Julia, Tony and Me

Since making my seminal decision to enrol in a culinary academy and become a chef, I have really become transfixed with the entire concept of cooking in a manner I have never before experienced. More of an indulgence than an experience.

Two weeks ago, I paid my $420 deposit at the St. Pius X Culinary Academy and a seat will be held for me once classes begin on August 26, 2010. And I can't contain the sensation of excitement that has empowered me, it seems, to learn as much as I can about cooking throughout the coming summer.

A bit about me until now, weeks away from turning 53. I never saw myself as a chef, but I have enjoyed cooking during my lifetime. When I was quite young, I would curl up with my mother and watch The Galloping Gourmet, Graham Kerr, whip up all manner of gastronomic delights. My mouth would water as he prepared meals and then offered samples to audience members whose months had also been watering once he took the first bite and expelled his trademark carnal-like grunts of absolute pleasure.

When I was a teen and my parents would go away on their annual one or two week-long summer vacations, I would rush to the grocery store and purchase various foods that I could whip up into culinary feasts of my own. What I remember most was the sausages pan-fried with Martini & Rossi Vermouth and onions, served with an omelette on the side, a most delightful dish that I recall fondly. Or I would take chicken pies, heat them up, then slice them open and layer tomato slices, mushrooms and several spoons of Cheese Whiz over the tops and oven bake them until I had a delicious dish I also think of with my mouth watering... and my heart thankful I stopped.

As an adult, I have enjoyed many food shows on TV, though I have been without the Food Channel for a while now and really must add it to my account. I have also learned that I am great at following recipes and have made Tarragon Chicken Flambé, various soups including lip-smacking corn chowder, and other dishes.

So, when everyone asks me that first question "Oh... were you always passionate about cooking?," I can't say yes with complete honesty, but, yeah, I have enjoyed it a lot. I really do believe I will become passionate about it the more I learn how to do it really, really well. Give me a large kitchen with plenty of counter space, all the necessary pots, pans and utensils and turn me loose on an unsuspecting planet, please!

The past two weeks, I have actually started discovering that I really LOVE to cook, as I prepare more and more meals for myself with my stove rather than the microwave I have relied upon the past five years. And I bought two things that have augmented my perspective on the subject: the DVD Julie & Julia, which I am currently watching and enjoying tremendously scene-by-scene, and the book Kitchen Confidential, by master chef and bad boy Anthony Bourdain.

I am still laughing at my initial belief that he was trained to cook at the Central Intelligence Agency, when in fact it was the Culinary Institute of America in Hyde Park, New York, the letters CIA being so imprinted on a brain riddled with stories of international intrigue.

So, I think my need to write regularly will result in more of these cuisine-addled blog entries once I begin the 1,400 hours of training that will culminate in the fall of 2011. But till then, I request your indulgence and also your assistance... as well as your patience... as I learn about this new chosen field. I am sure many of you are foodies and I would like to learn from you. What I promise is that if I ever write a book on my experiences, I will include your names on the list of acknowledgments... as well as the ensuing feature film credits...

My first request is quite simple: if you know of any great books on the craft of cooking that you can recommend, I'd really appreciate your passing on this information. Books... the best shows.... films (the 1996 film Big Night, starring the incomparable Stanley Tucci, is one I really recommend to you), please, let me know. I will think of you with every slice and dice of my finely-honed kitchen knives.

Also, if you know of any restaurants looking to hire an apprentice, so that I can get experience, I am eager and willing. I am taking this very seriously, as you can see. Though it won't be easy, I know it will be the thrill of my lifetime.

Bon Appetit!