culinary school

This is the seventh article in a series about attending Culinary School.

This is the fifth post in a series about attending culinary school. Also check out earlier posts on wine tasting class, poultry class, cooking in quantity, and the introduction to the series.

Now that it’s a few weeks into my second semester of culinary school (you can read the introduction to the series here), I’ve got a few wine classes under my belt. Class is truly an introduction to wine, and a non-pretentionous one, at that. There are no wine snobs in our class. Only students like myself, who enjoy drinking wine but admit to knowing nothing about it. When I introduced myself to the class, I included the fact that the first adult beverage I bought and consumed upon turning 21 was a bottle of Boone’s Farm, in the Blue Hawaiian flavor to be exact.

It’s hard to believe that four months ago, I traded I-9’s and benefits enrollment packets for recipes and knives. Last fall, I left my full time job to be a full-time culinary student at Minnesota State Technical and Community College in the sleepy town of Moorhead, MN. The culinary program takes approximately four semesters to complete and I just began my second semester in January. I hope to graduate in Spring of 2014.