“A hard beginning maketh a good ending.”

It is difficult to find the appropriate title for this final culinary school blog.  Other options were:
"Every end is a new beginning"; “If you want a happy ending, that of course depends on where you stop your story.”;  "It's never over til it's over."; or, “You won't realize the distance you've walked until you look around and realize how far you've been.”  But,  I think the one I finally chose was the most appropriate (and it is short) - "A hard beginning maketh a good ending." 
After reading through a few of my earlier postings, I am reminded of the stress of those first months... WHAT AM I TALKING ABOUT?  It was really a stress from the first to the last.  At this point I can admit that it was good stress.  Mind-altering stress.  Refining, revamping, sharpening stress.  I finally made it to the end... the good ending - graduation.  
I matriculated Friday, August 12th.  A day to be entered into the annals of Gayle's life history as a defining moment.  I was soo happy.  I was ecstatic. My feet barely touched ground all day.  I smiled and was friendly to all fellow human beings - so tolerant of their driving as I traveled the California freeways;  so benevolent to all tourists crowding my little town.  I think I was perfect on August 12 - that one shining day.  Well, truthfully, I guess you can't really be perfect if the only person you are thinking about all day is yourself. :-o  
I did my hair to impeccability; I ironed my chef's coat to faultlessness; I chose the ideal pair of shoes and chose divine, yet understated earrings... and then proceeded to harass my husband, sons, and sister to get going because I was afraid we would be late.  We were 30 minutes early.  :-)
When we arrived and I caught the first glimpse of my fellow students, I cried out, (to myself) "My people!"  I couldn't really say that out loud to young people in their early 20's.  Those friends with whom I had shared the kitchen trenches.  Those associates who had competed in the culinary arena and won the battle.  We graduated together, just like we started... together.
There was only one difference... I got the President's Award.  :-)
Oh yes, I did.

"And just when you thought you were the coolest person in the room, I walked in."

Okay this Title quote is a little ridiculous, but funny.  I want to tell you about my classmate, Jack.
Jack and I are in competition... Jack wants to beat me.  I am not sure why; Jack isn't sure why.  Probably because I am just there. And now, guess what?  I want to beat Jack... badly, very badly!
Jack schools me in knife skills.  I school Jack in baking. 
Jack is a speed demon.  I am more methodical... interestingly enough.
Jack has tons of restaurant experience.  I have savvy.
Jack is always first in plating during our practical finals.  I always score the highest on written tests... except once.
As reticent to admit this fact, it is true that Jack beat me on a written test.  One time.  He was ecstatic.  He was elated.  He was annoying!
In the midst of his overblown, bombastic, extensive, celebration, I said,  "Jack, I am going to get you a T-shirt that says "I beat Gayle by one point... ONCE!'"  He told me he would wear it if it was black and the writing was white, outlined in gold.  Where did I lose control of this competition?
When we paired up as a team for the Garde Manger final, we rocked the kitchen.  :-]
I like 19 year old Jack... but not enough to ever let him beat me... again.

"Today was good. Today was fun. Tomorrow is another one."

Although I have been quite inconsistent in blogging my experiences of culinary school I have decided it is not too late to continue on...
I have finished my class work and now find myself nearly done with my "externship."  I finally found out why it is called - "extern".  It is because I am still protected and monitored by my culinary school - boy they just don't let you out of their sight for a minute! :-)  To continue, I have been working at the Italian Bed and Breakfast and enjoying the challenge of plating 8 hot breakfast plates with all manner of egg dishes, red, russet, and sweet potatoes, crepes, rolled pancakes, breakfast meats, fruit and vegetable varietals, morning "desserts", hollandaise sauce, sweet tomato/basil sauce, balsamic reductions, caramel, whipped cream - and that just scratches the surface.
Today, among other things I made an apple galette and garnished it with homemade caramel sauce and hand-whipped cream.  (Any of my chef's instructors reading this blog?  I am following the make-it-yourself imperative!)  This dish is considered the morning dessert.  It was served with scrambled eggs in puff pastry shell with hollandaise, a hash brown style potato dish with thyme, onion, and garlic, and roasted cherry tomatoes, coffee, cranberry juice, and orange juice.  Why am I suddenly so hungry??
Chef Mary let me take the reins the other day and I made ham and cheese crepes with a fried egg on top, served with cinnamon/brown sugar sweet potatoes and a lovely fruit garnish.  The breakfast dessert was lemon/blueberry scones and homemade strawberry jam.  I know if sounds like I am bragging, but I am truly surprised when it all comes together and people like the final product.  Even the couple from Scotland said I could sell my scones there! :-0
I want to move to Scotland... I like bagpipes.  I cried when I watched Braveheart.  I am Scottish... among other things.  I think I could pick up their brogue without any trouble.  Ron and I could live on what I make hawking my blueberry lemon scones on street corners.  Hmm...
One of the most delightful things about this B&B is the visitors.  We have had guests from China, Poland, The Netherlands, Sweden, Norway, Germany, England, Scotland, Canada, Knoxville Tennessee, Colorado, Illinois, South Carolina, New York, Arizona, Pennsylvania, etc., etc.  What fun to serve all these lovely folks breakfast at 9 AM en masse at the round table in the dining room!
I may have been made for this job... I feel quite sure I like the cooking and the people together!
Graduation is August 12 at 6 PM.  I had my school coat altered so the shoulders actually fit, and I found out I don't have to wear the elastic-waist, black and white striped pants.  Zipp-idy-do-dah!  I can wear plain black pants or a skirt!! 
I am proclaiming,  like Dr. Suess, "Today was good.  Today was fun.  Tomorrow is another one!"