Last Week Winter Quarter

Since we are facing a three week Spring break, we try to create dishes on the vegetable/starch station from the last of the things in the refrigerator. We will start with new and fresh ingredients the next quarter, as well as having over 60 students in this kitchen. There will be 28 second year management students for 10 stations, and until some of the first year students drop out for various reasons, we will be falling all over each other as we endeavor to learn to cook.
Cleaning for the kitchen closure is more thorough than usual. We scrub and polish and wash equipment, counters, refrigerators, ovens, and overhead vents a little at a time all week, so we don't have to do it all at once. Almost everyone shows up on the last Monday of the quarter to finish spit polishing the department as part of their grade. One of my graduating friends, a second year management student who has interned in a restaurant in downtown Portland, returns with tales of the fast pace, low pay, slave type labor in a commercial kitchen.
We have an award ceremony for attendance and completion certificates on Monday as well, and I receive my second perfect attendance certificate. They take a group picture, give us a "fix your own sandwich" lunch, and we are out of there.