A Day in the Life: Inside the Intensive World of Culinary School Training
Embarking on a journey through culinary school is an intense, demanding, and incredibly rewarding experience. Every day is a masterclass in precision, speed, and gastronomic artistry, pushing aspiring chefs to their limits. Join me as I recount a typical, rigorous day, from the pre-dawn wake-up call to the final moments of theoretical examination, offering a candid glimpse into the dedication required to master the culinary arts.
The Early Start: Pre-Dawn Routine and Commute
5:30 AM: Waking Up to the Call of the Kitchen (and My Cat)
My alarm clock’s insistent chime slices through the silence of the early morning. Despite the immediate urge to hit snooze, the thought of the busy day ahead, coupled with the distant, impatient meows of my feline alarm clock demanding breakfast, eventually wins. I reluctantly drag myself out of bed, the cool morning air a sharp contrast to the warmth of my sheets. The first order of business is getting dressed in comfortable, practical clothing for the long hours on my feet, then straight to the kitchen to switch on the hot water kettle. Coffee is an essential fuel for the long commute and even longer day of culinary training that lies ahead. Although my appetite is non-existent at such an early hour, I’ve learned that a quick, easy breakfast is non-negotiable. It’s usually a banana, a yogurt, or something equally simple that I can consume on the go, knowing that sustenance is key to maintaining energy levels throughout the day’s demanding schedule.
5:50 AM: Gears in Motion
With a travel mug of coffee in hand, I gather my essentials: my meticulously organized knife bag, the bulky uniform bag filled with my chef’s whites, and my trusty notebook, which will soon be filled with recipes, techniques, and Chef’s invaluable insights. The door clicks shut behind me, marking the official start of another demanding day dedicated to the art of cooking.
6:20 AM: The Quiet Commute
One of the rare perks of waking up before most of the city is the blissfully clear roads. My 20-mile commute, which would typically be a lengthy ordeal during peak hours, takes a mere 30 minutes. This quiet drive offers a brief moment of calm before the storm, a chance to mentally prepare for the culinary challenges ahead. Upon arrival, I quickly unload my gear from the car, head to the locker room to change into my crisp chef’s uniform, and then it’s a brisk walk directly into the bustling heart of the kitchen, ready to face whatever the day holds.
Kitchen Prep & Class: Mise en Place and Master Demonstrations
6:35 AM: The Essential Pre-Class Mise en Place
Even though formal classes don’t commence for another hour and a half, the kitchen is far from quiet. The early risers, a dedicated cohort of students like myself, are already deeply immersed in preparations. Our first task is to consult the daily ingredient list and head to the commissary to gather everything we’ll need for production. This crucial step ensures that all components are accounted for, preventing any delays later in the day. Back at our stations, the meticulous process of setting up begins. My knives are carefully arranged, a utility bucket is filled with essential equipment like ladles, spoons, and spatulas, and a stack of cutting boards, bowls, and deli cups are placed within easy reach. This “mise en place,” or everything in its place, is the bedrock of kitchen efficiency, a habit ingrained from day one in culinary training.
Beyond station setup, specific ingredient preparations are underway. I take charge of clarifying a pound of butter on the stovetop, a foundational technique that removes milk solids and water, yielding a pure, golden fat with a high smoke point, ideal for sautéing and making classic sauces. Meanwhile, our venison bones, which have been marinating for two days to infuse maximum flavor, are retrieved from the fridge. The marinade is drained, and the bones are carefully laid out to dry, preparing them for the intense searing process they will undergo during the main production phase.
I’m also assigned the task of preparing a large batch of vinaigrette in the Vitamix. This involves emulsifying oil and vinegar with various seasonings to create a perfectly balanced dressing, showcasing the importance of consistency and precision even in seemingly simple preparations.
7:00 AM – 7:45 AM: Preparing for the Chef’s Demonstration
The next phase involves organizing Chef’s mise en place for the day’s demonstration. This is a critical responsibility, as the chef’s ability to seamlessly showcase complex techniques relies entirely on our preparatory work. We meticulously scale out ingredients for various desserts, ensuring exact measurements for perfect results. Mirepoix (a foundational aromatic base of diced carrots, onions, and celery) and other essential ingredients are prepared and arranged. We also ensure the classroom is fully stocked with all the necessary equipment, from pots and pans to specialized tools. My specific daily duty often involves peeling and de-germing Chef’s daily head of garlic, alongside a generous quantity of shallots. It’s a task that, while repetitive, highlights the sheer volume of aromatics used in classical French cuisine. As a charming side effect, my hands are in a perpetual state of smelling of garlic, a fragrant badge of honor for any aspiring chef.
7:45 AM: Transition to Classroom Learning
With the initial kitchen preparations complete, it’s time for a brief respite and a change of scenery. I grab a fresh cup of coffee, a bottle of water, and my notebook, then head into the classroom. This short break allows for a mental shift from hands-on prep to focused observation and learning.
8:00 AM: The Day’s Challenging Menu Unveiled
The moment we enter the classroom, our eyes are drawn to the whiteboard, where the day’s ambitious menu is elegantly scribed in French. Every student diligently copies down each dish into their notebooks. Today’s menu is a testament to the advanced techniques we are learning:
L’OEUF DE CAILLE EN GELEE (Quail Egg in Aspic)
LA SALADE EN COURONNE DE PAIN (Salad in a Bread Crown)
LE MEDAILLON DE CHEVREUIL POELE (Pan-Seared Venison Medallion)
LA SAUCE GRAND VENEUR (Hunter’s Sauce for Game)
LES TROIS PUREES (Three Purees)
LA POMME DECOREE (Decorated Apple)
LA TARTE CHAUDE AUX POMMES (Warm Apple Tart)
This extensive menu, a comprehensive display of classical French techniques, once would have filled me with dread during Phase I of the program. Now, it’s simply the norm, a challenging yet expected part of our advanced culinary training. We are responsible for taking detailed notes throughout the demonstration and later typing up each recipe. These meticulous notes and recipes form our culinary bible—a massive 5-inch binder that serves as both a reference and a graded artifact on exam days, underscoring the importance of thorough documentation in a professional kitchen.
8:00 AM – 10:30 AM: The Master Demonstration
For the next two and a half hours, Chef Patrice, assisted by Allyson and Chef Michel, masterfully demonstrates each dish on the day’s menu. This is where theoretical knowledge transforms into practical understanding. We furiously scribble notes, capturing every nuance, every technique, and every tip shared. The sheer volume of information can be overwhelming, so I often grab a piece of scrap paper to quickly sketch out a vague organizational plan for when it’s our turn in production. This rough outline helps in visualizing the workflow and prioritizing tasks for the upcoming service.
Each dish presented is a complex interplay of multiple “baby recipes”—our affectionate term for a single dish composed of numerous sub-recipes and individual components. These are often the most challenging, requiring careful planning and execution. I strive desperately to keep my brand new notebook organized, a constant battle against the deluge of information. Today, we’re introduced to two new ingredients: venison tenderloin, a lean and delicate game meat, and aspic, which is essentially consommé enriched with gelatin. It’s a savory, meat-flavored jelly, used here to beautifully encase the quail egg. The demonstration also includes a stunning salad of mache, endive, lolla rosa lettuce, and arugula, elegantly perched within a “bread basket”—a large crouton expertly shaped into a delicate ring, showcasing the artistry involved in presentation.
The Production Rush: From Demonstration to Execution
10:50 AM: Post-Demonstration and Tasting
Today’s demonstration runs a little longer than usual, pushing back our service time to 1 PM. Chef Patrice concludes the session by expertly plating each dish, creating visually stunning masterpieces. We all rise to capture photographs of the final dishes, not just for our notes, but also as inspiration. Then comes the highlight: tasting everything. I’m particularly intrigued by our first course, the poached quail egg encased in aspic, delicately garnished with an edible “flower” constructed from precisely cut carrots, chervil, and chive “stems.” The delicate texture of the aspic and the richness of the quail egg create a harmonious balance. With only two hours until service, we quickly transition from the classroom back to the kitchen, a surge of adrenaline marking the beginning of the production phase.
10:50 AM – 1:00 PM: The Whirlwind of Production
The time between demonstration and service is always a blur of focused activity and intense pressure. My partner, Blanca, and I quickly devise a strategy to divide the day’s numerous tasks, prioritizing the most time-consuming elements. We both immediately tackle the main course’s sauce: the classic Grand Veneur. This rich currant jelly sauce, traditionally served with game, is a complex undertaking. It begins with searing the marinated venison bones to develop deep flavors, followed by a slow reduction process in the oven. Crucially, the pot is sealed with dough to create an airtight environment, preventing steam from escaping and allowing the sauce to thicken and reduce into a concentrated, velvety elixir.
I also take on the challenge of the aspic dish. Fortunately, the aspic itself is provided in a chilled liquid form, which I must keep from setting prematurely. The assembly process is intricate, requiring precise layering within molds, with chilling steps between each addition to ensure distinct layers and a perfect finish. Simultaneously, I set a pot of water for poaching the delicate quail eggs, carefully cracking each tiny egg into small cups with a paring knife to ensure their perfect spherical shape.
Creating the “flower” garnish for the aspic dish is another delicate task. This involves making precise channel cuts into a carrot, then slicing it incredibly thinly to form petals, which are then briefly cooked. Chives are meticulously cut to form the “stems,” and chervil leaves are arranged to complete the botanical illusion. Attention to such fine details is paramount in fine dining presentations.
Concurrently, we begin rolling out puff pastry for our dessert, the warm apple tart, and meticulously peeling apples. The main course is accompanied by three distinct purees: chestnut, carrot, and celery root. To manage the workload and ensure everything is ready on time, the purees are divided among the teams. Our team is assigned the carrot puree, so Blanca and I work together to prepare the ingredients and begin the cooking process on the stove, another race against the clock to ensure smooth, flavorful results.
Service & Cleanup: The Ultimate Test of Skill and Speed
1:00 PM – 1:45 PM: The Service Rush
Suddenly, it’s 1 PM, and the kitchen transforms into a high-pressure environment. The service rush begins. We stand ready to “fire” the venison tenderloin, awaiting Chef Patrice’s precise orders, ensuring it’s cooked to perfection at the exact moment it’s needed. The apple tarts are prepped and waiting to be placed in the oven, timed to emerge perfectly hot for dessert. Our first course, the elegant aspic with quail egg, is the initial focus. We meticulously plate them, arrange them on trays, and deliver them to our waiting guests in the front of the house.
Our team is responsible for serving four guests today, plus a special guest who will be seated directly at our station. This means a rapid scramble to grab silverware, a stool, and organize our workstation to accommodate the observer. The pressure intensifies when we learn that our table is serving Chef Francois, the esteemed director of the school. This adds an extra layer of scrutiny, pushing us to deliver nothing short of perfection, knowing that any imperfection will undoubtedly be noted and discussed. After delivering the first course, we sprint back to the kitchen, immediately transitioning to plating and firing our second course. The apple desserts go into the oven, the venison steaks are seared to a perfect medium-rare, and the final, crucial touches are added to our Grand Veneur sauce.
The venison garnish also requires careful assembly. Small puff pastry cups, which we prepared earlier during production, are filled with a delicate mixture of red currant jelly and horseradish, then crowned with toasted pine nuts, adding both texture and a burst of complementary flavor. By the time our main course leaves the kitchen, a collective sigh of relief sweeps through our station. The final push is for desserts. We quickly plate the warm apple tarts, completing the service. The intense energy slowly dissipates, replaced by a quiet sense of accomplishment.
1:50 PM – 2:10 PM: Post-Service Recharge and Prep for Theory
Service is finally complete. Exhausted but satisfied, I quickly assemble a makeshift lunch from any available leftovers – usually a fresh salad and a portion of venison, depending on the day’s menu. More than food, I often crave water at this point, hydrating after hours of heat and intense activity. I also grab a piece of our delicious apple dessert, a well-deserved treat. Heading outside, I join my classmates at the picnic tables behind the school, where we decompress, enjoy some fresh air, and engage in impromptu quizzes for our upcoming afternoon theory exam. This brief period of relaxation and collaborative study is invaluable, a chance to mentally shift gears once more.
After our short break, we head back inside to tackle the rigorous cleanup of the classroom and kitchen. This crucial process usually takes anywhere from 30 to 45 minutes, ensuring everything is spotless and ready for the next day. My team is responsible for the commissary, which means I quickly round up any leftover mise en place ingredients, return them to the walk-in refrigerator, and conduct a quick inventory check. This meticulous attention to inventory and organization minimizes waste and maintains efficiency, vital skills learned in professional kitchens.
Following my commissary duties, I rejoin my team in the classroom to help with the final stages of cleaning: sweeping, mopping, and taking out all the trash. It’s not the most glamorous part of the day, but it’s an essential aspect of kitchen discipline. We’ve certainly become more efficient at it since Phase I. Plus, there’s the added bonus of not having to trim chicken bones for stock anymore, a small victory in the grand scheme of things!
Beyond the Kitchen: Exams and Reflection
3:15 PM: The Theory Exam
Despite the whirlwind of the day, somehow it’s already 3:15 PM, and we are just sitting down to take our fifth theory exam. This comprehensive test consists of approximately 50 questions, covering everything from culinary history and scientific principles to sanitation and costing exercises. Our official “dismissal” time of 3:30 PM is, as is often the norm, clearly not happening. Fortunately, the theory exam goes smoothly for me, and I manage to complete it in a swift 20-25 minutes. Soon after, I’m back in the locker room, shedding my chef’s uniform and mentally preparing for the next major hurdle: our fifth, and arguably most difficult, practical exam.
The End (of a regular day, but the journey continues!).
Practical Exam Update: The Ultimate Culinary Challenge
The following Friday brought the ultimate test of our skills: the fifth practical exam of the program. Renowned as the most challenging, this exam features an extensive menu that demands exceptional speed, precision, and organization to complete within the allotted time. We arrived bright and early at 7:45 AM, immediately presented with the daunting exam day’s menu. The pressure was palpable.
Despite the immense pressure and the complex menu, I somehow managed to complete everything just in time. The entire period was a frantic, full-speed sprint, with my mind racing through each step and technique. I narrowly averted two potential disasters: first, I inadvertently burned a batch of caramel, forcing me to quickly restart to prepare a fresh gastrique. Second, I nearly took a tumble on a treacherous, slippery patch of floor, a moment that could have cost me precious time and potentially ruined my dishes. For the most part, I’m genuinely pleased with my performance, especially given the high stakes and challenging conditions. But more than anything, I was simply overwhelmed with relief to have it behind me, a significant milestone in my journey to becoming a professional chef. Each day, each challenge, and each success in culinary school brings me closer to mastering the art and science of cooking.