But it's OK -- I work for the college as a computer science instructor, so I get to go for free... minus books and whatnot. I'm taking two classes, Sanitation and Food Prep I, that's about all I have time for this semester with my work and teaching schedule. Sanitation is good, but a little boring; I was supposed to take it over the summer, but it was cancelled so I did a lot of self-study and I'm pretty much on autopilot with that at the moment. So, my Food Prep I is, of course, the fun one, although it had a rough start. The first week was cancelled due to the hurricane, the next weekend was Labor Day Weekend, so it was cancelled again. This past Saturday was my first class... My instructor is the Sous Chef at The Green Room at the Hotel DuPont and seems to be very cool. We spent the first three hours going over the lecture material (Professionalism, Equipment and Knife Skills). The other 5 hours were spent in the kitchen going over the equipment identification, how to light pilots, and things of that nature. He talked about knife skills briefly and did a demo of various cuts on onions, potatoes and carrots before we broke out the knives and got to work. Did a julienne and dice on the onion, julienne on the potatoes and julienne, large dice, medium dice and brunoise on the carrots. Out of the 9 students in the class, 3 or 4 of us cut ourselves within the first 10 minutes or so, heh! The chef had given us the option before hand to wear the kevlar glove we had to buy, but hell... I figure it's the best way to learn, right? So, I definitely need to work on consistency with squaring off the veg. I picked up a few pounds of potatoes and onions to work on this week, but I'm really looking forward to this coming Saturday, we'll be doing soups, stocks and poultry.