After my last run in at school with fish, I'd be lying if I said I wasn't a little nervous about a whole day based around those creatures of the sea but I kept hoping that maybe the more exposure I get, the easier it will become. Still being a little scarred, my first reaction to fish day was to avoid it all together and (for the first time ever) volunteer to make the day's dessert. But then I got disappointed with myself for trying to take the easy road. Dammit, I wanted to learn to make fish! So I volunteered to help make the Catfish Etouffee. Maybe if I made it and got a better understanding of it, I'd develop more of an appreciation and like it more?
After all was said and done I got to thinking about this whole fish subject. Maybe it's okay that I don't like it. In fact, I know many chefs that have strong dislikes for a certain food item. One of my chef instructors absolutely hates raw vegetables. Another chef friend of mine gets so grossed out by the texture of cornstarch he can barely be in the same room as it. Heck, even Indiana Jones had a severe phobia of snakes. (Granted he wasn't trying to cook them but I think I can still draw the parallel.) I tried and tried and gave it my best shot but I just don't like fish. Cutting my losses and moving on..
On the flip side of that, on Tuesday we had cake decorating day. As much as cake isn't my favorite thing to eat, I absolutely love decorating it. With a pastry bag in one hand and a blank canvas of a cake in front of me, I find it so therapeutic and totally meditative to focus so intently on transforming a plain old cake into a work of art.
On tap for next week, shellfish (yeck!) and more cake decorating (hooray!) Only six more weeks of school. How is this moving so quickly?