I am learning to chop vegetables the chef's way, (safe and fast), on the soup station this week. I'm lucky that the many onions I peel and chop don't make my eyes water.
In class George tells us about measures, such as three teaspoons equal 1 tablespoon, and a pint is a pound the world around. We must also practice converting quantities of recipes.
There is a 3 term baking class running simultaneously with the cooking program. The students learn to bake all the things found in a retail bakery, including bread, cakes, pies, cookies, and Danish pastries. I think it would be interesting to take that class after I finish the 3 terms of cooking. However, I don't believe I could resist the temtation to buy and eat everything I made. I don't need to make my knees carry any more weight for my hour a day walk. As it is, a couple times a week I buy the $1.25 loaf of artisan bread for Alex, and avoid looking at the 50 cent pastry display.
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