BY SYRENA JOHNSON, NYC: Hi guys I know I’ve been kind of missing in action, but I’ve been very busy these past couple of months. For one of my last projects of the semester, I had to come up with a four-course menu for eight people, pair one dish with wine, cost out a dish, and write a research paper!
I got a 100! I worked really hard on it, and I am really proud of the end result.
Since I last checked in, I was working at Lincoln Restaurant, but I decided to put my two weeks in to work at a Danny Meyer Restaurant: North End Grill with Chef Floyd Cardoz. I think this was a good move for my resume and I’m getting to work with different kinds of cuisines which is always good. I’m in the final level in school – level six – which is in our Restaurant L’Ecole. We work all the stations and cook for the public. I cannot believe I’m a month and a half away from graduating. Time has really flown.
I look forward to coming home and applying all the skills I learned to everyday life and just continue to progress as a cook and learn as much as possible about the culinary industry. To think all this started by just filling out an application and now it’s time to pick the new winners and I can’t wait to watch them as they go on their journey to become cooks and pastry cooks and move up in the culinary industry.