Appreciating the artistry that is classical cooking

A painter takes care of his brushes, a soprano her voice, a photographer his camera.

And, a chef his knife.

Chef Tony Marano revealed, perhaps unwittingly, the artistry in his chosen profession and in himself today in class at the California Culinary Academy. Chef Tony lectured on knife quality, and as he did, he showed that a knife is more than a kitchen tool. He showed it to be an extension of the chef.

Much of his lecture was about what makes a good knife -- type of steel and its hardness, quality of the tang, the balance between blade and handle.

Yet, he returned near lecture's end to the principle use for a good knife: to help in the preparation of good food.

Those who appreciate good paintings don't think much about the brushes, and those listening to a soprano don't much consider what she has done to protect her voice.

Just as we who eat good food well prepared in restaurants don't wonder at the brand of knife the chef used or what the knife's steel hardness was. Yet without the knife, the meal could not have been created as it came to us for our appreciation and nourishment, if it could have been created at all.

The recognition of the knife as an extension of the artistic chef was implicit in Chef Tony's lecture today. And it made the practical lesson that followed -- to julienne and brunoise carrots -- all the more meaningful and important.

Culinary school: Daily quiz, yes; Anthony Bourdain, no

The changing room was vacant for a few minutes as I donned my uniform for the first day of classes at the California Culinary Academy today. I buttoned my jacket to the top, put on my commis and stood in front of the mirror.

I inhaled and exhaled two times -- normal breathing -- then took a third deep breath and let it out slowly. I walked out the door to my first class. Not quite Neil Armstrong's "one small step ... one giant leap ... ". Yet it was my own small but brave stride into a new, exciting world.

Chef John Meidinger and Chef Tony Marano greeted me and my classmates, and we plunged in. Even the fits-and-starts preliminaries -- a book or two missing from the book bags, a tool or two missing from the knife kits, the necessary building tour including how to get out and where to go in case of fire -- were moments we embraced. Each turn had a newness that kept us enthused beginning to end, the way a good meal does, from amuse bouche to dessert and coffee.

Day 1 brought the news that Day 2 and every day after it will mean a quiz in the Safety and Sanitation class, taught by Chef John.

Culinary Foundations I is being taught by Chef Tony in a demonstration kitchen where we will learn the bare-bones basics of terminology, kitchen organization, proper use of tools, basic food science principles -- finally, a mention of actual food! -- and foundational sauces and stocks.

Chef Tony wants a 250-word essay by next week reflecting on the inspiration each of us has gotten from reading a book on cooking. Mine will be on Julia Child's "My Life in France," which I have nearly finished reading. One caveat from Chef Tony: "I've had it with Anthony Bourdain, up to here," he said, slashing his hand across his throat. " Anything else is fine."

Second day of classes begins in 15 hours. I cannot wait.

(Anthony Bourdain photo credit: www.toliveandeatinla.com)