Nineth Week Spring Quarter

Last week the health department inspectors came
to the kitchen and everyone scrambled to make
sure the place was spotless. I hear we received a
just about perfect report. The pizza warmer was
not keeping the prepared slices up to the correct
temperature, so they plan to order a new warmer.
Someone told me that Clark College has the most

money of any of the community colleges in the state, so they can pretty much order any equipment they find necessary. We have two commercial convection ovens that are new, and a 6 burner gas stove showed up in place of a huge soup kettle that was never used.

We are working our way through our heavy textbook, "On Cooking", with homework assignments and open book quizzes every other week. Since the quizzes are open book , I continue to get A's. It would require much more study and memorization if I couldn't look in the book for the answers.

Tuesday I signed up for a banquet from 1pm to 8pm. I decide to skip the day of school because 13 hours is like being a slave...been there, done that, don't plan to do it again. We can miss up to 3 days of school without it effecting our grade.

The only banquet I experience is created for the college alumni. It is held in the auditorium just outside the cafeteria and the food is served buffet style.

Before the event, the students make a delicious dinner for themselves of coconut shrimp, grilled new york steak, potatoes, rice pilaf , green beans, and salad. Worth working the banquet for the unusually good meal!

For the guests, we prepare chicken picatta, tri tip roast beef, manicotti stuffed with

ricotta cheese and covered with basil cream sauce, corn salsa served heated, caesar salad, a huge mixed fruit plate, rolls, and tiramisu for dessert. Some students cook and some set up the tables for 120 people, although there are several empty chairs. We are presented as a group at one point and thanked for our efforts. Because it is buffet style, we do not serve the tables, only pick up the used dishes and take them to the kitchen.
Once again there are too many students for too few jobs and the pace is half time with many breaks-not what it would be in the real job world.
When the banquet is over, and the speakers are finished, we clear the food and dishes and go home. Tomorrow is another day in the kitchen. I get to keep a beautiful red, white and blue bouquet center piece-another little perk to make my time worthwhile.