And the Learning Begins.

I had a good day. I talked about food today. All day. I talked food with others on their own path to food enlightenment. Today I began my classes at the local community college, and I feel confident about my choice. Before I go too far into the classes, I'm going to reminisce about some of the culinary experiences I've had over the last few days. This drooling will be a major part of this blog, so get used to it.

I had to work all day Saturday and was trying to figure out what to do that evening. I didn't feel like going out, so something at home was in order. I chewed over the idea with my fellow gourmand Logan, and we decided to have a food T.V. watching extravaganza and cook some good food. The plan: watch Anthony Bourdain in Thailand, the final of Top Chef Masters, and the premiere of Top Chef: Las Vegas. Straight food porn. He and his girl, Amanda, arrived and we worked over what we would cook. Since Sir Bourdain (he should be knighted by now) was in Thailand, we went with Thai. I was in Thailand last year with one of my best friends, Sophia, last year, and enjoyed every culinary experience (mmmm, chicken feet).

We decided to marinate some chicken Thai style with fish sauce, soy, ginger, chili paste, and cilantro then grill them. This was combined with some grilled squash and red bell peppers then served on jasmine rice cooked with a bit of coconut milk. We topped this with a green curry sauce made from my homemade paste (I'll put this in a later post), coconut milk, sherry, fish sauce, oyster sauce, and lime. It came out pretty delicious, if I do say so myself. I love hanging out with those who have the same love for food that I do. This may be a reoccurring theme, so, once again, get used to it. We had a grand time watching the shows, drinking wine (one a Rhone Valley style in a plastic bottle that was pretty darn good, gotta love Trader Joe's) and shooting ideas off of one another.

The next day I went to a picnic held by Logan and Amanda (the Renaissance Couple, I will now dub them) with some co-workers and friends. It was a great time with wiffle ball, cold beer, and eating, everything a picnic should be. I made a Thai peanut noodle salad with shitakes, bells, and some of the leftover grilled chicken. It turned out tasty along with all of the other things that folks brought. GTs.

So, anyhoo, back to the education phase of this process. I was wait listed for two of the four classes that I'm taking this semester and, thankfully, I was added to both (albeit one that incurs a potential fire hazard). My classes for this semester include: legal aspects in the food industry, cost projections in food service, food sanitation and safety for a ServSafe certification (required in the state of California for running any food business), and writing a business plan, which is a six-week course later in the semester.

I try not to generalize on the first impression, but these classes are exactly what I need. The classes are full of information that I have always wanted to learn, but have never been in the direct position to acquire. Quite frankly, I'm not sure that all of those whom I have worked under knew these things, either. So it's good. Very good. So far.

One of the most interesting parts of the classes are my fellow classmates. They run the full gambit; from current industry professionals, to aspiring ones, to those who are taking the classes just for the hell of it. The best part is talking out the process with others who are going through it. Many of the attendees have been in the Culinary/Hospitality program for a couple of semesters (or years). This gives some helpful insight. Even though we might not see eye to eye on our approach, we all are united in our love for all things culinary. It is, in a strange way, energizing.

Since it was the first day of class, I didn't learn much. It was mostly syllabi's and calendars. I did learn a few things (disclaimer: quite gross). It only takes two food borne sicknesses of the same type from the same origin to classify it as an outbreak by the CDC. And (this is the gross part) the average human consumes roughly five pounds of feces throughout their lifetime. Sorry, I warned you.

Shake your head a bit and get away from that last paragraph. It's not as bad as it seems. Continuing education on food safety is there to limit this and potentially keep people from getting sick. This is what (most) culinary professionals strive for. Zero percent. The technology and safe practices are getting better. This is why the preventative education is now required in all food service locales.

Sorry about all of that. I told you it would be a learning experience for all of us, good or bad. I'll try and limit the grossness factor in future posts.

Summing up, education is always good. Especially if it involves the thing that occupies your mind. I highly suggest that you go out and take a class at your local CC about something you love. Music, pottery, history, or yoga. It is a great way to open your horizons.

Cheers.

P.S. I'm goiong to take a bit of inspiration from the author of a couple of my favorite blogs French Laundry at Home and Alinea at Home and include some of the music that I have been listening to over the past few days. Right now it's Modest Mouse's new EP No One's First and You're Next and Radiohead's Kid A.