Another interesting week.

In Basic, we had a quiz, then a midterm, and then a pretty full kitchen day scheduled. Of note, is the fact that this was the first time in basic that we cooked any real dishes--so the idea of getting into the kitchen later than normal didn't seem very effective and seemed to place us all on edge. Would we get through everything AND our quiz and midterm on time? doubtful.

So far in basic, as far as cooking goes, we have only done sauces,...

Stewey

For Basic, we just broke down 2 chickens using different cuts. Nothing else. We are supposed to have a written mid term next week, but we have only really covered 5 topics--so nothing too crazy.

For Garde Manger, we made different kinds of sandwiches. I think chef and a number of us were disappointed with the results. For example, our team made a lobster salad sandwich. BUT we were literally given HOT DOG BUNS to put it on.

WHAT'S WORSE...we didn't use imitation...

Stewey

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