So my first week as Saucier station is over, and I think it went really well! I had to work on timing and grilling my steaks to order, pan searing my salmon and getting the skin perfectly crispy while not overcooking the fish, and micromanagement for various orders ( Read more... )

Midterms have come and gone, and while I've scored really well during the term I totally bombed the midterm and thus my current grade is lower than I'd like it to be. Shitty, but that's life. These tests really have to make sure that you can work well under pressure and complete the items ( Read more... )

Midterms in a month! ARGH ( Read more... )

Still a long way to go ( Read more... )

It's hard to believe that we're reaching the end of three weeks. I feel like I've learned so much, but at the same time that I still have a long way to go.


( Read more... )

We'ved moved on to actual food now ( Read more... )

Today was hungry hippo day where I survived on energy bars. Then Chef Scott had to show up with a plate from the advanced class showing us duck two ways: duck breast, and confit, with nectarine jam. Accompaniments on the plate are a berry? reduction, freshly foraged berries (by Chef Scott himself!), and duck crackling bits. Chef Patrice took a bite ( Read more... )

*My meandering and rambling journal entry ( Read more... )

Anata and I were cruising along down Kingsway and were thinking of places for dinner when we passed Cho Sun. I've always wondered how the food is and wanted to try, so it was a good opportunity. The parking lot is kind of cramped, so we opted for street parking instead which was easier ( Read more... )

Hello, Anata here once again with another overdue post ( Read more... )