Cody Fitchett: From soup to knife cuts

The first week of Cafe Savory involved learning how to dice with a knife. Courtesy photo

I am not going to start this column out like I do every other week. I would like to start off by thanking each and every one of you for following me these past eight months. I was given the opportunity in late November to write for the paper and it is one of the highlights of my week. I love being able to write about what I am doing and what I am learning at the Culinary Institute of America in Hyde Park, New York.

This past week was my first week of Cafe Savory, which is the culinary class for bakers. This is a three-week class that teaches knife cuts, soups, and how to present immaculate dishes to the customers.

This first week, we learned different knife cuts: small dice, medium dice and large dice. I learned that the key to knife cuts is that all food should be able to fit inside a soup spoon.

On day two, we made French onion soup and minestrone soup. My Aunt Brandy is famous for making minestrone soup, so while I was making it, I thought of her and how much I missed her and the rest of my family.

Last week I started intro to management class and college writing. Now intro to management is a really unique class and I am really enjoying it. College writing is going to be a long tedious class, but it will help me become a better writer.

This next weekend, I am going to New York City with some friends. I am excited to get out and go exploring again in the world’s best food city.

Keep me in your prayers as I travel from the city to school and to home on the weekends. Thank you all for being a part of this great adventure the past eight months. I am excited to see what the future holds.

As always have a great week and God bless.

Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He is sharing his thoughts here each week as he attends the Culinary Institute of America in Hyde Park, New York. Email him at chefcodyfitchett@gmail.com