My first week of culinary school at Ducasse Education has left my mind spinning and my feet throbbing. Adjusting to a new type of work and different rhythm of life were just two of the challenges.
On the first day of class, I felt as if I was learning to walk again–try to imagine a big baby with a giant chef’s knife in her hand. It was a bit terrifying. When I looked up from my chopping board, I saw nine other students with eyes wide open trying to find their legs in the kitchen. I was not alone in my experience.
I am with my brigade. We are learning to work together, communicate and give each other a hand as we carry out the many complex tasks that each day throws us. From stirring the pot to mopping the floor, culinary school and working in a kitchen is not an individual experience.
As the chef instructor tells us to cook with all our senses and not follow the recipe too closely, all the members of the brigade are all working together to reshape our way of seeing, smelling, tasting, touching and hearing. We are relearning ourselves through food.