So it has taken me roughly three years to get to the point where I quit my day job and try to head into the kitchen.

But of course, now that I am making progress, what happens? I get a call yesterday after class for an interview for a fairly coveted position back in my "old career". It was for a job that I prepared a resume for over a year ago. And wouldn't you know it...the phone call came RIGHT WHEN money is getting tight.

I will keep you all posted...

Stewey

This week was much better in many ways. People may say anger and frustration are negative emotions...but I tell you it is a great motivator sometimes.

For Basic, I went into class OVER prepared so that way our team could compensate for any changes/delays/misdirection/etc. that may arise. It paid off! In fact, I think a few of the other teams were just as determined to not get screwed this week. Our instructor lost track of time again this week, and almost sent us into the kitchen...

Stewey

This was an "interesting" week. I have been trying to stay positive about my basic class. But I think I finally need to vent a bit.

In Basic this week, we were to learn about and make three shades of roux, and the 5 mother sauces. I was really excited, because (for various reasons) I had REALLY been wanting to make espagnole. I had made the others before, but espagnole was my elusive critter. The sauces turned out generally well. And I finally had the espagnole under my...

Stewey

This week, for Basic Cookery, we made two different stocks--white and brown. Really basic stuff. (I think I have made gallons and gallons of stock in my life at home.)

Even though some of the items that we are preparing in Basic are...well...basic, I do still end up learning something new. Sometimes the material covered seems a little too elementary. But again, I really do come out of each class with some new tips/techniques that I did not know previously.

As for garde...

Stewey

Finally got into the kitchen this week.

For basic cookery, all we did was peel a few vegetables and learned some cuts. However, I do wish that we could have more time in the kitchen. We keep running out of time because the Chef's lectures go way off on tangents--which then cuts into our kitchen time. But the Chef is thoughtful and wants to see us do well and will therefore provide us with attention as needed.

However, for Garde Manger, we got straight to work...

Stewey