Life keeps getting in the way

It was full steam ahead a few weeks ago. My learning curve was steep and yet I felt like I was making progress. The past few weeks have been tough and I feel that I have lacked focus and dedication. Without the “forced” or better said “scheduled” time in the kitchen with a class, I have found it harder to devote time in my own kitchen to continue my learning, falling into old patterns of eating out re-heating leftovers. I can see a hidden benefit of formal training through a set schedule of progressive classes over time.

To compensate for my lack of time in the kitchen I have been reading more often, finishing Michael Ruhlman’s The Making of a Chef: Mastering Heat at the Culinary Institute of America which I’ll be summarizing and reviewing shortly. In the weeks to come as I reach my goal date for the first part of my education, I’ll be trying the recipes from my classes while also finishing my culinary reading. I am just as excited as I was when I began this learning process and I am confident that I will continue to be so.

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1 Comment

  1. I just came across your blog for the first time and I love it! I’ll be flipping through more of it in the future. It’s like a real life Hell’s Kitchen (without the drama).

    If you’d like, I’d love to exchange blogrolls.

    Let me know,

    Sarah

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