Student Micro Blog: Jorge Zarate - Arenas

What is Revolution Day?

“Food Revolution Day” on May 17th is a global day of action for people to make a stand for good food and essential cooking skills. It's a chance for people to come together within their homes, schools, workplaces and communities to cook and share their kitchen skills, food knowledge and resources. Food Revolution Day aims to raise awareness about the importance of good food and better food education for everyone by focusing on three simple actions – cook it, share it, live it (Better Food Foundation, 2013). (http://www.jamieoliver.com/foodrevolutionday)

Hello everyone.  My name is Jorge Zarate.  Today, I want to share with you this information that can help anyone who is at risk for a heart attack and for general knowledge to all of us, especially the new generations.  Chef Jamie Oliver started a movement on May 19, 2012 called Food Revolution Day.  I presented a persuasive speech in my Presentation Skills class on this topic.  I firmly believe and share the opinion of Jamie Oliver to promote a sustainable culture to educate new and existing generations to fight obesity and bad eating habits, as well as to promote, educate, and share the basic skills of cooking food with our families, friends, and people that surround us. This topic inspired me to such a degree that I shared this information with my class instructors, classmates and the student advisory board members.  We can make our own group to support this cause and be part of this annual international event, the International Food Revolution Day, which for this year was on May 17.  Unfortunately we didn’t have enough time to hold this event at our school this year.  Nevertheless, the seed has been planted and I hope that the next year, I would be available to come back here and join in this noble cause and help grant Jamie Oliver’s dream of achieving his goal, which he describes as follows.

         “I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity”

Student Micro Blog: Sean Hall

US FOODS SHOW, APRIL 2013

Hello TCA! This blog is about the US Foods Show, which was held this year at the Raleigh Convention Center on April 30^th. US Foods are a foodservice distributer that services a number of kitchens and other facilities as well as the kitchens here at TCA. Not only does US Foods serve its own private brands, it also serves over 350,000 national products.

The US Foods Show is an event held at major cities around the United States, several times a year and is a showcase for thousands upon thousands of different foods items as well as culinary uniforms, cooking equipment, menu designs and just about anything else culinary related. One of the major benefits of attending these shows is seeing brand new products coming into the kitchen scene, as well as having a representative explain the product in great detail.

The other major benefits are the networking experiences and the sampling. Samples of food range from simple organic sodas to new sausage casings or to even newly developed gluten-free products. Also offered are hundreds of fresh samples of regularly available US Foods and national brand items. Do not plan on eating before attending a show!

Shows are held periodically throughout the year, so please pay attention to any signage, Chefs or staff mentioning opportunities to go to the show and participate as a volunteer or even as a contestant in a Chefs Demo just like several students from the NC TCA campus were able to. It is an exciting and fun experience that you will be vowing to return to again and again!

Student Micro Blog: Jerome Moody Jr.

Good morning all, lets talk about friends in life and in the cooking industry. Over the past year I have be able to meet some awesome culinarians.  These are people that love food, making food and the overall enjoyment of food.  Since i started down this journey at The Chef's Academy I have stepped into a world of true friends that have your back when times get hot.  I remember a time in the kitchen at school that a dish of mine was just wrong and a friend of my took out there time to help me fix it on the fly.  Never once did that friend ask for anything in return.  They were just there to lead a extra pair of hands to help me put out a great dish on time.  At work, over the past 2 weeks I have been training on saute.  My co-workers have taken the time to be patient and understanding that I am new to that station.  Without them I would be for a lack of a better word " A deer in the head lights".  They have taken there knowledge and time to help me become a better culinarian.  So when you feel like life is beating you down and the kitchen is to hot to handle, turn to a friend and they can help you get through that troubling time.

Jerome Moody Jr

Culinary Student

The Chef's Academy

Student Micro Blog: Carl Ciprian

The hardest lesson for me to coming to The Chef’s Academy was learning my knife skills. Being able to rough chop things was already a skill I had, but being able to do it accurately is a whole different story. Knife skills is one skill that you will be doing for the rest of your life. I’ve made some bad knife cuts, and I’ve made some good ones. Will you always make the perfect cut with precision accuracy and speed? No, everyone will make mistakes whether you have just started your first day, or you have practiced knife skills your whole life. For every knife cut you make, you are improving yourself, and the quality of your work. So get out there and practice, practice, practice! Also be sure to have some Band-Aid’s and finger cots nearby!

Student Micro Blog: Cassandra Bellinger

What I like most about my kitchen courses is how wonderful the chefs are. The chef’s are always willing to assist and encourage you when you make a mistake. I feel that having chef’s that are passionate gives me a better educational experience. The chef’s makes it so easy for you to come and talk to them. They never intimidate you or make you feel like you are asking a dumb question. I appreciate the sense of urgency that is instilled in us because that’s what we will experience out in the industry. I enjoyed experimenting with different foods that I’ve never eaten before. Even though this is my second term I have l learned so much about cooking on a professional level. I’m so eager to see what exciting new things that is in store for me next term. My advice I have for students is, when you enter the kitchen and working in your groups, make sure you try to keep a positive attitude. In the kitchen everyone will not agree on everything. It’s important to have communication within your group. Trust me; things will be a lot easier. Don’t let the disagreement in the kitchen make you lose sight of what you want to achieve at TCA. Stay focused. Remember, there is no “I” in teamwork. I will end my blog with this quote by Bill Bradley: “Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it (Bill Bradley).”

          

Micro Blog: Toni-Rain Miller

As a relatively new student to the school, I found it important to become as active as possible in school activities, events, and clubs.  My participation in various events helped me to meet new people and acquainted me with the wonderful opportunities offered to students at The Chef’s Academy.  I am in my second term, and I found volunteering for various events exposed me to a lot more hands-on experiences in the culinary field that I would have never been made aware of if I had not become actively involved in the Student Advisory Board.

           I have learned from several instructors that 90% of the culinary field involves how you connect, network, and work well with others.  One may be highly skilled in cutting techniques or brazing various meats, but if you do not take advantage of opportunities afforded to you it can slow down your rate of success in the culinary field.  Having said that, I encourage everyone, even those with hectic schedules to make time to become active in school events or clubs; it may very well open the door to your future and a successful life in the culinary field.       

My Thoughts,

Toni-Rain Miller     

Micro Blog: Carly Hall

Are you a new student at TCA…..how about some advice?

By: Carly Hall (second term)

I shall begin with the obvious….wash and press your uniform regularly.  Hem your pants. Make sure you trim your nails.  Sharpen your knives.  Wash your hands.  Wear your hat when entering the kitchen.  Please make sure you get all of your hair under your hat. Take your apron and towels off before entering the restroom.  Always keep a spare uniform close by. Write your recipes. Read your recipes. Don’t try to get anything past the Chef’s…..it won’t work.  Have fun.

Now for the less obvious…. You will have to take classes other than just kitchen. It would be in your best interest to volunteer for events. If you do not know something, ask.  Be on time for class.  Don’t miss class. Be professional. Be respectful.  You aren’t always going to get along with your classmates.   You aren’t going to be able to cook like you do at home.  Write your recipes. Read your recipes.  Learn how to convert recipes. Taste your food as you go.  Wear gloves. Don’t be afraid to salt your dishes.  Read the chapters you are assigned. Don’t be nervous (I’m still working on this one and it’s obvious, isn’t it Chef A?).  Learn your LAND OF G!  Have fun.

Some of you may be starting college for the first time and others may be making a career change but whatever your reason for going to school, you are now walking into the halls of TCA as first term students. Congratulations! This is a school where you can get a $47,000 education or a $147,000 education….it’s all up to you (Thanks for the motivation Chef Eric). You will learn a lot about yourself in the first term.  Can you do this?  You will soon find out.  What do you want to do when you graduate?  Don’t know yet? Then take your time and see what unfolds. You have never heard of that food?  Try it and see if you like it. You can’t make a sunny-side up egg?  You will after your first term.  Also know that it is very difficult to prank Chef Eddie.

Don’t question your ability to learn and grow.  Have trust in yourself and you will do things you never imagined. When I read this quote from Brian Andreas it reminded me of how I felt during my first term.  The first time her laughter unfurled its wings in the wind, we knew that the world would never be the same. I knew my world would never be the same when I left the social work field and entered culinary school.  I hoped my new choices in life would bring me the happiness I was seeking and thus far, it has.  Every day I wake up with a smile on my face and the excitement of learning something new.  Now is the time to make your decisions…will culinary school make you smile and ignite your passions too?

Remember the Land of G…1 Gallon = 4 Quarts = 8 Pints = 16 cups = 256 Tablespoons = 768 Teaspoons

Burn it in your brain!