Day One.. This is going to be the most difficult ten months of my life...

At 5:15 PM I signed away the next ten months of my salary.
I took time to rub my hands over each piece of the chef uniform, to feel, smell, observe, and admire each piece of my new uniform. I stepped back and observed it in full.


 This is it. This is what I signed up for. I couldn't help but smile as I observed the emblem that was being given to me. I couldn't help but imagine that this is what policemen, firefighters, or our military feel the first time they don their uniform. I took time to change, re-tying my neckerchief and apron three or four times to make sure they were perfect. I stored my belongings and made my way to the kitchen.

At 5:45 PM Chef Philip Burgess introduced himself as our instructor (http://www.frenchculinary.com/explore/bios/ny/culinary_chefs/philip_burgess). Chef Phil encouraged us to start at zero, and to open ourselves to learning and new experiences. He instructed us to pick up on the big picture, to pay attention to detail, to use common sense, to move with purpose, to focus, and to be in the moment. All of this sounded great to me ... after all I am starting at zero, and the rest of these characteristics? These are my core strengths (as we say in the consulting world)! I am a shoe-in.
Day One activity focused on cutting vegetables using several different methods. Onions, carrots, and turnips. As Chef Phil demonstrated the cutting techniques, I realized that I need to change my stance and posture in the kitchen. As I am right handed, right leg back. No bending over. Ok, so cut two onions three different ways. Start by removing the ends of the onion (I know that there is a technical name for these and I promise that by Sunday, after reading, studying, and practicing through Irene, I will remember) with the paring knife. I cut the inner knuckle of my left pointer finger. Blood! I didn't even touch myself with the blade! Seriously, somehow I just started bleeding. These knives are sharp! Nothing like in my kitchen drawer. Now I have to wear a plastic glove over a bleeding finger. This really screws up my beautiful chef uniform ... not to mention that a plastic glove does not make it any easier to cut vegetables. "Great Success?" Chef asks. I laugh a reply, "Not really, but the onions are cut!" He suggests that I be easier on myself, and that some of them are thin. Ok, but I am still going to purchase onions and practice!

Chef's cuts, demonstrated

Carrots julienne. Turnips jardiniere. Peeling turnips sucks. Cutting straight and evenly is a learned skill which I have not learned. Especially when the carrot is not straight! These are the things don't matter at home but matter very much in a professional kitchen where everything must cook evenly and look good. I need practice. I left the kitchen with a bag of vegetables to practice and to eat in the event that Irene prevents me from a successful grocery shop.

At 10:50 PM, I left the kitchen with one realization.... This is going to be the most difficult (and fun) ten months of my life....