Sunday, February 26, 2012

A Week In

So I made it the first week of pastry school. Not that it was very difficult. The first term, six weeks, consists of Culinary Foundations I and Food Safety and Sanitation. The first 2 days alone dealt with administrative stuff that I had expected to be part of orientation. Getting through the classes have not been a problem, I'm just still coming to terms with the career change. I found myself thinking, "What am I doing here?" several times. I also find things from my two high school food classes coming back to me.

I know I am happier than I have been in a while. I have a purpose and I am busy. I like being busy because it keeps me on my toes.

My cohort is uncommon because the first term is mixed Culinary Arts and Patisserie & Baking. There weren't enough Culinary to warrant a separate class and both programs have the same classes for term one. I like it and the mix of people. there are some younger people and those with more experience. One of things I try to be conscious of is that I do not socialize only with people like me. This could help a bit.

Last comments about week 1: I didn't cut myself the first day of knife skills! I wish I didn't need to know all the ways to make people sick because it's gross.

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