Week 1

Introduction to my classes this week, but it is hard to not cook in a Culinary Arts class with 25 teens staring you right in the face. After general orientation (names of kitchen equipment, what is professional behavior, pro-hand washing) and having a tasting day with stone fruit (see above) we did a little experiment with cornbread, 4 ways in small pans. The goal was to learn how to read a recipe and to see the difference in leavenings. We all liked the one with the buttermilk and both leavenings the best - fresh corn & thyme threw them a little, but there were no leftovers.

I didn't realize how important "I made this" and "this is mine" is when you are younger.

Progress shows itself in funny ways

Stopped by Ida B. today with Greg, wanting his advice on improving the layout of the room. Our timing was impeccable, the cafeteria was actually unlocked. Planning didn't progress far (the layout has already been set for now) but I did get a key to the room, worn smooth and kept shiny by years of use. Stamped K-1.

I kind of like that.

Kitchen One.

So, I missed the boat, the planning of the room has to wait for covert, completable-in-a-weekend-operations. We'll do it in stages (with the principal's blessing as we go, of course). Right now the room feels like a weird apartment we just got for really, really cheap. Peeling paint and chicken coop frosted windows (do they open?). Get your stuff in there, move it around until it fits or move it out.

Smile a lot.

My restaurant brain wants to turn everything into a warm and welcoming place and Greg's eye can always find the way to do it. But right now there are some stumper questions on that brain. I stare at the 5 rolling carts of various shapes, sizes and "dent stories" to tell and the two microwaves, huddled down in corners (and also on rolling carts). Everyone's advice? Take it SLOW. VERRRYY SLOW.

But I just got here. Barely. It is still not clear when I officially start, although the principal is under the firm assumption I begin next week and that life will go from 0 to 60 miles on Monday.

Slow? Let the party begin.