I am trying to figure out how I feel about my new adventure in NY. It definitely has been exciting at times since in the past week and change I’ve been spending my time schmoozing with hospitality bigwigs at The Tavern on the Green, exploring the Taconic Parkway and the quaint town of Rhinebeck. I am of course studying as well…I promise. I’ve actually been trying very hard to stay on top of my readings and projects, so much that the library/lab hours are not long enough to fulfill my needs. Several friends of mine enjoyed a laugh when I called last Friday to complain that the library was closed on a Friday evening, when I wanted to study!
After about 6 days of classes now, I am much more comfortable explaining the differences between the quality and the condition of produce, how to purchase the appropriate amounts and types of fruits and vegetables. It has been very interesting and exciting to legitimately dedicate my days to food but I must admit that several feet of snow and gray mornings have made me reconsider my decision to be here more than once. Why can’t there be such an exceptional school with an equal commitment to excellence in a place where it’s warm?
The CIA has certainly met each one of the expectations I had prior to coming here. The welcome packet that I received upon acceptance clearly outlined the strict codes to be followed at the school. We must wear business-casual clothing, no flashy jewelry –not even hoops, only studs—we must answer our chef professors by saying, “yes or no, chef”. The appearance codes, in combination with set mealtimes and a couple of other strict rules I cannot think of at the moment, make the atmosphere here a bit reminiscent of the military times. Of course, I’ve never been in the military or experienced any military facility first-hand, so I’m just imagining that this is what a military facility may be like.
Even our living conditions are a bit barrack-esque. The room I share with two girls is probably 15x10 ft and has three sets of essential bedroom furniture crammed in. Living in the same room with two other girls feels like being in a small barrack. But I guess that’s what a residence hall, or dorm, essentially is, perhaps.
While this is a culinary school where food is the center of life, I have felt a little spoiled and even crazy on a few occasions in regards to my meals. At home in DC, CA and around the world, I have always enjoyed preparing the first meal I will consume each day. Washing, peeling and blending fruit, scrambling eggs, browning tortillas or making whatever I chose to eat for breakfast is a form of daily therapy for me. Consequently, it has been frustrating not having 24 hour access to a kitchen so that I can cook whenever I feel. However, the main dining hall has a daily service called “stage” for lunch and dinner, serves students three-course meals in an environment reminiscent of a fine dining restaurant. Even though I am not able to cook my breakfast every morning or throw something quick together between classes as I used to do in my dorm at Georgetown, I have the fortune of being served a beautifully presented and generally flavorful and nutritious meal twice a day if I like.
Stepping off stage, I still end up having to find my own way for at least one meal a day. Last week, after stalking the dorm representative that holds the key to the kitchen, I was able to pull out my little knife set and cook up a few days worth of Cilantro Chicken Vegetable Soup and Spinach and Ricotta Stuffed Sweet Peppers. Next time, I have to remember to make a few different treats so that I do not end up eating the same thing for 5 days like I did last week. I think I have had enough chicken soup and peppers to ebb that craving for a few weeks.
I’ll begin posting the recipes for my dorm kitchen concoctions soon! Besos!
No comments:
Post a Comment