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Tuesday, April 13, 2010

Culinary School - Week 1

I am finally realizing the dream I have had for years.  I am attending culinary school.  I chose "The International Culinary School at the Art Institute of California - Sunnyvale".

I am enrolled in two classes this quarter.  Because I am on financial aid, I won't get  my chef kit until next quarter.  Sadly, my classes this quarter are not food classes.   My First class is called Management by Menu.  Our project for the class is to create a restaurant name, concept and menu.

Since I don't eat meat on the bone, my restaurant name is "No Bones About It".  Obviously, the concept is meat without bones.  Once I have my menu set, I will post it here.

My second class is called "Purchasing and Product Identification".  For this class we will be creating purchasing specs for every item on our menu and then creating a purchasing manual.  I will be using my menu from my other class.  I am the only student that has both of these classes this quarter so that will save me some work.

I am beyond excited at this opportunity!  I can't wait until next quarter to get my hands on in the kitchen.

We have the opportunity to volunteer for events throughout the year.  I did my first event on April 3rd when I worked at the school for a cooking class that we were giving four families from a local church.  I had two mothers and two fathers in my group.    All of our food was tasty and finished on time.  The organizing chef complimented me on my skills.  Yay!  We earn hours by working at events.  When we reach 75 hours we receive a special name tag for our chef coats.  At 200 hours we get our name embroidered on our chef coats.  That is what I am working for.  I have five hours so far!

Until next week, Ciao!


Irene said...

Oh girl! I'm so happy for you!

I was wondering what you were up to! I've missed your posts.

What's in a chef kit?

Island Gal said...

Best of luck!!!

barbie2be said...

Irene: the chef kit includes three uniforms, my knife kit and shoes. we aren't allowed in the kitchens unless we are in the proper unifom so my first actual kitchen class will be next quarter. :)

Mrs. L said...

Love the name of your restaurant.

I'm SOOOOO proud of you!

R. Thomas Youatt said...

Very interesting. You don't know me, but I, too, am currently enrolled in a culinary school. It's the Great Lakes Culinary Institute, located in Traverse City, Michigan. Coincidently, I just finished my Menu Planning Course, and had to do the same thing that you did. My partner and I decided to go with a southern bbq smokehouse and called it "The Mad Platter". We chose to have it in Seattle, WA mainly because of the stellar demographics and gret bbq is something pretty foreign in Seattle. I loved laying out the Kitchen but hated doing the cost cards! Best of luck to you, from one culinary artist, to another.

Morven said...

The name of your restaurant is great. I'm with you on the bones thing with the exception of ribs which I loooooooove.

Best of luck to you.

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