A BLOG POST TO END ALL CULINARY CLASS PROBLEMS?

Hello my friends, if you were wondering what on earth my answer was it is simple/complicated. I will give back stories to all of the facts.

1. Currently (darn you Charles) I am NOT hopelessly devoted to culinary arts, yes sad but true. If I was hopelessly devoted to Culinary Arts I would not be taking GEd classes and working, I would be making and creating new dishes and recipes for everyone to enjoy.

2. I am NOT in love with my soul mate, because not only has she not met me, but I have not met her either. I was listening to Michael Buble.

3. All I can say is…expect this story from someone else that is not me on YouTube.

4. This is the correct answer. There is no way anyone could have known, and to add to the sketchiness, I recently cut my hair. So just trust me. 

5. Yes my family is descended from the Aztecs, we have lived around the same area for a long time, but there is a significant amount of Spanish blood from my paternal grandmother’s side and from my maternal grandfather’s side.

6. I like cookbooks and I love reading what other chefs are up to in the world, but I do not let them influence my ideas.

THIS WEEK’S TOPIC: SCHOOL

            If you are wondering what I’ve been going through I will tell you. If you haven’t I’m gonna tell you anyways. My culinary class is going great. I am learning new and different ways of cooking food. I love this class. In my gourmet class, we the students are the ones in charge of making the food for Oxnard College’s own secret restaurant. It gets a new name every spring as a result of the new students’ decisions. The students in the waiter’s class are the ones who decide on what the restaurant will be called. The students in the gourmet class are in charge of cooking the meals. The first three weeks I was with the dessert team. You can find footage of this on my YouTube channel youtube.com/twistedalphonso1 I highly suggest you watch the video titled “Thoughts of a Culinary Student”. The following week through late March I was in charge of the salad chefs. Two weeks ago I was and currently am with the main course team.

            Now on to the juicy stuff. In this paragraph I will spill the beans on the instructors and stuff the chef does not even know. Last semester we got a new instructor. He is pretty cool, apart from his huge ego. There are times when I ask myself how I am able to refrain from saying something I will regret at him. Don’t get me wrong he is extremely talented, knowledgeable, and good at what he does, but he is an a** sometimes. Well what else can you expect from French people, hairy armpits and no showers? We already know that. Don’t even get me started with the other chef’s class. I hear that even though we have 10 students running the Friday restaurant, and they have like 15, their part of the restaurant is hectic and a mess.

If I get in trouble or not liked from this post by my instructor I say to him “Bring it ON”. The truth must be told. This college needs another great instructor, not a culinary dictator. We need a culinary instructor not a chef. I was going to complain to the head of the culinary department anyways so I’m killing two birds with one stone right?

REMEMBER TO FOLLOW ME

I think that is all my brain is capable of tonight. With that I leave you a singer 100 TIMES WORSE THAT KESHA! Her name is Rebecca Black and I’m disappointed by some of the music being released today.

But at least this new sexy singer Porcelain Black gives hope to new new music, and it doesn't hurt that Lil' Wayne appears in it.