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Old 10-02-2005, 10:09 AM   #11
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I'm so glad to see you back! We've missed you, and obviously you've been quite busy with school!
That swan is beautiful! I am so proud of you!
Please keep showing us your work!

(and I have a feeling you're going to ace this class!)
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Old 10-02-2005, 10:31 AM   #12
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Way to go! Class should be more fun now that you're doing "hands on" work...keep us updated!
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Old 10-02-2005, 01:19 PM   #13
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Very nice work, jr. I agree with jkath - an A for sure!
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Old 10-04-2005, 04:06 PM   #14
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Today i got put in the dishroom instead of entrees, which he told me i was gonna do yesterday.

Neways my team and i get the shortest week of dish room only tommrow and friday, then i switch stations.

Pictures of the kitchen



Where i worked the dish room


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Old 10-04-2005, 06:24 PM   #15
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Wow, chefjr - nice kitchen...wish mine was like that!
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Old 10-05-2005, 02:18 PM   #16
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How exciting - keep us up-to-date and let us know what you learn.
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Old 10-05-2005, 03:34 PM   #17
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well chef moved me to entree station


Chicken stock. i just added my scraps of onions in there after i diced the onion.


the knife i used.
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Old 10-05-2005, 06:16 PM   #18
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This is just way too cool! I have a feeling some of us (ahem) are living vicariously through your schooling!
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Old 10-06-2005, 03:07 PM   #19
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well today i seared crab cakes in olive oil. pretty simple steps. burnt (too golden) or broke 35 dollars worth of crab cakes meaning 7 crab cakes then got the hang of it. pour oil in two pans wait til hot flatten crab cakes with hand to shape em, then throw em in the oil then flip when a golden brown. take pans to dish room repeat process. I was pretty consistent

too bad my dad took away my camera i would have lots of pictures

wut i learned today.
oil needs to be hot like really hot or else the crab cakes soak up the oil

oil can only be used once

quote of the day "you burn it i burn you twice"
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