I have always been a sucker for back to school. I love the search for new school supplies, the difficulty of remembering your locker combination, the newness of teachers on the first day. My brother and I used to "play school" every year, a few weeks before school was about to start. While we ate breakfast or on the way to school, my dad would lecture us again about the importance of getting a good education. He trained us to believe that school was our job; school was for learning, not for socializing. So, I have always approached school as sacred: pay attention, get your work done, don't pass notes (and don't write on your hand!).
When I was a kid, we moved a lot and I started at a lot of different schools, not always on the "first day." I was forever introducing myself, hoping to find someone to sit by at lunch, and adjusting to different teaching styles. It was different to move that much, but it prepared me for later in life. When I was a young girl, I spoke so softly, that people constantly had to ask me to repeat what I had said. I was painfully shy. I still am today, but I have learned to overcome it by being thrust into new situations so often.
So, yesterday as I got ready for another "first day of school," I was thinking about all the same things I thought about when I was growing up: will I do well? will I find somebody to connect with? will they think I am a total loser? But, I was also thinking that this would be different than any other school experience I have ever had before. This would be a hands-on, get-knowledge-where-you-can-get it experience. This would not be the one where notes were passed while the lecturer droned on and on. This would not be the read 100 pages and write a three page report kind of class. And I was excited!
I walked into my Professional Baking class last night, met my fellow students, and got to work. The lecture was a little long and the practicum was short, but I really am looking forward to the coming weeks. Things I learned at class last night:
The proper way to wash dishes (in a restaurant)
How to work with ratios in formulas (not recipes) to work with the ingredients you have
How to crack an egg (and to think I have been doing it wrong all these years)
How to separate an egg (been doing that right!)
How to measure and weigh ingredients
Next week, we are learning quick breads and cookies.