Wednesday, March 3, 2010
Tuesday, February 23, 2010
Just a thought
So it really has been quite awhile since I've been on this thing. I haven't quite found my "thing." Many bloggers have their own genre they like to talk about and essentially have made it their life's work, but not so much for me.
But then I figure who cares johhny! ~ I really don't know anyone named Johnny! I see this space as mine and I'm not totally enraptured with the facebooks and the myspaces. Which I'm really trying to get away from. Nothing against it really, I'm just for the time being, getting over it.
But then I figure who cares johhny! ~ I really don't know anyone named Johnny! I see this space as mine and I'm not totally enraptured with the facebooks and the myspaces. Which I'm really trying to get away from. Nothing against it really, I'm just for the time being, getting over it.
The Review: Lazy Ox Canteen in downtown L.A. - latimes.com
The Review: Lazy Ox Canteen in downtown L.A. - latimes.com
Let me just say that I am so proud to be a part of this.
Let me just say that I am so proud to be a part of this.
Sunday, January 10, 2010
Oh Le Cordon Bleu what to do...what to do!!!
I've hit my second week or so of Culinary School freedom! Free from 4 a.m wake up calls, free from that faint smell of grilled protein, and free from doing homework literally and figuratively! (If that makes sense).
But am I really free?! I find myself hunting for more than just a job! I feel like I'm hunting to save my life and perhaps my sanity. I'm hunting to keep the lessons fresh in my mind and all the while telling myself that 50 grand was the best I move I could've made (I think). I also find myself thinking of all the lessons my chefs taught me and trying to remember simple procedures like stock, sauces, and even those darn knife skills! Sometimes I do this while I stare at my knife and my newly acquired battle wound. Ouch!
Job hunting is hard considering, I'm so fresh outta school. I think they can smell the "freshmen" in me. And after all the lessons I still freeze up reluctant to take on anything that might be beneficial to me! Part of me is lying and saying "oh I'm taking a break from school" and the other part of me is like "Ah...that is out of my league-I don't even wanna try it."
But here I am jobless, 50 grand in debt, and in need of hours for my externship! So as I approach my third week it has become reality that Le Cordon Bleu taught me the basics at an alarming rate and just maybe, I could've learned some of that stuff on my own. I did however , notice some of the chefs way of teaching at times was different from the way they wanted to teach. I found that at the end of the school year, the chefs had all known this sick secret that not everything was as happy go lucky as they were in the school kitchens. And really it was all with a pinch of a jaded attitude.
But in all honesty I can't let them affect me. I have to move on and hope to never have to use the LCB crutch ever in my future endeavors. And in a sick sense I hope to come back to be a teacher myself. Make sure those kids don't come out like me!
But am I really free?! I find myself hunting for more than just a job! I feel like I'm hunting to save my life and perhaps my sanity. I'm hunting to keep the lessons fresh in my mind and all the while telling myself that 50 grand was the best I move I could've made (I think). I also find myself thinking of all the lessons my chefs taught me and trying to remember simple procedures like stock, sauces, and even those darn knife skills! Sometimes I do this while I stare at my knife and my newly acquired battle wound. Ouch!
Job hunting is hard considering, I'm so fresh outta school. I think they can smell the "freshmen" in me. And after all the lessons I still freeze up reluctant to take on anything that might be beneficial to me! Part of me is lying and saying "oh I'm taking a break from school" and the other part of me is like "Ah...that is out of my league-I don't even wanna try it."
But here I am jobless, 50 grand in debt, and in need of hours for my externship! So as I approach my third week it has become reality that Le Cordon Bleu taught me the basics at an alarming rate and just maybe, I could've learned some of that stuff on my own. I did however , notice some of the chefs way of teaching at times was different from the way they wanted to teach. I found that at the end of the school year, the chefs had all known this sick secret that not everything was as happy go lucky as they were in the school kitchens. And really it was all with a pinch of a jaded attitude.
But in all honesty I can't let them affect me. I have to move on and hope to never have to use the LCB crutch ever in my future endeavors. And in a sick sense I hope to come back to be a teacher myself. Make sure those kids don't come out like me!
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