First, let me say that boring probably wasn’t the right word for Southern – I just mean that I think the ‘kids’ are all going for it and if you watch what they try to produce in class, it is almost always traditional home cooking from the south. The thing that bothers me is that we’ve only had one lecture on a region so far to know what the teacher takes from each and includes in each – and it was on Floribbean – Florida and Caribbean which I really have little to no interest in (except maybe a good Cuban sandwich, black beans & rice and ropa vieja). I don’t want to disagree with the teacher but I didn’t exactly agree with some of the ingredients she said were typical for each of the southern states. So I guess that is why I am finding it hard.
Foodbme – I am sure you have seen how much it has changed – we live off Concord Road and it’s changed so much since I moved to Nashville in ’87. I remember when there was a quarry up off Church Street in the Hard Scuffle community. I am at Nashville State Community College. It was the only program here until last year when Arts Institute came to town. But after 10 years, our program got it’s ACF accreditation last year so it means I automatically have my first level of ACF accredition (C.C.) when I graduate as long as I am a member of the ACF which I am. I don’t believe Arts can get accredited because of it’s proximity to our program. The old Opryland Hotel program was partnered with our program and basically is non-existent now.