A Day In The Life Of An American Culinary Student
It has finally happened. I was sure this day would come. I dealt with this at the end of my Bachelors degree, so I should have a little bit of experience. I’ve officially reached the school burnout point. I have 63 days left until graduation, an...
So two weeks ago when I wrote that I was burnt out, I had no idea my subconscious (or is it unconscious) would take that literally. For the past nine days I have been unwillingly enjoying the challenges of Advanced Dining Room. Along with the funny outf...
At this point in the school year it should not be a surprise to see my journals posting in two-week intervals, or even longer. My Far-Side calendar hasn’t been flipped since March 17, and I don’t really feel the urge to get out of my chair to...
"Keeper of cold foods, to be eaten" is the definition of Garde Manger. I think a better definition is "Keeper of aspic, which I prefer not to eat." The Food Lover's Companion defines aspic as "A savory jelly, usually clear, made of clarified meat, fish ...
The Last Class
If you would have asked me six years ago what I thought I would be doing with my Business degree I probably would not have replied, “Cooking.” My final class at Johnson and Wales has come to an end. The nine days of French ...
My first week in the Big Easy has come to an end and boy is it different from what I was expecting. Our trip from Denver took about 23 hours, 3 of those hours over swamps and gators (not kidding). It's warm and muggy here, but not hot. Lately, the afte...
I'm back with a better attitude and an optimistic outlook on what I will be learning here in the South. Mid last week I decided I was not getting anything valuable out of what I was doing so I discussed it with the Chef. He agreed and took me off food p...
I've been in the restaurant for a couple weeks now and things are going well (other than running over the tail of a 4ft crocodile on I-10 the other night). My first night was odd because the chef of the restaurant didn't know I was showing up and then as...
The biggest news for me this week is that I received a response from one of the letters I sent to six Seattle restaurants. Of the six letters, this was probably the first choice on my list because of the seasonal menu, location and how long they have bee...
Almost The End
After sweating through a Louisiana summer, Kristy and I made it to the cool Pacific Northwest. We settled in the Lower Queen Ann area, about a mile north of downtown Seattle. The summers here are perfect, but the dreaded winter gray ce...
