A Day in the Life of a Culinary Student: Weeks 2 & 3

Brown Veal Stock in the Tilt Skillet

I couldn’t be happier with our instructor. Chef is an amazing lady and she motivates me to want to learn more. She has a great background, taught at Le Cordon Bleu, and is always volunteering her time to do something in the community and to promote the program. I’m only in class Mondays because it was the best I could do with my work schedule this semester, so I pay attention and try to absorb everything I can. Continue reading

Prepping for Culinary School

My very frugal knife haul for culinary school

I started pursuing a culinary degree when I was in my 20’s, but unfortunately, I had to leave school in order to do some adulting.  Children needed to be cared for, bills had to be paid. It was an easy choice to make.

One of the benefits of my current job is that employees are eligible to attend school for free.  Now that the kids are all grown up I needed to find something I wanted to do for me.  So, pursuing a degree in something I love was, of course, the natural thing to do. Continue reading