After a long and lingering summer break, I returned to Pulaski Technical College Arkansas Culinary School this week. I’ve missed it!
Honestly, I didn’t mean to be away so long. I had intended to take Food Production II during the summer, but it didn’t get enough people to “make” the class.
Hence my biggest apprehension about this semester: Thursday mornings.
I’m taking the aforementioned Food Production II class this semester. My choices were super-early Thursday mornings or late Friday evenings. While I enjoyed my Food I class last semester, I’ve decided Friday classes are for the birds, and doubly so in the evening. But my Thursday childcare is 9 to 2, and the class is 8:30 to 2:30. Did I mention it’s a half-hour drive from where I live?
If you can’t tell, I’m trying not to freak out. It’s a chef I really respect and want to learn from, and I don’t want to make a bad impression with “kid issues.” I think I’ve got some things figured out to make it work, so this week will be the test.
All that to say: College is, in some ways, much harder the second time around, with a family to take care of. But at the same time, it’s easier. I’ve got better habits, mostly out of necessity. I even sat in the school’s (awesome) café and did my first class’ homework immediately when we got out, as I was waiting for my next one to start.
We’ll see how long that lasts. Hopefully all semester.
I have two lab classes this semester (meaning, we actually cook), and I’m really looking forward to them. My others, so far, seem really interesting and practical for what I want to do. (And what was that, again? It changes daily.)
Food Production II
Stocks, Soups & Sauces
Healthy Foods & Nutrition
Product ID and Ordering
Menu Design & Strategy
This semester, I’ll work harder to give you more frequent updates on what we’re cooking, learning and doing. I may even teach you a little of what we’re learning, just for kicks. (Next Monday in Healthy Foods, we’re supposed to figure our Basal Metabolic Rate. Wanna play along?)
Greetings and best wishes to all my fellow culinary students, at PTC and otherwise. See you in the kitchens!