I cook at school, I cook at work, I read about cooking, think about it all the time and more often than not we have Chinese take out or pizza at home because when I am home I am too exhausted to even think about cooking.
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Julian, our boychick, turned 10 this week and for his birthday requested a seven course dinner party for him and a few of his closest friends.
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I know it seems a small thing, but when you are that exhausted and someone shows the smallest kindness, it can be overwhelming.
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I’m unsure if I am getting jaded or if culinary school and the concomitant research and reading and cooking on my part is making it harder and harder for me to be impressed by what restaurants are dishing up or out. I really don’t mean that in a snooty way though I know it rings of the “food snob” in the worst possible way.
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Production went very, very well. I made the Tartlet Trio. Three very tiny tartlets in a scarlet pool of fresh raspberry sauce.
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This summer school thing has been much rougher than I imagined. Not harder really, just more compacted and time-constrained. But, I have had my written final for Advance Baking and Pastry and am doing my production final tomorrow morning.
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Driving down to Franklin this afternoon it occurred to me that the year is half over, the summer is half over, and I am more than halfway done with culinary school. All vaguely sobering in a “what do I do next?” kind of way.
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That was my fortune yesterday when I opened one of the many cookies the lady at China Dragon put in our bag of goodies. True words. Though my long day yesterday didn’t conclude with dinner with friends. It concluded with the best class at Ye Olde Pot & Pannery yet.
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Today started early. After running Keifel to work, I came home and made three batches of pizza dough for my Wednesday AM beginner class at Ye Olde Pot & Pannery. I have to say the recipe worked great, but it tastes much better if you let it sit in the fridge all day or over night. It’s not quite so “whitebread.”
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Today is the first day of my summer session at NSCC. I’m taking Advanced Baking with Chef T, who is one of my two favorite instructors, and Hospitality as it is known in the program. It is actually a class on supervision in the hospitality industry, particularly managing a kitchen.
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