K & L's Travel Blog

June 15, 2022

What an afternoon!  Months ago, we found the “Culinary Institute Bootcamp” online.  It had great reviews and I loved the idea, so I signed up for a half-day class. As I approached the brick, academic building, I wonder “Now why did I think this was a good idea?”  The group of participants met awkwardly in the lobby and donned our chef hats.  There are seven of us, four men and three women.  There was one couple. I found myself wishing Lorena had joined me, but of course this was not for her. We are greeted warmly by the chefs Mike and Cheri: “Have fun, don’t get hung up on technique.” We are led to a professional kitchen area with stations set up for us.  We have written recipes to follow. 

We have to have a partner for the first task which is yeast rolls.  I am reminded of Top Chef as people jockey for the best pair. I get Graham – a retired financial analyst who seems earnest yet ironic and committed to detail.  He has had little cooking experience. “I am a master of barbeque” he explains. His wife hates fish and he wants to learn how to cook fish.  We laugh and have good jokes.  Most of the participants are from Canada.  I am an anomaly from the U.S.  

I have not baked much bread but I have to say that the experience of baking yeast rolls has given me more confidence.  I knew Lorena would enjoy them and it was fun.  We did two chowders, one tomato-based with lobster and crab and the other cream-based with mussels and fish.  There was lots of chopping of onions, celery, carrots, garlic.  We all grew more confident as the chef circulated and encouraged us to relax.  Graham asked for hot sauce and I loved it.  

We were told to put all dirty utensils, pots and pans on this cart and this sweet boy appeared every few minutes whisked away the dirty stuff.  There were plenty of ingredients and that stopped my worry that there wouldn’t be enough stuff to go around. There was no need to compete for cream, eggs, mussels or lobster.  Every ingredient flowed and was available in ample amounts.  

The chefs did a good job keeping the experience running.  We did get “in the weeds” a few times.  For example, the seafood fritter batter was too runny and the frying oil wasn’t hot enough, but Mike and Cheri kept us positive and engaged.  There is this kitchen ethos of “pushing on and making it work” that I enjoy.  

By the end we were all bonded, joking and having fun.  Plus, we all had jars of soup, yeast rolls and fritters to take home to our loved ones.  What fun ! I wish I could take every course the Institute offers.