For the next 5-odd months, I'll be spending most of my evenings here, at Texas Culinary Academy. I'm kicking off a certification course that whips us through everything a chef needs to know: cost control, inventory, kitchen management, sauces, baking, proteins, and so on.
So until right around my 35th birthday (in Sept) I'm basically Le Cordon Bleu's bitch. Which I'm good with.
Off to orientation. More pics to follow.
(Oh and if you're the owner of the red car, sorry if I look like a stalker.)
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