need more advice on bad students

Advise? Get over it. Same stuff happens on the line too....unless you want to have a friendly talk out at the dumpster with some folks-thats life.
danny

i had stuff swiped left and right in school-it happens, just like the real world. Yes, it is different on the line; you must put out product irregardless and your job is at stake;). No, not everyone produces the same quality product in this business-thats why someone likes yours. Maybe you pissed someone off in, or out, of class?

Ok, best way to defeat the thieves is to move your stash often. Masking tape, marking pen, and a double catering wrap for your sheets, hotel pans, etc...Try throwing a fake bone out there to see if someone bites ;). You share the lab with another class or three? Could be someone from another class swiping stuff. With a double catering wrap you will know instantly if someones tampered with it. if you want to get anal and can narrow it down to your classmates, start checking trash cans for your marked cups, etc...Then its dumpster talk time-or have a "friend" do the talking for you.

Complaining to the Chef Instructor that the reason you are getting such low marks is missing mise is the wrong way to go about it IMO-remember they've heard it all and then some in the kitchen. It may very well cast you in a bad light. Same with stopping class and interrupting others PAID schooling for you. Asking why your marks for a certain product are such is a better way to go. Could be he/she was expecting something more and has nothing to do with the swiped mise. Also remember that no one is going to ask you your culinary school GPA when you get hired...

hth, danny

Chicken, take a deep breath and ask yourself. Where does your confidence come from? Other people? Family? To whom do you answer? Are you going to be dissapointed in yourself if you got 85/100 in this class even though you know did your best?

Fill in the blank:

I am first and foremost accountable to ____________.

Frankly, the only time I'm ever really dissapointed is when I can honestly say that I did not give it my full 110%.

Adventures at GBC

Do you really thinks we, as employers, look at marks? Lots of people come out with high marks, but when push comes to shove, we need to know that you can cook/bake and have a strong foundation in cooking/baking from which you can build on. Remember, some people test well and others don't. Yes, high marks will get you an award and recognition, but just what is the difference in skills between a 78% and an 82% in the REAL world. Don't be discouraged with your bad baking experiences either. What do you expect in a class of over 20+ students, where the instructor is, pardon the pun, stretched to the limit.
None the less...good luck!

bad student

i have a school myself here in asia. i understand. hovever, why you use the word pisses me off. keep cool, if you truly can do better as you write, i tell you, just look for the best places to work in after graduation. make a photograph of what ever you did yourself and you can master. however, in the international hotel areana, nobody is asking you about this diploma bolla, what is so important in america. we out here want to know if you can
do. you can be given a doctor title as chef, but it all boils down to your heart, and if you love what you do, dont care the passing mark of beeing the best, as only your beeing professional and knowlegable will tell in the next 20 years, when you look back and ask, why did I get pissed off. but always study your theory.

hans

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