I'm book smart and cooking dumb

Monday was my very last, first level cooking class. I made it through with flying colors, 4.0 grade point average, and a chef who thinks I’m pretty darn neato in the kitchen. What more could a girl ask for? Well, I could ask for a lot more cooking opportunties in school.

I realized, after our final review Monday, that I’m book smart, but cooking dumb.

After reflecting on the last year, I haven’t done a whole lot of cooking in class — and not by choice. We watched a lot of video, and a lot of demos from Chef. I’m a walking encyclopedia of culinary trivia and general cooking knowledge. I study(ied) constantly. Want to know how to make a textbook roux, fried egg, braised veal shank? I’m your girl. Go ahead, ask me!I can perfectly describe those techniques for the home cook, for the professional chef, and anyone in between. (which is probably why I’m a decent food writer)

If you asked me to actually cook those things for you, well, that’s another story. I could probably get through it with the written instructions I have committed to memory, but can’t say I would be cooking with authority from mastering the techniques.

Next semester, I vow not to let this happen. Even if I have to come to class early or stay late, Chef is going to give me the opportuntiy to skin a fish, make cheese, and cook as many eggs as needed for me to master the method. I will no longer accept only watching a demo. I will demand that I’m given the opportunity to also try; for the entire class to try.

I’m looking forward to my 2nd level classes and balancing out the book smart with some cooking smart.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits