"I have nipples, Greg, could you milk me?"

Did you know that you can milk a reindeer? I don't know why you would necessarily want to, but you can. The first two days of classes at the ICE have been full of interesting factoids on sanitation in the kitchen, dairy, eggs, and (of course) school policy.

First of all, before I get into all of those goodies, can I just say how happy I am to be back on a student's calendar? I get Passover off next week! Growing up in the Catholic school system, getting "vacation" days for Jewish holidays seemed like an urban myth. And at Columbia you just had to take your own "days of observance" as an excused absence. So, in summation, I get off for Passover and I am thrilled!

Back to classes ... 3 mornings a week I have culinary business/management, which has around 20 people in it (mostly people my age actually). Since we're only on day 2, I don't have too much to report on this front. Thursday we have a field trip/project that we will be working on so I will let you know how that goes!

In the afternoons (every day) I have my culinary arts class. Similarly, it has around 15 or so people in it from all over the world (exotic places like Brazil, Poland, Colombia, and even Staten Island). Like I mentioned, it's pretty much been kitchen basics the last two days - complete with the outdated 1980s food sanitation VHS. So some take home points that I think you might be interested in hearing?

Did you know that vanilla ice cream has to have a minimum of 10% milk fat in it, while all other flavors are only 8%? I bet you'll be getting another flavor next time!

Buttermilk, by definition, is the by-product of making butter. You take heavy whipping cream and whip it until your arms fall off - the solid becomes butter and the left-over liquid becomes the base for buttermilk. What this all basically translates to is NO fat. Now go make yourselves some buttermilk pancakes!

Moving on to sanitation. Adulterated food - food unfit for human consumption - is a concept I fear my Grandmother Marisa will never grasp. Did you know most restaurants don't keep produce beyond 3-4 days? (Dios Mio!) I know. Some stuff you just have to let go.

And lastly, but perhaps more importantly, the key to sanitation in the kitchen? Wash your hands. Go figure.

I'm sure I have enlightened you all. Tomorrow we start officially using our knives, and it only gets better from there! I will be updating as often as I can so come back whenever to check in. Hope you enjoy!