My last semester of Culinary School has arrived. This semester I am in CUL 295, better known as Restaurant Class. For 4 days a week I will with 19 other students and our three teachers; Chef Joel, Miss Patty, and Jessica running and carrying out a restaurant open to the public.
For the past three days we have for 6 hours been in training and planning. Today we came up with our mission statement as a class and as Chefs who are taking ownership in our restaurant. Our mission statement came after many conversations about what we want to stand for and what we want to achieve.
As Passionate students, we are proud to put forth our best effort while striving for simple perfection.
I would be lying if I said that I was ready to go and had no worries about the next 16 weeks. I would be lying if I had no butterflies. This semester will be filled with many new firsts. I will be serving the public and be doing it in the name of GLCI (My school Great Lakes Culinary Institute). I am not comfortable in my serving skills. There is so much to remember and pay attention to. What side to you serve what from how do you speak, always smile, up-sell. I hold myself to high standard and I want to do everything right the first time. And I know that I will be making mistakes. I know that there is a high chance that I will drop or burn something. I wont be the only one either. That still doesn’t help. I know that this semester I will learn a ton. I am both excited and scared of that fact. My brain of the third day doesn’t feel like it can let anything else in. Yet I have bunches to still let in.
I am going to try to blog about my experience this semester. This may be my only restaurant experience.
