Exploring the Culinary World, One Boot Camp at a Time
by Tom Nolan

About three years ago, I attended Culinary Boot Camp – Basic Training with Chef Hinnerk von Bargen. I came to the CIA because I learned, well into my career at McDonald's Corporation (where I scouted new locations), that I would have liked a culinary career in some form or fashion. When I retired from McDonald's in 2007, people knew of my dream to cook, so instead of a gold watch, the legal team gave me a cookbook and pots and pans.

I liked the challenge of what Boot Camp offered. There is a tremendous amount of information delivered in a very short time. I had extremely high expectations for the experience, all of which were greatly exceeded. Chef was wonderful and I was with a great group of people. I loved being on campus, walking around and feeling like I was a part of the student body. It is a place where you have to work hard. But it's surprising the amount of information you take away and find yourself using afterwards in your home kitchen.

When I took Boot Camp, I thought I might not be the best in the class. But I was determined to win "Culinary Jeopardy." I am extremely proud to say that I led the team that won—by a lot. My cooking has really improved, if for no other reason than I am now very meticulous about my mise en place preparation. It was such a treat to take Boot Camp. The entire week was just wonderful.

So I came back for another. The main reason for taking Baking Boot Camp was that, as much as I like to cook, I struggle with baking. My daughter has said, "Dad, baking is your Achilles heel," which at first was funny, but not so much after bungling some chocolate cupcakes. (I did some improper creaming.) So my main goal for Baking Boot Camp was to "repair" my Achilles heel. The experience taught me that you just have to go ahead and bake something. It's only dough and if it doesn't work, you can throw it out and start all over again.

Now that the CIA has a San Antonio campus, I want to learn to make authentic Mexican food from Jalisco and Oaxaca. You see, my wife's last name is Garcia and I am the only non-Hispanic son-in-law in the family. Because I have taken Boot Camp classes, whenever we visit her family down in San Antonio, there are expectations. So the entire Garcia family is really looking forward to my taking Mexican Cuisine Boot Camp. And so am I!