Almost there.
Today was a day of lasts. My last classroom class at the Chef’s Academy. My last project. My last day with my baker puff pastry friends in class and my last day at Pizzology. I am not sure it really has set in, but I guess there in no time like now, sitting here after a day of being in the kitchen, enjoying a pint, reflecting. School is not done just yet; I still have my externship, so this one is all about Pizzology.
What a great experience, what a great group of people. I wasn’t sure what I was thinking heading up there to work with Neal, but I am so glad I did. I learned so much there that I don’t even know where to start. Being a pastry student is one thing, but throwing yourself in the weeds with a bunch of really good, experienced chefs in a very busy kitchen is something completely different. Learning to make quick decisions, actions, doing things without really thinking, constantly learning, watching, growing, and just being better than you ever expected. It was all there. I enjoyed a pint with the crew tonight and realized just how much of a family a kitchen can really be. I hope to rejoin them here soon, but for now, it is time to leave and learn.
Saturday I pack up the jeep and head for Denver. My externship of 10 weeks starts March 8, and well, I am so excited, nervous, happy and mentally, already there. I have no clue what these weeks will provide, but I am so exited to leave Indiana and see what else is out there. I will be sure to blog the journey out there and continue my randomness and silliness, including possibly seeing the world’s largest ball of twine!
