Second Letters- James M.
Posted 10-23-2008 at 09:33 PM by Second Letters
Hello, 
My name is James Morgan, and I am a culinary arts student at Delcastle Technical High. I am a junior so this year everything in Delcastle culinary isn't so new to me. How ever, I know that no matter how familiar you are with the kitchen, there is always something else you can learn about or something you can get more familiar with to expand your culinary knowledge and output. This year started off honestly the same as last year. The school year had a fresh feeling and everyone was happy to see each other but the routine was still pretty much the same. After working in culinary for a couple of weeks it started to show a clear change. This year is more responsibility, hard work, hands on learning and starting from scratch. I enjoy this year more because of these things. It gives off a feeling of higher learning and makes me feel stronger and want to work harder. We had a competition with chef Mullen from Harry's Seafood and Grill in the beginning of the year. It was his team vs. Chef Berman's and an independent group of students. I was on Chef ("The Great") Berman's team and we had a wonderful time. I feel like every team showed what they were made of and did an excellent job with and without the help of either chef. I don't think that it was a great experience JUST because we had the chance to have a cook off with great cooks. I think it was a great experience because we were under pressure (as we will be sometimes in the industry) and we got in there and worked hard and made great ending products. I learned a lot from that experience and it made me proud to see my teams display as well as my competition/classmates. After wards we had teachers come down and be our taste testers and judges. The pride was out of this world for every team because it felt as if we were all playing in separate groups but still on the same team. This is how it is almost everyday when we run the Cafe'. We all have our own duties to fulfill but we are altogether a team. Working in this career area I have learned a lot. I understand more about the small things that can be critical in culinary. Things like understanding how to measure time and temperature when cooking a specific food item, technique is key to some dishes, cleaning as you go is a must and thinking outside the box builds potential in this field. I will continue to work hard so that I can achieve my biggest goals and hopefully be as good as my culinary teachers one day. All I know is as long as I put my best effort in, I could never say “well this didn’t work out because I didn’t try hard enough”. Instead I’ll be saying “I worked hard... What a beautiful outcome”. Thanks for reading
-James M.
My name is James Morgan, and I am a culinary arts student at Delcastle Technical High. I am a junior so this year everything in Delcastle culinary isn't so new to me. How ever, I know that no matter how familiar you are with the kitchen, there is always something else you can learn about or something you can get more familiar with to expand your culinary knowledge and output. This year started off honestly the same as last year. The school year had a fresh feeling and everyone was happy to see each other but the routine was still pretty much the same. After working in culinary for a couple of weeks it started to show a clear change. This year is more responsibility, hard work, hands on learning and starting from scratch. I enjoy this year more because of these things. It gives off a feeling of higher learning and makes me feel stronger and want to work harder. We had a competition with chef Mullen from Harry's Seafood and Grill in the beginning of the year. It was his team vs. Chef Berman's and an independent group of students. I was on Chef ("The Great") Berman's team and we had a wonderful time. I feel like every team showed what they were made of and did an excellent job with and without the help of either chef. I don't think that it was a great experience JUST because we had the chance to have a cook off with great cooks. I think it was a great experience because we were under pressure (as we will be sometimes in the industry) and we got in there and worked hard and made great ending products. I learned a lot from that experience and it made me proud to see my teams display as well as my competition/classmates. After wards we had teachers come down and be our taste testers and judges. The pride was out of this world for every team because it felt as if we were all playing in separate groups but still on the same team. This is how it is almost everyday when we run the Cafe'. We all have our own duties to fulfill but we are altogether a team. Working in this career area I have learned a lot. I understand more about the small things that can be critical in culinary. Things like understanding how to measure time and temperature when cooking a specific food item, technique is key to some dishes, cleaning as you go is a must and thinking outside the box builds potential in this field. I will continue to work hard so that I can achieve my biggest goals and hopefully be as good as my culinary teachers one day. All I know is as long as I put my best effort in, I could never say “well this didn’t work out because I didn’t try hard enough”. Instead I’ll be saying “I worked hard... What a beautiful outcome”. Thanks for reading
-James M.
Total Comments 1
Comments
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nice job james, its really goodPosted 10-24-2008 at 08:02 PM by incubus
