One month in, and two courses down.

Hard to believe it's been a month since I've started my culinary program at the college. We just completed our Soups and Stocks course, and that went well. I mostly learned that making "proper" soup following a recipe is a lot more finicky than my usual method of aiming for a certain type and winging it. I'd argue that my methods produce good results, but there were some we did that were quite good, so I certainly see the point. And in a restaurant setting, a consistent product is required. Tuesday we start Cold Kitchen - salads, dressings, and sandwiches. That will be interesting in that it doesn't sound hard, but I'm sure there will be nuances I'm don't know about!