The Real Day One

Today was the real first day.

Intro to Gastronomy looks to be an exciting course. As we dive into this new material, I can see the evolution of cuisine and what we call cooking come into play. It's courses like these that cause you to pause momentarily and think twice about how your medium rare steak came into existence. Or how that seemingly small personal sized watermelon is able to absorb that much rum. Questions like these float through the front of my mind during class. Never have I thought of how food affected our civilization so much. The stabilization of agriculture created sustainable food causing the population to rise. Fire meant easier digestible and better tasting food. Cooked meat never meant so much to me as it did today.

Today also brought about some new expectations that took me as bit of a surprise. All of the faculty at the school is extremely friendly, which I was a bit weary of at first. I was looking for that one crazy chef that took his job more serious than anyone else and made sure he gave the new students hell. I met him at lunch. I had my book bag on the table and I was unaware of the massive target that beckoned this chef to come over to my seat and not so politely tell me to remove my bag from the table. At least I did not have him comment on my shaving ability unlike the gentleman sitting next to me. He seems like a serious, yet professional guy, whom I already respect (and maybe fear).

As I come to the end of this entry, I hope to create a habit that will stick through the entirety of this blog. I will list the amazing meals I have consumed that day and hopefully, as time progresses, explain more on how they tasted.

Breakfast
-Basque Cake
-Fresh fruit

Lunch
-Salted Cod Cake with undisclosed green cream sauce and homemade potato chips
-Parmesan Risotto
-New England Clam Chowder
-Beef Chili

Weekly dessert count: 2

Thanks to all who signed on to this. I hope to give you a glimpse of the passion that is culinary arts.