two weeks out...

Ok. I am two weeks away from starting at the CIA, and I don't think that I could be more nervous. I am worried about the classes and if I will be able to keep up. I know how much is involved and how much time I will have to spend studying and preparing. At Ivy Tech, I was the star of the class, but at the CIA, I think that everything will be evened out. Sure, I have a year as a line cook, but don't most people at the CIA? It's hard not being on top of the class anymore. I'm also worried about the social aspects/living arrangements. Even at Le Moyne, I had made friends at orientation over the summer. Since the CIA does nothing like that and I get the feeling that they don't really care about getting students acclimated, I am worried that meeting people will be hard. It does not help that my two room mates are current students and already involved in friends and such. Speaking of room mates, I am going to be crammed into a triple room that was designed to be a double...outstanding. I've spent the past three days shopping for and organizing my clothes. The school requires students to be in casual business attire or chef's whites whenever they are in class or in the academic buildings (this includes meals). I don't mind the dress code at all....I enjoy wearing more than just jeans and a hoodie. However, I did have a bit of shopping to do. There is nothing like a trip to Edinburgh Outlets. I am also worried that in such a small room and three guys there, I will not have enough room for all my clothes, uniforms, books, knives, DVD's, fridge, etc.

I've been reading as much as I can on the CIA's Facebook discussion board...trying to get tips and pieces of advice on what campus is like. My roommates have also been great in sharing information about the room. Despite all my worries, I really am excited to start. On the CIA's FB page, they have pictures of their events. At the summer's welcome back party, there were watermelon carving contests. I would reckon that most colleges would have a watermelon seed spitting contest. Their Oktoberfest centered around german food and pastries and handcrafted, microbrew beers instead of bad sausages and cheap beer. I can't wait to be surrounded by food. I really love the motivation and dedication of the students, too. On one of the discussion boards, a girl was complaining about the length of the classes, and she was ripped apart by they other students. They told her that if she can't handle a 6.5 hour class, then maybe the culinary arts were not for her. I am really reassured and comforted by knowing that my fellow students are going to be hardcore cooks and foodies. Even if I don't know anybody yet, I am sure that the Culinary Institute of America is filled with my kind of people.

Last week, when I was really beginning to freak out and get nervous, I was given a sign that the culinary world was for me. A few months ago, Leslie, my step mom, asked me to help cater a fundraiser that she and my dad were hosting for The Herron School of Art. I, of course, accepted. Cooking for parties of 50-60 people can be fun, and I knew it would be good to keep my skills up before school. The day before the party, I spend about six hours with Leslie baking a few types of cookies, working on the pasta salad, making a mousse, marinating chicken, etc. The day of the party, I head over to the house to finish everything. I make an aioli platter, bake the chicken, doing mise en place for pizzas. I thought that I would have a little more time than I ended up having before the guests arrive. I felt the same thrill and rush of adrenaline that I used to get at the resaurant right before a busy service. I was focused, yet moving around the kitchen quickly to get everything in place. I was trying to keep track of 3 item in two different oven, keep the garde manger platters stocked, replenish the dessert tables, and make nice conversation with rich old ladies who wanted to talk about food with me. It goes from 5:30 to 9:30 and you don't even realize it. You hate it while it's happening. You wish you could be moving faster and that more food was getting done. You absolutely wish the night would end. Then, once it does, you realize what you just did. I had just fed 50-some people and they loved it. The Chicken Marbella was a hit and every single person who tried it complimented my Amaretto Mousse. I made good food and I made the fundraiser staff and attendees happy.

Even if my room is cramped and I don't know many people, I am going to be at the Culinary Institute of America. I am going to be at the best culinary school in the country learning how to make delicious food and how to be a culinary professional. So screw the long hours, the excessive homework, and the cold weather...I am going to be learning about food and cooking. And at the end of the night, it's about making me and my diners happy.

I think I'm going to be OK