Still no weight gain for me -- in fact, a self-impressive 3-4 pound loss -- after six weeks of culinary school.
As has been said to the point of cliché, given a situation in which one must literally eat his homework and his in-class work, putting on pounds would seem to be part of the program. Executive Chef Tim Grable of the California Culinary Academy warned us about the issue at the beginning of the term, as shown here.
The scale read a hair over 180 pounds this morning. On Sept. 28, the first day of class, it hovered at 184.
Bigger tests are yet to come. In Culinary Foundations I, we didn't cook every day, and with one or two exceptions, we consumed only bits of what we made, adhering to Chef Grable's admonition to "taste, don't eat."
Starting Monday, in Culinary Foundations II, we will be cooking nearly every day, over a four-hour span. That will increase the challenge.
And, yet to come, in the early spring, is high potential for falling off the wagon: Baking and Pastry class.
Post Script: Any reader who interprets my small weight loss over six weeks as a sign that my cooking isn't all that good won't be invited to the next feast of braised short ribs with a wine sauce, garlic mashed potatoes and green beans in béchamel sauce.