Crazy Semester

Well...it has been just that...way crazy and way busy...but in a good way.

This semester really tests your skills of time management, efficiency, accuracy, quality, you name it. Chef David may be our version of Gordon Ramsey, but he really does know his stuff and puts you to task...ON EVERYTHING!!

We have finished off our chicken competencies...I barely finished them. A bug bite mishap sort of kind of knocked me out for a few days...had me in the hospital for a few days...problem being that it was on my thumb and on my right hand...never really realized the benefit of having opposable thumbs till you don't really have use of it that much.

its been a bit if a struggle trying to catch up and still perform in the kitchen with this healing thumb thing...but...I'm managing...not letting it get me down and still trying to perform well.

In conjunction with all of the kitchen competencies, we still have our book work, tests, homework and special projects that loom every day. its non stop...but I thrive on it...it has been keeping me so busy though that I have even neglected my blog...BAD ME!!!

As a result of this crazy busy schedule, this semester has flown by at warp speed...it helps I guess that i have practically no down time...cause I am also doing special events on the weekend to hone my skills and fulfill "work experience" for the class...don't get me started on how mundane and useless this class is for me...but it is a requirement to get my certification from the academy. part of it is I need 60 hours of work in the field i'm in, during the semester. The only benefit i'm getting is i'm experiencing real work in a kitchen ...so thats cool..but i'm being force to pay for a class that is utter useless otherwise for me. "write a resume, and cover letter", "explore your education options for your career", "how to interview" REALLY!!!! I'm 44 freaking years old...I think i've done this before!!! My resume is 4 pages long...and thats the highlights...give me a break!!!

ok...enough of that venting...but in any case, I have made some great friends and contacts, and any of you out there know that its about the networking that makes the difference.

The last few weeks are going to be even more crazed. Fish, veggies, and potatoes comps...18 in all to do in 3 weeks. We also have to finalize the seniors menu for graduation, since we are cooking it for them...oh...yeah...and I was elected to be the Sous chef for this event. yay me??? actually, its quite an honor to be chosen. Myself and another student are going to be in charge of this entire event from menu, costing, design, flow, you name it...we basically have to make sure that the other groups have done everything correctly and the day goes off without a hitch. To be selected means that I have the trust of the class...oh...and they just don't want to be yelled at by the Chef all day long...maybe that was their motivation..HEY...WAIT...those bastards!!!!!! LOL

Well...lots more to prep for...as the thumb heals, I will be able to do more and get back on the ball here. What the heck kind of pan sauce will i make for my sauted fish today...a lemon curry cream, maybe a lemon ginger, white wine and mushroom...damnit...I will just make it up as I go like i always do...hasn't let me down yet...oooooooooooo...a chorizo demi glaze.....mmmmmmmmmmmm ....ok...i know...being silly.

almost died...

Really...I almost did...

last week, I volunteered to help our Pastry Chef do an

event for 75 people. She needed some people to help do some prep for a fundraiser and it was for a bunch of finger food

platters.

Now...I had no idea it was going to b

e at a church till the day before...imagine my fear of bursting into flames upon entering the door!!!!! thank goodness it was in the hall, since the church is still being built...WHEW!! LOL

In all seriousness, it was a great event and the people were super friendly and very appreciative of the help.

I'm still helping out

at the Elks doing hamburger/taco tuesdays/steak night and having a blast there as well...hey...we can have a beer to relax too!!!

All of the special events I'm doing are awesome. Some of the are exhausting...but no matter how much my back hurts, how tired I am afterwards, how many blisters I get from holding the knife wrong (i'm learning...alright!!!), I'm loving every minute and feel amazing fulfilled with it all.

I just wish that I would have pursued this a long time ago...but hey...never to late, right?

Oh...and I'm in a magazine as well...most of you probably saw my mug...but just in case...here is the link again.

http://www.riversidethemag.com/issues/oct_nov_10/

Just another something to add to my portfolio of stuff.

I've also passed all of my competencies!!! YAY!!!! Next week I'm in the bakery...The Pastry Chef said that she is going to be putting me to major work with lots of cool baking projects with the rest of the group in there...going to be a blast of a week!!!

We get our next set of competencies next week...can't wait!

I'm still doing well on my test and homework, feeling pretty good with my cooking and knife skills...and we are all still clicking in class...its great.

Hope all is having a great time as well...

ummm....WOW time flies

ok...again...this is a long time coming update.

No pictures here...just rambling.

So...whats been going on...well...lets just say that things have been utterly crazy!!!!!

Once my Junior year officially started, it has been non stop busy from the get go.

Our Junior year is a combination of book learning and practical application. We have written test and written homework that we have to keep up on. And, on top of that, we have 'comps'...better known as Competencies...what are those?...just that. Let me esplain...no...let me sum up...

The Chef instructor, Chef David, demos us what he needs us to learn...so far, some basic stuff...flipping eggs, hard and soft rolls, the 5 mother sauces (veloute, bechemel, tomato, Demi glaze...etc ) soups...stuff like that...and we are then to duplicate them to his standard. We have several attempts, and he is very picky. But, we have to do them while juggling our other responsibilities, like prepping, breakfast line, soups, stocks, bakery, etc. All about time management...but very good practice...well...for those that don't know how to do that.

Another variable that has been thrown in this year...work experience. Don't get me started on this ridiculous class that I'm force to take in order to get my certificate. I mean...I understand an 18 year old just coming out of high school needing this kind of class and guidance...how to write a resume...going out on the job market...looking for the right jobs...blah, blah, blah...but me...REALLY?!?!?!?... And i can't "test" out of this so I have to take this class...AND...either be working or volunteering time in an industry that i'm training for...well...the working part is an issue...but don't get me started on politics and the state of our nation...but volunteering has been easy...and lots of fun actually!

Thanks to Lynn in our class, who is an ELK. She is an older student like me, and has been cooking in their kitchen for along time...well...she has arranged for us to cook there and get the experience we need...but, it has been amazingly fun at the same time. You've seen some postings on these experiences, and they just keep getting better.

But...with that, and school, and everything else that is going on...well...time is very, very limited.

As a Junior, I don't even see the front of house anymore...Lunch crowd is but a memory now...yes...we run into the freshman from time to time...the Seniors still thing their poop doesn't stink (just wait till i come with their spam themed graduation menu)...but overall, we exist in a very tight little world right now.

Overall, our class is amazing. We all still get along...yes...just like a family we have our tiffs and our issues...but I do love everyone in there...its all the personalities and points of view that makes going to school a pure joy!

I just needed to do this quick update but i will update again this weekend with more details of some fun stuff that has been going on...for now...this will give you something to look forward to.

Vacation almost over

I have been anything but Idle on my Vacation. I've been a busy boy. Doing you ask...well...

My previous post talked about my great opportunity to work with a caterer's kitchen and loved it...this week...I got to cook dinner for the Elks and I volunteered to help at a fundraiser event.

The Elks Lodge in Redlands was hosting a dinner event for all the lodge heads for the Inland Empire...One of our students, is a member and cooks for them and she offered some of the students an opportunity the help her with this formal dinner event. Several of us went in to help out and have some fun in the kitchen...boy did we have a great time.

The menu:

Side salad...yeah...nothing to exciting there...I mean, we made it pretty and all...but really...its lettuce and stuff.

Entree - We made rice pilaf, that had more of a risotto consistency...very yummy, with an apricot glazed chicken breast with grilled asparagus.

Dessert - chocolate cake with a vanilla Grande Marnier filling, with a whip cream frosting with ground pecans and orange Zest.

I mean...it wasn't too fancy...but for us...it was a blast to make and plate. We had the young marines come in and take the plates and server the guests and bus as we kept the flow going in the kitchen.

It was non stop busy once they sat down but it was a serious blast!!! the Elks members all loved it and we have an open invitation to come and cook for them anytime...WE WILL BE BACK!

Also, today ACF had the honor of making some small appetizers for a fundraising event to help underprivileged kids with a foundation that focuses on providing training in the Culinary field. Its called the Axis foundation. Great people and the fundraiser seemed to be a success.

I can't tell you how much I'm enjoying this...even if some of these events are free...I'm meeting lots of people and learning a lot that will help me later in life as I get my career started.

Monday is coming...and I can't wait...time to get started on my next semester...I really need to get practicing on my knife skills...that and invest in lots of bandaids...LOL

On Vacation...sort of...

So...Its Thursday and I'm into the first week of 2 weeks off...but hardly sitting around idle.

The Executive chef for a local catering company called me and asked if I could help him with a big party he had. Some of his Sous chefs were not available and he needed help prepping for a party of 400 along with some other smaller parties for Tuesday and Wednesday...and of course i said YES!!!

Romakie, stuff mushrooms, cookies, brownies, sandwiches, fruit, lemon bars, bacon wrapped scallops, drinks, break, spinach dip...and lots more other stuff were in the works the past few days.

I had a blast...at first, I was completely out of my element. He would hand me a recipe and say, "make it to yield 400 or 500" and I took it from there. Thank you Chef Emily for making sure I knew how to convert yields in freshman class.

No language barrier as I was able to keep up with all of the spanish speaking staff...at some point they wanted me to start singing with them with the mexican music that was playing all day long...good thing they didn't have Styx or chicago on or they definitely would have kicked my ass out...LOL!!!

It was a nice size kitchen, the staff was great, and the Chef was awesome in showing me what his standards were and teaching me a few things here and there about catering shortcuts.

I can't wait to help him out again when he has more larger parties. Thanks Chef Rick Santana!

Now...I can't wait to start up school again.

A fellow classmate works at the Elk Lodge here in Riverside and she contacted me today saying that she confirmed that she could use some help and I could get some work experience working at her place...I said...LETS DO IT! So hopefully I will be cooking for the Elks here pretty soon as well.

Its all about getting out there and making some contacts so that when I'm ready, I can possibly have some gigs lined up and hit the ground running...and I can't wait to get in a kitchen full time and start to whip stuff out.

Its funny...you'd think I would be enjoying the time off...in actuality...I'm ready to get back to school!!!

Hope all are doing well and more to come...

I'm a Junior!!

So...last friday was my last day being a Freshman.

I passed with a 98%...WWWOOOOOO!

I have the next 2 weeks off before I go back as a Junior...and I can't wait. I will actually get into the kitchen and start to cook and prep!

During my time off..I will be practicing knife cuts and some basic food prep so I can get a leg up on it for next semester. I've heard that the next chef instructor is pretty meticulous so I want to make sure I do well.

I'm going to be on the hunt for some good knives though...my cutco are ok...and the ones they make us buy are...well...crap! time to get serious with some cutlery that will last me my lifetime and make this job a little easier.

Time is going by very quickly..which I like...I can't wait to get what skills I do have honed and tuned and learning some new ones will be extra helpful..."would you like fries, batonet, with that"...LOL

one more week!!!!

Just one more week and I will be done with my Freshman year!!!!

Last week was soooooo long knowing the coming of this next week...although last week was still pretty good.

A lot went last week.

At the beginning of the semester, we were put into groups and ask to select a topic and organize a field trip and prepare to do an hour long presentation at the end of the semester on this topic...our group had Organics...we had to give our presentation this last Wednesday.

By the way...after having had a tour of an organic farm, and learning everything I did, and everything I tasted...its very, very hard to buy produce from the store now.

In any case...we gave our presentation and it went very, very well. We were able to get organic produce donated and we did taste tests against store bought food and clearly the organic won...I also made a fresh salsa with the organic produce...WOW...it was great and nothing was left!

Also, on Tuesday, we had an opportunity to attend and help with the national ACF convention. the whole freshman class got to go and help in various areas of the conference. I got to assist Chef Della Gosset... http://www.frenchpastryschool.com/ ... in her demo of pastries in front of over 100 chefs from around the world...SHE WAS AWESOME!!! Click on the link and her picture is on the homepage. I learned so much working with her...and she gave me a hat for helping her.

the conference was pretty good...a sea of white chef coats all over the place. Got lots of free stuff from the trade show too...if anyone has been at a trade show...you will know what I mean.

Now...upcoming weeks events:

CPR training on Monday
Two more days of service
Thursday - help with Senior graduation
Friday - Final.

Overall, things are going real well. I will be studying hard for the final and then looking forward to having two weeks off before returning as a Junior.

As a Junior, I will get into the kitchen and actually start cooking...basic stuff of course...I will have a semester of "Competencies" where I need to cook a series of items to the Chefs standards. Sauces, cooking rice, knife cutting skills...etc. I will be practicing some of that stuff during my two weeks off...just to get a head start.

But, as a Junior, I will be on Breakfast line...so come on in in September and get some great breakfast cooked by us...if you like it...its cause I was making it...if not...then i wasn't my shift...LOL