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I'm Frances Lamb, and this is The Splendid Table from APM.

Okay. Francis Lamb, and this is The Splendid Table from APM. You know, I loved my culinary school experience.

Every day, walking through those vaunted halls,

okay, most of the time it felt like I was in a basement,

but whatever, every day in those kitchens,

I loved the skills I was learning from chefs,

the proper knife cuts,

even the discipline of wearing a uniform

and that silly paper chef's hat,

sweating it out over whether I would get the tamales

steamed in time for the other students that come get their lunch.

And then one day, many years later, I was talking with my friend, Abra Barans.

She's been on a show a whole bunch of times.

She's terrific, a chef, farmer, and author.

And she was telling me about her culinary school experience at a place

called Ballymolu in Cork, Ireland. And it was like nothing like mine. At her school, it was about

going out into the farm that the school is part of, learning how to grow and harvest vegetables, bringing

them inside, and learning how to take care of them, and prepare them. It was about learning how to

cook with every part of the animals from the farm, and it was making cheese from Irish dairy,

and look, I am not a person who has regrets and wishes he could change parts of his life, but

...