Part of our curriculum, in addition to normal kitchen days, is to be in central kitchen cooking family meal for all of the students and faculty. It's about 300 people overall so it's an exercise in producing large quantities of food from scratch in a time crunch. I actually enjoy that a lot and think it's great practice for us to simulate a restaurant scenario. I was on the salad station for our first day and we were doing panzanella, one of my very favorite things. We chopped and chopped vegetables forever it seemed but we made a delicious salad:
A chef from Tuscany (where panzanella originates) was at the school for the day and he came by to taste it. He told us we really nailed it and I thought that was a super nice compliment!
After central kitchen, we had our first wine class which I found really great. I liked the teacher a lot and felt like I learned a good bit even in just one class. We went into the school's wine cellar to pick a bottle out and got to do a tasting on the first day too which we all know makes me happy:
On these days, we get out at 5:00pm and we welcome it. That's the earliest we'll ever get out of class so it's appreciated greatly after all the other long days we have! After just that small tasting, my eyelids got heavy quick so it was nice to have an earlier evening to myself.