Seventeenth Week At Pathways

December 11th, 2013 -
On Monday, my whole class had to create a meal for the Advisory Committee which had about 25 people. My class and I split into groups to create this fabulous meal. Denna and I were working on making the cream of asparagus soup, along with garden swiss chard, applewood smoked bacon and golden cranberries. It was my first time making a soup and I felt very happy because after we created the soup, I remembered everything by heart about how to make it. It was also a shocker because it was also my first time trying asparagus and it was so delicious that I ended up eating four bowls total! The tricky part about making this meal is that we had only 3 1/2 hours to complete it and we managed to get it done with only six students! How impressive!

Fresh Starts Menu

Hors d'oeuvres (appetizers)
Dungeness Crab Cakes
Orange Chipotle Aioli

Soup
Cream of Asparagus Soup

Entrée (main course)
Salmon Tournedo
Tarragon Beurre Blanc, Saffron Rice Pilaf
Garden Fresh Swiss Chard
Applewood Smoked Bacon

Salad
Baby Mixed Greens
Local Artisan Cheeses, Housemade Quince
Champagne Vinaigrette

Dessert
Crème Brule

Beverages
Hibiscus Iced Tea



Yesterday was the scariest day ever in my culinary class. Tier 2 and 3 had to take the Serv Safe Manager Exam. I was nervous. The only reason why I was so nervous was because I really want to pass that test and be certified to have a Serv Safe Manager certification. There were many questions that required a lot of common sense and remembering temperatures and sanitation. During the test, I felt very confident because all of our instructors prepared us to take this written exam, and I studied really hard for it. As soon as it was over, I felt relieved and in 10 days I receive my results. I hope I scored well.

Next week will be the last week I attend Fresh Starts Culinary Academy and my graduation ceremony is on December 18th at 6:00 P.M. I learned so much from this program and I will use it in my career because the career I'd like to pursue would be in the culinary field. There is so much to learn out there and I am willing to learn much more.