So I happened to turn on the TV today (what a shock!), and our local public TV station was having a pledge drive. They had a local chef on, and apparently, earlier today, they had Joanne Chang, the owner of flour, on. I was sad to have missed her, since her bakery is at the top of my list of places I'd theoretically work part time. Oh well. So anyway, the pledge lady mentioned that the Cambridge School of Culinary Arts was helping out at the drive. Yeah, Cambridge has its own cooking school!
So I was thinking of taking a class there, to see what it's like (although their continuing education classes are probably way different from being immersed in the degree program). The most likely candidate is a bread baking class (quoted from their online course catalog):
All You Knead
Sunday March 9, 2003 10:00am-2:00pm
Learn the basic techniques of bread making: kneading, proofing, and baking. Some recipes include: Grissini, Rosemary Olive Bread, Cinnamon Raisin Bread, and more! What else could you knead? You’ll find out. (Price: $65.00)
So there are only 11 spots left--if I want to sign up, I should do it soon. Now I just need to decide if it's worth $65 for me to try out cooking school. I mean, I know how to make basic bread already, but maybe they have some secret techniques that I could learn. Any thoughts on whether I should take it or not?
On the knitting front, I'm almost done with the fuzzy hat. I'll post pictures when it's done. So far, I can say that my hat has attitude!
And MIT registration is tomorrow; classes start Tuesday. My schedule is still a little up in the air, what with my recent decision to focus on getting a Masters (which means no more PhD core classes). I think I'll take that biomaterials class I was already signed up for, plus a class about fluid behavior in biological systems (very relevant to my research, and hopefully interesting as well). I'll probably also sit in on an undergrad polymer physics class (not for credit), since that's stuff I should already know. I've only gotten bits and pieces of it from my research with Prof. Baker, so it'd be good to learn it for real.