UNTIL the summer of 2009, I had thought that the kitchen was one of the most dangerous places on earth.

Blame it on watching too much ?Hell?s Kitchen,? Gordon Ramsay?s TV show where the dishes fly in the air, the pressure is as hot as fire and the chefs are like boys in boot camp.

For me, there is nothing like the joy of eating in a restaurant. You sit and the waiter arrives with your order. From there, it can only go three ways: 1) the dish is exactly how you imagined it to be; 2) it?s nothing like what?s described on the menu; or 3) it?s so much better that it?s a plate of heaven.

But, as much as I prefer ordering or having someone cook for me, I believe learning how to cook should be on everyone?s list of must-do-things in your lifetime.

It was No. 6 on my Bucket List, after witness something truly majestic, help a complete stranger for the common good, laugh till I cry, get a tattoo and skydive.

I had a chance to learn how to cook after I took the 13-day short-course program of CCA, Manila called Fundamental in Culinary Arts Certificate (FCAC).

A lot in 13 days

At first I thought, what could I possibly learn in 13 days? Apparently, a lot.

The FCA was an experience that went beyond learning some simple recipes, cooking a few dishes and eating them as well.

One of the first things you learn is that you don?t have to worry if you don?t have basic cooking skills. Don?t be afraid that you can?t handle a knife, or that you can?t tell if the fish is fresh. You?re there to learn these things.

All you need is to be open to food experiences. Trust me on this: You?ll witness your hands do impossible things, and butterflies will be fluttering not just in your stomach but on your taste buds as well.

I used to be a by-the-book cook, that is, whenever I cooked. Always the safest way, always the sure-fire dish, never tasting or exploring what other possibilities there are.

But because of the 13-day hands-on learning experience, I no longer follow recipes step by step. And now when I taste a dish, I can tell what ingredients are in it.

Probably the best thing I picked up from the CCA course was the ability to fix cooking disasters. You can?t imagine how a dash of salt can add instant magic to a bland dish.

Besides its effect on my taste buds, the course tested my mind, body, patience ... I can go on and on.

For instance, I have a new-found respect for chefs. I?ve realized that cooking is a tough job. You?re constantly on your feet, you don?t eat at the appropriate time, yet you don?t realize how tired you are until you finish service. It takes a lot of passion and commitment to become a chef, especially when it comes to fine dining.

Who knew that shaping herbed butter was that difficult? Or that Japanese garnishes needed an intricate touch and eye for details? Before my short course, I had never paid attention to these little things that came with a fine-dining dish.

Like traveling

Learning how to cook is as good as traveling. Through the cuisine of a country, you learn a lot about the culture of its people.

In the span of 13 days, I was exposed to Chinese, Japanese, French, American and Filipino cuisine, among others. Personally, I love Asian cuisine. It is so rich in flavor and ingredients. Every taste gives me a warm feeling inside. (It is also a plus that Asians rarely fry their food.)

It is always fun to travel with a bunch of people. The same goes with cooking. During the 13 days, I met a mix of different people?chefs with varied cooking styles, foodies, entrepreneurs, food novices. Everyone had a story to tell about his or her relationship with food.

I?ve realized that food is not just something you put in your mouth but also a universal topic that can bring people together. I?ve learned to look at cooking and eating as social events instead of chores.

After my CCA experience I had thought I could cross out ?learn how to cook? from my Bucket List. The truth is, you can?t take lessons for just 13 days and be done with it. There?s so much to learn.

Hopefully, after you?ve taken the challenge, like me you will no longer see food as a necessary fuel but a great joy in life.

(Bea G. Trinidad [rightmost in above photo with classmates at dessert presentation], is the 20-year-old daughter of Badjie Trinidad, CEO of the Cravings Group that owns and runs the Center for Culinary Arts and the restaurants Cravings, C2 and Coffee Beanery.)

Alma Matter

Elementary and high school? St. Pedro Poveda College
Freshman college?University of the Philippines-Diliman; then has transferred to University of Melbourne (Australia) and is majoring in Media and Communications