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UPDATE - Page 2

post #31 of 42
Danielle,

That is outstanding! Congratulations are you starting to think about where you want to work when you finish?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #32 of 42
Hi Danielle,

Congratulations.

i hope you still love it, the way you did when you started.
post #33 of 42
Mazel tov, Danielle!!!!! We are all proud of you. It's so good to hear from you again.
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #34 of 42
So any thoughts on the future yet? Do you want to stay in Portland? Do you think there are a lot of job opportunities in the area? Does six months include your internship?

~~Shimmer~~
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea"
- Henry James
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"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea"
- Henry James
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post #35 of 42
You go girl!
Michael
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Michael
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post #36 of 42
Thread Starter 
Well I purchased a home 2 months ago and am bound to stay in Portland for a while.
Iam going to France in September with the school on an educational culinary tour and then I have my 6 week internship.
Still wondering if I need to do my intership work in a french based restaurant here in Portland or go to Norman's in Coral Gables (Caribbean/Asian fusion).
Iam from the Caribbean and understand the style but at the same time I want to learn more about the French style of cooking.
And then incorporate my style with that.
Iam having a blast in school. I have since gone part-time at the hospital and am in school in the PM. Iam taking Restaurant management and am having a blast.
Iam designing a restaurant from the bottom up, come up/ cost recipes, wines, beers, equipment, staff payment, schedules, decor, demographics etc.
Had the highest score for the midterm.
Yes Iam having so much fun I cannot wait to actually get my hands dirty.
No iam not working in a restaurant yet and will when iam done with school iam sure.
A chef at my school suggested i wait until iam done. Well Iam very pleased with all your well wishes and I will keep you posted on my progress.
Sorry Iam not on as often as I had hoped to be.
Thanks again
Danielle :rolleyes:
Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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post #37 of 42
I suppose if you were on here more often, you might not be getting the excellent grades you've been getting. Good luck with your internship. :)
post #38 of 42
Inspiration!Inspiration!Inspiration!

I enjoy reading your culinary exploits very much.Thank you for the journey so far. I cant wait to start culianry school in Philly in the next two months!!

See you in the business!!

- Peace!!
Fredrick P.
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Fredrick P.
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post #39 of 42
Thread Starter 
Coming up for air this weekend.. this class is a killer.. It should be all downhill from this one.. costing is fine Iam doing all the forms for labor and direct and indirect costs and wow.. such an overwhelming assignment.. but fun..
One more week and hopefully still with a 4.0..
Danielle
decor is next
Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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post #40 of 42
Way to go Danielle!
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #41 of 42
Thread Starter 
You go Lisa.. if this old fart can do it so can you.It really is quite interesting, informative but testing at some time. the end result is fabulous Iam sure.
Good luck and thanks for the compliment
Danielle
Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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post #42 of 42
Thread Starter 
Well after 3 weeks of extreme fun and learning in my International cuisine class Iam moving on to advanced la carte aftre my 10 day Summer holiday. Still have a 4.0 GPA and perfect attendance. Loving every minute of school. Iam off to Pacific rim national park for 10 days.. Camping in bear country.
Tata for now.
Danielle
Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
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