"So whats your school schedule like"
"Monday through Thursday 2pm-9:45PM and then Friday 4:15-9:45pm"
"Woah...thats almost like a 40hr week of school"
~Lindsay and Me at Mulligans.
Wednesday night I went to Mulligans. My friend Joel had entered a piece into an PBR inspired art show and Lindsay was going. So when I drunk dialed her on Sunday night she made me promise to come. Which is kind of ironic, the last time I saw Joel and Lindsay was the day I got "fired" from Graydons, in otherwords when my life was spriralling into hecticness and stressfulness. Now that I'm on the upswing of that low point, I'm finally seeing them again. Joel didn't win the contests BUT I did get two free PRB t-shirts so thats a plus. I love PBR. Which is kind of funny. I mean all my other favorie beers: Killians, Guiness, Zoomer, Poet. Dirty Bastard: are all more heavier beers and then there's PBR. Oh well, regardless I have two free PBR shirts and you don't (unless you were there).
My new classes are pretty interesting. Principles of Food Preparation more or less covers the science of food (like for intstant, we all know yeast reacts faster with warm water, Principles covers WHY it reacts with water....among other thing). Its going to be an intense 7 weeks with that class and alot of hard work. But I have Chef Angus so it will be fun and SUPER informational (at least per Chef Whitman).
Also I have Banquets and Catering, and get this, it covers how to cook for banquets and catering. heh. Also we'll learn more garde manger techniques as well as how to make sausage and a little bit of ice carving. Interesting shit. One of our big assignments is for our groups to cater an event. My groups is doing a smaller dinner for a group of 8 people. Yeah, part of me wanted to try to do one of the bigger ones. But at least with a small group I have an easier time learning the more practical skills. Besides I have a feeling that all our groups may still do prep and cooking for the big events. But pretty much all we've been working on are the initial planning (I.E. menu's, table setups etc etc) for those. Next week though we actually get to start cooking so I'm looking forward to that.
Things on the work front are great. I'm steadily getting about 20 hrs a week now. And Shawn has a semi-official morning schedule set up for me. I've also been getting regular prep shifts so at least I've been doing SOME thing with food. So no complaints there.
All in all, life I know it has changed, and those changes are good.
SOTD: The Crawl by Lanterns on the Lake
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