I am writing this whole post as I sit outside in Madison Square Park in NYC, because I have 30min before I have to be at my class. Tonight we focus on the techniques of dry cooking, with a focus particularly on grilling, which will be exciting! I recently practiced my sautéing skills before I attempt to cook for others at the restaurant, where I was recently promoted, by the way! I don’t know if I have said that yet. Well, anyway, this class has been super informative and I have indeed learned a lot. The difference between Cornell and the classes in the city as compared with working in the restaurant is that it’s a completely different feel working in a restaurant kitchen than it is working in a teaching kitchen. You have to do things on the fly, deal with problems as they come along, and be much more prepared for things than you do in a kitchen, where you have the opportunity to think about what you are about to do, rather than just having to do it. That’s a long thought. What I mean is that restaurant cooking requires a lot more spontaneity whereas a teaching kitchen is a lot more laid back. But sometimes it’s the complete opposite. I enjoy learning on the fly more than learning in a structured setting, but either way it’s hands on and that’s how I learn best.
I have been spending a lot of time talking with Alyx lately, about on the same level as I have talked with George and Victor. I really like this girl. And this time, I have given it a few months before making a decision. I will ask her out, and this time I’m confident in myself.
I’ll See You,