I come from a long line of Military officers, Master's degrees and PhDs. In my family, going to culinary school is considered untraditional and therefore a bad idea. They've gone to great lengths to make me change my mind. I'm starting culinary school in two weeks in an effort to go from home cook to professional and possibly food writer later on. Unfortunately, all of these horror stories my family feeds me are starting to work and this has caused an enormous amount of tredipation. I need advice on what to do when I arrive at school. What books I should read before-hand? Should I know certain sauces or anything thing else before I attend a hands on class? Should I take more than one Food History class? Is there any way that I can stand out in a highly competitive field? Most of all, how can I stay positive when facing so much pressure? I realize many of these questions may just be me freaking out but I have nothing to go on here.