Rantings of a chef in training
This is my journey as I return to school and work in a profession I once dabbled in as a means for funding an after college 7 year long ski trip...not as a viable career choice. I hope I entertain, enlighten and learn something from any readers I may attract.
Saturday, November 17, 2007
Why aren't my chefs aware that all students are there to learn? I am in upper level classes. The weeding out has aready occured. The herd of students has been thinned. With Dean's List grades every semester, I obviously take my education seriously and work hard to prove I deserve to be treated seriously. But because I am a 36 year old woman, I have a hell of a time finding other serious students to pair with. I have been relegated to the dishroom more than I have cooked! Oh..and the partner I got stuck with is the one who shows up late, never gets or writes down the full instructions and spends part of lecture and daily breifing asleep! I spoke to my chef suggesting to him that maybe he could assign partners so we could be exposed to others in our class. I explained that I felt hindered by my partner and wanted to get the most out of this experience. Anything change? You betcha. The next meeting, it got worse. Of 12 students, guess who was doing the dishes? Me, my partner, and the only other woman in our class. Did I mention 2 of us are black, and we are all over 25 years old? Guess who was doing the cooking... all young males just like our instructor.Physical disparity? Perhaps... I hate the caste system employed by this instructor. I am a good student cook, I am serious, I am paying for this out of my shallow pocket, and I recreate every dish we make at home. I always am in uniform ready to roll, and I take the time to make a mise list and read and copy my recipes (even putting one on a card for my pocket and one in a plastic sheet cover for later placement in my binder) On my last cooking final, I scored a 98, and was the first student done, and first with a clean work space. I believe in myself and my abilities, and ask only relevant questions. I volunteer for everything I can take on but every damn time a boy gets chosen over me. I want to work hard, and learn. I am not training for a job in a dish room, I want to be a chef, dammit! Do I feel like part of a minority? Absolutely!!! Why are the older women singled out as weak and unworthy? I think I could go head to head with any guy in my class but if I never get the chance, how will I ever now? Please Chef instructors of the world, BE FAIR!!! If you have nontraditional students, treat them the same as the more traditional students! We are spending our own money, not Dad's, and are probably more focused than some of our classmates. (My opinon... I remember my first degree and the 6 years it took to earn and balance my very busy social life. Brought to you by the letters I for immaturity and U for unfocused) I want an education not a free pass to good grades via the you-can't-screw up-your grade-in-the-dishroom Express. I want to screw up, get yelled at and fight for a B. I want to accidentally burn myself. I want what the others get! I can stand the heat, put me in the kitchen!
How would you deal with this? I can understand the 22 year old boy who was quite vocal that he did not want to be my partner, youth. (yes, the little bastard hurt my feelings, but I actually appreciate his POV, I wasn't born old!!) I understand that the older students are more likely to exhibit professional behavior and may come across as uptight. (get to know me, then decide....we may have similar hobbies and tastes LOL) I get it. I am different than you. But, isn't the chef there to give all students the same education and opportunity to learn? If a student asks for a challenge, give it to them, if they fail, they fail. That's the thing about learning! If I fail, I will die trying to succeed. I went to school with the goal of being the best I can be, that's all. I didn't realize my Chef thought my goal was to be the best dishdawg I could be. I will not go so far as to use the word discrimination but it kinda smells that way......
Tuesday, August 21, 2007
Okay, y'all..... it's go time!
Thursday, August 16, 2007
Later that night, I was able to unwind by meeting my family, in from Atlanta, at the beach for some crabbing and fishing. Yup, despite the cookie biscuit fiasco earlier, Tuesday has to be honestly one of the best days of my life. I learned that I can do what I set my mind to, and fairly well at that. I just have to calm down a bit. I also learned to shirk my cheap ass ways and have ALL the ham for the next project cut uniformly and revel in the delight of a thick ham sammy should there be leftovers, or just not tempt fate and plan on eating turkey.
Last night, we had a celebratory dinner complete with steak, baked potatoes, and corn. I was so stirred up Tuesday, I had no time to immortalize the very first paid product I'd ever done, but I did take pics of dinner last night because it was so good, and really a celebration of my first solo success.It is featured in the margin. I know the potato does not look like a baker, but I am a skin girl married to Captain Starch so we split the potato for practicality and so he can hog all the chives.
Wednesday, August 15, 2007
Monday, August 13, 2007
Yup, I don't know if you care to call me anal or just a dork, but I did a dry run on the extremely cost effective biscuit recipe tonight. It went well. So well in fact, we had bacon biscuits for dinner. The ham is being saved for tomorrow. I did make one ham biscuit tonght just to have the hub test for quality of portion size. I got a 2 thumbs up. All systems go!
Saturday, August 11, 2007
So..... what can be done? Obviously the blogger can delete comments at any time. I got rid of an advertisement on here the other day because all 5 of us that know this corner exists don't need to deal with that. But what about the highly successful blogs run by folks who may not be able to monitor comments daily (or monthly as is all I need) How should that work? As exhibited on the blog in question, replies from the other commenters only added fuel to the 7 named snake's fire. (yup something like 7 screen names!) Ignoring this kook only spawned other screen names and opinions, and the frequency of seeing his/her names on the screen actually shot up. The need for attention was amazing. Now after being called out in an equally scary way (I choose not to elaborate but let's leave it at fire with fire) the troll has gone back under the bridge. But not before doing exactly what he set out to do....scare off particpants. I am done with commenting as this is the second freak I've encountered in 4 months. While I doubt any of these sociopaths could ever actually track me down, I am sick of being afraid of comments and threats. I am sick of negativity on other's sites. I have my forum for ranting, and it affects nobody's readership but mine. It's like being at a pool party versus giving one. You can play Ratt's greatest hits at your house and that is fine. I'd opt for a mix of beach music. You can do whatever the hell you want at your house but it does not have to be okay at mine.The same is true for my cyber living room. If it is not appropriate or in the spirit of the blog you are visiting, go and put your fingers of fury to work at your own site.
Still she digresses. Has anyone got any creative solutions for dealing with lunatics on a blog? Or to tie this into food somehow, what do you do when your favorite restaurant is not as appealing because of a few bad patrons that are always there when you are? How do you breach this without being "that complaining dude"?
Lastly a crumb for thought..... does Ratt even have enough songs to warrant a "greatest hits" or does that just falsely imply they had more than one hit?