Seventh Week Winter Quarter

We are watching a professional ice carver teach us what to do if we find ourselves in the kitchen of a cruise ship, providing the decorations for a midnight buffet. Obviously there is a big artistic component to being able to make ice look like a recognizable figure. Of course that eliminates many chefs. He tells us that ice sculpture is more of a lifestyle than a business, since insurance and equipment costs make it almost impossible to earn a living. He frequently enters international competitions and is planning to attend the next winter olympics to be held in Whistler, Canada.
Outside the building we watch him carve the standard size 20by40by10 inch block of ice with a chain saw. They use large tongs to move them in place and the second year students use scraping tools to complete the sculptures. They create figures of rabbits, penguins, fish, 4 aces of playing cards, and a bowling ball.
I get a chance to try making breakfast on the grill in the snack bar. It would take plenty of practice and plenty of butter to make over easy eggs turn out perfectly. Actually the hashbrowns and french toast I make look pretty good.

Sixth Week Winter Quarter

We are concentrating on artistic creativity with food in theory practice. We make little figures out of hard boiled eggs, with various carved vegetables for the appendages. A hollowed out orange becomes a chicken decoration for a plate of fruit.
I am spending my cooking time making vegetarian soup, a gallon at a time. George shows me how to set up and use the smoker, to smoke marinated vegetables to be used in a soup. When we plugged it in to try it inside, people kept yelling "something is burning"! We take the smoker outside to keep the smell out of the kitchen. I have to wear a jacket to check on the food or shut it down, because it's cold outside.
There is some freezing weather in the early morning, so Merlin drives me to school and picks me up afterwards, a couple of days this week.

Fifth Week Winter Quarter

My scholarship application is on the way through the system. I presented myself in such a glowing light, I don't recognize myself. After reading my application, my career counsellor said she thinks I have a good chance. On the parts that George was required to fill out, he gave me many positive comments. Of course it would be an honor for him if one of his students won the WAVE,
(Washington Award for Vocational Excellence). The awards are announced on April 9th and are a "full ride" for two years.
My first time in the snack bar is a learning experience. This area fixes breakfasts on the grill, where I try my hand at omlettes, link sausages, french toast and pancakes. I make pizza dough, let it rise and put together both vegetarian and meat pizzas to sell for lunch. Others make burgers, fries, fried cheese sticks, deep fried onion rings and tater tots. All this high fat food disappears off the shelves, consumed by hungry college students.
I have noticed the absence of several of the students who started the second quarter with me. Many of them change their mind and decide this is not the career they want after all. One of my friends has finished his management requirements and will be interning in a Portland restaurant for the last six weeks of the quarter.

Fourth Week Winter Quarter

We are learning to carve fruits and
vegetables in theory practice. This "bird"
turned out better for me than the
turnips or radishes.
My second experience with waitressing
in the dining room nets me $8.50 in tips,
which I am able to keep.
One of the days I am in the dining room,
my friends from Bible Study come to
have lunch with me. I am allowed to
join them and order off the menu

instead of the usual cafeteria meal.

Because we never get to order a

hamburger on a bun in the cafeteria,

that's what I choose.