This week I re-started culinary school. Set the alarm for 5:30, woke up with cafe au lait, ate oatmeal, jumped into rush hour and ran into Chef Jim’s smiling bald head right on time. He is a good, funny, tough little guy with a shitload of experience for his 30ish age: CIA, Houston, Los Angeles, Manhattan.

There are about 16 people in the class, most have more experience than me. No obvious assholes, might possibly fall into a good work-together mambo. No matter what bullshit cut-throat antics there are on Hell’s Kitchen, in a real kitchen you work with and help everyone around you or you … get … a … bad … rep, and you’re screwed.

Three weeks of knife skills ahead, followed by three weeks of soup. Might shoot some video.

We talked about different styles this week, including molecular gastronomy. Here is the all-star, Ferran Adria, at the world’s best restaurant, El Bulli. In a wordier verison here.


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