Back to school, and Hollandaise

This week, I reviewed, studied and reviewed some more — notes from last semester, text books and my projects all got a work out in preparation for school next week. I was worried I had been away from the Classics for so long that I had forgotten how to make them. But once I put my nose to the books, it all came rushing back.

I’m excited to see my Chef Instructors — I’ve missed them. Although just an email away, I tried to work on my own this summer, without bothering them too often with my food science questions.

A few days before class, I plan to stop in to drop off the bottles of oil I use in class because of my food allergies. Up until the last week of school last semester, no one had really tried to use them — I was surprised and really happy to see how respectful everyone was. Then I caught one of the kids from baking class skimming my corn oil. He claimed Chef made him go get it, but I knew better. I was also asked, quite often, from kids in my own class if they could use my olive oil, using the excuse “so you can taste what I’m making, too.” Unless they were part of my cooking group that day, the answer was always a polite, “No.” This year, I’m going to try to label things even more clearly than before, so the dummy-head in the baking class next door won’t have any excuses.

The only thing left to do is press my Whites and buy a new notebook. I hope we make Hollandaise on the first day — I’m so ready for it!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
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            • A contemporary, career-focused institution of higher education dedicated to excellence since 1902.
            • Has academic advising that provides students someone to answer questions and provide guidance.
            • Offers scholarships for qualifying military members, adult learners, as well as program-specific scholarships.
            • Provides tutoring services to help students master any assignments that give them trouble.
            • Gives students the option to study online, at one of the 12 campuses in Indiana or Ohio, or a combination of both.
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            • Accredited
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            • Transferable Credits