The culinary program that I am in is broken down into three tiers. In order to move to the next tier, you need to successfully complete tests, quizzes, communication, life skills, gardening, cooking and skill demonstrations, and mise en place (It is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients.) This week I graduated from Tier 1 and received my diploma.
I learned a lot of new things such as how to wrap a spring roll, fold mousse in the process of making it fluffy, how to become a caterer, and wrap mushroom cakes with panko Japanese bread crumbs. The most exciting moment this week was helping to cater the pre-opening ceremony at Target in San Rafael. I have never served samples to people before and for my first time, I actually thought it was fun and I enjoyed it. I'm always that type of person that's shy around people, but I actually got over that fear and went through with it. I felt nervous at first, but now that I think of it, it's not so bad at all. If you put a smile on your face and believe in yourself, you can do anything you put your mind to. That's exactly what I've done and it helped me a whole lot.
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