There were no screaming drill sergeants, but like any boot camp, this one began bright and early, at 7 a.m. sharp -- or even earlier, if we wanted the excellent breakfast cooked by the professional students in training to be professionals. Naturally, we had to be in uniform: black shoes, black socks, checked trousers and white jacket. Two young women who hadn't read the instructions were ordered post-haste to a local shoe store to buy footwear of the right color.

It wasn't just rigorous; it was also great fun, not least because of the companionship of other food enthusiasts. We shared the agonies of defeat, but also some perfectly cooked dishes. And each day after class -- held at the institute's Greystone Campus, on the site of a gorgeous former vineyard in St. Helena, Calif. -- some of us headed off to Napa Valley restaurants, or to visit vineyards and simply drink in the sights.

BACK IN THE KITCHEN , where we were on our feet sweating over the gleaming stainless-steel counters and brand-new ranges for about seven hours each day, we were required to wear chef's hats at all times. The tall white chef's toques helped us feel the part; it was impossible not to try a hand at the deft techniques of the trade.

via Barron's

Team Cycling Plus - Kay Bowen

The start was an 8am ferry, whilst waiting for it a lovely elderly lady looked at my shoes and asked me if I was off to play football.

COMPILED BY VICTOR G. MIMONI and MATTHEW BACCHUS

To Wednesday, June 30, IllusionAllusion, life-size wood cutouts of Old Masters by Susan Sills, in Benjamin S. Rosenthal Library at The Queens College Art

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