Escoffier, New Beginnings

-Hold the blade, with thumb and edge of pointer finger, against the base. Loosely wrap your hand around the handle-

This, seeming obvious now, gives excellent control of the blade. Because you're holding the blade, not just the handle. You're holding the entire center, giving full control. I worked with this for an hour, feeling tension in parts of my forearm that I hadn't before. This feels like the first time… <insert Journey song here> Standing in an 90's university dormitory kitchen, holding a knife the wrong way, cutting frozen meat, struggling to defrost it, titanic efforts, mighty struggles... to make some beefaroni. So started my culinary journey. Cheap dull knives, cutting boards pre-used and worn, and free pantry food. Now, holding a lovely 8 inch Wusthof chef knife, practicing lovely french cuts, on a lovely (used only by me) cutting board. Enjoying learning and growing through education. Culinary experience is the only experience I have that is not backed by a heft of education and study. I started in college; Experimenting and failing with many recipes Maturing, making real good food with great ingredients in Germany with my family Slacking, going for easy quick routes as a professional in a workplace To now, attending a culinary institute. My proudest professional moment amidst others, putting on a chef habit, skull cap, and apron... and taking a supremely cheese photo of myself. Part of the course requires taking photos (It's online culinary school, phenomenal concept), and writing about our experiences. So, why not meld the two?

There it is, the evolution of a potato.