Project 365, Day 134
Sometimes, the simplest things hold a lot more meaning than it should. For instance, my C+ in Food Safety. My brown brother knows what’s up with that one. A bag of to go Everready mac and cheese holds so little meaning to the naked eye, but it summarizes my good night. And speaking of that, I wish you one because I have to wake up for breakfast in a couple of hours. Peace!
A weird truth.
Success is a trick to achieve, while it is a treat to enjoy it. While you can enjoy success, some say that it is a trick to enjoy it while the journey to achieving it is a treat. To each his own.
To Paul and Jackie: This is what bugs me.
A lot of what Chef has told me these past four days are true, and some of them apply to my life in some form or the other. I was the Sandwich Special dude the first three days. I had the freedom to pick the meat out from the “meatbox”. I had a sandwich in mind for the striploin that was on it, but Bomy took it for her special and thus… I lost the opportunity to make something...
Project 365, Day 133
I went to visit my neighbor Betsy and she was wearing a peach dress. I suddenly remembered that there was the pair of Mario and Princess Peach. I also forgot to mention that it was halloween (and I also don’t know how to spell the word because it keeps marking it with a red line). To go beyond saying that it was a good night would be an injustice to the memory of sweet concision....
Project 365, Day 132
This wig can go three ways: 1. Antoine Dodson. 2. Ozzy Osborne. 3. Bob Marley. Just saying.
Reblog if you want all of your followers that are...
candydoodle: Yes, Please!
I don’t think I want to save this post until the end of Garde Manger because the emotions might not be the same. It’s so surreal that I’m almost going on extern. It’s only a mere eight months ago that I started this school, waking up at 7 AM to start Gastronomy and getting out at 1:30 for PK only to eat leftover pickle chips to K-16. Now, I know what the menu is on each...
someone send me a really interesting message
advice fact question tmi song lyrics why you followed me stuff about you
Chef Soileau, my skills teacher, asked me when I was going to make the book of all the pictures that I’ve taken. I told him about this blog and he told me how he hates all this technological shit. I find that hilarious, and I think that two people have told me so far to make a book. I might consider doing so if there’s a high demand for it.
Project 365, Day 131
Dear Leah, I went into your kitchen for the purposes of moral support and nothing captures my heart like roasted chicken (a lot of food items do, actually, this is just one of them.) It was awesome. Though I was bait and switched by getting consomme instead of Onion Soup. It’s alright though. —— Our team in breakfast class is hitting our stride. I say that today was...
Project 365, Day 130
Live and Learn. ——- Today was the first day of breakfast class. I would proudly say that I’m happy to have Chef DelleRose who forces us to think and to say what we think of our product and not what he wants to hear. I was making grilled sandwiches for my specials today and my only bad decision, I think is the lack of ingredients that I have today. Again, it’s called...
2 AM conversations.
*Train passes by*
Jackie: WHAT'S THAT NOISE.
Me: My mating call, sorry.
Jackie: I just snorted real loud. NOT FUNNY.
Me: hahahahahaha, lolololol
Note to self.
Cook like you’re playing tennis. Be elegant in your appearance, be gritty with your mentality. Go with the flow. If you think you’re good enough, things will follow.
Project 365, Day 129
(basically my best shot out of my whole CMC trip - I was staring out at windows, so… give me credit.) I think I got a slight glimpse of the big picture again. I was out watching the CMC competition for a couple of hours, and what I saw was basically why I chased this profession in the first place: The order, the beauty, the idea of representing yourself in one plate (or several). To...
Project 365, Day 128
Back in the competition scene again, but it’s way different this time. There was a SkillsUSA quickfire today in my old classroom: I almost felt at home, but I was tense at the same time. From what I could recall, I had to fabricate chicken, make mayonnaise, cut medium dice carrots and tourne potatoes. I don’t know how I did today, but if you know me, I SHOULD say that I did well,...
REBLOG, if you follow back. i'll follow each &...
morganize: iskrawr: glittermakestheworldgoaround: paintthetown-: amillionangels: www.amillionangels.tumblr.com http://paintthetown-.tumblr.com Always. http://glittermakestheworldgoaround.tumblr.com/ I always follow back<3 http://iskrawr.tumblr.com/ http://complicatedkidd.tumblr.com www.Morganize.Tumblr.com #TeamFollowBack !
Project 365, Day 127
To Derek: This is what Mingoo said for his picture comment. Translators, FTW.
Surfing the webs. →
Ridiculous Rap Lyrics.
Project 365, Day 126
The term “Aqua Glace” is simply reducing water to become a glace. A glace is a French term for reducing stock into something more gelatinous with a syrupy consistency. Because water has no gelatin, it reduces to nothing, thus the joke. I don’t know how this came to form, but there are simply many ways to bend the symbolism value of this whole term. I could easily say that...
I see what he did there...
Me: What are you doing for breakfast, Derek?
Derek: Fruit, then (some other station).
Me: I like the irony behind that.
Project 365, Day 125
This was our app plate for Indian Food today… It came with one of these… Yum. Today was a good day. I made a whole batch of Samosas today… Ridiculous, and delicious. (kind of like slimy but satisfying). Asias ends tomorrow. I’m so excited to write that entry. Speaking of which, I have to figure out the timer function on my camera.
morganize asked: please... elaborate on this... "ring" lol
Culinary School Jokes.
Chef: So, you got that whole fish?
Me: Yes Chef.
Chef: Ah. You have to do the "that's what she said" method then.
*Jeremy cracks up*
Project 365, Day 124
It’s weird what you would do for photography. It’s easy to capture food pictures and post them in here. What’s also easy is to prevent or stop death of people just because they’re different. The Culinary Institute of America did a vigil today for bullying and those who have committed suicide over homosexuality and lack of acceptance within the gay community. I support...
You wake up and you realize that the world has taken a massive crap on you. Like real crap, it stinks. How do you handle crap? There are two ways to handle this situation 1. You realize there’s crap and try to bear the stench of it. 2. You realize there’s crap, then you try and get rid of it. Bearing the stench of it simply means that you’ll let the problem stay there and...
How I got an 83 and not an 84.
David Letterman does a Top Ten thoughts of something, by someone, in some form. I mean, I’ve seen videos of it and if you’re an avid follower then you know what I’m talking about. The situation is that I just got my grade in Americas and these are some thoughts that are coming through my head. Just putting it here to avoid facebook spamming. 1. My current GPA is the area code...
Project 365, Day 123
Where to begin… 1. “This is your prom, man.” - Chef told me that the fear of failure is what makes people draw back, or something. I wish I had the conversation on record, but what I do know is that this is “prom” for the fact that I’m having fun here, and it’s a beautiful place to get some information from… or something like that. 2. Last three...
C’s a good letter… for breasts.
I care a little too much: High School Boys →
The topic of boys and girls in general. beautatoe: There are two sides to every story. This is from a “Hey there mister nice guy” I think it is truly sad when high school boys expect girls to be so mature when they fail to do so themselves. They want a “relationship” but really only want to get something physical out of it. It’s sad when all…
Project 365, Day 122
Today was Thai/Malaysian Peninsula day today in Asias. Unbeknownst to me, I forgot my camera in class today, therefore no pictures for that one. I’m honestly extremely pissed, because I couldn’t get a damn picture of the Halo-Halo that I made today for class along with the amazing food that came out of our classroom. I think I’ll be going for a second round tomorrow doing...
http://morganize.tumblr.com/ Another blog that I’m following. It speaks the truth through quotes that she posts. I like the truth. Let me correct myself: I LOVE the truth.
Project 365, Day 121
I was really stoked to get some Korean Street Food today. One of my classmates is Korean and he was really enthused when he was saying that they were going to have this event, not necessarily for shits and giggles, but to give their club - their culture and food some exposure to the masses of CIA. Since I decided to do my laundry for an extra hour or two, I only got to try three things (four,...
The Crepe Pronounciation Debacle
As confirmed by Chef Michael Pardus two days ago, it is indeed “Crep” and not “Craype”. Little brother gets victory over ten other people. Score.
Project 365, Day 120
Bucket list number 839109381788937173: Work at a Michelin Star Restaurant. —— I worked at Le Bernardin today. Due to a confidentiality agreement that I had to sign, I can’t divulge what really happened in the kitchen, but what I can say is that everything in the book “On The Line” is true. I also kept my paper hat from today. I also would have gotten the menu,...
Project 365, Day 119
This is it. Fourteen hours away, and I’m not asleep. I think I have everything I need. Wish me luck. I’ll be blogging about this later!
http://leahatcia.blogspot.com/ Just another blog that I follow every night. It’s really awesome when you can read someone else’s experiences in Skills, or other classes that I’ve previously had and say that that happened to me and I can have a good laugh about it.
Project 365, Day 118
Redemption with a side of Espresso, please. —— It is said that revenge is a dish best served cold. Apparently, it took some espresso to do it. Chef usually gives us tea to drink. But today, he changed it up and went with coffee with a load of sugar, sugar, and more sugar. Death on a glass, basically. The result of this beautiful concoction is massive doses of energy. Some...
Sohrob: I decided to be a baker again...
Me: I thought you were in the culinary program?
Sohrob: Yeah, but I like baking better.
Me: The two way deal ain't working out for you?
Me: No wonder you're not bi.
Project 365, Day 116
My timing is impeccable. Today, Aqua Glace had a bad day: We were forty five minutes already in the weeds and we never had a chance to get out of it. I would say the cause, but that would be making an excuse, which is something I try and avoid most of the time. I say my timing is impeccable because I asked Chef for a feedback about my work in his class, and let’s just say that I’m...
Project 365, Day 116
Window Panel Sushi! I think Chef Morimoto pulled one of these when he battled Chef Michael Symon back in Iron Chef. Yes. I vividly remember that, it was asparagus. Alton Brown was like “OMGDOODTHATSUSHILOOKSLIKEAWINDOW.” After we cleaned up, Chef decided that we will do our Sushi 101 class, which replaced our lecture. He did some demos on our sushi for the next day, then he did...
Project 365, Day 115
Went to Greenwich Village today for a food tour, it was amazing. What tripped me out the most besides the history behind the town itself was this bento box. The place is called Soy and Sake and they are 100 percent vegetarian. The “meat” on top was supposedly pork over vegetable fried rice, and unless you told someone that it was made out of plant protein, they wouldn’t...
Something’s bugging me and I really don’t know what it is. I think it’s just a lot of things on my plate. Back in Americas, Chef Remolina made each group do a priority list… for priorities. What it was designed to do was to cut down our production time in some manner where we could open perfectly on time. I thought that was cool. I don’t know personally if...
Project 365, Day 112
As quoted by Michael Croom, “Hahahahah! Greatest picture of ALL time. I think you really captured the energy of the moment.” So, I’m using this as my picture. Today was really awesome. We aimed for a 5:15 service time, and ended up at 5:30. Weird thing is that when we aim for 5:30, we get a 5:45 service time. I just think that we should do this everyday, kind of acting...
It tears me apart when I meet someone who I can have a fun and decent conversation with, then just walks away hoping to see this person in the future again. This is what’s bugging me.
How many skirt steaks does it take for Gaga to...
Me: Chef, do you want to recycle this fat for anything?
Chef: No, but you can give it to Lady Gaga so she can make a meat vest out of it.
Project 365, Day 112
Korean Food, Aqua Glace Style. Day 2 working with eleven people was definitely more organized than yesterday. We were happy with the outcome of our food. It was rockin’. Also, being it Korean food day, Mingoo decided to make our class Korean Street Food for family meal. I don’t blame him. I would get a culinary boner myself on Thai/Malaysian Peninsula day making adobo… I...
http://trusted.md/blog/vreni_gurd/2007/03/24/the_soy_controversy#axzz11jAHktHk Chef sent out this email regarding Soy controversy. I really wanted to read this because he said that someone would sport a really huge rack from eating a lot of it (or something like that. Unless it was a ploy, then it worked.). It’s interesting and very helpful. So, to my vegan homies out there, look out...