My first test was Thursday. I passed. I missed one. The sorrow that follows that one missed question may seem ridiculous, but the test was open notebook! Honestly, how could I miss one? I practically retyped the chapter for my notes. True or False: " Escoffier's kitchen brigade is used to organize modern restaurant kitchens." Well, okay most restaurants can't afford to have 12 or so chef's and commis in the kitchen, but I thought his general plan is still in effect... and how do I know this? Maybe in the future, when I am asked a restaurant kitchen question I will base my answer on what I am taught and not what I "gather" to be true... I think my obsession with this may be a little unhealthy.
Speaking of restaurant experience, of which I have none, I think my 160 hour "externship" is going to have to take place in a restaurant kitchen. I was trying to think of a way around this dilemma. I am not sure I am up to 8 hours/day, 40 hours/week, in a high pressure kitchen situation. Oh gee, I am whining already!
This Tuesday I am to bring my calculator with me to work on business management with my co-commis. Hallelujah, my degree is Home Economics will finally come in handy! Not to cast aspersions on my degree, but my use of the economics portion of it.
I almost forgot to mention the reason for the title of this post - At my Saturday night gourmet group dinner, one male gourmand named my bone-in pork chop "Jurassic Pork", and although clever, and may be true of the chop's size, I don't want to eat that. Maybe that is a man-thing. I want to eat something named "Cotelette de Porc" or "Cochon de Lait Rôti avec des Raisins Rouges."
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