I have had some big changes happen since I last posted. I recently was offered a sous position at a seasonal seafood restaurant in Montauk, NY. The owner is paying for housing and a decent salary. The problem was with my school schedule I would not be finished in time for the summer season. Luckily I was able to change my school schedule around. Now I am attending day time classes. I go to school M-F 9-3. I had to restart the level 3, but since I only did about 3 classes it was not a big deal. I had to pay more : /
Since I changed to daytime classes, my view about the school has changed a lot. I would recommend to anyone thinking about going to ICC, to do the daytime classes. You are going to get more from the school. Since you are doing it everyday your able to take everything you learned and apply it to your future lesson much easier. All the faculty is there. Family meal is much more of a project because of the amount of people eating during the day.
I am about halfway done with level 3. I should be done with classes totally on May 15th. Then I go directly to Montauk, and start that summer adventure (I will be starting a new thread for that!) This friday is the charcuterie buffet we have been working on for the past 10 classes. I will take some pictures and will make sure to post them this weekend.