http://www.chef2chef.net/culinary-student-blogs Culinary Student Blogs Fri, 08 Aug 2008 16:50:17 +0000 http://backend.userland.com/rss092 en This is my fourth and final installment in my "The Competition" series.  If you have not already read the previous articles, you can read them here. The Three Wise Men Inside the lab, my cake calmly stood; patiently waiting for its judgment.  Outside, looking in, I was not so calm.  I was ... http://www.chef2chef.net/culinary-student-blogs/2008/08/08/the-competition-lessons-learned/ This is the third part of my "The Competition" series, click here to read the first and second posts. The Midas Touch It was only one day before the big competition.  I was only sleeping two hours each night and was completely exhausted!  Making this cake was a much big undertaking that ... http://www.chef2chef.net/culinary-student-blogs/2008/08/05/the-competition-judgment-day/ In professional kitchens, most of the creative work is left to those in charge. The same is true of culinary school, but there are certain times at the FCI when students design something of their own. This is especially true during the last two levels, when students working in the ... http://www.chef2chef.net/culinary-student-blogs/2008/08/04/room-to-play/  Well, I finally worked out all the holds on my account at school that was there due to procrastination.. Holds are placed on your account to prevent you from registering for a number of reasons. There's various holds they can place on your account. If you've missed a registration deadline, ... http://www.chef2chef.net/culinary-student-blogs/2008/07/31/holds-and-preventions/ This is part two from my "The Competition" series of posts, check out the first one if you have not read it yet. Time For Fondant Once I had taken the cakes out of their pans and crumb coated them all, it was time to start making my cake.  Each tier was ... http://www.chef2chef.net/culinary-student-blogs/2008/07/30/the-competition-fondant-gold-and-pringles/ In February of last year I competed in my first American Culinary Federation (ACF) competition.  It was held in the culinary building at my school, Johnson and Wales University Denver.  The ACF holds competitions all around the country on a regular basis.  It entices all ranges of chefs, from student ... http://www.chef2chef.net/culinary-student-blogs/2008/07/28/the-competition-in-the-beginning/ Late-summer in New York City is living up to it’s notorious rep: the subway becomes a sauna, New Yorkers flee the city and the restaurant scene is dead. Okay, the good restaurants in New York will never be dead, but I walked into Momofuku Ssam Bar with a friend at ... http://www.chef2chef.net/culinary-student-blogs/2008/07/27/august-not-so-rush/ It seems like if you have any love of food and cooking, you know that using fresh herbs versus dried or powdered herbs.  Of course, you can buy fresh herbs at the grocery store, but what is even better is growing your own herb bed. Our Herb Garden My mother is a ... http://www.chef2chef.net/culinary-student-blogs/2008/07/24/may-the-herbs-be-with-you/ Today I went to the school to check out my financial status. When you first apply to Johnson and Wales they issue you a Financial Advisor to assist you with any questions or problems you have. The planner I have has truly been a blessing to us. She has helped ... http://www.chef2chef.net/culinary-student-blogs/2008/07/23/my-friend-the-financial-advisor/   Today I went to cafeteria I was formally employed at for the last time. I dropped off my chef coats and picked up my last check. It was nice seeing everyone again.. I was greeted warmly, considering the circumstances. I left to focus more on my school work, and to ... http://www.chef2chef.net/culinary-student-blogs/2008/07/21/rant-2-passion-of-the-cooks/