Tour de la Cocina

I have already signed up and put in my deposit. Upon receipt of my $500 dollars I received a call from the guys at FCI. Much like college I have jumped into something without even taking a tour of the facilities, without meeting anyone and confirming this was the path to take. Impulsive behavior perhaps. So why not join me on my post-enrollment, pre-attendance tour.

So it turns out the school is located in downtown Manhattan. A block away from Little Italy, right on the fringe of Chinatown. I am familiar with the neighborhood, Chinatown really, and after scoping out the place, and realizing I had some time, I decided to get a snack. Perhaps my favorite Chinese dim sum-esque treat is the roast pork bun (char siu bao - I pronounce it tash ooh bao). One of those puppy's and I'm ready.

I get Up to the 4th floor and I find myself waiting. Across from me is a middle aged couple. The wife is the one who is interested in attending. I didn't catch which program they were interested in. By the pastel colored sweaters draped over their shoulders, it was apparent that they were retired, or the woman was a stay at home wife/mother whose kids had long finished college, and she was looking for something to do with her time and her husband's money. Her husband seemed uninterested in the whole thing.

There was a guy to my left, he looked Hispanic, in his late 30's and a few tattoos peeking from under his rolled up sleeves. I didn't get a good look at him so I'm unable to make up a story that sounds fitting. My tour guide was in the process of showing a younger kid with his mother (I'm 24, so I'm allowed to call anyone taking a tour with their mother a "kid".. unless its a tour of a nursing home, which could be a different blog when I'm a bit older. Just kidding mom, I'll have a cell in the basement waiting.. um, still kidding, mom.) He did take a second to greet me in the middle of his tour with this kid (and his mother), and congratulated me on making the decision to attend FCI. Before we go any further, I just want to state, he was extremely friendly, and made a career move himself into the culinary world, and working at the FCI office. I look forward to hanging out with him sometime and just kicking back, he was that kind of guy.

So after the youngin took off and said goodbye to me and wished me luck, a very friendly kid, whose mother seemed very supportive, though the financial situation seemed to be a major issue (as it is with me), Cris met with me. We signed a few papers, tried on a few chef's jackets for size, and we were off on the tour. I must say a white, double breasted chef's jacket looked quite charming on me.

The tour started with a walk-by of the Italian culinary course kitchen. There were a few suckling pigs resting on the counters. I can't imagine what they were about to do to those pigs. But I sure wanted to taste it. The Italian program, so I was told, consists of half the time learning the culinary techniques of the Italians, including some time learning the language, and half the time in Italy, immersed in non-English cooking lessons and internships. Wow. Intense. Maybe when I have another $35,000 to spend.

A little guy with a biiig hat was walking down the hall. His name was Chef Guido (Cris addressed all the Chefs by their proper title "Chef," as did all the students). I'm not sure if that was a joke, but I think it might have been his real last name. He had an Italian accent and took a minute to talk to me. It was a brief friendly hello, and off he went into the Italian kitchen.

As an aside, I was assured that my evening class was going to be quite an experience. Not just because I'm in it, but because my particular class will be about 10 people small, and there will be about 3 chefs per class. Further, evening classes include many professionals, who are also making the transition into the culinary world. There will be a certain maturity, though I'm sure I will be the one to lower the bar, and we will be able to receive a lot of attention, which is quite exciting.

Anyhow, the next station was the first station I will be starting in. These students have been there for less than a month. I saw a roundish piece of parchment paper in front of each student with a piece of fish, looked like bass by the stripes on the flesh, and some julienned vegetables being placed on top. I noticed some students' carrots were thicker or thinner than others. I wonder which was correct, and which would taste better, or which texture would go better with the fish. This is what I want to learn.

After this station, we passed the pastry chefs. BOY DID IT SMELL GOOD! Cris pulled out a tray of some earlier creations by the class. There were a number of chocolates lined up and one row of chocolate dipped brittle. I had one of those. It was quite tasty. Next we walked by an empty class except for two Chefs planning a lesson. Cris asked if he could steal a baguette. With a smile and an "of course" I was bestowed with a fresh warm baguette. (I managed to not eat it on the tour, but the minute I got into the subway I went to town. It was one of the best baguettes I've ever had. I haven't been to France, and I don't eat baguettes all the time, so yes, one of the best I've ever had. Apparently I will learn how to make those.)

We learn how to make a bunch of fresh breads in the Classic French class. It adds value to a chef if you can make your own bread, so they say.

We passed by another station. This was the 2nd third of the course. Students were in small groups at different stations and were being timed. Their plates would be critiqued for temperature, appearance and flavor, of course. We met the French chef in charge of that class. A statuesque man who was pretty young and pretty cool. Turns out he played rugby for 10 years in France, and we had a 1 minute conversation about it. I also played in college, and I play in Brooklyn's Prospect Park on Sundays. He will be one of my teachers, which is good news. However, as soon as he walked into the kitchen he shouts "10 minutes, lets go guys."

These guys mean business. They are friendly and approachable, but when they're in the kitchen, teaching you how to master the skills of cuisine, they are professionals.

Let me also take this moment to mention that from the moment I started my tour, there was positive energy oozing out of ever crevice of the building. All the students were smiling. Serious, but smiling. The chefs were encouraging and serious, but smiling. Each chef took a second to talk to me. These were not professors of law, or colleges. They weren't snoody know it alls. They were culinary masters. Professional, knowledgeable chefs. They were getting paid to pass on the skills and techniques that they themselves mastered and loved. I was realizing that I made the right move.

One of the last stops of my tour was L'Ecole. The kitchen which you spend the last third of your experience in. You actually cook for the restaurant. Being in a class of 10, we will have our work cut out for us. Some serious cooking for a serious restaurant. I was trying to stay out of the way. After all this is a serious, professional kitchen. The Chefs were friendly, and willing to talk, but they had things to do. It was 11:45 by that point. No one was there for lunch. but I am aware that it would pick up. But more importantly, people are definitely there for dinner. I will be cooking for them. Dinner at L'Ecole is not a quick bite, but a serious affair. I can't wait.

But the highlight of the trip, or what I foresee as what might be the highlight of my journey, is that the students prepared lunch for everyone who was there. Not only the customers, but the other students, the chefs, the administration. Everyone. Everyday. 300+ meals are prepared. Why is this the highlight? Not only will I be preparing these meals at some point, but I will also be EATING these meals. During dinner time. Everyday! Need I say more?