Who’s to say the answer could only be gleaned from a formal setting? At this point, I think it’s time for me to try this on my own. I can go at my own pace and focus on what interests me. I can also dig deeper into the skills that I struggle with and really discover what gaps I have in my culinary knowledge.
So, I don’t even like pickles. The texture freaks me out and I’m not crazy about vinegar tastes. But one day at meal prep, T asked me if I could make her some pickles and I thought, why not? How hard could it be?
Wow, time flies when you’re in the kitchen. Culinary school is intense, to say the least. It’s a lot to remember, a lot to keep in mind while you’re working, and — DON’T TOUCH YOUR FACE, YOU’LL HAVE TO REWASH YOUR HANDS!!
It is so much cheaper to eat at home. I mean… we all know this. But after our roomie moved in, we all started cooking together and wow, suddenly I’m like, why do we have all this extra money in our account at the end of the week? But there’s one category we’re definitely underspending…
Before I begin my journey in culinary arts, I’m going to evaluate myself in a bunch of skills I found on this random blog. I thought it would be fun, but it would also help to show me how far I have come at the end of my degree plan.
I will grade my current skills on a scale of 1 through 10. 1 being the worst, and 10 being the best. Let’s go!
Let’s start with a brief bio that may or may not be relevant. I will try to stay on topic: I currently hold two bachelor’s degrees (one in English, one in Business Administration), I work full-time in my field as a documentation specialist, and I’m not looking to switch careers. I realize a lot of people find this odd, but when I say I am a lifelong learner, I am not playing around.
