I've always wanted to go to culinary school. I know how to cook a certain way, but I've never been formally trained in proper French technique, food safety, how to perfect timing, or how to cook for big crowds. Lucky for me, part of the BU Gastronomy program involves a hand-on, semester-long culinary lab. It's a big commitment. I had to take a leave of absence from my job in order to be at BU from 10:30-6 for 4 days a week. This area of my website will act as a weekly journal of my time in culinary school. Today is the orientation. Stay tuned for an inside look at my experiences in a professional teaching kitchen.