Back in School

I had the summer off from school but really didn't cook that much. I was lacking in inspiration for food. This semester is going to be extremely busy because of class from 7:30am till 1:30pm Monday through Friday. I am going to try and write about my experiences in class and at home trying new things more often. Now lets get on with the show. 

Today was the second day of class, the first of many in the kitchen lab. It was exhausting and frustrating because I felt like I was so far behind everyone. To start off I had to make 4 different salad dressings from scratch, which 2 required mayonnaise and of course I had to make that by hand as well. Its amazing something that requires little effort to go pick up in the store can be so time consuming and have that many ingredients.

But of course tomorrow is a new day and the first day of service. Yes service, did I forget to mention that? Yes the culinary program actually has a dining room that we do serve the public. So it will be interesting day tomorrow, wish me luck!

Safety and Sanitation

This course for my culinary schooling is one most people often overlook or do not know the importance of this course. Safety and sanitation is very important for anyone to take. A food born illness takes only 2 people to get sick to be considered an outbreak. That's right, only 2! 


Its amazing at what can make you sick and its also miraculous that most of us haven't died from these illness'. Some are really easy to prevent like salmonella by proper handling and cooking then there are the ones like Hepatitis A that even proper cooking will not destroy the virus. 


The biggest thing I learned from the course is it is the person that is handling the food that is the biggest problem and biggest solution to food illness outbreaks. They can either help fix the problem or make it worse. This course is something anyone working in the food industry should have to take!