Week 49

Tonight is the last night of week 49.  It's been an extremely busy phase.  I am very happy with the vast amount of things I have retained.  The English stands out probably the most.  As I write my blogs, verbage, correct punctuation, and and proper forming of sentences just jump out at me.  Thank you Chef Shuman for your guidance.

Attitude

I am noticing that lately, I feel different when I put on my chef coat.  I have noticed I  feel more comfortable,  more professional.  It happens when I am at work as well sk its not the chef coat, but its perhaps me.  This is an awesome feeling.

Curry Chicken

Curry chicken is probably my favorite dish to make right now.  I start off w boneless chicken  sautee that until about half done.. then add large diced potatoes, medium diced carrots, medium diced onions.  To this I use coconut milk and add yellow curry paste to the heat I like, I let this cook until the veggies get tender and chicken is done.  Laddle over white or jasmine rice and eat.

What type of a cook am I?

Many chefs and cooks have a certain type of food they cook, so in a sense they are.  My favorite to cook a would be more soul/county cooking.   Its what I enjoy eating and I cook better when its something I enjoy eating.

PGA Fundraiser

Our class had the privilege to volunteer for this wonderful event on March 17th.  We got to mingle, network and sample some amazing food.  We had the opportunity to meet other culinary students from other schools as well. I enjoyed it very much.  

St Pattys Day food

I fixed  very traditional dinner for the boys on St Patricks Day.  I cooked corn beef,  carrots,  new potatoes and cabbage.  I have cooked this and eaten this for long as I can remember to celebrate the holiday.

Networks

Chef Shu had been talking about networking, I thought I had a understanding.   But when I meet two people Monday evening that are close to the area we are going to move to, I now really have a greater appreciation of networks and how it works.

Looking the part

The purchase of new shoe's this week has given me a new look.  They are very lightweight and stylish.   Money well spent.

4

This journey started 47 weeks ago.  It started with just  four students.  We have grown here and there, to at one point 12.  Last night it was just the four us for a little while, it felt really good.

To go

It really bothers me when customers order to go food and end up eating out of the fo go box in house.  Its 75 cents per box. That cuts into profit quickly. So is it right to say something?  I think we should charge for to go order.

Prime Rib

There is a restaurant advertising weekend prime rib dinners, so we decided to go and try it.  I know that there will be a certain amount of fat, half of the 16 oz was fatty.  Benjamin liked it so the dinner wasnt a wash.

Fried Chicken

In the past four days I've had fried chicken.   Once at a restaurant that fried chicken is the house speciality; the other at a locak chain grocery store. I found that the grocery store chicken has a better crust and the chicken in juicier.  The restaurant has a bbq sauce for dipping, but that doesnt help it out in this competition. 

Too much?

After going through chapter 8 in HR, last night it has got me wondering If a souvenir from Colorado is creating a hostile work environment. Ill bring a copy of the postcard in question to class and get a decision.  

Perfect Pancakes

Our recipe for pancake batter is a house secret.   I am the only employee that is allowed to mix without measuring.   We use real maple syrup, its costly but it does enhance the taste.

Vegan sausage

There are several brands of vegan sausage available.   Matchlight and Gimme lean are two that I am familar with.  When preparing, I use a tad bit of veggie oil to ensure a nice browning.   I am not a big fan but our vegans do love it.

Sweet Potato

This weekend my boy, Benjamin totally blew me away with how he devoured my sweet potatoes that we got with our dinners from Sweetie Pies.  I fixed his plate as I normally do with Benjamin getting a little of everything and after he ate a bite of the sweet potato,  it was on. 

No traditional

The picture is of the club sandwich that is currently made at my work.  Its bacon, turkey, mayo monterrey jack and cheddar cheese topped with lettuce and tomatoes. There are no layer of bread in the middle, just goodness. If I eat one, I perfer ham added to it. 

Carb free

My sister and niece are coming to spend the weekend with us.  This is awesome; but she's on a carb free diet.  So I am feeling a bit overwhelmed for menu  planning.   It doesn't feel right planning meals without starches, pastas or breads.  So for Saturday night dinner applesauce roasted pork loin, a nice salad and Tuscan vegetables.   Haven't figured out dessert yet, but ill google and see what I can find.

Pride

Pride is a truely needed in the workplace.   With out it customers don't get what they paid for. Pride in the work produced reflects good work standards.