One Year in Culinary School: A Journey of Knives, Hills, and Mystery Ingredients
A year ago, I embarked on a new adventure by enrolling in the professional program at Tante Marie’s Cooking School in San Francisco. After leaving my long-time job in Chicago, I was invigorated by the challenge ahead. Nestled in a picturesque Victorian in Pacific Heights, the school was owned by Tante Marie herself, and its walls were lined with an impressive cookbook collection, including signed copies of Jacques Pépin’s classics.
The first week, I was awestruck by the city’s beauty as I walked to school, taking in the stunning bay views and conquering the steep hills – a necessary evil that helped balance out the rich ingredients I was consuming daily. In the kitchen, we began our journey with the basics: knife handling and chopping skills. Pop-reviews kept us on our toes as we demonstrated our progress, slicing potatoes with precision.
I took my chopping practice seriously, mastering various vegetables with large, sharp knives. My left middle finger bears the battle scars of my new cooking endeavors. Culinary school wasn’t all about chopping, though; exams put our skills to the test, challenging us to create dishes from mystery ingredients on the spot.
Our final exam was a grueling test of time management, strategy, and culinary prowess. With no recipes or conversation allowed, we had to create an appetizer, main course, and dessert in three hours. The mystery ingredient that haunted me? A head of cauliflower. I initially planned to make cauliflower soup but became determined to showcase my ravioli skills instead. The cauliflower ended up as an afterthought, roasted at high heat instead of my preferred fried method. The review sheet said it was “fine” – but let’s face it, “fine” isn’t the word you want to see. However, my ravioli earned a rare “excellent” taste rating, making the day a little brighter.
Culinary school was far from the glitz and glamour of shows like Chopped. It was hard work, countless practice sessions, and a lot of self-discovery. But in the end, it was worth every steep hill climbed and every vegetable chopped.
Have you ever considered culinary school? Share your thoughts and experiences below!