Yesterday was the last of seven long, smelly days in Seafood ID and Fabrication. Chef Clark, for the first few days, was a lunatic. Granted, I learned a whole hell of a lot over those seven days, but Chef Clark was something else. Born poor in Missisippi, Chef Clark brought a whole nother attitude to learning that I'd not seen before.

I always like to joke with people that the Culinary is the only place where you can have a professor without a Bachelor's degree. Chef Clark quit high school. Now, I don't tell you that to belittle him or his past; quite the opposite. Chef Clark has an understanding and depth of knowledge of fish that is just humbling. He can tell you everything there is to know about something and exactly why and how he knows it. It was quite great.

Yesterday, Day 7, was one of my favorites. In the AM, we finished our testing and fabrication, and then in the PM we had lecture. It was all about smoking and caviar. I think I've had caviar, maybe, one time in my life.

Beluga Cavair = the most wonderful thing i've ever tasted.