Right now i'm enjoying my vacation from my college until the next semester starts. I still had to work but I do enjoy my work. Although I must admit, I really miss being busy with work sometimes. Since I live in the suburbs, things are a little slower paced. The summer breeze is gentle and my days are more freeform.
As I read and play music on my guitar during my days, I start to think about life after college. I can now see myself as dedicating my life to my work. It is hard to live the life of a cook. Yet as I live this life one day at a time, I start to appreciate of all the hard work that the cooks and waitstaff bring to the table when a beautifully prepared salad or an expertly crafted soup is served on my table. As I learned something new from the college, I imagine the cooks behind the resorts and top restaurants I had been to doing the same tasks with ruthless efficiency. Its true that I have only begun to make my though the real world but, I think that i'm starting to grasp the idea of how I can be successful in the land of cooks.
If I wish to progress, I must be fearless, imaginative, dependable and look ahead into the future. I will be back into my summer semester by the middle of June. For now, I bid you a-do.
Tuesday, May 29, 2012
Sunday, May 20, 2012
Finals
Im sorry if I haven't been updating lately. I had finals at the college and the R.O.C and I was hard at work making sure the projects I had lined up was up to standard. The tests were gruling but I made it out with spectacular results.
As I finished my studies, I reflect about how far I came as a culinary student. I think about how I started as a high school graduate with dreams of becoming a food star into a veteran of the school kitchen. I remember the good, the bad and everything in between. I noticed that I came a long way and I felt proud of what I did. It is true that I still have a few classes to go until I graduate but I can honestly say that I have passed the challenges in becomming a cook. I am now an expert of the College's kitchen and how I am supposed to act durring service.
As I walk around the campus now, im seen as the person to come to figure what the life of a culinary student is. My freinds and family treat me as I am a hero returning from a long journey back as I told them stories of my task's ,big and small. Some might say I am the "Indiana Johnes" of the kitchen, exploring the vast regions of culinary life as I write them down in my little note book.
As for how my finals went, I gave the most attention to my catering project. I already did my speech project and I used some of my new skils I learned from that class to present my "catering company." (I also want to note that this is not a real catering company, it is for a project.) For my project, I made the Underground catering company; a company that is musician and unique to the area. It's like the show "Dinner with the Band" but on a grander scale.
The powerpoint I presented was a bit "minimalist," but that is because I want to have a human element to my presentation. When students make a powerpoint presentation, they tend to put every bit of information into the presentation (im not saying every student does it but you get the idea). Yet from I learned from my speech class is that the power point is an aid, not a script. True, I could put all my information onto the powerpoint yet I want to show my company through the eyes of the person behind it (me). As I presented the company, Gershwin's "Rhapsody in Blue" was playing in my head keeping in tempo as I presented each main point. Everyone was amazed how I presented each point with each simple slide and power in my voice.
As I finished, I felt relived that I was able to rest after a whole semester of events and studying. For now, im just relaxing, writing, and working to make sure I graduate in time to start in the city. I have about a week to rest up until the summer semester starts and im enjoying this wonderful weather.
With next semester is approaching around the corner, I am getting my rest and preparing myself for what is up ahead.
As I finished my studies, I reflect about how far I came as a culinary student. I think about how I started as a high school graduate with dreams of becoming a food star into a veteran of the school kitchen. I remember the good, the bad and everything in between. I noticed that I came a long way and I felt proud of what I did. It is true that I still have a few classes to go until I graduate but I can honestly say that I have passed the challenges in becomming a cook. I am now an expert of the College's kitchen and how I am supposed to act durring service.
As I walk around the campus now, im seen as the person to come to figure what the life of a culinary student is. My freinds and family treat me as I am a hero returning from a long journey back as I told them stories of my task's ,big and small. Some might say I am the "Indiana Johnes" of the kitchen, exploring the vast regions of culinary life as I write them down in my little note book.
As for how my finals went, I gave the most attention to my catering project. I already did my speech project and I used some of my new skils I learned from that class to present my "catering company." (I also want to note that this is not a real catering company, it is for a project.) For my project, I made the Underground catering company; a company that is musician and unique to the area. It's like the show "Dinner with the Band" but on a grander scale.
The powerpoint I presented was a bit "minimalist," but that is because I want to have a human element to my presentation. When students make a powerpoint presentation, they tend to put every bit of information into the presentation (im not saying every student does it but you get the idea). Yet from I learned from my speech class is that the power point is an aid, not a script. True, I could put all my information onto the powerpoint yet I want to show my company through the eyes of the person behind it (me). As I presented the company, Gershwin's "Rhapsody in Blue" was playing in my head keeping in tempo as I presented each main point. Everyone was amazed how I presented each point with each simple slide and power in my voice.
As I finished, I felt relived that I was able to rest after a whole semester of events and studying. For now, im just relaxing, writing, and working to make sure I graduate in time to start in the city. I have about a week to rest up until the summer semester starts and im enjoying this wonderful weather.
With next semester is approaching around the corner, I am getting my rest and preparing myself for what is up ahead.
Tuesday, May 8, 2012
Volunteering, a Press Conference and a Very Special Protest
I want to first apologize for posting late this week. I was studying for finals this week with two huge projects and I needed the time to write and edit this post.
This week is about conecting with people. I was not only just contect myself with other cooks and servers but I did get chance to meet with people from all over the world and share stories of activism and justice.
It was a tuesday night when I volenteered for this benefit. It was pouring rain out and my dad dropped me off at a nature meuseum inside the city. I was wearing my bussiness casual attire with a grey cartigan and a bowtie. It is a little old fashened but I did look dashing. I got a chance to clear tables and serve with the other servers for this catering company. As I was clearing tables and the number of guests start to grow, I remembered my training at the college and went into my "server mode."
For many cooks, we have an instinct known as server mode when ever we go out into the front-of-house. We simply smile and pretend everything in the back is running smoothly. The kitchen staff could have a mental break down but as soon as we step food in the dining room, we pretend nothing is wrong. For me, I always take a deep breath and come out with a smile while retriving used plates and glasses.
Once dinner has began, I went full server mode and brought out plates of two with the other servers. I was the only one who looked out of place but I felt like part of the crew. I refered myself with the name of "mr.bowtie" in my mind as my server identity. With a room filled with people and noise, I served water and dinners with ruthless percition. As time flew by, I left by making new freinds and expecting to someday work with my fellow servers.
The next day, there was a meeting with some representatives from Japan who were part of the Labor Notes Conference last weekend. We had a long disscusstion of what The R.O.C is about and what we are doing in our community. There were also people from China, Germany and from other places around world to share experiences, ideas and a chance connect to the rest of the world. In my mind, it was like being in the U.N for resturants.
After the conference, the R.O.C and our guests made our way to the protest. Along the way, I gave a miniture tour of chicago of some of the landmarks of Chicago. One of the members say I sould be a tour guide. I might consider that as a back up plan if nothing is open for a cook or servers position.
The protest went smoothly and our guest's from the conference had a blast. We also did a chant in japanese that really mix things up and I also want to give kudos to the one who led the chant. He did a great job of getting the message accross to the resturant.
At the end off the protest, our guest's head back to their hotel and I return to my suburban home. In the end, I really appriciate about what the R.O.C is doing. No matter what country your in, there is always a voice where justice would rise to a brighter future.
Which brings me to my postal question of the day. Who do you know from another place in the world that shares your passtion? I know that not everyone does not travels as much as I do but, if you do know someone, feel free to comment bellow.
For now, I bid you all a-do.
This week is about conecting with people. I was not only just contect myself with other cooks and servers but I did get chance to meet with people from all over the world and share stories of activism and justice.
It was a tuesday night when I volenteered for this benefit. It was pouring rain out and my dad dropped me off at a nature meuseum inside the city. I was wearing my bussiness casual attire with a grey cartigan and a bowtie. It is a little old fashened but I did look dashing. I got a chance to clear tables and serve with the other servers for this catering company. As I was clearing tables and the number of guests start to grow, I remembered my training at the college and went into my "server mode."
For many cooks, we have an instinct known as server mode when ever we go out into the front-of-house. We simply smile and pretend everything in the back is running smoothly. The kitchen staff could have a mental break down but as soon as we step food in the dining room, we pretend nothing is wrong. For me, I always take a deep breath and come out with a smile while retriving used plates and glasses.
Once dinner has began, I went full server mode and brought out plates of two with the other servers. I was the only one who looked out of place but I felt like part of the crew. I refered myself with the name of "mr.bowtie" in my mind as my server identity. With a room filled with people and noise, I served water and dinners with ruthless percition. As time flew by, I left by making new freinds and expecting to someday work with my fellow servers.
The next day, there was a meeting with some representatives from Japan who were part of the Labor Notes Conference last weekend. We had a long disscusstion of what The R.O.C is about and what we are doing in our community. There were also people from China, Germany and from other places around world to share experiences, ideas and a chance connect to the rest of the world. In my mind, it was like being in the U.N for resturants.
After the conference, the R.O.C and our guests made our way to the protest. Along the way, I gave a miniture tour of chicago of some of the landmarks of Chicago. One of the members say I sould be a tour guide. I might consider that as a back up plan if nothing is open for a cook or servers position.
The protest went smoothly and our guest's from the conference had a blast. We also did a chant in japanese that really mix things up and I also want to give kudos to the one who led the chant. He did a great job of getting the message accross to the resturant.
At the end off the protest, our guest's head back to their hotel and I return to my suburban home. In the end, I really appriciate about what the R.O.C is doing. No matter what country your in, there is always a voice where justice would rise to a brighter future.
Which brings me to my postal question of the day. Who do you know from another place in the world that shares your passtion? I know that not everyone does not travels as much as I do but, if you do know someone, feel free to comment bellow.
For now, I bid you all a-do.
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