I owe a lot to CSCA.

         

The spread at one of the many exciting courses. Also my profile pic.

    My experience at the Cambridge School of Culinary Arts is without a doubt one of the most significant events that shaped my knowledge of food. The subtle nuances of kitchen knives, the differences between dry and moist heat cooking, and the difference between julienne and chiffonade, my understanding of these terms can be attributed to the twelve weeks I spent learning within this institution’s walls (it was once a week to be honest). Prior to all this, the small cooking school didn’t make too big of an impression on me. It was a mere stone’s throw away from where I lived near Porter Square, so I often walked past it on the way to the supermarket or something. I always snuck a passing glance at the students within and assumed whatever curriculum they had been handed was made implicitly for those seeking a career in culinary arts, i.e nothing I would be interested in.

Over the years, as my interest in food grew, I humored the possibility of enrolling there, even if the idea wasn’t completely serious. That possibility eventually came to fruition when I was given the opportunity to take an introductory class as a birthday gift. No specific tools were required, likely because everything needed for us to succeed would be provided by the school itself. The day of classes came, and it played out more or less how I expected it to. Everything was done methodically and we learned the ropes of chopping vegetables and produce. Everyone focused on the same task, and I assumed this session would set the standard for those to come. 

Then came week 2, and my expectations were blown out of the water. Each class focused around a particular ingredient or style of cooking, and this week involved eggs. So after a lengthy discussion on the anatomy of an egg and how they are typically prepared, the instructor, who answered to the name/title of Chef Colby, handed out a packet of recipes, told us to pick one, and just like that, we were off to the races. While I did choose a recipe (one that I have not forgotten to include here), I spent the better part of our first ten minutes rooted to the spot. This was nothing like what I had expected! How could I carry out such an intense operation all on my own? I soon entered a phase of self-rationalization as I began assembling ingredients and making modest headway on my recipe of choice. My parents had paid quite a bit for this opportunity, and I couldn’t bear to stifle it. I deferred to Chef Colby’s aid on multiple occasions (something that I did on multiple occasions throughout my time at CSCA), and thankfully, he was very keen to help. The first night eventually went from disaster to delight as the class ended with me bringing multiple bags of leftovers with me. So many, in fact, that my father had to pick me up by car even though I was more than capable of walking home. 

That night was truly a transformative experience. One that thankfully repeated for the following courses. Going to CSCA soon became the highlight of my week as it provided me refuge from the online courses that were metaphorically bludgeoning me over the head. It was nice to be able to learn something in person after about two semesters worth of Zooming. I made some interesting acquaintances during that time. Several classmates included a set designer, an employee at America’s test kitchen who was always very nice to me, and a lady who was a CSCA veteran and knew the ropes of the courses very well. It was nice to know that even those with culinary experience still attended classes like this, our hunger for food was only matched by our hunger to learn.

CSCA also taught me that the recipe’s word isn’t always absolute. It’s sometimes ideal to utilize your best judgment when it comes to when food has seared or simmered enough, and that has always been something that’s hard to grow out of, at least for me, being a creature of habit. I yearn to return to that small cooking school someday, but until then, I will take what I’ve learned and ensure it can be used for the enjoyment of others. At least to the best of my ability.