No school today

Chef surprised us with only one class this week. Apparently, the school only allows so many hours each semester, so all classes were canceled for what they’re calling “College Night.” The school’s food club had been talking about a bake sale for the event, but I didn’t realize all classes were canceled as well.

I’m excited to have the day off, but also a little bummed to miss a class. We scaled and filleted a Walleye yesterday…actually, I watched painfully as my cooking partner butchered the poor thing. Oh the flesh, the poor flesh – it was a mess. My partner kept running his boning knife over his steel with anger, missing a few times and almost cutting into his wrist because he was pushing on the steel so hard.

His knives are never very sharp, and yesterday was a good day for a sharp knife. His steel didn’t help much. Once the knife is dull, no steel in the world will save the edge, no matter how hard or how many times you hone it.

Three cheers for the French classics; we had to muck up the fish with a cream sauce. I apologized over and over to the fish in my head. Oh to gently poach the dear thing and then smother it in cream sauce seemed a crime punishable by every natural food law.

My heart wasn’t in the dish at all, and you could tell by my plate presentation. I didn’t even take a photo of it for my portfolio — it was a messy pile of flaky fish swimming in ivory cream sauce with carrot pearls. We were supposed to also have peas in there, but I’m strangely allergic to them.

Next week, let it be lobster, please. I’m feeling some of the creativity come back to me.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
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            Baker College - Ground , Clinton Township

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            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
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            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
            • Flexible Scheduling
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            1 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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