For the past 3 months I've been interning at the NYC Department of Probation, in hopes to accelerate with my degree in Finance. Unfortunately, that has not happened. Am I mad? No, I know God has a better plan, so I'll just trust Him.
As I began to put life in perspective, I realized how much I dislike sitting behind the desk. My internship has allowed me to gain a large amount of experience but on the same note, I'm genuinely happy in the kitchen. And since I am spending $37,000 to be professionally trained in an industry that I love, why am I allowing time to pass me by and not work hard to pursue my culinary career? Because I want a larger paycheck? Pure foolishness, some may judge, but this is my life, and I intend to live it to the fullest, have joy in my heart and a smile on my face.
I look forward to the day when I will make quite a few PRETTY pennies, while waking up and doing what I love, doing what doesn't feel like a job!
With that said let me give you a quick catch up on my school experiences:
Level 3 was quite intense but I loved every minute of it. It has a "restaurant like" set up with a gardemanger, poissonier, saucier, and patissier station. We rotated sections daily, and rotated menu's every 4 classes. This level teaches time management, sense of urgency, using skills you've learned thus far, and allowing you the opportunity to be more independent and creative.
At the end of level 3, you take a midterm, and you have to cook two dishes that you've cooked during the whole level, but it's picked out of a quart container, lol...SURPRISE!! Good thing my chef was nice enough to give us 4 possibilities, so that made things less stressful.
On to level 4…I started first in Family Meal....WHICH I LOVED!!! It teaches a lot about large quantity cooking, but what made things even better was my chef was extremely creative and love to throw new things on the menu for the night!!!!
Then off to Buffet....what an experience.....9 people bunched up in a TINY, HOT KITCHEN!!!! It was stressful, and we constantly got on each other nerves, but we tried to keep the peace and produce a good, no-theme, buffet LMBO!!! BUT IT WAS STILL GOOD!!! Luckily, after attending a student rep meeting the other day, I was informed that the structure of level 4 will change in May, and it will be placed on the 5th floor, which equals a bigger space, so new students....LOOK FORWARD TO IT!!!
The last section in level 4 is production, where you butcher meat and fillet fish for the restaurant....this section is turning out better that expected. This is the section I am currently in, and in a couple of days I'll be on to level 5. L'ECOLE!!! I'm amped!!!
So below I have a couple of pics: stay tunned, I am going to try my darndest to be more dedicated to writing about my experiences, because things are about to get EVEN MORE INTERESTING!!!!
A picture with my deans!!! TRUE INSPIRATION...and they are hilarious!!!
Level 3..plating "Boeuf Bourguignon"
Don't mind that plate of chicken, it was already presented to th chef, so we just piled it on one pate wit intentions of eating it later lol
A most recent pic of me, this is production, and I had the joy to filleting this humongous sea bass!!
HOPE YOU ENJOYED! SMOOCHES AND DUECES!!
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