I am currently attending a French cooking school in Orlando Florida. Orlando Culinary Academy Le Cordon Bleu Program is the name. So far we have learned basic knife skills, mother sauces, sanitation and nutrition and meat fabrication. So far my favorite class has been meat fabrication we learned all about fabricating and cooking beef, veal, chicken, ostrich, rabbit, alligator, frogs, squid(calamari), octopus, round and flatfish, scallops, clams, oysters and lamb. I was the only student in my class that passed the final with 100%. I tried raw oysters for the first time it was wonderful. The taste was not at all what i had imagined. We ate so much meat in this class every night we ate the food we prepared. I also love the taste of rabbit I had imagined I would not be able to cut it bacause they are so cute. So I made myself do it as a challenge. Well all my classes so far have been great and I have gotten an A in every class. I can't wait till baking class. It is next
after computers which i am in right now.