I’m a bigger believer both in education and in experience. Given the choice though, I think that street smarts beats book smarts any day! Sounds weird from someone who studied a lot and pursued more than 1 degree, but I think that people who take a hands on approach to their craft build skills in a way much different from anything you can learn in a classroom.
That being said, I’m going back to school! No, I’m not quitting my job to become a chef! That sounds like a great book or movie script but I’m happy being a part time homemaker as the name of this site suggests. :-) I’ve enrolled myself in a 5 session culinary foundation course in Enderun Extension in Fort Bonifacio, Taguig. It will run for just 3 hours a day for 5 Saturdays which fits perfectly into my schedule. I wanted to take the intermediate course because that’s where you really get to cook, but the beginner course is a prerequisite (which makes a lot of sense hehe).
We’ll only be taught the fundamentals, but I know I’ll learn a lot since my knife skills are amateur at best and I know next to nothing about butchery. And I figure that having good basic skills will make me a much better and more efficient (!) home cook. Here’s the agenda taken from their website:
Day 1 | Knife skills
Julienne of carrots & leeks; Brunoise of carrots, onion, garlic, celery; Chiffonade of spinach, cabbage, basil
Day 2 | Knife skills
Florettes of brocolli and cauliflower, pommes frites, battonette, use of mandolline, squash, carrots, potato, daikon
Day 3 | Butchery
Trussing, poaching, 8 cut,4 cut, grilling, deboning of legs and breast, ballotine, chicken lollipop
Day 4 | Butchery
Pork tenderloin, pork rack, lamb leg, lamb saddle, beef tendeloin ; chateubriand, meddalion, tips
Day 5 | Seafood
Flat fish, clean and fillet; round fish, clean and fillet ; processing squid ; processing shrimp ; open oysters
If I enjoy it, I’ll definitely look into taking the intermediate and advanced courses next time. :-)