A few updates/information

There is no time that goes by faster than the time in a kitchen! The 5 hours i have in Skills class are not enough. It is go go go from the time we walk in until the time we leave, and I love it. 


I have Chef Greg for Skills and he is a wonderful instructor. He is as much of a Chef as he is a man and I do mean that as a compliment. Being a Chef is in his blood, it is something that he just is. He has talent for sure but he knows why food acts the way that it does. He always has an answer and I swear he can fix anything but burnt. Chef Greg floats around the kitchen. The way that he moves in the kitchen is as if he were dancing. I realize how I am making him sound but push all the innuendo's aside and read what I am really saying. He has these fluid movements that make even the simplest tasks look awesome. I really admire him for being able to cook and teach. I enjoy his class and hope I have him next quarter for American Regional. 


I switched from a biology class that made my high school biology class seem graduate level, to Purchasing and Product ID with Chef Rob who I have for Safety and Sanitation. I really like him as well. He is funny and laid back. The Purchasing class is math and initially I was a little worried because for those of you who know me you know that math is not my strongest subject. However, I want to learn this and and I need to and really it is simple. So I ended up getting one of the best scores on my quiz even though I missed the first day- go me!


The 23-25 I joined AI's team for the Chef's Challenge in Boyne! I am super excited because last year AI won so hopefully we can do it again. Obviously since I am new I will be in the back but still I will have been on the team. Plus we get to stay up at Boyne for free. Fun! Anyway I am looking forward to it. Google Chef's Challenge 2010 for information and a video. It is promoting Michigan produce, beers and wines, which is pretty cool. 


I am still enjoying school, although it is a lot of work. I have so much homework and my brain never shuts down. My poor husband gets less dinners made for him now than before I started school. He is supportive and so wonderful and I could not have done this without him.


I will update again soon,


Heather