One LONG Class!

I arrived at school at 05h45 this morning (and that is not a typo ... a quarter to six AM) and three quarters of the students in culinary arts were already there, waiting for the doors to be opened. This take a mix of courage and chutzpah ... and it helps to be a little nuts as well!

Got dressed.

Note the time on the clock!

So ... what did we get done?

• Rye loaves ... 6 regular size

and learnt how to properly top-dress breads with a gentle veil.

• Focaccia ... 2 large pans
• Hummus with smoked and caramelized sugar onions ... 3 litres

• Guided tasting of 6 wonderful Ontario mustards

• Learn to use a capuccino machine steam wand to make scrambled eggs

* Make breakfast eggs and kefir blitzes for everyone

* Have a formal lecture on the history of restaurants, and how our work is tied (historically) to the medical community
• Attend a school assembly
• Prepare for photo day tomorrow
• Clean up everything to perfection
• Watch and discuss two safety videos

AND ...

•HAVE A GREAT TIME

We have been in class for 1 week today. There has been NO time allowed for a slow start-up ... it is 110% from the very start! Today's class was (on the surface) about getting a lot of work done in a variety of teams, but the underlying structure I am working on is learning to notice, to be able to juggle 2 or 3 things at a time, be even more aware of safety, to not interrupt anyone else's work or focus, and to start developing basic knife skills.

Sounds easy, eh?

Results = Fabulous!

Well done, everyone. You've earned the praise..