Starting Culinary School

  

Fifteen days until "first day of school."  I'm going back to school to get my associates degree in Culinary Arts, focusing on Pastry&Baking and I can hardly restrain myself from dancing on the rooftops. 

Taking the Pastry Intensive at the Institute of Culinary Education had my culinary heartbeat thumping but when we decided to get pregnant my cooking dreams were placed on the back burner, no pun intended.  A year and a half later my son is growing fabulously and I "sauter" at the opportunity to return to school.  Between experiencing the kitchens at the Institute of Culinary Education in Manhattan and having already toured the Culinary Institute of America in St Helena I didn't anticipate a significant difference at Le Cordon Bleu of Pasadena.  Surprise, surprise there was a lot of stainless steel and ovens to be seen however while walking through campus and chatting with my admissions officer, Rosie, I had the feeling that this was where I belonged.  Oddly a few weeks prior I had told my girlfriends that I felt I was being pulled towards something just as I had felt direction when Jake and I decided to have Joey. After talking about the possible culinary journey ahead I was determined that Le Cordon Bleu was the school where I could expand on the gift God has so graciously given me. 

My husbands support made my decision easy,and knowing how strong his passion for cuisine is it didn't take much encouragement to get him to join in my Culinary School endeavors... We are, as Billy Maddison says, going "Back to school, to prove to Dad that I'm not a fool! I got my lunch packed up, my boots tied tight, I hope I don't get in a fight! Ohhhh, back to school, back to school! Well, here goes nothing!"