More Disoriented Than Oriented

Well hello! Welcome to my blog. Do you like it? It's very dramatic. For those of you just tuning in, I'm Brett. In May 2010, my banking job was relocated to Jacksonville, FL, and while I was scared at the prospect of being unemployed, something in the back of my mind told me that this situation was going to turn out for the best, and that my dream job was just around the corner. Overly positive? Perhaps, but since negative thinking would probably have led to a complete emotional meltdown, I went with it. After several months of unenthusiastically looking for other banking jobs, however, it became clear that:

a) banking jobs in New York that are also interesting are hard to come by these days and

b) I really just didn't want to go back to an industry where I never felt at home.

So, after much hemming and hawing and many sleepless nights, I gave a hearty "damn the Man" and enrolled in culinary school for pastry. I figured that if other people can do it, why can't I?! Damn skippy!

So here I sit, having just returned from my orientation session (classes start Tuesday!), and my head is spinning...in a good way! There's not a whole lot to report--mostly rules and regulations, paperwork, ID photo-taking, etc, but there was a TON of information to absorb, and it was great to get to meet many of my new classmates over wine and delicious pastries. Also, not only did we receive our textbooks and uniforms (check out my picture...ain't it fancy?!), but we've already been assigned several chapters to read for homework, including studying up on recipes for our first creation--a traditional tarte aux pommes with apple compote.

I cannot freaking wait!

So that's about it. I'm hoping to keep up with this little journal throughout the duration of the 9 month course. It seems that a lot of people are interested in hearing about it, and I'll try to be as detailed as possible and post as many pictures as I can.

Hope you enjoy it!