Chopped Onions. Cooking School - Day 3

One of the reasons I decided that I wanted to go to cooking school was that I really needed to be doing something physical and not sitting behind a desk eight hours a day.

First two days of cooking school? Sitting behind a desk going over administrative information.

As a professional administrator I know how important all those details are. I understand the legal and liability issues. And as a trainer I know all about teambuilding exercises and introductions and fostering a sense of group. I know it needs to be done, but damn, I don't want to sit through another second of it.

Today we entered the kitchen.

We cleaned the kitchen.

We chopped shallots.

We chopped onions.

We chopped garlic.

And it was fabulous. It was hot and sticky and rushed and overwhelming, but also great fun and the hours just disappeared in an instant

As it turns out, I suck at chopping.

There will be a lot of onion chopping practice in my immediate future. Anyone know of a good use for several pounds of diced onions?