DINNER 122: Tuesday, May 2, 2006

A simple dinner for me tonight — just the end of the left-over LaRosa’s pizza. Wendy has rehearsal for LITTLE SHOP OF HORRORS at Falcon Theater tonight (in preparation for this weekend’s opening), so I was left to a quiet house this evening. The downtime, after our busy weekend, is quite welcome.

When I was just starting culinary school in September 2003. I had a conversation with Ray, an employee at the University of Cincinnati College of Pharmacy who was just finishing up his culinary program in the evening. Since I planned to attend classes in the evening, Ray’s advice was very useful to me. I remember Ray telling me that in his final term of classes he had evening classes two nights a week and how difficult that was. At the time, I recall thinking, “How hard could it be to have classes two evenings a week?”, and have been well-reminded of how hard it is this term, as I attend Garde Manger on Monday & Wednesday evenings. It’s difficult because I have to pack everything in my car the night before — knife kit, school bookbag, chef’s coat, hat, neckerchief, apron — and the pants go into my work backpack so I can change in my office at the end of the day. I joke with Wendy it’s like I’m moving in and out twice a week. On the plus side, it makes the week go very quickly and enhances my appreciation of ‘down nights’, like tonight. Even though I gripe about it, I am very happy to be able to attend culinary school.

In response to a site visitor who asked, this is the GARDE MANGER book we’re using.

Garde Manger, The Art and Craft of the Cold Kitchen

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