Today was my first day of culinary school at Le Cordon Bleu in Seattle. For the last week leading up to today, I felt confused, scared and suddenly unsure about my decision. I worried about all sorts of things: What if I hated it? What if I sucked? What if it was just not what I expected it to be? I guess this is why they give you a 5 day grace period after you start class to backout with a full refund. I didn't understand how I could be so sure one day and not the next but when I went to bed last night all of that was gone! I felt renewed and had the same feeling of excitement and joy that I felt when I enrolled a month ago. Phew!
Today's agenda included getting our uniforms, being fitted for our shoes and reviewing the syllabus for the first of the 2 classes we will be in for the next 6 weeks: Culinary Foundations 1 with Chef Knaup (hilarious guy) and Food Safety and Sanitation with Chef Brian Kim.
Our uniform consists of a chef jacket with Le Cordon Bleu logo on it, those funky black and white checkered pants you sometimes see on cooks, a neckerchief or cravat, a skull cap/beenie hat, towels, non-slip black leather shoes (steel-toed) and all this it neatly tied together with a long white apron! I have NEVER felt more attractive in my life.
The shoe experience was different. There was actually a big "shoe truck" out back where we all walked up into, two at a time like we were being loaded onto an ark, and we tried on and walked out with our shoes. I asked for something in Gucci but that was not offered under this tuition level.
Our grade will be based on things such as quizzes and final exams like in a regular school but we also get graded on professionalism, organization, safety, culinary skills, etc.
Some of you may wonder if we are required to respond to your instructors with a "Yes, Chef!" Yes, you do. It is the respectful way to respond when asked a question and it shows the instructor that you understand the request. You can give a "No, Chef" or "Maybe, Chef" or "Not sure, Chef" if that response makes sense too.
The people in my class seem pretty nice, all ranging in age from just graduated from high school to others in their 40's like me. There were some like me who seemed really enthusiastic and immediately took their place on the first row of seats. And there were some that have already worked in the business. And there was one guy who had even already been yelled at by Chef Ramsey! He said it was not fun, but I can't understand why. I realize I am going to have to work with many different types of people, personalities, maturity and industry experience levels. But I know I have something I can learn from each person and maybe they will learn a few things from me.
So that was about it for day one, the rest of the week will include getting our books, reviewing more "housekeeping" related items like policies and proceedures and I think on Wednesday we get our took kit including our knives!! Stay tuned!
Steel toed shoes? Is that for kicking people out of the way? Loved hearing about it, Jules, though I can't imagine the Food Safety class is too exciting. Meet anyone you connected with?
ReplyDeleteHaha grn_thumb! It shoes might be for the as*kicking I am going to have to give to anyone who gets in the way of my awesomeness!Food safety is exciting in a different kind of way, like watching a horror movie. Its gross but still entertaining.
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