YEAH!!! 1st day is done...interesting, but a bit boring. We had to go thru the required briefings about safety, sanitation, expectations and similar stuffs...anything but brief. but it is essential stuff for an accredited Culinary School. We first had introductions for for school staff, instructors and students...Other than one or two of the staff, I was the oldest in the room! All the other students range in age from 19/20ish to maybe 30...made ms feel a bit old...for those of you that know me, I still don't act my age...but no one in the room has much in the way of food service experience so I still have a good chance of being the top of the class...unless my daughter embarrasses me and beats my scores out...
We got feed for the first day (beef tenderloin grilled to perfection, oven roasted potatoes, brownies...oh, and broccoli). We then toured the facility and got familiar with the school layout.
The rest of the week we will jump into cooking and working on knife skills. Friday will be a clean up day; everyone gets to learn how to clean a professional kitchen. Since Sam & I already did quite a bit of that at the restaurant we interned at for the last 6 months, we should do pretty well.
So keep reading the blog/notes...I'll add to them at least a couple times a week.
And thanks to all for the words of encouragement and prayers...T
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