Today we didn't do very much cooking. We made baguettes and epi (It's a loaf of bread made from a baguette shape, it looks like a stalk of wheat), but that was about it. After that, we did salt, vinegar, and oil tastings. I'm going to make a separate post for that, along with flavors, scents, and general impressions. Plus pictures, that's nice I'm sure. It'll be a long one because of the pictures. We also learned how to take the ovens apart, and we ate etouffee for lunch (Very good, Chef Rebecca made it for us since we weren't really cooking today).
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