You better WORK.

So my day as group leader was the most fun I've had at school yet. We finished our prep early, & we did well. (So where were our props, Chef Instructor G? I mean, let a person know sometimes.) I actually wish we spent more time doing prep because I'd actually like to get to the point that I'm not questioning my technique. I mean, that's primarily why I chose to go to school instead of working from the bottom up in some grimy kitchen. The lectures are just so completely dull & ramble-y I wish I could peace-out of them without failing. I mean, tell us something we can't learn on Wikipedia!

I also find myself biting my tongue a lot during lectures so that I don't sound like some shit-heel know-it-all. Por ejemplo, he spoke about white pepper & wine, but didn't even mention rotundone, a chemical responsible for the fact that I think white pepper smells of cat feces. I learned that by subscribing to the Dining & Wine section of the NYT on my Google Reader, homies.

No matter. The humbling thing about devoting yourself to learning about food is that if you lived in every moment of humanity's doomed existence, you still wouldn't have learned a tenth of it. As many times as I hear, "It's all been done before," I can't help but think, "Good thing most of us don't know about it."

Aside à propos of nothing: Everytime he demonstrates with his hands the difference between the sides of a sauteuse & sautoir, he reminds me of RuPaul. "Sauteuse, sautoir," might as well be "Sashay, sauté!"