As my regular readers know, I’m in my second week of culinary school at Le Cordon Bleu Los Angeles. Though I fully intend on writing about my experience, I must admit that the first couple of weeks have not provided much fascinating material. The first six weeks of the curriculum involves alternating between two classes – Sanitation and Culinary Foundations I. In Sanitation we will learn about – you guessed it – sanitation and foodborne illnesses, while Culinary Foundations I focuses first on basic knife skills, then some of the core elements of French cooking – stock, mother sauces, etc. We haven’t yet started preparing stocks and sauces yet, but we’re being tested next week on our knife skills, which means that I’ve been spending a lot of time using these…..
to practice turning these…..
into perfect little shapes such as these…..
And now, back to my knives….