My Culinary School Journey: An Unfiltered Look at the Best, Worst, and Unforgettable Moments Towards Graduation
After 50 intensive weeks, precisely 720 hours spent immersed in the classroom, countless hours documenting the experience across more than 90 culinary school blog posts, and over 1,000 demanding hours working in professional restaurant kitchens – not to mention the numerous cuts and burns that became badges of honor along the way – I am thrilled to announce that I have officially completed my culinary school journey! It feels surreal, a monumental chapter closing, and the culmination of an incredible educational and personal transformation.
In the spirit of celebrating this momentous achievement – with my official graduation ceremony scheduled for this coming Friday, December 14th – I decided it would be a perfect opportunity to encapsulate the entire, sprawling experience into a single, comprehensive post. Consider this an honest and open reflection, a “best and worst of times” chronicle where I delve into all the intricate details. I’ll share everything from my most cherished dish created during the program (and the one I truly despised!), to the most awkward and memorable day spent at school, as well as the moments of profound challenge and growth experienced throughout this past year. This is not just a recount of dishes, but a narrative of personal and professional evolution.
So, let’s embark on a comprehensive, and perhaps {very long}, walk down memory lane, exploring the highs, the lows, and the invaluable lessons learned in the pursuit of culinary mastery…
Biggest Confession: Overcoming Initial Doubts and Imposter Syndrome
It might seem unbelievable now, looking back at all I’ve accomplished, but if you had asked me what my greatest fear was before stepping foot into culinary school, I would have unequivocally given you one answer: survival. Despite having some prior experience in a commercial kitchen setting, nothing truly prepared me for the intensity, rigor, and sheer pace of formal culinary education. I genuinely had no idea what to expect from the immersive experience, or more importantly, what I could realistically expect from myself under such pressure.
The self-doubt crept in almost immediately. Within the first week of the program, I vividly remember questioning whether I possessed the resilience, the talent, or even the sheer stubbornness required to make it all the way to graduation day! It sounds utterly ridiculous now, given that I’m on the cusp of receiving my diploma, but at the time, that fear was incredibly real and pervasive (just ask any of my culinary school classmates – they’d surely corroborate this initial anxiety). I found myself getting far too ahead of myself, already worrying about the demanding restaurant externship that lay months in the future, before I had even mastered the basics of knife cuts or the fundamental French mother sauces. I neglected to remind myself that I still had many months ahead to learn, to hone my skills, to gradually build confidence in the bustling, often chaotic environment of a professional kitchen, and to ultimately realize that, with perseverance, I would indeed be perfectly OK.
Most Humiliating Moment: The Perils of Early Knife Skills
As anyone entering a professional kitchen environment might anticipate, I was fully prepared to acquire my fair share of cuts and burns throughout my culinary training. These minor injuries are, after all, an almost inevitable part of the learning process, a testament to the hands-on nature of the craft. However, the sheer embarrassment of cutting myself not just once, but TWICE within the very first two hours in the kitchen was a moment I won’t soon forget.
Imagine the scene: a brand new student, eager and a little clumsy, navigating sharp knives and new techniques. Then, picture the mortifying walk to the instructor, not once but twice, to get these fresh wounds properly dressed. The result? Sporting two brightly colored, rather conspicuous blue finger condoms for the entire remainder of the day. It felt like wearing giant, neon arrows pointing directly at my beginner status, an undeniable mark of my initial lack of finesse. To put this early struggle into perspective, I’ve only managed to cut myself twice during my entire subsequent time working at the restaurant, and those were comparatively minor nicks. Clearly, despite the initial blunders, I’ve made significant progress in my knife handling skills, proving that even the most embarrassing moments are part of the learning curve in the culinary arts.
Biggest Guilty Pleasure: The Joy of New Culinary Tools
Receiving my comprehensive knife bag, brimming with an array of gleaming, fancy new knives and essential kitchen equipment, along with my crisp, professional uniform, was undeniably one of the most exciting and defining moments of my entire culinary school experience. It transcended the mere act of acquiring tools; it was a tangible symbol of stepping into a new, professional identity. Imagine that exhilarating feeling of buying new school supplies at the start of a fresh academic year, but then multiply that childlike excitement by about a thousand percent! This wasn’t just about pens and notebooks; it was about precision instruments that would shape my future, a collection of tools that promised mastery and delicious creations. Holding those perfectly balanced knives, admiring the pristine uniform, I felt a powerful surge of anticipation and purpose, ready to embrace the journey of becoming a chef.
Favorite Culinary School Trip: A Deep Dive into Sourcing and Sustainability
Initially, I never truly expected to go on any field trips or excursions during my demanding time in culinary school; the curriculum felt so packed with practical lessons. However, I was incredibly and pleasantly surprised to discover that we had two insightful trips planned for us over the duration of the program. My personal favorite, and perhaps the most educational, was our memorable visit to Ayrshire Farm during our very first few months of school. This experience offered a vital, hands-on perspective into the origins of our ingredients, something often overlooked in the high-pressure kitchen environment.
Spending a day surrounded by adorable baby piglets, savoring truly exceptional farm-to-table food prepared with passion, and enjoying a scenic short road trip with some of my budding culinary friends, collectively amounted to an absolutely unforgettable and truly good time. It wasn’t just a fun day out; it was a profound lesson in responsible sourcing, sustainable farming practices, and the direct connection between quality ingredients and exceptional gastronomy. Seeing where our food came from deepened my appreciation for the entire culinary process and reinforced the importance of understanding the supply chain, a crucial element for any aspiring chef.
Favorite Savory Dish: The Elegance of Crusted Halibut
Speaking of good food, if I were challenged to name my absolute favorite savory dish created during our entire intensive culinary program, I would undoubtedly have to choose the Crusted Halibut with Olive Beurre Blanc. This exquisite dish, which we meticulously prepared during our second week in Phase II of the program, stands out in my memory not only for its incredible flavor profile but also for the mastery of techniques it represented. The delicate halibut, perfectly crusted to a golden crisp, contrasted beautifully with the rich, tangy, and aromatic olive beurre blanc. Each bite was a symphony of textures and tastes, so utterly delicious that my mouth genuinely begins to water just thinking about it, even all this time later.
Beyond its unparalleled taste, this dish also wins, hands-down, for its breathtakingly beautiful presentation. The colors, the arrangement, the artistry involved in plating truly elevated it beyond just a meal into a culinary masterpiece. It was a moment of pure culinary triumph, showcasing how precision, creativity, and a deep understanding of flavors can come together to create something truly extraordinary, embodying the very essence of fine dining.
Worst-of-the-Worst Savory Dish: The Unforgettable Calves’ Liver
Brace yourself for a vivid description of a culinary nightmare.
This rather sad and unappetizing looking plate conspicuously displays what was, without a shadow of a doubt, the absolute worst dish I made (and, regrettably, tasted) during my entire culinary school career—the infamous pan-seared calf’s liver. If you’re currently thinking it bears a striking resemblance to a withered, dead banana peel, or perhaps something even less appealing, rest assured, I am entirely with you on that visual assessment! The appearance alone was enough to trigger a wave of reluctance.
It’s important to note that there were many unconventional dishes prepared throughout culinary school that I fully expected to dislike (purely taste-wise), yet surprisingly ended up enjoying, often discovering new flavors or appreciating different textures. Let me emphatically state, this was not one of them. I genuinely tried; I really did approach it with an open mind, attempting to find some redeeming quality in its flavor or texture, but it was just not happening. The metallic, gamey taste combined with a somewhat rubbery texture was profoundly unpleasant. That entire plate, from its visual presentation to its lingering taste, makes me physically cringe even now when I recall the experience. It was a true test of palate and perseverance, and one that ultimately highlighted personal taste boundaries.
Favorite Dessert: The Heavenly Marjolaine Cake
Choosing a favorite dessert from the plethora of sweet creations we mastered in culinary school was an incredibly tough decision, a testament to the high quality of our pastry instruction. However, if pressed, my heart (and my taste buds) would have to settle on the exquisite Marjolaine cake. We crafted this masterpiece during our 12th week in school, and it remains etched in my memory as a pinnacle of patisserie. A classic French dacquoise cake, it was meticulously constructed with delicate, crisp layers of hazelnut meringue, generously filled with a harmonious symphony of rich chocolate ganache, decadent hazelnut cream, and silky vanilla cream. This dessert was simply amazing; each forkful was a revelation, and I found myself utterly unable to stop eating it – a true sign of a perfect indulgence.
Of course, there were other strong contenders that deserve honorable mentions as runners-up. These include the intricate and visually stunning Gateau Lion D’or, a creation courtesy of our esteemed Chef Michel, which showcased impressive structural and flavor complexity. Also memorable was Chef Patrice’s surprisingly delightful death-bed wish: a remarkably refreshing and herbaceous basil ice cream, proving that even the most unexpected flavor combinations can lead to culinary genius. These desserts collectively represent the artistry and technical skill required in the demanding world of pastry arts.
Least Favorite Dessert: The Tedious Cold Nougat
Is there truly such a thing as a “bad” dessert when you’re learning from accomplished pastry chefs? In my entire time at culinary school, I can honestly say there were no genuinely poor desserts in terms of taste or execution. Instead, I’ll share my least favorite dessert, which was more a matter of personal preference and immense effort than any flaw in the final product. That distinction would have to go to this delicate cold nougat we meticulously crafted towards the very end of the program. While it might have been demanding to create, at least it looked incredibly pretty and refined!
This nougat also unequivocally wins the award for the most tedious dessert to prepare. If any of you have ever attempted to make nougatine pulled and rolled to paper-thin translucence, you know precisely the level of intricate, repetitive work I’m talking about. The sheer physical exertion required to achieve that perfect thinness was immense. If I had to make this particular dessert every single day, I have no doubt I would no longer need to spend a cent on a gym membership; the culinary workout would be more than sufficient. It was a valuable lesson in precision and endurance, but certainly not my favorite sweet treat to tackle.
Funkiest Dish: The Intriguing King’s Cake (Pithiviers)
One of the most visually striking and delightfully unusual dishes we encountered early in our culinary education was made only a few weeks into the program. This crazy looking dessert is known as a King’s Cake, or more formally, a “Pithiviers” cake. At its core, it’s an elegant French pastry consisting of layers of golden, flaky puff pastry, artfully scored and baked to perfection, encasing a rich, almond-flavored frangipane filling. The scoring on top creates a distinctive sunburst pattern, making it a feast for the eyes as much as for the palate.
The first time I saw it, its intricate design and unique form really blew my mind, showcasing the artistic side of pastry. Beyond its fascinating appearance, the Pithiviers was also incredibly tasty, a testament to the classic combination of buttery puff pastry and sweet, aromatic almond cream. It was a wonderful introduction to the more elaborate and visually impressive aspects of French patisserie, highlighting that culinary creations can be both beautiful and delicious, offering a delightful surprise to the senses.
Most Stressful Day in the Kitchen: The Day of Tears and Tremendous Pressure
For every incredibly fun and rewarding day spent in the culinary kitchen, there were undeniably many moments of intense stress and pressure. Practical exam days certainly fell into that high-stakes category, pushing our skills and time management to their absolute limits. However, the most stressful regular classroom day I recall, etched vividly into my memory, was definitely this particular day. Nothing makes your heart pound faster, or your mind race more frantically, than walking into class and being greeted by an insanely long, incredibly ambitious menu that you are expected to execute perfectly within a tight timeframe.
To make a long story short, the relentless demands of that day pretty much culminated in me breaking down in tears after service. The combination of complex dishes, the pressure to meet chef’s expectations, and the sheer volume of tasks proved overwhelming. Ironically, and adding another layer of memorable difficulty, it was also the very same day we meticulously crafted that challenging, tedious nougatine dessert I mentioned earlier. The physical and mental exhaustion of that day was profound, a harsh but valuable lesson in resilience, stress management, and the true demands of a professional kitchen environment.
Most Dreaded Culinary School Activity: The Chore of Cleaning Stock Pots
It is an undeniable, universal truth in the culinary world: when you cook, you must, without exception, then clean. It’s an intrinsic part of the process, and surprisingly, I actually enjoy the methodical tasks of cleaning and organizing in a general sense. There’s a certain satisfaction in restoring order and sparkle to a workspace. However, within the specific context of culinary school, there was one particular task that I dreaded more than any other, a chore that loomed large at the end of every busy day.
This dreaded task involved cleaning out the massive, often greasy, and incredibly stubborn stock pot. These pots, having simmered rich stocks, sauces, and stews for hours, would often accumulate layers of caramelized residue and stubborn deposits that required immense physical effort and endless scrubbing to remove. It was a messy, thankless job that seemed to drain the last vestiges of energy from an already exhausted body. The sheer scale and difficulty of cleaning these behemoths made it the ultimate bane of my kitchen existence at school, a stark reminder of the less glamorous, but absolutely essential, side of working in the food industry.
Most Awkward Day: The Unforgettable Sausage Making Experience
Sausage making day stands out distinctly as the most awkward, yet hilariously memorable, day in culinary school. There’s something inherently primal, and undeniably a little strange, about the entire process of grinding meat, seasoning it, and then stuffing it into natural casings. Nothing quite makes a group of usually serious, focused culinary school students dissolve into fits of laughter and revert to acting like immature schoolchildren quite like this particular activity. The visual aspects, the hands-on feel of the raw ingredients, and the slightly absurd nature of the task brought out a unique blend of fascination and giggling embarrassment in everyone.
Indeed, there are truly no adequate words to fully capture the unique blend of fascination, disgust, and sheer hilarity that defined our sausage-making session. It was a bonding experience, for better or worse, that revealed the lighter, more human side of aspiring chefs.
Most Unexpected: The Unbreakable Bonds Forged in the Kitchen
While I certainly expected to make friends and acquaintances during my time in culinary school, I don’t believe any of us could have truly predicted just how incredibly close and tightly knit we would become by the culmination of this demanding program. Our small class size, consisting of only nine dedicated students, undoubtedly played a significant role in fostering this intimate atmosphere, making genuine connection and camaraderie much more possible than in larger cohorts. However, I believe it ultimately boiled down to something far deeper: the undeniable fact that we all shared an intrinsic bond and an unwavering, profound passion for one thing: food.
Despite each of us harboring different career goals and aspirations for our futures in the culinary world, we all shared that fundamental love for cooking, eating, and creating. We navigated the intense pressures, celebrated the triumphs, and endured the frustrations of a truly once-in-a-lifetime experience together. I am absolutely certain that my journey through culinary school could not have been the same, nor as rich and fulfilling, without each and every one of those unique individuals by my side. Yes, there were undoubtedly moments of stress and exhaustion where I’m pretty sure we all secretly hated each other at one point or another, fueled by the demanding environment. Yet, through it all, those transient frustrations gave way to an enduring affection and respect. I truly love these people; they are not just classmates but a chosen family, forged in the heat of the kitchen.
Stay tuned! My next chapter is about to begin, and I hope to be back very soon with a full recap post about the official graduation day itself, marking the formal end and exciting new beginning of my gastronomic adventures!