During my Intro to Baking class, I was just making a double batch of corn muffins and cleaning up. When all of a sudden, I was asked to carry this 30 lb. cake up the stairs to my collage's dining room. If you had to carry a cake where the chef said that he/she worked on for 20 hours, you get pretty stressed to drop it. Luckily I didn't drop it, but I did had a few close calls.
After I carried the cake up to the dinning room, me and the class set up some of the other deserts for the special Halloween party the collage sets up every year. This years theme was based of the movie "Alice in Wonderland," (the one with Johnny Depp) and it was simply amazing. We had so many deserts and this was the first time I was up in the dinning room working in front-of-house. Everyone was impressed with the deserts and we gave out tons of cake and other goodies. There was also tons of left overs, so I ate some of the rest of the carrot cake (there was one slice left).
After the event, me and the crew went down stairs to get the rest of stuff down to the bakery. From that moment, I have never felt so tired in my cooking career. Which brings me to my next industry secret.
Industry secret: You can expect to be constantly move and standing for hours, so some chefs use special shoes with gel insoles to prevent there feet from tiring out.
So far things have been quite since midterms were past. I finally got 2 classes over with but I still got a long way to go. For now I bid you a-do.
Wednesday, October 27, 2010
Wednesday, October 13, 2010
The Chicago Gourmet Express
I haven't been posting as much since school work has been pulling me down. Currently I'm in the midterms for some of my classes and I have two finals tomorrow, so I'm pretty nervous about tomorrow.
I have been also working on this project for menu writing project, which is the mystery restaurant challenge. Since you, the reader, have been wanting to know what the answer to the challenge; I deiced to give you the answer today. The answer for the mystery restaurant challenge is "The Chicago Gourmet Express." This is an original project, it doest exist.....yet. So the idea for this restaurant is an independent restaurant on the train line, so there isn't some exclusive train you need to go on but you do need to know which train line it is on. The reason for that is because this train car goes on different train lines to serve any clientele. If you want to know what it looks like, think of the Oriental Express or any other train mystery you seen on the television and its the dining car that serves Chicago Street food with elegance. So the next time you eat a Chicago style hot dog or any other street food in Chicago, think of the possibility on a train dinning car with a possible elegance to it.
Other then that, I have been working away with everything and I'm in a bit of a slump with cooking. I cant seem to think of anything to cook. So the postal question for today is "What do you do if you cant figure out what to cook?" Please comment or e-mail me if you have any ideas.
I have been also working on this project for menu writing project, which is the mystery restaurant challenge. Since you, the reader, have been wanting to know what the answer to the challenge; I deiced to give you the answer today. The answer for the mystery restaurant challenge is "The Chicago Gourmet Express." This is an original project, it doest exist.....yet. So the idea for this restaurant is an independent restaurant on the train line, so there isn't some exclusive train you need to go on but you do need to know which train line it is on. The reason for that is because this train car goes on different train lines to serve any clientele. If you want to know what it looks like, think of the Oriental Express or any other train mystery you seen on the television and its the dining car that serves Chicago Street food with elegance. So the next time you eat a Chicago style hot dog or any other street food in Chicago, think of the possibility on a train dinning car with a possible elegance to it.
Other then that, I have been working away with everything and I'm in a bit of a slump with cooking. I cant seem to think of anything to cook. So the postal question for today is "What do you do if you cant figure out what to cook?" Please comment or e-mail me if you have any ideas.
Friday, October 1, 2010
Ballroom Blitz: Chef Style
Last night was practically the most intense test I have ever taken. It was actually a edible midterm where we had to cook a menu item for a certain amount of time, and with so many people in the kitchen at the same time. Now the kitchen was big, but it was stressful with all my other class mates running around and trying so hard to be the best. It was like Iron Chef but with more chefs and more its more intimidating. Tell you the truth, I was scared that I would end up burning myself or cut myself with the other people running around. Luckily, a fellow chef named Kelly assisted me with some other tasks that needed some attention and gave me a few tips to get through the endeavor. So I give Kudos points to my partner in crime to help me through the midterm.
Other then that, the week was more manageable and I'm starting to get the feel how collage goes. I'm planing to get my endurance through long walks and exercising more. Which brings me to today's industry secret.
Industry Secret: Chefs need to keep going in the kitchen, so that is why chefs need to exercise because we need to be constantly moving to and from the kitchen. We also use predetermined routes to see where we need to go and see how to get there the fastest.
Another thing I have to do is to make the Animal Hugger sandwiches on Tuesday for another edible midterm,rearrange the project and write a resume for hospitality class and so many other things. I just hope, I can handle this much pressure.
Other then that, the week was more manageable and I'm starting to get the feel how collage goes. I'm planing to get my endurance through long walks and exercising more. Which brings me to today's industry secret.
Industry Secret: Chefs need to keep going in the kitchen, so that is why chefs need to exercise because we need to be constantly moving to and from the kitchen. We also use predetermined routes to see where we need to go and see how to get there the fastest.
Another thing I have to do is to make the Animal Hugger sandwiches on Tuesday for another edible midterm,rearrange the project and write a resume for hospitality class and so many other things. I just hope, I can handle this much pressure.
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