Chapter 1: (the beginning)

April 5th is the day I officially start Le Cordon Bleu. It seems like just yesterday I was taking a tour of the campus and simply considering it...Oh wait...It was about yesterday... This has all happened so quickly. I'm beyond happy for applying when I did, otherwise I would have had to wait a couple months to start. I attended orientation yesterday, met the first chef i'll have for Cul Skills 1. I have to admit, listening to him explain what we would be doing for the first 3 weeks was a little intimidating, I panicked a little when I realized just how fast paced this school really is, but I'm not going to let it get to me. I received my tool kit with my Wusthof knives, they're currently getting engraved so I don't lose them or have them stolen. Tuesday I get my uniforms, I'm so anxious to start. I've already been reading up on my stock making since that is one of the first things we will be learning, along with knife cuts. If anyone has any tips, I would greatly appreciate them, I can always use the extra help.

edit: I also will be posting lots of pictures, and some recipes!