My experiences at JWU RI, week one

[KateW]

Originally posted by ShawtyCat
Sounds like you are getting dressed for battle!

I guess it can be looked at in that way, especially when the blood starts flying! I haven't cut myself yet, but I know it's just a matter of time. I think I heard somewhere that if you never hurt yourself, you're doing something wrong...
Another culinary saying I have heard is that there are three kinds of chefs, those with alcohol problems, those with drug problems and those who don't know what they're doing. I don't think I agree with that!
One thing I like about this school is that you're not forced to eat anything. We make all the food and then we either eat in the kitchen if we are plating that night, or we get served in the dining room by the dining room students. It's the same food either way, but even if you are being served in the dining room, you have a selection of appetizers, entrees and desserts. However, they are not often vegetarian, or healthy
Well I am trying to think of things to type so I can put off ironing but I really have to do it now. Until next time!

[katbalou]

dear kate,
at least they give you a slide for the neckerchief. we used to have to tie them like a tie and end up choking ourselves. and i can't repeat what i was told by my storeroom instructor as to what chefs were! totally politically incorrect these days. burke looked me straight in the eye the first day of class and said chefs are one of three things blank, drunks or perverts and you seem to fit two of those categories. i mean how did he know? he'd probably be totally unable to say those things 20+ years later, but i found it kind of amusing.
it sounds like you're doing ok with school, and keep up the journal when you can. how do you like providence? have you made it to federal hill yet? lot of good italian restaurants there.
kat

[kuan]

Originally posted by KateW

Another culinary saying I have heard is that there are three kinds of chefs, those with alcohol problems, those with drug problems

Used to be a saying about French chefs. They either drink too much, womanize too much, or smoke too much, any combination of the three, or all three at once!

Kuan

[KateW]

Is federal hill that little Italian neighborhood? I went up there with my mom a few days before school started and was completely enchanted. There is a lovely little fountain and patio-type place in one corner that I fell in love with and a huge market filled with every kind of meat, cheese and Italian-style vegetable that took my breath away.
We ate at a restaurant I wasn't head over heels for though. I forget the name already, but they seated us under the stairs (it was partially mom's fault; she asked for a booth), and our waitress didn't know what was in the antipasto. Also the staff seemed totally unprofessional; we could hear them singing Britney Spears in the kitchen. However, the food was good! I had a linguini with clam sauce that came with 8 littlenecks in the shells on top of the pasta and a yummy broth.
Well ANYWAY, I am doing more laundry and then I have to read.

[Suzanne]

Also the staff seemed totally unprofessional; we could hear them singing Britney Spears in the kitchen.

Kate, please don't be so hard on others about what you perceive to be their lack of professionalism. You'll find that kitchens in the "real world" do not always adhere to all the standards we're taught in school. Learn those standards well, and always try to follow them yourself. But the absolute WORST thing a new culinary grad can say in a kitchen is: "That's not how we did it in school." Okay, lecture over.

Although, yes, the waitress should have known.

[KateW]

Actually, my opinion had nothing to do what what I learned in school since I attended this restaurant before I had even started school. I just thought the behavior and attitude of the staff did not quite fit the atmosphere of the restaurant. If I were in a Denny's it might have seemed appropriate, but here, it did not. Excuse me if I am wrong.