New Class

So I am in Wine Appreciation now. I am totally loving it. Being able to read wine labels and understand what information is being presented is awesome. Not a lot more to say at this time, nothing really exciting going on.

So, now I am starting to get excited.

I have been sending resumes out for my externship in Vegas. Now I just wait to hear from the chefs and take a trip down there to interview and look at houses. Also shopping for a car, first time in almost 10 years. Whoa.

Ok, so the decision is made!

After much discussion and weighing the pros and the cons, it is decided...Las Vegas. Housing is affordable, the industry is booming, and it seems like a good place to start my career.

So that is where things stand. I will have a date here in the very near future.

Externship Research...

So, here it is, Saturday morning and I just finished my resume and cover letter for my externship applying. Now I am researching restaraunts and chefs and trying to figure out where I want to go. Chances like this only come around once in a lifetime, and when else would I have the chance to travel and train under some of the best culinary minds. So I have been looking at places like Miami, Germany, Italy, London, New Orleans, Las Vegas, Chicago, Philly, Boston, New York, etc, etc, etc.......That is where things stand now. I will keep everyone posted.

Kitchen Math and Computer Knowledge....

Ok, so today was a pretty boring day at school. We started computer knowledge and it is pretty basic.......so I spend the whole 5 hours in class coming up with new recipes and working on my resume. BTW, I have to interviews this week, one with a vietnamese fusion place and a new contemporary american place. Kind of nervous, the interview process is one where I go in and take my knives with me, and they give me a black box, and I have to create somthing from that black box.......it is like a mini Iron Chef. IT is good practice, and will help me to gain some confidence in my skills.

Ok, on a non-food thing, I am off to run with my rugby team, need to lose some of this keg I have gained of a belly since starting CCA. Below is one of my canapes I produce, it is a deviled quail egg on a brown bread croutini....