Yesterday marked the beginning of my fifth and final academic semester at Red River College. All that remains, come May, is a final, four-month work placement of my choosing — about which I will have plenty to say as the end of April draws nearer. Until then, I shall be toiling away in the college’s kitchens.
During the first half of the term, I’ll be picking up where I left off last winter, honing my pastry skills in Patisserie Level 2. Then, in the latter half of the term, I’ll be back in the Prairie Lights Restaurant, this time for evening dining service.
I still find it hard to believe my time as an official student of the culinary arts is coming to an end. (I’ll be an unofficial student my entire life, of course.) It’s been such a fantastic journey and I find it remarkable how much I’ve learned and how far I’ve come in such a short period of time. It seems like only yesterday I was walking into the classroom for the first time, wondering what lay ahead of me, whether or not I could hack it, why, again, I was doing it.
Thankfully, I’ve answered those questions: I’m doing what I love; damn straight I can hack it; I’ve my whole life ahead of me — and it’s slathered in butter.