Jewish Town

"One of the very nicest parts about life is the way we must regularly stop whatever it is that we're doing, and devote our attention to eating." Luciano Pavarotti

Sorry, everyone that it's been a while since I've had anything to write. The last week or so has been kind of been rather hectic in trying to readjust to actually having a set schedule.
These last two weeks at school have been good, though.
I would just like to say that I am very glad to be in B-shift. We are slowly getting more and more freedom in the kitchen, and because of the advantageousness of our time frame, we're in the kitchen more than A-shift.

Although, we're not getting more instruction, I'd rather be serving food on the line or washing dishes than sitting in the classroom.
In the past week we've done a fair amount of bookwork. We did some tests on sanitation, hygiene, and kitchen safety, along with a math assessment test. We tend to do these earlier in the day, and come into the kitchen for an hour after A-shift leaves.
Two of the main things that I've been doing are serving on the Skills Grill line (supervised by Chef Nate), or working in the bake shop with Chef Mary.

The Skills Grill is essentially a hot food line, similar to what you would find in a cafeteria. Except for the food is better. For example, the first day that I served, the menu was prime rib (which was so tender that it was falling apart as I was trying to serve it. SO APPETIZING.), rice pilaf, and steamed cauliflower with red bell peppers. Today, it was roasted chicken, scalloped potatoes, and carrots. There's also a full beverage bar, two kinds of smoothies, and a soup of the day. DELISH.

In the bake shop with Chef Mary, we've been making yeast rolls, decorating pastries, and rolling cookie dough.

When I'm not busy at either one of these jobs, I'm usually in the dish tank or at the pots and pans sink. It seems to be my calling in life, as much as I'd like to escape it. :/
Just kidding. Like I said, I'd rather wash dishes than sit in the classroom.

There was a rumor circulating today that said that we start in the kitchen on Monday. If this is true, GET STOKED, cause I know I will be.

Thanks for taking the time to read, you're awesome. :]

Jewish Town

"One of the very nicest parts about life is the way we must regularly stop whatever it is that we're doing, and devote our attention to eating." Luciano Pavarotti

Sorry, everyone that it's been a while since I've had anything to write. The last week or so has been kind of been rather hectic in trying to readjust to actually having a set schedule.

These last two weeks at school have been good, though.

I would just like to say that I am very glad to be in B-shift. We are slowly getting more and more freedom in the kitchen, and because of the advantageousness of our time frame, we're in the kitchen more than A-shift.

Although, we're not getting more instruction, I'd rather be serving food on the line or washing dishes than sitting in the classroom.

In the past week we've done a fair amount of bookwork. We did some tests on sanitation, hygiene, and kitchen safety, along with a math assessment test. We tend to do these earlier in the day, and come into the kitchen for an hour after A-shift leaves.

Two of the main things that I've been doing are serving on the Skills Grill line (supervised by Chef Nate), or working in the bake shop with Chef Mary.

The Skills Grill is essentially a hot food line, similar to what you would find in a cafeteria. Except for the food is better. For example, the first day that I served, the menu was prime rib (which was so tender that it was falling apart as I was trying to serve it. SO APPETIZING.), rice pilaf, and steamed cauliflower with red bell peppers. Today, it was roasted chicken, scalloped potatoes, and carrots. There's also a full beverage bar, two kinds of smoothies, and a soup of the day. DELISH.

In the bake shop with Chef Mary, we've been making yeast rolls, decorating pastries, and rolling cookie dough.

When I'm not busy at either one of these jobs, I'm usually in the dish tank or at the pots and pans sink. It seems to be my calling in life, as much as I'd like to escape it. :/

Just kidding. Like I said, I'd rather wash dishes than sit in the classroom.

There was a rumor circulating today that said that we start in the kitchen on Monday. If this is true, GET STOKED, cause I know I will be.

Thanks for taking the time to read, you're awesome. :]

The First Week.

"Food is essential to life, therefore, make it good."

-- S. Truett Cathy

If I had to describe the first week of Culinary Arts School, it would have to be Anticlimactic.

I'll give a brief description of the structure of things before I dive into the actual drudgery.

There are shifts of students who arrive in the morning. A-shift arrives at 7:30, and leaves at 10:05. B-shift comes precisely [except for not really. There are rumors that the bus driver stops for coffee and doughnuts] at 8:20, and leaves by 11:05. Lydia {a friend of mine who is taking the class as well. We carpool.] and I are in B-shift.

SO, all that to say, Lydia and I came in at about 8:10, and found a place to sit. There were several teacher-looking individuals who were bumbling around the classroom, shuffling and handing out paperwork.

My respective teachers are:

Chef Tony: Head Chef, portly, firm, but kind, has a genuine interest for the welfare of his students, does very well at his job.

Chef David: Head Chef, tall, slim, mysterious, to be honest, I'm not quite sure what I think of him yet.

Chef Mary: Instructor, short [lengthwise], hardworking, pretty much awesome, makes an effort to relate to students. I really like her.

Chef Nate: Instructor, young, handsome, regular subject of conversation among the girl students, fairly witty, and nice enough, I suppose.

Ms. D: For all intensive purposes, the secretary. She handles all of our paperwork. Usually rather frazzled and scattered.

So, I received my forms and filled them out. The basic info; Name, Birthday, Address, Parent's names, Deepest fear, Most embarrassing moment... the usual. :]

After everyone finished, we continued to sit -without teachers, this time- and wait for some sort of direction. This, I'm afraid, never came. The bell rang, and I left, disillusioned.

The rest of the week was pretty much the same. I came in hopeful every morning, only to be let down.

Maybe the next couple weeks will be better.

Huser-Bob

"Cooking is love. It should be entered in with abandon, or not at all." --Harriet Van Horne

Bonjour Readers!

I'll start this post off by saying THANK YOU for stopping by, and putting some coins in my love bank by reading what I have to write.

I really appreciate it.

Grazi.

Just so we're all on the same page, I'll give an overview of what I'm going to be up to this school year, and what the bulk of this blog will be about.

This year, in addition to my regular schooling, I've been given the chance to to take an assortment of cooking classes at a local career center. This program is designed for high school students who are serious about a career in the food service industry. It's set up to equip these students with the skills and knowledge necessary for such a vocation.

It's a two-year program that I am planning on being involved in until I graduate.

The reason that I've told you all this and am writing this blog in the first place is for you to share in my journey, and also to chronicle my experiences as I make my own way in the world of food.

BUT

I want to make it perfectly clear that nobody should feel obligated to read if you have more important things to do. But if you're looking for an update on my life, and want something more than what facebook had to offer, this should be your place to find them.

So, thanks again for your support by reading.

I'll tell you about my first few days at school as soon as I can.

TI AMO