A long time coming

Day 1: Soups and Stocks

When I decided to switch my educational focus from biology to nursing and then, finally, to food six years ago, I intended to go to culinary school.  However, life, money, and a move from Hawaii to San Diego, California, forced me to put it off indefinitely.  Until Tuesday.  Tuesday, July 5, 2011, was the first day of culinary arts class as part of the Gastronomy program at BU.  This particular round of the course is a first in a lot of ways — it is the first time it is offered during the summer, and it is the first time it consists of 12 Gastronomy students (as opposed to 6 Gastronomy students and 6 students from the community).  On the schedule for this first day was knife skills, soups and stocks.   One of the assignments for class is to journal every day we have class.  Gimme more…


Fancy meeting you here.

So, when I start things, it tends to take me a long time to finish them — that is, assuming there is an end to what has begun.   It took me seven and a half years to finally get my bachelor’s degree (from the time I started college to the time I walked).  The reason it took so long is because I changed my major about 3 times and took a year and a half off in between to figure out what exactly it was that I wanted to do.  In that break, I worked in high-volume concessions kitchen.  Gimme more…