Time

So, my birthday was yesterday. A fairly insignificant one (41) but I got to thinking about what has happened since the last one. A year ago I was newly unemployed from a job I dearly loved and at a bit of a crossroads. I was turning 40, my kids were fairly settled, and we were in our home for just about a year at that point. I had been working in the art gallery with gorgeous jewelry and paintings all around me for the past few years. I loved who I worked with and the customers I worked for. Not all the customers, there were some real bitches that came in that store but for the most part it was positive. The idea of going to culinary school had always been in the back of my head. I had attended some classes and really enjoyed them but they seemed "home chef" speed. I wanted to know how to really debone a chicken. For real--not just the grunt and pull garden variety deboning. The real deal. Why? I don't have a clue. I wanted to really know how to make all those fancy desserts. Not just the Wilton class at the craft store. So I went for it. I had success in the intro classes but I haven't learned a ton up until this quarter. This quarter kicked my ass. I felt stupid for the first time in one of these courses. Both of the courses. I learned a lot.

My soup/sauce class finished up last Thursday and I am still processing that final. We were stagger-started so that we all weren't showing up with our finished products at once. The best part? We were given a commis. I know, what's a commis...A commis is a fancy term for kitchen bitch. We had a student that started later than us to assist. Then we, in turn, kitchen bitched for him. Thankfully I got Kevin who knows his way around a kitchen really well. He anticipated everything I needed. We had to start with the sauce we made the previous week and bring it back to life. I kinda forgot about that so I didn't get mine warmed up as well as I'd liked. It tasted good though. Then we had 2 hours to make a caramel sauce, chile oil (took me 2 tries--the first attempt looked like burned crap at the bottom of some red oil), and put two plates on the table. Each had to consist of a meat, starch, veggie, and a sauce that we'd made from the pan. We were completely in the dark as to what the vegetables and meat would be so I had to drum up several scenarios in my head. I went with a summer salad as the protein was steak but the veggies were slim pickins. Luckily I was in the first group so I got a half a pepper, some brussels sprouts, and a potato. I roasted the potato, pan seared the meat, yummified the veggies and served it all with a too-warm vinaigrette. I really wanted everything to be room temperature but I ran out of time. It looked really pretty though. All pinwheeled beneath the meat. I was slightly impressed with myself. After my evaluation, I went to work for Kevin. He hardly needed any help so I ended up in the dish pit. That damn dish pit.

Tomorrow is my last final of the school year. I am taking the summer off. Next fall I'll take protein fabrication and artisan breads. I know I said I would never take another baking class but I like the idea of all that yeast and kneading. This summer has such a different feel to it. I think it is because of this new direction of mine. Last summer I was at a crossroads but this birthday I have a plan. Albeit a loose one with no end game but I look forward to the journey.