I'm so dreaming of attending the French Culinary Institute in New York. How could I not, now that I'm in possession of its instruction manual, which it claims represents a quarter of its actual course? So, tuition is a wee bit cost-prohibitive at $40+ for a 6-month intensive. However, the mere fact that for the first time ever in my entire 33 years I have found the idea of consuming kidneys appetizing speaks volumes of my enthusiasm to study amongst the culinary elite. I am now considering cooking my way through this masterpiece in order to learn a thing or two about being a real cook, and if I maintain this enthusiasm post-move (btw, I am in the process of moving, which is why I've been a lazy nincompoop and haven't posted anything for over a week!), I will undoubtedly blog about my adventures. Oh, and if you have either seen or read Julie and Julia, you must be forewarned that this book contains an entire section on aspics, complete with photos.
I really don't think that you need to go to the French Culinary Institute... you already have the palate! The chef that Heather and I worked under has always said, and she never went to culinary school, that it takes passion and palate... and you have both!
ReplyDeleteThanks! I ended up deciding to study its book on technique, though, since I know nothing about classical French cooking. Which is good, since I can't afford the tuition anyway! It will certainly make me a better (and more efficient) cook.
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