And then it was Friday.

We began studying our first recipe today: veal stock, the basis for many soups and sauces. Veal bones are preferred to (more mature) beef because the resulting stock is more neutral in flavor, and a better foundation base. Nadine asked, "Uh, do we have to eat it all? What if you were raised that you don't eat that stuff?" Chef Joseph said he uses the same logic in the classroom as with his children: You can't say "ew" until you've tasted it. And, he added, as a chef you are expected to taste everything, at least once.

***

Classic veal stock is proportioned as follows: 5 parts bones to one part mirepoix, by weight. Mirepoix is onions (two parts), carrots, (one part), and celery (one part).

***

In the professional kitchen, skimming is "ecumer", degreasing is "degraisser" (day grah say).

***

We were interrupted three times today by other students, urging us to eat. We had Danish pastries as class began at 7, and a pastry student walked into the classroom at 9:15 with a plate of Opera torte. At 11:30, we were forced to delay our kitchen clean-up activities to sample a sheet pan full of canapés (four types: a won ton wrapper triangle with a dollop of wasabi cream and a little rosette of gravlax; a nickel-sized puff pastry filled with crab salad; salmon mousse on toast; and the best one, a little square of brioche topped by a tiny slice of brie and a curl of carmelized onions.)

***

Madeline and I had Mexican food during what was essentially a business lunch: she gave me great ideas on improving and marketing my blog. I gave her advice about her current challenges and opportunities, but I'm sure I benefitted more from our conversation.

***

I spent a couple of hours this afternoon serving as a guinea pig for Cassandra, who's becoming certified as a Pilates apparatus instruction. She and her two classmates assessed my body type and areas of physical strength and weakness, under the guidance of their trainer. Cassandra's also going through a mid-life career change, and she's learning alongside eager students half her age: we have that in common. The interaction between teacher and students this afternoon mirrored my experience of this morning, as each of our instructors took time to explain the rationale behind the processes and share their experiences and knowledge. It's simultaneously intimidating and invigorating. At the end of the session, I was guided through some leg exercises on the trapeze. In coming weeks, I'll be Cassandra's student as she puts in her internship hours. I should probably return the favor somehow, once I start actually cooking.

***

And then, to top off a perfectly wonderful week, Ed phoned with word of a successful day of crab fishing. I met him at the Berkeley Marina and picked up two heavy beasts, still warm from the steamer. A quick stop at the grocery store for some French bread and a couple of artichokes, and I'm having cocktails with David while we watch Jeopardy, the season's first cracked crab in our very near future. What more could a girl want??