No school today

Chef surprised us with only one class this week. Apparently, the school only allows so many hours each semester, so all classes were canceled for what they’re calling “College Night.” The school’s food club had been talking about a bake sale for the event, but I didn’t realize all classes were canceled as well.

I’m excited to have the day off, but also a little bummed to miss a class. We scaled and filleted a Walleye yesterday…actually, I watched painfully as my cooking partner butchered the poor thing. Oh the flesh, the poor flesh – it was a mess. My partner kept running his boning knife over his steel with anger, missing a few times and almost cutting into his wrist because he was pushing on the steel so hard.

His knives are never very sharp, and yesterday was a good day for a sharp knife. His steel didn’t help much. Once the knife is dull, no steel in the world will save the edge, no matter how hard or how many times you hone it.

Three cheers for the French classics; we had to muck up the fish with a cream sauce. I apologized over and over to the fish in my head. Oh to gently poach the dear thing and then smother it in cream sauce seemed a crime punishable by every natural food law.

My heart wasn’t in the dish at all, and you could tell by my plate presentation. I didn’t even take a photo of it for my portfolio — it was a messy pile of flaky fish swimming in ivory cream sauce with carrot pearls. We were supposed to also have peas in there, but I’m strangely allergic to them.

Next week, let it be lobster, please. I’m feeling some of the creativity come back to me.

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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.
            • Offers programs in design, media arts, fashion, and culinary.
            • 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.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            4 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            5 Program(s) Found
            • 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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            Good for Working Adults
            • Flexible Scheduling
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            2 Program(s) Found
            • 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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            2 Program(s) Found
            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
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            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
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            3 Program(s) Found
            • First opened its doors in 1980 as the Academy of Medical Art and Business.
            • Students can choose from a variety of diploma or degree programs, as well as continuing education courses.
            • Provides programs in massage therapy, dental assisting, criminal justice, cake decorating, and more.
            • 7.5 acre campus is located in the foothills of Blue Mountain, north of Harrisburg, PA.
            • Involved with many community service organizations, including the Central Pennsylvania Blood Bank (CPBB), March of Dimes, and Central Pennsylvania Food Bank.
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • Accredited
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