Probably the coolest thing anyone has ever done for me. She made me a graduation cupcake :)☺🍴🍰 (Taken with instagram)
Ottavio Antipasto! Cured duck, boar, and venison, with house made jam, pâté, and chestnut truffle spread. (Taken with instagram)
Ottavio in Walnut Creek. Estense and Belini mixed prosecco drinks, Pappardelle with Wild Boar Sugo, Duck Breast with Rapini Polenta and Chestnut Truffe sauce, Italian Coffee with Grappa, and Ricotta Cheesecake! BOMB. (Taken with instagram)
“Graduation”
My 18 months at summer camp have finally ended. It’s finished. Done. Time to go out into the real world and be a big boy. But first, let’s reflect on the experience.
Coming into this program, I had very little expectations because I didn’t have any background or shared experiences from any friends or family at the time. I was going in alone as a blank slate. Thankfully through the headwind I had a nice tailwind behind me. Support came from many different places, and I am forever grateful for all of it. Shout outs to Abie :), and all my friends and fam for the support!
Throughout the program, I couldn’t help but feel over zealous with my enthusiasm. I wanted to learn quick and thorough. I studied for every written quiz, I practiced at school with every spare second given, and I went home tired and hungry for more. Even though work put a little damper on my free time, I still somehow found time to volunteer for the Iron Toques organization. For the first 6 weeks, I found a day or two each week to volunteer, learning what I could from experienced students and veteran chefs, all the while worried my lack of skill would hinder and slow down the pace. So I worked quick and did what I knew I could handle. And it showed I guess. Next thing you know I’m given a dish to be made for a standing reception party of 300. Dhal. It was easy enough, but the responsibility was daunting.
I also was blessed to find out a couple of friends I made were already in the field doing big things, and even found out some people I knew were interested in going to culinary school. It was great knowing I wasn’t alone in the world. Shout outs to Josh B, Marisa, and Tara!
Our class size is something to be talked about. Starting with a strong 16, a classmate was lost every 6 week session due to various reasons. Eventually the class dwindled down to a slim 2, and was even threatened to be just 1! Thankfully, I didn’t finish alone. Shout out to Felipe!! Our class was full of talent all around. Everyone showed passion and drive in their efforts everyday, which was super awesome.
And then there was the separation of class sessions: morning, afternoon, and night. I constantly couldn’t help but feel a little cheated with the cleaning, but that’s another rant for another time. A super big perk to being in the night class was the class size. Think about having personal tutoring in every class you ever had. Yeah, it’s kind of like that. It’s also very nice to blast music during class and clean up and not having anyone care. The earlier classes didn’t have the luxury I believe. It’s the little things that count.
Regardless of how things were between the classes, I knew no one was in it because they were slipping through the cracks, just passing by. Come restaurant rotation, all 7 of us had to BUST ASS every single night. You would never see one of us standing around twiddling our thumbs. Balls to the wall every day felt great.
Every Chef I had the opportunity to work with had something completely different to offer, which is the best kind of education this school had to offer. Learning classical techniques and modern ways to execute them was essential to my culinary base.
Coming away from this experience, I’m taking with me valuable life lessons that can both pertain to my career and life. I’ve learned new ways to be creative and how to approach things from a different angle, completely removing the norm from the equation and reassembling a whole through a new direction. I’m excited to see what life has in store for me.
A path has been paved while I was in school. The one thing I love about it is that the path was made by me. Let’s see where it goes!!
My Favorite dish: Corvina Doré with handkerchief pasta and puttanesca sauce. Delicious. OH AND TODAY’S MY LAST DAY OF SCHOOL!!!!!!!!!!!! AAAAHHH (Taken with instagram)
Big Shout Out to JOY JAMIE JEN AND ANTHONY for making it out tonight! KOREAN BBQ KIMCHI SHENANIGANS WITH AN EGG, and the duck. Which was delicious btw. (Taken with instagram)
Clockwise: Tuna Tartar on a Blini with Wasabi Creme, Pastrami Wrapped Asparagus with a Spicy Aioli, Spring Beet Salad, and Vietnamese Spring Rolls. Hor Dourves Monday! I feel a blog simmering (LOLPUN). Be on the lookout for my end of school blog! (Taken with instagram)
