Salad Days, etc.

Dinner tonight was just salad.

Red leaf and romaine as the base, blanched green beans, sliced cucumber and fresh salmon chunks (dry-seared until mostly done), dressed with an orange-avocado-dijon blend and sprinkled with toasted pecans.

Yep. That's what passes for 'just a salad' at our place.

Look out, chef school. I'm-a-comin-for-ya.

RASH
We are on day 16 of the rash. We are blotchy and flaky. We are not happy at all about that.

CHEF SCHOOL



SPRING 2006
HMGT 123 - Professional Cooking I

HMEC 151 - Nutrition and Meal Planning

HMGT 121 - Perspectives in Hospitality Management

HMGT 120 - Food Service Sanitation

HMGT 281 - Culinary Arts Practicum I


FALL 2006
HMGT 230 - Professional Cooking II

HMGT 273 - Hospitality Cost Accounting

HMGT 223 - Fundamentals of Baking

HMGT 282 - Culinary Arts Practicum II


SPRING 2007
HMGT 271 - Seminar: Purchasing

HMGT 240 - Advanced Baking

HMGT 277 - Seminar: Menu Design and Planning

HMGT 285 - Culinary Arts Practicum III


FALL 2007
HMGT 226 - Garde Manger

HMGT 279 - Beverage Control

HMGT 231 - Advanced Food Preparation

HMGT 286 - Culinary Arts Practicum IV


SPRING 2008
HMGT 128 - Supervisory Management

HMGT 228 - Advanced Hospitality Management

HMGT 145 - Food Production Specialties

HMGT 287 - Culinary Arts Practicum V


FALL 2008
HMGT 288 - Culinary Arts Practicum VI

HMGT 220 - American Regional Cuisine

HMGT 250 - Introduction to Catering

HMGT 248 - Confectionery Arts


SABBATICAL SPRING 2009 because I will be a certified culinarian at that point and will need a fucking BREAK.


FALL 2009
HMGT 160 - Pastry Shop Principles I

HMGT 155 - Basic Pastry Shop Production I

HMGT 233 - Patisserie

HMGT 252 - Retail Sales Fundamentals I


SPRING 2010

HMGT 262 - Pastry Shop Principles II

HMGT 255 - Pastry Shop Production II

HMGT 257 - Sugar Sculpture

HMGT 262 - Pastry Shop Business -Retail II


The practicum sections are only worth 2 credits each, but they are 1000 hours EACH in the kitchen at a restaurant or dining facility as an apprentice. I will have 6000 hours of work by the time fall 2009 rolls around and I get to get my baking specialty certificate.



CANDY!
I have had my first request for chocolates for about 35-40 people. Means about 120-132-144 individual choccies, varied flavors.

It's for Josh's boss. She apparently tasted a mint truffle and actually called Josh's office to tell him she was 'in a puddle on the floor' from tasting it.

Squee and eek simultaneously.