The Circle of the Restaurant Life

   After two days of compiling my thoughts, I will tell you about why I have asked that question in my last post. Before I continue, I would like to tell you about a place that was close to me.

   About 2 months ago, there was an Italian coffee house called Lidos. I used to go there during my high school years after my guitar lessons and get a good cup of tea or coffee. It used to be a sanctuary were young artist come and share ideas, music, and laughter. When I was last there, everyone was happy and prosperous. Then two months later, after my trip to Aspen, I was walking down the street and it was gone. I was shocked because last time I was there, everything was going great and now it was gone without a trace. After that, I started to think that my home town is starting to lose its originality. I was afraid that soon, there would be nothing left but big brand names and greasy food imported from out of country.

  That was why I ask if anything was original anymore, because I wanted to know if there is still hope for the independent restaurant.

  There was one thing that did give me an understanding about what I call "The Life Cycle of the Restaurant." As another legend and childhood memory was opened for the last time. I see all these people waiting in line for about an hour or more to get there last hot dog or Italian beef before they close there doors. The owners were retiring and they are very happy that they were open for about 26 years. That's when I realize that there is a life cylce to a business. If one place close down, then another goes up and if that business was open for sometime and business was good in every way, then there was no regrets. True there are places that stay open for 20 or 100 years more but with every different owner, a new life of the restaurant opens up. Its almost like reincarnation; when an old life fades from existence, another life comes into the world. With that in mind; I can say that as long as people are willing to open up there own restaurant, coffee shop or any other place, I will support them until the end.

Semester 2: Week 1

   I have just started off my first week of classes with no problem and no hassle. It was pretty easy for the first few days (since it was mostly about what the classes are about). I also know a little pattern in my classes and that is in every class, I recognized at least 2 or 3 people from my last semester. I think its just coincidence or just some chain of events leading up to that "conclusion."

  I am also starting out my service class and in about 3 weeks I would start to serve in the dinning room. I'm really excited to start out my "restaurant career" and I hope you would come and check out the dinning room on Wednesday nights if possible. I am also learning more about leadership in Hospitality Supervistion and starting a business in Hospitality Marketing. I also cant wait until I can start cooking in Culinary Food Preparation and learn more about how to "buy" food in Food and Beverage Purchasing.   

   I also want ask who ever is reading this a  question of curiosity. That question is "Do restaurants in your town original as the town itself?" If you want know why I ask that question, I will post it next time to write all about it. For now, I would say I would see you until the next update and I hope to see you around sometime.   

Let Semester 2....Begin!!!

 After a long break I have finally got to my first class of the semester. My first class was actually at night and I met up with my new teacher for food & beverage purchasing known as "Chef Ched." I had him for a substitute and he is a chef with a good sense of humor and open to other opinion from other students. To me, I think its a good idea to have a students opinion on the material he/she is learning from because teachers and students can learn through feedback.

 With that in mind, I felt more confident and excited about this new class. There was one hitch, came form nowhere. The book we were using was out-of-date and confusing, so now we needed to get new books. Luckily, I still have the old book and the new book would come on Tuesday or Wednesday on the latest.

  Aside from that; I don't start my other classes until Monday, so I still have one weekend left with my brother until his semester starts. I also some time to work on Operation: Virtual Star and read some "Medium Raw" to get some new ideas. For now I bid you a-do until next time.   

Getting Back into the Swing of Things

   After about a week of reading and doing nothing culinary, I started to prepare to get back to school. I don't return to school until next Thursday, but I am practicing for whats ahead. In fact, I recently catered for this book club my mother holds once a month and I still have that magic touch. I made Betty Davis Eyes (red seedless grapes covered in goat cheese and crushed pistachios) and My own version of Brushetta with a lime marinated herb and tomato topping. Everyone at that book club loved my cooking so much that they ask me to cook again at the next book club meeting next month.

  With that in mind, I can surly say that I still got it but it would take more then just cooking to get back into it. I am also reading this new book I got called "Medium Raw" by Anthony Bourdain. This book is kind of a newer version of "Kitchen Confidential" but more detailed of how he got his start. So far he just tells about how messed up his childhood is and his time in Caribian where he almost killed himself. Now you might be wondering how this is related to cooking, that is because for some people; cooking is a second chance to make up for what they done wrong in the past. Take Anthony Bourdain for example, he used to be a drug addict and an alcoholic; but then he became the Executive chef for Les Halle in New York, a famous writer, and a travel host for an amazing show on the Travel Chanel. So to put it in perceptive of a culinary student, cooking can be a long, rough road to glory and satisfaction.

 For now I bid a-do until a new chapter unfolds.  

As Time Goes On and On...

  Today I have received my books for my second semester and this time its a lot lighter then the last (which is a good thing for my back.) The books are more like about the business portion of the restaurant industry then the practical part but I am going still going to work in the dinning room in the kitchen and some other cooking skills along the way.

  I have also finally finished my article in Aspen,so check it out in the Chef Specials for the inside story.

  I'm also working on recipes for the show and other then that I'm just relaxing and preparing for the semester ahead. So for now, I will bid a-do.

Im Back!!!

  Yes, I'm finally back in Chicago from my trip toColorado. It has taken me 2 days but me and my family got back safely.

    I am also announcing that I will commence Operation: Virtual Star. Operation: Virtual Star is the planning, developing, and premiering my very own YouTube cooking show. So far the show is called "Cooking College for Students" or C.C.S for short. Thee concept of the show is to show other college students to make amazing and simple meals to make with what they got inside the refrigerator, pantry or any other source where students can find usable food items on a limited food budget. So far I have some ideas for the recipes I might premiere in the spring but what I really need to do is to find more people to help me out. I would probably ask around the college or some of my old high school friends but other then that I'm just going to enjoy my 2 weeks of vacation left before my second semester starts. That's all I have today but I will keep updating as much as I can. For now, I will see you again sometime soon.