So I’m now 2/3 of the way through my first trimester at The Culinary Institute of America – San Antonio. I’d be lying if I said it was all rainbows and roses, because it hasn’t been. It’s actually been quite a challenge. Some recipes are harder than others, some I can’t even taste my own work, and certain techniques are harder than others (getting that perfect potato tourne with 7 equal sides and the classical tapered shape is no easy feat!), but I’m doing fairly well overall with either As or A-s in all of my classes at the moment, including a 98% on my first culinary practical exam!
Much to my relief, in the past two weeks we’ve finally started making chewable stuff! Up until that point, it was all stocks, broths, soups, consomme, purees, sauces, emulsions, you get the idea. It was getting kind of boring there for a bit, but boy have things escalated in a hurry!
Things are only going to get more challenging from here too. Next term I’m actually on campus all 5 days of the week, each class lasting only 3 weeks, one to the next. And, preparing for externship in Spring 2022.
That said, even with all the challenges, I’m having the time of my life. This is the best thing I’ve ever done for myself.
We shall see what the next few weeks and months bring, wish me luck as I continue in my program and continue to learn and grow into my new profession.
The Inked Autist 2.0 