Week one of Culinary school

I will start this off by explaining how my postings will work. Every Wednesday, a new post will be published talking about various subjects (mostly about food). My first series will be on my experience at culinary school. There will be a post every other week; try not to miss out on any new updates.

I graduated in 2024 from Park City Culinary Arts. It was a very enjoyable experience and I learned a lot from this school. The course was 16 weeks, with the first half cuisine and the second half pastries. I enjoyed the first half more since I’m a steak-and-potatoes kind of guy. Having a nutritious dish feels satisfying when making, serving, and eating meals. It’s nice to have a variety of foods to make.

As an adult, sweets aren’t as appealing as they were when I was younger. These days, I prefer baked goods; I don’t bake much myself because I prefer putting my skills into nutrient-dense foods. As I go over the second half of school in my blog, I’ll be baking more. Learning to bake all kinds of desserts was a lot of fun. One of my favorite desserts I made was cheesecake, it was so delicious.

Week 1
My absolute favorite food is Mac and cheese. I was lucky enough to make it during the first week. It was the best Mac and cheese I’ve ever had and my first time eating edible flowers. We also made a simple salad with an olive oil dressing. Before I went to school, I rarely had any green salads without ranch. Now, I’m more open to other dressings. Making a salad helps with getting a great intro to knife skills, which is one of the most important things to learn in cooking. The final thing we went over was the mother sauces and how important it is to start building flavors.