First Day of School

All crisp and white!

I was so nervous going to the first day of class. It's been 11 years since I was in school and 15 since I was a "freshman". Talk about weird!!! I had missed the orientation that took place on Saturday (I was on vacation) so I came in early to pick up my uniform, ID, and other supplies. They gave us a ton of stuff: 4 chef coats, 3 pairs of pants, 3 aprons, 4 neck ties, 4 beanies, and a pair of shoes. But of course, they had run out of my size on Saturday, so I wore a pair of size 9 mens for the evening. Talk about a clodhopper!!!! We also received 2 books; Serve Safe and Professional Cooking by Gisslen, and a knife kit. I've attached pictures of 2 of the 3 sections of the kit, we will use this kit every day while we are in school. It's pretty cool and packed full of everything you could possibly need to use in a kitchen.

The evening instructor was very laid back and a pretty funny guy. He was 37, if you've lost track I'm 35. He has been in the "industry", as it is called while you are in school, for 20 years. Needless to say, I have a little catching up to do. But no worries. I may not have the time in the kitchen- which is important- but I feel all my travels with exposure to some of the best restaurants and chefs, knowledge of owning a restaurant, and management experience will help in the long run.

Basic tools of the trade

Class in general was typical for a first day. We went over the syllabus, class expectations- a lot of expectations, the strict uniform requirements, a brief history of the school, and a tour of the school.

By the end of the evening I was not so nervous and feeling OK with

everything. I was excited about returning back to school early the next morning. But first, a stop by WalMart to get a notebook, sharpie, and pack of plain white tees, read 2 chapters in my text books, and iron my uniform.