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So I survived my first week at culinary school. First day was typical first day stuff. Got the rest of our uniforms (we got one set at orientation then they had to order the rest for the first day, which are included in tuition), got our books (which are also included in tuition). Got our tool kits the 2nd day, which includes knives and a bunch of tools we will be using, all in a neat little case, about the size of a trumpet case.
Got to start practicing knife cuts 2nd day. 3 people injured themselves before we started, lol!
Other news: I got a new job as host at a mid-level Italian restaurant about halfway between school and home. A bit out of the way eastward but this place will give me lots of hours and a working knowledge of the restautant industry and there is talk of me doing my externship (required to graduate) there too. The executive Chef is actually from Sicily, Italy, so this should prove to be a wonderful learning opportunity.
Got to start practicing knife cuts 2nd day. 3 people injured themselves before we started, lol!
Other news: I got a new job as host at a mid-level Italian restaurant about halfway between school and home. A bit out of the way eastward but this place will give me lots of hours and a working knowledge of the restautant industry and there is talk of me doing my externship (required to graduate) there too. The executive Chef is actually from Sicily, Italy, so this should prove to be a wonderful learning opportunity.
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