[Traditional French Cooking Class: Update]
It has been much much longer than I thought it would be since my first post about the traditional French cooking class I am taking this year (read more about it here). Let me tell you, if you think quitting your dayjob will give you more time, you are as mistaken as I was — time just seems to have hopped on a supersonic jet since I started working for myself.
Anyway. Since I am now about halfway through the program, I thought I would share a little update.
On the first day, the organizers explained that they admitted eighteen students as a rule, but that after a few weeks the attendance usually dwindled down to fourteen or so. I am quite pleased to report that our class has had zero drop-outs so far: considering the number of candidates who applied for that course — about 500 — I think it’s only decent that those who do get in make the most of that opportunity. I am pleased, but not all that surprised, as it was quite obvious from the start that everyone in our class was serious about it.
And after so many weeks of cooking side by side and crying over the same onions, it’s really nice to see friendships emerge. As can be expected from such a large group, not everyone gets on perfectly well with everyone else — then again nothing entertains me like a healthy dose of sarcasm — but overall we form a very good-natured team.
We all have different reasons for being there: just a few are complete beginners, most are enthusiast homecooks who wish to improve on their techniques, while others have professional ambitions — some of the latter have signed up to take the CAP exam in May, the basic French culinary diploma. I personally won’t be taking it with them, as it requires a fair amount of homework and I have very little time to devote to it this year, but it is something I’m keeping on a back burner for the future.