Week One of CIA

Hey everyone! It has been way too long since I updated, and I promise this will actually be a regular thing from now on! I got to St Helena a week ago, and only just now got my internet working! But now that it's in action, be prepared for a long post because we have lots to catch up on! ...
Class started on Tuesday, and let me tell you...I LOVE this school! It's everything any foodie ever dreamed of. They literally call it the North American Food Mecca, understandably so. Classes are set up so that we take a couple courses in 4-6 week long blocks and right now everyone starts with culinary math and intro to gastronomy. Culinary math is basic algebra but applied to costing and yeilding, etc, and grasping metric conversions. Pretty easy and straightforward, but necessary. Intro to Gastronomy is a GREAT course - it is the study of food, and its relationship with culture. The Chef professor, Chef Briwa, holds tastings for us as well. The first was a cheese tasting of mimolette, and it was absolutely delish - I liked it paired best with walnut, or surprisingly enough, chinese five spice. Our next tasting was of olive oil, and I learned tons that I never knew even though I use tons of EVOO every day! Todays tasting was samplings from the farmers market that was this morning, and we had excellent melons, peaches, cheeses, and wines. Really truly learning how to properly taste has been great tho, and I feel like I can appreciate a multitude of flavors in a whole new way now.
One of the best parts about the CIA is lunch. We break class to eat together in the testing kitchens what the other classes have been preparing all morning. Because this is practice, they make tons of different foods, so we get to try a little of a lot. For example, so far I have most enjoyed roasted beets with goat cheese, sauted broccolini, and lemon-olive oil sorbet. Our "everyday food" here has consisted of potatoes au gratin, beef tenderloin, hanger steaks, or veal schnitzel, and its always accompanied by a variety of freshly baked breads, homemade salad dressings, and fresh juice concoctions (ie desert pear lemonade). And the desserts - theres always an assortment of cakes and truffles. And this is EVERY DAY!
If the meal plan is the best thing about CIA, the second best has to be the professors. So far I have only had one Chef Professor, Chef Briwa, but others who I will be having soon include the great Tom Wong and Ken Woytisek. The professors not only really know their stuff and have tons of field experience, but they are passionate about food and excited to help us on our way.
I could list things off all night about what makes CIA the mecca, but I have to mention this - everyone Im surrounded by every day, inc. everyone in my program is a FOODIE. We are all extremely excited and passionate about food, and what better place to gather than Napa Valley? There are only 17 people in the Culinary program, and including the Baking and Pastry AOS program there are 30. Ages range from 18-40's, and we come from all over with various backgrounds and experiences. That means that we are all so different, with a few key similarities, and it makes for a real great interesting and fun bunch.
Sorry to go on so long, but basically one week through the program and I LOVE it here. CIA could not be better, and outside of CIA, Napa is the perfect setting for this experience. In fact, tomorrow a group of us are heading to San Fransisco, sure to find some good eats.
Sorry again for the delay, expect regular updates from now on, and in the meantime, eat well!