Testing, Testing, 1, 2, 3

Day 20

My couch has never felt so good. In a few hours, my bed will feel even better.

Level 1 practical and comprehensive exam: I'm done with you. I made it through 90 minutes of hand-crippling tournage and taillage, followed by a written test covering the first sixth of the program. My back is stiff, my feet are sore and my mind is numb.

Going into the test, I wasn't sure what to expect. I mean, I knew what tasks were ahead of me, but I didn't know how I'd react to the time limits and pressure of the chefs' watchful eyes. I was visibly shaking during my first few cuts—as told to me by an observant fellow student who had to sit out because of a finger injury—but I made it.

The hardest part, for me, was taking apart the artichoke. I had a feeling it was going to give me trouble, and it did. Its prickly leaves (which can seriously hurt you, by the way) were flying everywhere as students used kitchen shears to expose the flesh. As I was evening out the sides with a paring knife (obviously a bit too quickly), I slipped and sliced a portion of the heart.

Hopefully, they didn't notice, 'cause I don't want to choke.

To celebrate our conclusion of Level 1, some classmates headed to The Meatball Shop on the Lower East Side. The beef meatballs with mushroom sauce, a side of polenta and an Ommegang were exactly what I needed to rest my brain.

Tomorrow begins Level 2. We have new books, new recipes, a new chef and a new kitchen. I'm pumped—especially because this section includes pastries, pasta and wine tasting. I'm ready for a new ball game.

And I could go for another one of those meatballs right about now...