Can you believe its only been 2 months? These 2 months have been awesome. I’ve been getting to know the city. The best part would be those random trips with friends whether we decide to take a surprise trip to Central Park to study or a future random trip to 53rd St & 6th Avenue to try halal (because apparently everyone knows what that is except me). The best memory is attending the San Gennaro Festival that happens in Little Italy. I tried a cannoli for the first time. I also tried the sausage and peppers hero. It was a great first experience. It was so awesome to see all these different foods and different things all in one; it reminded me of the Gretna Heritage Festival.
School has also been ultimately awesome!! I honestly never thought it would be the way it is. We have a class of 23, but everything still works out. We have two chefs in class helping out when needed. 95% of the stuff that we’re doing I’ve never done before - for example: tournage, turning artichokes, preserving food, a l'anglaise, a l'etuvee, a whole lot more. Everyday it’s something different, which is great. I have recently taken the practical part of the exam and the theory part (written exam). For the first part of the practical taillage: we had to julienne a carrot, jardiniere a turnip, ciseler ½ onion, emincer ½ onion, and ciseler a shallot in 20 minutes. Part II was tournage: We had to turn 1 Idaho potato into at least 8 cocottes within 15 minutes and turn 1 artichoke within at least 15 minutes. Part III cooking skills: emonde 3 plum tomatoes and make a tomato fondue. My practical score was 91% which isn't so bad for someone who had never made tomato fondue or tournage. The theory exam - I think I expected it to be much longer than it actually was. My score on that test was 100!, which honestly shocked me. I had so much adrenaline in me from the practical my hands were literally shaking. I love that rush you get when you're under pressure and you need to dish something out. It’s honestly the best thrill ever.
So far I’ve done 2 trails and one on the way. The first trail was at Maialino, on the pastry side. I can honestly say I enjoyed every minute of it. It felt good to learn new things, even though they were simple things like scooping cookies onto a sheet pan, portioning cakes, smoothing out the cake’s imperfect sides. I was allowed to stay and help during their busy period and I felt the adrenaline! I was allowed to help plate up the desserts and it was honestly awesome !! I wasn't only standing around or doing prep they actually let me get my hands dirty. I stayed to help clean at the end of the night. I can honestly say that I've worked with such amazing people. They have taught me things that will help in the future.
With all thats been going on my family and friends have been very supportive. I’m very excited to see what the future has in store for me. till then I’ll just keep pushing forward and keeping my head up :)