While I wish I could update you on all the happenings of my life as of late, I simply don't have the time. I would like to tell you what classes I will be enduring this fall semester:
Dining Management- taught by this older woman whose cooking experience stops at microwaving popcorn the class is about people, sales and profit as it pertains to the food and beverage industry. She has lots of chain restaurant experience so I know she knows her stuff, she just finds herself too darn hilarious to get very far in one 2-hour lecture per week. Not to mention her hand out fonts are large enough to see from one end of the lecture hall to the other.
International Cuisine Lecture- learning about different countries and the types of cuisine they have to offer. We've only met once and we've already learned a fistful of French vocab words. Prepping us for January when we have 25 French chefs and their spouses over here, I suppose.
Purchasing- taught by the most down-to-earth Chef and going over some of the items we simply touched on in Menu Planning. For this class we will also have a huge project so that will bring its own stresses I'm sure. Otherwise we will be learning how to properly order food and products for an establishment.
Culinary Skills Development- cooking in the student-run bistro inside the ICI building that is open to the public. Each sectioned group of students is responsible for coming up with a buffet that will change weekly as well as a complete menu that remain for their three weeks reign of the kitchen. All the recipes are thought of and executed by the group of students. Basically, it's putting all of our skills and practices into order to see if we can execute appropriately.
Dining Room Service- the service end of bistro at ICI. Where one side of it is the cooking aspect, we must also learn how to serve tables in an appropriate and professional manner. Easy for some (like me) who work in restaurants and do this sort of thing every day, not so easy for others. The positions range from server, host, cashier, manager, expo, dishwasher and busser.
Lastly I have International Cuisine- this "class" is not only helping execute three gourmet dinners but also managing a specific nationality-themed dinner. In my case, Mediterranean. Managing means we must find every recipe we wish to use (after researching the history and typical dishes of that region),we must order our food from suppliers, we come up with plating techniques for each dish and how we want it to be garnished, and then we must relay all of our knowledge and hard work onto the others working that specific dinner and have them be our hands of the operation. It's really intense, and lucky me- I'm first! As in, I have a month to do all the above! No pressure, yeah?
So that is my semester, along with work (as usual) in which I still manage to work 5-6 nights a week. To sum it up, if you're not in my classes or alongside me at work, you probably never see me. Sad, but true. My life is consumed with busyness but such is the life of a second year culinary student!