..wishing that things were a little more challenging. That's not to say that I'm the ungrateful sort who doesn't appreciate what I have. I wish I was learning more that's all. People say that experience is the best teacher, well I'd like my experiences to be a little more memorable.
At the moment I feel as if I'm teaching myself and with food it's a slow process to forego through trial and manipulation. I'm lucky to have been raised in the age of world wide technology and all that jazz. If it weren't for the countless people willing to share their wealth of knowledge online I think I would be going crazy right now.
I've recently been looking at various culinary college courses in the US and geez louise! I can't believe how freaking expensive they are! It just doesn't add up for me. A bachelor degree in the culinary arts at CIA is on par with a four year course in veterinary science. I mean seriously! Does every kid who walks through those doors expect to become a fucking culinary celebrity a couple of years down the track? FCI would be no better except that the length of the course - being only 6 months, makes the fees invariably cheaper.
Colleges such as the aforementioned don't exist here in Australia. At this point in time the only professional school offering more than just one day pastry classes that I am aware of (aside from TAFE) is Savour Chocolate & Patisserie School. Perhaps there just isn't enough demand for it with our considerably smaller population. My apprenticeship is almost over and hasn't even begun to satiate my desire for knowledge let alone hands on experience so a fairly decent amount of my 'culinary education' comes from books and other sources. Sad isn't it?