I am very lucky to have been assigned a wonderful group of people at AI to help me navigate through everything. I got my permanent schedule yesterday and I am super excited. My days in Culinary School will look like this:
Monday: 1-4 Sanitation & Safety
5:30-10:30 Intro to Culinary
Tuesday: 1-4 Concepts and Theories
5:30-10:30 Intro to Culinary
Saturday: 8-12 Biology
Sanitation and Safety is about Food Bourne Illnesses and where they come from. In addition, obviously to how we prevent them in the kitchen.
Intro to Culinary is the basics, knife skills, stocks etc.
Concepts and Theories covers the origins of certain foods, recipes and why we do things the way that we do.
Finally Biology, this is not your average Bio course because it really has to do with digestion and how the human body processes food, what we need nutrition wise etc.
Orientation is April 1st and that is when I will get my uniforms, knives and books. Woo hoo!
The more I read my new chef book the more nervous and excited I get. I am still at the beginning of Michael's Culinary experience so I am really trying to learn from his mistakes. He is so detailed in his writing that it is easy to understand the proper and improper way he does things.
Anyway, that's all for now.
Future Chef Ruby
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