my life where I have the time and money (that’s sort of a stretch) to embark on a formal culinary course. Like many things tried in the past have taught me….you don’t know how much you don’t know until you start to undertake learning something in earnest. I thought I was a pretty good cook but into my second week of Culinary School, I am learning just how much I don’t know. It is good. It is challenging but so much fun. I was a little nervous about studying at a traditional Cordon Bleu Culinary Academy and in the first week we made Roast Beef and desserts with Creme Anglais, I was wondering what the hell I had committed to. I do not eat like that and I could just envision my waistline growing significantly over the 10 week Cordon Bleu Certificate course. I also had dreams about collapsing in the pristine kitchens clutching my chest. But this is the stuff chef’s are made of. Traditional French cooking methods are the platform for learning how food behaves and how you can manipulate and play with ingredients. It is like a giant, messy, beautiful science experience. And yes, I am tasting everything…..except the pork. I just can’t do it. I have been trying to figure out how to share this learning experience and decided to make a Culinary School Blog and treat it like I do my regular blog……how to eat healthy under any circumstances, so I will be posting pictures of traditional French foods we cook and tossing out ideas on how to make them healthy….or at least encourage you just to have a small taste! Bon Appetit!
What we are cooking this week. It is only Tuesday!