First injury of the course
On the very first day of class I sliced open my thumb (see above). It produced a nice-sized spurt of blood. The chef instructor had me go over to the wall-mounted first aid kit to put some anti-germ spray and a bandage on it. I also had to wear a stunning royal blue latex cover over my thumb the rest of the day so that food and stuff wouldn’t get into the cut. I’m blaming the over-achieving, type-A environment in which I was raised for this one, as I’d managed to be the first person in the class to cut him/herself on our new knives.
What an ice breaker! During the second week, it’s gone a bit better, although I’m still rather gun-shy about the paring knife that was the culprit for this particular scar. I’d forgotten just how sharp new knives can be, which might say more about the ones I have in my kitchen at the moment and my skills in using them than about the ones in my culinary school work kit. Still, I’m looking forward to learning lots of new things and, hopefully, to getting more ideas for how to pull together delicious dishes and to coming up with great new recipes for this site.