Hi!

Hello! Long time, no type. Well, not so long. Let's recap what I've been up to!

So...kitchen stories! This is my last week on Bread and Retail 1 before I switch to something else! We had functions 3 days this week...all at 8am. This is horrifying. We have to have food made, proofed, baked, cooled, and on trays by 7:45am and we don't get into the kitchen until 6:30am. Which means that I've been in by 6am at the latest each day to give myself enough time. Horrible. Tuesday was a horrifying day in the kitchen for EVERYBODY. Not just bread, every group. But we survived. Chef Karen is so awesome. If it wasn't for her, I think we all would have gone home absolutely miserable. However, my Tiger Bread came out AWESOME! I've wanted to make that ever since I saw it in the book and I'm so happy it turned out! Unlike that evil, evil Rye Bread! *shakes my fist at it* Anyway, here's my Tiger Bread!



Today we made Baguettes. We halved the retardation time, and it still took 2 hours longer than the shift to finish them. UGH. I was in the kitchen until noon and then Chef Pam tried to yell at me. But I wasn't taking her shit. I'm not going to set myself up for being miserable working with her. I think I'll either get along well with her or horribly with her - she's just like me. So one situation could be great, the other could be horrifying. I have a plan of attack though. Not going to say it here though - it's a strategy I've used before on people, and I don't want it revealed!! It works awesomely good.

Next week I am on Lucy Maud Lunch, so I am making a plated dessert for the lunch service. That's all I'm saying. I'll post a picture next week of what I make. And I hope it turns out good. It could potentially be horrible. Haha.

On Tuesday I met with Sue who is our internship coordinator to talk about jobs. I'm going to meet with her again in a couple weeks after I go through all the information she gave me. She's going to be putting in a call to a chef for me. The one she was thinking of is in Whistler...that could be cool...if I had a car. Whistler itself isn't a big city, which is a downside, but it's close to big cities, so if I could drive places, I would probably survive. The other downside is that she was talking about a situation where I would sign a 3 year contract...I'm not sure I want to jump into signing employment contracts. I'm not really confident enough about where I want to end up and I would like to have the freedom to leave if I end up miserable. So, I'll have to think that over. At the same time, if it's a great opportunity, it might be worth it. We shall see what comes of that!

I started a Basic Bartending class last night! This class will be something I can put on my resume and also gives me my Responsible Beverage Server Certification. It's really good to have in the industry I'm heading into. The class is $250, but they offered it to any Tourism and Culinary Centre students for only $50...so I saved $200! It's only 2 1/2 weeks long, so doesn't really add to my work load too much. Here's a drink I made at the front of the class and a picture of the Bartending Lab we're in:




That's Brittany, one of my Pastry classmates making the crazy face in the front. There are 16 people in the class and 4 of us are Pastry...a quarter of the class. That's right...we make people drunk and fat. Yay Pastry!

Tonight I had Brownies again! We've finally passed the "getting to know you" stage and now the girls are all huggy and crazy and chatty which is awesome. :) I'm in charge of handing out badges, so they all need to come to me when they get one done. So, I'm really glad I'm volunteering with Brownies and I'll definitely do my best to get involved wherever I end up moving past here.

Anyway...I have test tomorrow! So I'd better go study! Bye!