Sorry it’s been some time since a posting but things have been crazy busy here at the CIA. I have just finished two days of final exams; I had my Food Safely and my Gastronomy finals yesterday and my Math and Product knowledge final exams today. I feel good about how I did and I should get an A in Math and get no worse than B in the other three classes and if I did very well on the finals any one of those could be a B+ or an A-. Next Tuesday we start the Meat ID and fabrication class. Meat class runs for 7 days from 7:00 am to 1:15 pm each day. In this class we will learn about how to identify the different parts of the different animals and how to butcher them to make servable portions. This class fabricates all the meat used by the other students in the kitchens to make all the meals served on campus. Sorry I need to run I promised a young student I would help him in the stockroom studying the various products and it’s time to go.

Hi
I posted a couple of pictures today and I know no picture of me, to be honest I forgot to take one but it really does not matter as most of you know what I look like, but I will get one taken and post it soon. I will also try to answer the comments that fan of flan asked about how living in the dorm and fitting in with the other students is working out.

Sorry for the long delay between postings but things here at the Culinary are very busy, with the class schedule here we complete a complete semester of class work in 6 weeks. I have 5 classes I am taking and each one has a large project to be done for it. I just presented my gastronomy project today so that one is done and out of the way, I have completed the project for product knowledge that is due tomorrow and in fact completed the math one that’s due on next Monday last night. Now all I need to do is keep up with the daily class, home work and reading. Boy doing this college thing is harder now then it was 30+ years ago. It’s all starting to come together in my mind I know am starting to understand the reason we study gastronomy and why it’s important and the impact that chefs like Crème, Escoffier and Point had on the food of their time and how what they did influences what is happening in the kitchens of the great chefs all around the world today. Well that’s all I have time for today need to get to work on my writing homework and the writing project.