(CBS News) Have you ever wondered why mashed potatoes in a restaurant usually taste so much better than the ones you make at home?
Or why seemingly simple kitchen tasks like peeling hard-boiled eggs always look so much easier when chefs do it on TV?
I'm Alison. I made the decision to go to culinary school on a whim, after years of playing with the idea.
I am enrolled in the Classic Culinary Arts program at The French Culinary Institute in New York . It's a nine-month program and after 600-plus hours in the kitchen, er, classroom, I will officially become Chef Alison.
There are some big celebrity chefs who have graduated from FCI - like Bobby Flay and David Chang. While I'm not planning to open an award-winning restaurant any time soon, I'm excited to learn the tricks of the culinary trade.
AND, I thought it would be fun to share my experiences with you at home. Here at "What's Cooking," I'll show you the most useful tips, techniques and recipes I pick up in class. Bookmark this page, or follow "What's Cooking" on Twitter @CBSWhatsCooking to follow me through school.