CULA-confidential

Another milestone

I quit my last reviewing job yesterday. I can’t be a critic and a restaurant employee. The potential conflict of interest would be too great.
I did get a job before jetting off to Washington State to visit my family. I’ll be working at Nana Restaurant (pending the results of a background check which shouldn't be a problem as I've been cleared for close proximity to two US presidents) as second assistant to the pastry chef. It’s a wonderful job, so much better than flipping burgers at the local Chili’s.
Practicum is mostly paperwork – done by my supervisor and by me – with evaluation forms and goals clearly stated.
Problem is, if I lose the job (or if the restaurant closes – which has happened) I have to withdraw from the class. I’d better hope Nana loves me.

Folding napkins

The semester began on Monday – it’s only Thursday and I’m exhausted. Every CULA student has to take dining room service and management, and buy a book on waiting tables and folding napkins that cost a whopping $69. No one in the class wants to be there. But, if we don't show up, there would be no one to serve the people who dine on American Regional Cuisine in the school restaurant. Lunch costs $9 and it's about the best deal in the city.
Server tip of the day: lower left, raise right. Lower plates to the table from the left side using the left hand, clear from the right by raising the plate with the right hand.
I’m also taking purchasing, viticulture and enology (aka wine evaluation), saucier (my only cooking class) and the first semester of practicum (which requires obtaining a cooking job for 21 hours per week).

Grades and a job?

Here's a good one, pending a background check I do believe I've secured a position as the second assistant to the pastry chef at the restaurant of a major Dallas hotel. It was my first interview. I guess it doesn't matter that I got a B in fun baking...

Bloody, good butt steak bordelaise

I had to make entrecotes bordelaise for the final practical exam in advanced food prep. Tom ordered beef butt steaks instead of strip steaks – it’s a cut that slices like a filet but tastes like a strip steak. They were about two inches thick. I made it with polenta frites stacked like pick-up sticks and steamed broccoli with red pepper and balsamic vinegar. The meat was perfectly rare. It rocked. My steak was perfect, the sauce divine but poop-on-a-stick I messed up the broccoli, it was overdone. I got three points off of perfect because of the broccoli.