…at the same dayum time.
Today, we got a chance to meet a lot of the staffamily (I just created my first word…you may want to start your vocabulary list now). A majority of them have all gone through and graduated from one of the school’s programs, which I find to be very comforting and helpful. When you ask them a question, you KNOW they know what they’re talking about because they’ve been where you are. Literally. Nice way to start things off.
We received a welcome lecture from Chef Francois, founder of LAC. Through his thick French accent, he shared with us the reasons he started L’Academie back in 1973. I love that he compared culinary school to the military (GO NAVY!) because I had been doing the same thing in the months prior to beginning here. The Navy trains you for what you need to know, to do your job and do it exceptionally, as does LAC. No general education courses or electives that you’ll never need. No wasted time. They start you from the fundamentals and work you up to becoming an authoritative voice in your profession. This is exactly what I’d been looking for.
“We will teach you how to cook and how to BE.” That was said by Chef in a very…stern tone.
Sounds simple enough. However, I know it’s going to take a tremendous amount of dedication from both myself and my family. That was made clear during my enrollment process.
Chef also made certain to emphasize the importance of “showing up”. Punctuality, reliability, and cleanliness come first in a kitchen. Because of this, he created “The President’s Award”, which is something I am definitely aiming for. It means perfect attendance for the entire program and yes, that will be going on my resume. I’ve claimed it already. Hmmmph.
Notebooks (which will become our own cookbooks) are of the utmost importance, too. I felt both, intimidated and up for the challenge, when I found out that he personally checks and grades all of the student recipe notebooks himself. (Momma must be on point!) He told us that he’d be back on Saturday to go over exact details on what he expects our notebooks to be. Then he opened the floor to our daily instructor.
First of all, Chef Jake and his assistant (Voula) both rock! Sitting in on a couple of his demos before registering is what got me so excited to start the program. He makes it look like so much fun! He seems to be very “by the book” when it comes to academic & and attendance rules but in the kitchen, his teachings allow you to still be “you”.
There are 13 students in my class, 7 males and 6 females. Everyone is from different parts of the U.S., some even from different parts of the world. I’d be lying if I held out on the fact that all the females are black. C’mon now… A French cooking school…? No, race does not change anything about the class…but I did feel an extra sense of oomph. It’s amazing to be in the presence of 5 gorgeous females that I have so much in common with. And yes, we all get along. “This is the beginning of a beautiful friendship.”
We all received an official tour of the school:
Here’s where we will be changing in to our uniforms, as we are not allowed to arrive to school in them. Think about it… From here on out, if we were not before, we will learn to become one full-sized, sanitized “being”. Nobody wants food from a dirty cook.
At the end of the tour, we were all brought in to the Phase 1 kitchen and given our school supplies. By the looks of all the faces, we were ALL excited to see our chef’s jackets with our names embedded on them AND…TO GET OUR KNIFE KITS!!!!!!!!!!!! #HOORAH!!!
Soooooooo looking forward to breaking in those knives!!!
Keep It Tasteful,