|Images from Seattle Culinary Academy|
Well, I may soon have the solution for what’s for dinner for the rest of our lives. Today is the first day of the Fall 2010 quarter, and I am enrolled (and paid!) for the first quarter of six in Seattle Culinary Academy’s program. I like the program because it has an emphasis on sustainability. I don’t like it because said class starts at 7:30 am. They haven’t met the night owl known as Kimberly. Ugh. Apparently I will soon become the morning robin.
In addition to being a student, I will also be teaching Nutrition 150 at North Seattle Community College. I taught that at Seattle Central Community College last Spring, so I’m looking forward to it. It also means that we won’t be trying to eke out an income based on freelance writing. To you writers out there, I admire you. I don’t know if I have the correct constitution for full-time freelancing.
Speaking of fun opportunities, I am also a CSN Preferred Blogger, which is how Julie D. was able to win her $40 gift from the CSN website. They sell everything from cookware to dining sets. This time, I get to preview some cookware. I was thinking, should I get frying pans (my pans have lost their nonstickiness) or a silicone balloon whisk for mixing in my nonstick saucier?
I’ll post more as the student experience gets underway. I’m teaching in two hours, so I should probably start preparing. The first day of class is always interesting. Students file in wondering what the instructor will be like, faculty stagger in beneath hundreds of copies of syllabi and forms wondering how this class will be. Each class — even if it’s the same subject — responds so differently.
Back to the syllabus!