Getting Started

As of 4:30 PM Central, I am fully registered in the International Culinary Schools at the Art Institute. It's still about 72 hours before my first class even starts and I'm already in trouble.

First, I am supposed to have 3 chapters in my book read by Monday and the book is sold out. My first class, the Fundamentals of Classic Techniques meets Monday and Tuesday nights for the next 11 weeks from 5:30 PM until 10:30 PM. I had orientation this past Wednesday night and I met my professors/chefs. The head chef said as we were leaving the meeting, "Oh and by the way, have chapters 1, 9 and 10 read for your first class on Monday. Apparently, these chapters relate to soups, broths, stocks and sauces.

Second, during this same orientation, I was the only incoming student pointed out for inappropriate attire. For those that don't already know, I am very fond of casual attire, love t-shirts and hate pants. However, in this orientation, I was wearing slacks and a button up shirt. The head chef pointed me out because he was talking about grooming and the beard that I have been so carefully growing for the past 2 months has to go. Technically, since I had a beard already, I am allowed to keep it on the condition that I wear a beard-net (yes, like a hair-net for your chin). I wouldn't wear a beard-net if Chef gave me one for free on the spot. So, now I have to trim this bad boy all the way down to an 1/8th of an inch [insert sad smily face here].

And last, all of the chefs made sure to point out that the 3 rules of culinary school are:
1. Show up
2. Show up on time
3. Be presentable (Clean and pressed uniform and good hygiene).

I'm certain that rules 1 and 2 will not be a problem. However, rule 3 may be difficult (no, not the hygiene part. The book store also ran out of uniforms. I only have 1 uniform and if you've met me before in a food-related setting, you would know that I have a habit of, um.... well.... I guess the only way to say it is: I have a habit of spilling on myself. I don't know why, I don't know how, but it happens. And if I'm going to be in a cooking lab for 5 hours on Monday night, how do they expect me to keep my uniform clean for the next night's class?

These are the little things that are making me nervous for my first day of school in over 5 years. Overall, I am very excited and even more fired up that this is the first step on my way to opening up my own restaurant.

I am writing this blog mostly for myself. This will be my way of reminding myself what I have learned and more importantly, why I'm going to school. I want to make killer sandwiches for a living. And I want people to enjoy them.

--Rees