Yeah, we all knew that was coming.
As soon as I realized formal culinary education was not working, I began to wonder what would function better. At this point, I feel that I have enough of a background to be able to pick up a recipe, even a more complex recipe, and execute it. There are some points I’m still mystified by.
Crumb coating, I’m looking at you.
But 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.
Here’s what I have so far:
Weekly Meal Plans
- Themed meal weeks
- Plan out meal plans in advance (everyone can view and ask for substitutions if needed)
- Typical week will have me cook: 1 dessert; 4 dinners (1 elevated, 3 casual); 7 jars of pickles; dressings, snacks, etc. as needed
Education
- Utilize cookbooks I already own
- Purchase more cookbooks as needed
- Supplement with YouTube, internet research, and use library card
- Write minimum of 1 blog per week about any culinary/kitchen topic
Additionally, I wrote out a long list of dishes, techniques, styles, etc. – everything I want to cook or learn that I haven’t yet. I will have plenty to keep me busy.
Oh and don’t tell Dan, but I’m doing to to d Mythical Week and cook from the Good Mythical Morning and the Culinary Bro Down cookbook by Chef Josh. Excitement!
Of course, I’m going to need to throw some fabulous parties to serve all these new foods that I’ve been practicing. The best part of cooking is definitely sharing it with friends people.
