Eighth Week Daily Log

Monday...
Sometimes George assigns us to the station that is short of people. So, now I'm not sure that I will make it to all the stations this quarter, as I find myself back in the vegetable/starch area.
Our open book quiz covers lamb and the various cuts and preparation methods.
Tuesday is Veteran's Day Holiday, and the school is closed.
Wednesday...
Part of theory time is spent filling out an evaluation on George's teaching methods, and what we feel he could do to inhance our learning experience. I wish he would spend a little more time going over the material in our book, and am able to make all my comments anonymously. Apparently someone types our comments so he can't recognize the handwriting.
We are making various flavors of Hollandaise sauce in the kitchen for theory practice. The double boiler I brought from home makes it easier to whip up the sauces than in the warped pans from the school kitchen supply.
I hear that one of the ex cons in our class was swearing at the assistant dean of the college and was kicked out of the program. He had been a student for a short time at an exclusive culinary arts program before coming to Clark, and was always commenting on how they did things there, so he won't be missed by many people.
We have a deaf young man in our class, and the school has an interpreter that follows him around to class and in the kitchen. I asked her if she was learning to cook as well, and she said "a little". She had also learned to weld "a little" from following a deaf student welder.
At my lunch table, a cooking student who is an ex sheriff, tells us he is having GI bleeding problems and no health insurance or $ to get it diagnosed. If I ever write a book, I'll have plenty of material.
Thursday...
The management students are presenting their end of quarter food project dishes, to be judged by the instructors. The underlings are invited to taste the array. My favorite is the crab and avacado crab cakes with papaya and red pepper garnish. Yum!
In theory practice we make herbed butter that we roll, and butter sauces that we melt on the propane burners in the kitchen.
At the end of every Thursday is "deep cleaning", where we move everything off the shelves and scrub everything with more effort than usual. We are alway mindful that the health inspector can show up at any time.
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