| | Back to school!It has been on my mind for a while now, I have been thinking of attending a culinary school. I started to cook at 11. When I was a kid, my mother was always in and out of the hospital and my father was too busy at the factory to prepare dinner for me and my younger brother. But all I could do was very simple fare, the primary aim was to stay out of hunger. Later, every summer, my father would send me to a relative's restaurant where I would be washing dishes and peeling and chopping vegetables. It was really enjoyable! The food was always great and I could hang out with my cousins. I would always be looking forward to go back each summer. But claiming that a career in restaurant would be too much hard work, my father did everything to discourage me from getting too interested in a culinary future, those visits would quicky come to an end as well. But the real reason was that he had already planned for me to join him at the textile factory.
I recently came across some courses offered by Le Cordon Bleu Culinary Arts Institute in Ottawa. The school is located just down the road from where we live. One course that caught my attention is the Intensive Basic Pastry. I really like pastry! Visiting pastry shops whenever I travel would be one of the highlights of the trip. So I dropped by Le Cordon Bleu the other day to ask for a brochure. They readily gave me a whole tour, a thorough presentation of the school and offered me to attend a demonstration class the next morning too. I was very impressed by everything I saw. I signed up two days later. The course is starting on the 24th of July. The classic course runs for 11 weeks, 2 days per week, but in the intensive course, the same course content would be taught in 4 weeks, 5 days per week, 9 hours of class per day. Class would normally start at 8.15 am and sometimes it can also end at 10 p.m.
I will be getting my uniform and my tool set very soon. This is a whole new adventure for me though I do not know where it will lead me. Should I successfully finish this basic pastry course, I can decide on continuing with the intermediate and eventually the superior level. I am also thinking of starting the basic cuisine course next month. The good thing with Le Cordon Bleu is that they have schools in many cities worldwide, hence I can do the basic in Ottawa, the intermediary in Paris and the superior in Sydney and I can choose to do only one course per year. I am very thankful to my bf for all his help and support so far. Currently I have no plan whatsoever in starting a culinary career but I really want to be soon able to share the fruits of the course with friends and family at my dinner table! Lol...
|
| | Posted 7/17/2006 2:14 PM - 24 comments
- recommend
  - recs0
- give stars
- votes0
- email
 - sent0
|
