The Week of the Unforgiving

This week was the toughest in my career so far. I mean, I know it's only the beginning but this week was just so brutal that I was like the walking dead at the end of the week. It's just been unrelenting, I'm not sure how to describe it.

   This how the week went. It was just like any day on Monday but then on Tuesday, after break, about half of the class suddenly left for some reason and it was only me and four other students at the sinks for about an hour cleaning all the pans, cleaning the bakery, and making sure the pastry goods in the dinning room is not burned to a crisp. Luckily, we got everything done and we get a free staff meal to refuel. Then I was about to go to my food preparation class, with my chef whites and everything and I was waiting for about 30 minutes in the hot sweaty kitchen and this teacher told me that the class has been canceled. Then the next day was normal enough but in Intro to Hospitality, there was this presentation about the work place and professional image. To me, it was de javu because I took this class in high school about job skills called Recreation Vocation and Mr. Robert was talking about job skills in the hospitality industry. Later that night, I pulled my first all-nighter. For people who don't know, a "all-nighter" is when a collage student stays up till the next day to get work done for that day. So I did that until 1:00 A.M and I just crashed after that. The next day was the most brutal part. This time, I got up at 8:00 A.M., thinking I have to make the practical exam today when it was supposed to be 2 weeks later and I spent so much time and money on that presentation and I screwed it up. Suddenly, I was stayed after class to fixed something on some stuff and I missed my guitar lesson. Then i was nearly dead tired and i only got 20 minutes of rest before menu writingg and when i headed over there only to be part of this over competitive game of Menu Jeopardy and I was looking at the clock waiting to get out and crash. After that i when home and just sleep until morning.

  So what i learned from that is to understand that time can take over a chefs success and that I need to control that time to be successful in what I do and take time management seriously. Which brings me today's Culinary Industry Inside Look. (C.I.I.L)

      C.I.I.L: Time is everything to the chef. That is why every cook fallows the mise en place for not only food but life. Everything has to be prepared at that time. That is why chefs need to train themself's to fallow time effectively to make sure nothing is late and everything has avoided disaster.

    So today is my day to rest and replenish for what else is coming up. Here's is today's question. "What would be a good time management strategy you could use to avoid disaster?" It could be anything from keeping a time table to making sure everything is done. I wanted to ask that question to see if I could get some ideas from you, the readers. So for now, I'm going to enjoy this crisp fall day.