What we take for granted... that we eat and socialize at the dinner table with friends, family and even strangers. I did not know about Roger Ebert's story until my husband sent me this link. Amazing. God Bless you, Roger!
http://www.nytimes.com/2010/09/01/dining/01ebert.html?pagewanted=1&8dpc&_r=2
Monday, September 6, 2010
ROGER EBERT
What we take for granted... that we eat and socialize at the dinner table with friends, family and even strangers. I did not know about Roger Ebert's story until my husband sent me this link. Amazing. God Bless you, Roger!
http://www.nytimes.com/2010/09/01/dining/01ebert.html?pagewanted=1&8dpc&_r=2
http://www.nytimes.com/2010/09/01/dining/01ebert.html?pagewanted=1&8dpc&_r=2
Friday, September 3, 2010
A BOOK!! A BOOK!!!
My Chef Instructor for Management and Supervision suggested a book today- for those of us wanting to own our own businesses. Considering the number of people asleep in class (regularly) and those with really horrible attitudes, I'm comfortable with my competition.
The Restaurant: From Concept to Operation by John R. Walker should arrive just as my finals are complete, and then I'll have three weeks to dedicate to my new business plan!!!
Thanks, Chef B!
The Restaurant: From Concept to Operation by John R. Walker should arrive just as my finals are complete, and then I'll have three weeks to dedicate to my new business plan!!!
Thanks, Chef B!
A BOOK!! A BOOK!!!
My Chef Instructor for Management and Supervision suggested a book today- for those of us wanting to own our own businesses. Considering the number of people asleep in class (regularly) and those with really horrible attitudes, I'm comfortable with my competition.
The Restaurant: From Concept to Operation by John R. Walker should arrive just as my finals are complete, and then I'll have three weeks to dedicate to my new business plan!!!
Thanks, Chef B!
The Restaurant: From Concept to Operation by John R. Walker should arrive just as my finals are complete, and then I'll have three weeks to dedicate to my new business plan!!!
Thanks, Chef B!
Thursday, September 2, 2010
CRITICAL AND FRUSTRATED
So. I cooked an "acceptable" brunch for my friends last week. I had final practicals this week- one day in baking and two days in pastry. I did "OK", but not as well as I would have liked. I was told by a respected classmate that I am super critical of what I create and that's a sign of a good chef. I sure hope that is true!!
Why is it that I can bake something perfectly good at home, and then when I go to do it at school, it's a whole new beast? Is it the addition of 20 others in the kitchen and 20 people opening and closing the refrigerator and oven doors? Is it my inability to completely and calmly just have fun with what I'm doing when it's being done for a grade? Whats the DEAL???
Time for a break. That's what. Three written exams and one project to go and then a much needed few weeks off before I start my last quarter.
Why is it that I can bake something perfectly good at home, and then when I go to do it at school, it's a whole new beast? Is it the addition of 20 others in the kitchen and 20 people opening and closing the refrigerator and oven doors? Is it my inability to completely and calmly just have fun with what I'm doing when it's being done for a grade? Whats the DEAL???
Time for a break. That's what. Three written exams and one project to go and then a much needed few weeks off before I start my last quarter.
CRITICAL AND FRUSTRATED
So. I cooked an "acceptable" brunch for my friends last week. I had final practicals this week- one day in baking and two days in pastry. I did "OK", but not as well as I would have liked. I was told by a respected classmate that I am super critical of what I create and that's a sign of a good chef. I sure hope that is true!!
Why is it that I can bake something perfectly good at home, and then when I go to do it at school, it's a whole new beast? Is it the addition of 20 others in the kitchen and 20 people opening and closing the refrigerator and oven doors? Is it my inability to completely and calmly just have fun with what I'm doing when it's being done for a grade? Whats the DEAL???
Time for a break. That's what. Three written exams and one project to go and then a much needed few weeks off before I start my last quarter.
Why is it that I can bake something perfectly good at home, and then when I go to do it at school, it's a whole new beast? Is it the addition of 20 others in the kitchen and 20 people opening and closing the refrigerator and oven doors? Is it my inability to completely and calmly just have fun with what I'm doing when it's being done for a grade? Whats the DEAL???
Time for a break. That's what. Three written exams and one project to go and then a much needed few weeks off before I start my last quarter.
Sunday, August 29, 2010
Out of BALANCE
One of my chef instructors says that you should spend 80% of your time doing things that will put you closer to your end goal. I have been doing that. (Although I don't think washing all these dishes by hand at home is helping any, it is an exercise in patience. Our dishwasher broke.) HOWEVER, this afternoon I feel like I don't want to step back in the kitchen for a week. No cooking or cleaning up from the cooking. I'd better shake this. I have final practicals this week.
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