I've spent (or have committed) several thousand dollars on a 4 month culinary-school stint clear 'cross North America. All by email. My instructors come with glowing reviews. They've got a nice website. Professional in their email communications. But when I stopped by the school today -- (classes start tomorrow -- it was pretty clear that a bit more work needs be done. I mean, they're making furniture... Geez, what have I got myself into?
Am I worried? No. Should I be? I don't think so. Meeting Chef Tony (at left) today was sort of like exchanging emails with him -- but more so.The fire, the passion for his work were even more apparent in person than in his writing.
Chef Tony & I talked about an number of things -- too numerous to cover here but running the gamut from cuisine to the school's requirement for computers for the operation. Sure, I'm paying for the privilege, but I'm going to get my money's worth out of this class: Chefs Christophe & Tony are going to have to put out big time. So it seems the least I can do to help out my future alma mater. This is going to be a completely different experience than Dubrulle (what is now part of the Art Institutes) would have been. More effort perhaps -- rough around the edges for a time perhaps, but ultimately it'll work out.
As I departed, I notice the nascent "library" of books in the Reception area. On the top shelf was a copy of "Strange Foods". This is not what you'd call a cookbook... it's about the most bizarre and eclectic foodstuffs on the planet. Take balut for example -- a Philippine delicacy consiting of a partially-formed duck embryo. At least its cooked. OK too much information -- but I own this book. The course may be totally mainstream -- but the eclecticism runs deep.