It has now been 7 weeks since my classes have started. I have almost completed both Basic Culinary 1 and 2 and will be moving on to the restaurant. My class will be serving breakfast to real, live customers. Since it is an evening class, Chef calls what we do, “breakfast on steroids”; very hearty meals with a touch of brunch, then a themed buffet every Friday. I am scared. There will be stress and deadlines and no doubt chaos going on for the first few days until we figure things out.
I have two days off now for MEA weekend. I am spending this time migrating my blog to a new system. I am also finding things I was going to blog about, but either ran out of time or forgot about. As if now, I have three full days of very little planned to get some good work done.
In school, we have now finished salads, appetizers, vegetables, starches, stocks, sauces and clear and cream soups. Coming this week, it will be other thick soups and chowders, then a major final and off to the restaurant. What a busy four weeks this has been.
