Now for my first post... Phew, I have completed my basic cuisine certificate. I really never thought that I would get to this point. Only with alot of blood, (literally) sweat (yes) and tears (more than I would care to admit) did I graduate. As all things go, I was very confused and anxious as I attended the orientation day. I mean, what was I doing, a homemaker originally from the US via Switzerland where have I lived for the last 25 years (thanks to my husband), thinking I could just show up at LCB and start cooking without any mental retaliation on my part? Boy, was I a scatterbrain...first losing the lock to my locker, losing the jackets that I was given, going to the wrong classroom, my hair not being pinned up properly so falling down constantly, nonetheless my confidence was at null. During the first instruction where we learned the vegetable cuts and made a salad with it, I salted the cucumber so much that the head chef refused to taste it. Not good for starters! It