I can feel my knees begin to tremble when I think about the first time that the proverbial spot light was on me in Culinary School. It was that wonderful, yet dreadful moment that I had to "put my money where my mouth is", and prepare a Beurre Blanc, from scratch, whilst my instructors and classmates watched intently. The competitive spirit that day as I recall was thick and could be cut with a cleaver! As much as one might like to believe that my peers wanted my sauce to come forth without a blemish, it was all quite the contrary. There wasn't much of a challenge in blabbing about how awesome my saucier skills were outside the schoolyard, until the bell rang, and it was time to "bring it". I made a disaster of countless sauces, but late at night when everyone was fast asleep I was sipping day old cold coffee, hunkered over a cold stainless steel prep table perfecting my craft.
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