[cape chef]

Well friends after a few days of negotiations, I signed on today as a Chef Instructor at The Conn Center for Culinary Arts. I will start April 19th when the new Module begins, and my first class will be teaching Classical French Cuisine and it's history. I am very excited and thank you all for your beautiful words of encouragement.

I have not been this excited in many years

Peace
CC
__________________
Baruch ben Rueven / Chana

"If the sun refused to shine, I will still be lovin you. Mountians crumble to the sea, it will still be you and me"

 

[cape chef]

Thanks all,

I can't wait to start.

Hey, I was thinking about keeping a journal and posting about my experience as a teacher.We have had a couple great journals from students, how about from an instructors perspective? Suzanne, Can you help me with my spelling?

 

[cape chef]

Dear Peachcreek,

Those words mean a lot to me coming from someone like you.
I have always felt that you are truely grounded in our buisness and are very bright and thoughtful.Would love to have my students work for a pro like you

 

[cape chef]

You guys are beautiful.

I just picked up my Syllabus for my classes.

They are "Classical French Cuisine and it's history"
"Food and Beverage Cost Controls"
"Techniques of Healthy Cooking" and
"Food and Wine Chemistry"

Part of me feels like i'm going back to school, I have a lot to study to prepare myself for my classes.

I will do my best to keep a journal on CT.

My "still" full time job has been filled with emotions that are very powerful. For those of you who know I have been a regional chef for high end senior living properties for the past 20 months, these wonderful human beings are hard for me to leave, they become like your grandparents.

Thanks again friends for your support, not only in this venture but for many times in the past. I feel blessed to call you my friends.