I began my first week of the externship portion of culinary school this week, at Michelin-starred Mourad in San Francisco, which serves modern cuisine inspired by the flavors of Morocco.  I’m feeling extremely lucky and grateful for this opportunity to work in such an inspiring kitchen.  The first week was a whirlwind with so many new tastes, vocabulary, people and routines.  And tweezers.  A picture says a thousand words, so here are 3000 for you.