Tuesday July 11th, 2017 at 5:30 am my alarm clock went off and it was time to get it..I woke up with a little extra pep in my step because it was the day I started culinary school. Bear was still asleep, as I was all smiles preparing for my first day. I got dressed extremely quick, then woke him up and got him fed and ready for school. We were out the door by 6:45 to make it to Pasadena (where he went to school at the time), by 7:45 and then Id head to Culver city to get to school at 9am. This would be our routine for next six and a half months.
When I finally arrived to the campus and everybody looked so serious, looking back I'm sure everybody was just as nervous as I was. The curator/owner of the school came in and gave us all the big speech about the do's and don'ts, the who's who, and what is where when and whys. By the time he was done I couldn't remember a word he said because all I was focusing on was when we were going to get started. I didn't enroll in this school to talk, I came here to cook! After what felt like forever but was probably just around 45 minutes or so, half of the class was split into pastry the other half, MY half, split into culinary, (savory).
I walked into the classroom and had never felt SO alive with my name on my supply bag and knife kit neatly arranged, on my station, with my brand new white chef coats in hand while wearing a white tank top, black Nike tights and of course, PINK Nikes. My fresh lashes fluttering, brow game UNMATCHED, skin glowing with a high curly bun ready to throw down. All just to basically be told during introductions that being cute in the kitchen will not matter during my time enrolled and that nail polish of any kind would not be tolerated as would perfume and that all we would be making was salad today LMAO!. "No perfume?", I asked, "yes, NO perfume because the smells will conflict with cooking, and throw off scents" and blah blah blah, I stopped listening at that point.
Anyway, we got straight to it. We worked on knife cuts, and made beautiful salads using the vegetables we cut. Basic knife cut instruction included how to cut a carrot, dice an onion, the dimensions and names of certain types of cuts and why cutting food int hose sizes are important. When I tell yall that those cutes STRESSED ME THE FUCK OUT on day 1, i meant it! But it was totally worth it. at the end of day one, I felt like I learned a thing or two about a thing or two and was now a professional salad maker Lol! Day 1 in the books, day 1 a success, until next time ...
From the court to the kitchen,
-Chef Morghan