Third Week Spring Quarter

On the pantry station I spend three days making hors d'oeuvres to serve on the cafeteria line with the salads.
One day the management student doesn't show up, so George assigns me and one of the second term guys to manage the pantry station. This young man has a tendancy to throw things together in a haphazard manner. For instance the lettuce he cuts up for the dining room is in such big chunks they are impossible to eat. When I point out to him that the dining room manager has asked for smaller pieces, he gets an attitude.
This is just a glimpse of what the second year management course would be for me, trying to manage young people who want to do things their own way. I would feel like a salmon swimming up stream. I'm glad I will be finished in June with a chef's certificate.
The lemon meringue pie we put together in theory practice takes us two days to complete. The filling contains 8 egg yolks and the meringue topping contains the whites from those eggs. It is better looking than it tastes because we use margerine instead of butter and have no extracts to add to the lemon juice. We make the crust by adding the shortening to the flour by hand, making it flakey and the best tasting part of the pie. A real do again project for home cooking.