Been a while since I've posted, and wanted to check in!
I finally finished cooking through the entire Professional Chef text (excluding the pastry section). I've really been focusing on making upscale versions of classic New England dishes using the French techniques I learned in the CIA text.
Still can't make a perfect whole roast chicken...
Oh, and my girlfriend and I are taking a trip to San Francisco in a few weeks. Since she's never been to SanFran before, we'll be doing a lot of the classic sightseeing stuff (Golden Gate Bridge/Ghiradelli/Fisherman's Wharf), along with a couple days biking/tasting in Napa, culminating with a table for two at The French Laundry!
Anyhoo, still working on my Engineering degree, and haven't been using my Private Pilot license much due to the costs of school.
I'm off to read some posts!