(no subject)
To say I've neglected LiveJournal is akin to saying Custer faced a lot of Cheyenne and Lakota--a bit of an understatement. And since I'm battling a mild case of insomnia caused by an early afternoon power nap and disinterest in completing school projects (if anyone has a good idea for a 4-page research paper concerning some aspect of gastronomy, let me know), I figured I'd post an update for any interested.
I'm now considered a sophomore student at the Culinary Institute of Virginia, despite the program only lasting 18 months. In that time I've complete courses in Culinary Techniques and Fundamentals, Intro. to Baking, Intro. to Tableservice and Front of House Management, Taste and Flavor, Nutrition and Food Theory, Meat Fabrication, A La Carte Production, and Kitchen Supervision all with a 4.0 GPA. I'm currently enrolled in Advanced Tableservice and Front of House Management.
On the horizon are classes detaing product ordering, store room management, garde manger, advanced baking and pastry arts, Tapas, mixology, wine and spirits, and sanitation. Graduation is still expected for March of 2008.
I've also completed my first internship at Azar's, a casual Middle Eastern restaurant and am currently fulfilling my second internship at Zinc Brasserie, a more formal French establishment, which may turn into a permanent position once my required hours are completed.
Since 13-hour days (5 hours in class plus at least 8 hours at work) take their toll, when I get a day off I usually spend it sleeping or lounging in the pool. Muscle aches aside, I'm loving it! I learn new things every day and I've been experimenting more and more at home, something my family and friends don't seem to mind. I can also be found watching Top Chef and Food Network's Next Star.
Hrmm...what else? My nieces and nephews continue to grow older, taller, and at times more annoying (I kid because I care). At least the baby ,who turns 2 in September, keeps me calm. She likes to cook and play in the pool as much as I do and watching her and listening to her often sets me to fits of giggling. To hear her say "Hol-wee Mol-wee" or sing Ring Around the Rosies just makes my day.
Anyhow...it's now after midnight and I should try again to sleep since I have to work tomorrow night.
I'm now considered a sophomore student at the Culinary Institute of Virginia, despite the program only lasting 18 months. In that time I've complete courses in Culinary Techniques and Fundamentals, Intro. to Baking, Intro. to Tableservice and Front of House Management, Taste and Flavor, Nutrition and Food Theory, Meat Fabrication, A La Carte Production, and Kitchen Supervision all with a 4.0 GPA. I'm currently enrolled in Advanced Tableservice and Front of House Management.
On the horizon are classes detaing product ordering, store room management, garde manger, advanced baking and pastry arts, Tapas, mixology, wine and spirits, and sanitation. Graduation is still expected for March of 2008.
I've also completed my first internship at Azar's, a casual Middle Eastern restaurant and am currently fulfilling my second internship at Zinc Brasserie, a more formal French establishment, which may turn into a permanent position once my required hours are completed.
Since 13-hour days (5 hours in class plus at least 8 hours at work) take their toll, when I get a day off I usually spend it sleeping or lounging in the pool. Muscle aches aside, I'm loving it! I learn new things every day and I've been experimenting more and more at home, something my family and friends don't seem to mind. I can also be found watching Top Chef and Food Network's Next Star.
Hrmm...what else? My nieces and nephews continue to grow older, taller, and at times more annoying (I kid because I care). At least the baby ,who turns 2 in September, keeps me calm. She likes to cook and play in the pool as much as I do and watching her and listening to her often sets me to fits of giggling. To hear her say "Hol-wee Mol-wee" or sing Ring Around the Rosies just makes my day.
Anyhow...it's now after midnight and I should try again to sleep since I have to work tomorrow night.