I've been so busy with attending cooking school, getting ready for each lesson (reading ahead, preparing notes), and work (wines sales - more on that again some time), and trying to squeeze in a little downtime with the missus and the kid that I've neglected my blog!
I've learned a tonne of things since starting at the French Culinary Institute a little under two months ago. I went in with the attitude "if I'm not shown it here, I don't know it ...", meaning I don't want to bring all my bad habits (or even my good ones) into the training kitchen, I want to take full advantage of the expertise of my intructor(s) and learn how to do the the right (French/ FCI) way, because that's what I've decided to invest my money and time on ... I did know a fair bit going in, but I also didn't. My interpretation of things was never for a production environment, and I never achieved as many efficiencies in my techniques and yield as I am now learning.
The great thing about taking these professional lessons, as opposed to reading about stuff in a book, or even watching a good detailed demo on TV, is seeing the chef prepare things in all their various stages, from raw, uncut, product through to a final dish (which you can then taste), ask any questions you need to, and then go off and do it yourself - and get feedback all along the way and and the end when you present your final dish.