If I could...

If I could take 2-3 years off work, to finally do what I want.... it would be to enroll in a culinary school. I just feel like I am getting no where doing what I am doing and my heart is elsewhere.

The Calphalon Culinary Center in Toronto has a 4 week (Sundays) course that seems basic, but I would LOVE to go to. Here is the list of what's in store:

Basic Skills Class #1: Kitchen Foundations

Hands-On / $500 for series of 4 classes

In professional kitchens, any cook worth his or her salt knows the importance of mastering the most used tools in the kitchen - your knives. The goal of this class is to build confidence while teaching precision and skill, working alongside our Chef Instructor. Major cutting techniques are demonstrated and practiced using our block of knives. You will learn the purpose, usage and correct grip for each knife. As well, we'll showcase and practice the most efficient way to chop, slice and dice a wide variety of fruits and vegetables for different situations and maximum results. You'll reap the rewards of your new knife skills by creating delicious recipes during class.

Basic Skills Class #2: Soups & Stocks, Steaming & Poaching

Hands-On / $500 for series of 4 classes

Start with fresh stock made from aromatic vegetables. From there your possibilities are endless! Acquire the knowledge that will enable you to enhance your recipes in countless ways. Stocks are the basis for building a wonderful culinary repertoire. From there, move on to steaming & poaching.

Menu

Vegetable Stock Butternut Squash Steamed Salmon Filet with Seasonal Vegetables Poached Pears in Red Wine

Basic Skills Class #3: Sauteing & Pan-Frying

Hands-On / $500 for series of 4 classes

Master the techniques needed for sautéing and pan frying, and learn to develop luscious pan sauces for each.

Menu

Crispy Eggplant and Goat Cheese Marinara Seared Beef Tenderloin with Cabernet Sauce Tarte Tatin

Basic Skills Class #4: Grilling, Roasting & Baking

Hands-On / $500 for series of 4 classes

Learn how grilling uses direct heat and which ingredients are best suited for this dry-cooking method. Roasting uses indirect heat. We'll also discuss which cuts of meat and vegetables are best suited to roasting. Since the ovens are already on, you'll also learn how to bake dessert in a pinch!

Menu

Rosemary Roasted Cornish Game Hen Grilled Chili Shrimp Roasted Root Vegetables Raisin Bread Pudding with Bourbon Sauce

I would LOVE a set of Calphalon cookware... Calphalon one or even the Simply Calphalon would be excellent!

sigh.... if only I could do some things over... sigh...