Second Week Spring Term

I am enjoying the skills development class-taught at 6:30 AM by the management instructor, Larry. We are concentrating on learning to cook breakfast foods. One of the new food techniques for me is flipping fried eggs. I have struggled to make over easy eggs for years and now I know several secrets to try. We practice in class and I even purchased a teflon omlette pan to practice at home. I can use that pan to make crepes as well, which are easier to flip than fried eggs. Larry suggests we make souffles in a round casserole dish if we don't have a souffle dish on hand.
Theory practice in the kitchen is muffins one day and biscuits another day. George figures I am experienced at making muffins, so I collect the ingredients (mis en place) for a sour cream banana cake while my class works on muffins. The biscuits we bake, deep fry and steam to show the different things that can be done with the dough. Somehow we are able to accomplish our tasks with the mass of students in the kitchen.
On another day of regular kitchen duty, I am assigned to the dessert area and make some killer brownies that turn out beautifully and are delicious. The chef on CTO (cooked to order) has the best recipes but is stingy with them, so I have to ask a student manager to sneak that brownie recipe to me.
George has assigned a new student to work along side me for the first 5 weeks of this quarter.
This guy is very strange. Apparently he has a nervous twitch because he turns his head and body every few seconds as if he is looking over his shoulder. I hear he is a homeless shelter frequenter and has a pregnant wife. The story goes: when there is food to be had, he grabs his share, immediately chows down, and his pregnant wife can fend for herself. (Of course every profession has its weirdos, but perhaps culinary arts attracts more of them?)