See, I could totally get used to this.
First, we spent an hour precisely chopping carrots into “julienne” and “brunoise.” My classmates and I are starting to get more talkative with each other, but being that it was 8am on Monday, mostly the sound during this hour was just the regular thud of sharp knife passing through carrot to reach plastic cutting board. Also, apparently carrots are all modular and stuff. Very difficult to square off a carrot because when you cut it, it actually moves and twists so that by the time you get to the fourth cut expecting a rectangle, what you doubtlessly have is more of a rhombus. I admit I am impatient like a puppy for Chef Allen (our Module 1 instructor) to tell me my julienne is pretty.
Then we did this awesome art project with fresh herbs. I don’t care that it was only 9am, the smell of fresh mint makes me want a mojito, stat.
And then we tasted 18 kinds of cheese. Yeah, you want to be me.