Leaving the nest

The first sentence out of Chef’s mouth every morning is, “This is the last time I’m going to show you this…” He’s been drilling technique into us and then sending us into the kitchen much like a football coach would, minus the spank on the fanny, with a “go out there and get ‘em” affirmation. The build up has been slow, and I’m not sure if anyone else has noticed it, but he’s been teaching us how to fly before sending us into the world on our own. For many, this is their final class needed to graduate.

Every morning, we have a brief kitchen meeting to go over the day’s menu. Chef quickly reminds us of the technique to be used and sternly reminds us that service is at 11 a.m. He checks up on us, making the rounds every few minutes, and then sinks into his office chair for a brief moment before starting the process again.

There are a few dodo birds I worry about, but for the most part, the students in our class will be wonderful flyers with strong wings that will carry them far.

With all of these cooking drills, the final practical is sure to be a doozy. I just hope it’s not a 47 course menu like he described to us in yesterday’s lecture.

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            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
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            • Alumni have appeared in reality competition shows such as Top Chef
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            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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