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!

Micro Blog: Ellen Davinson

Get Out of your way!

My blog is about my first steps getting started at TCA.

I hated school… In high school I was bored out of my mind! My favorite classes were art and gym. I turned 16 and a magical new opportunity called a GED was now an option. I got a ride to Wake Tech, took the test and passed it in one week. I went to high school and turned in my books.

I worked at a crappy job but I stuck with it and ended up moving from the bottom to the top. I had worked at fast food kitchens part time on and off and I liked it. I always brought in food for people I worked with and they all said I should sell what I made. I loved cooking and I had wanted to check out school programs for cooking but everyone said I would hate it! They said I only liked cooking because that was what I did for fun; I would hate it if I cooked for a living. That stuck in my head and I didn’t pursue that dream for years! Well, the company I worked for went bankrupt!  I was good at what I did but I didn’t like it. So here is where it all started!

I was sitting at home with my two kids that were home for the summer. I was watching TV and a commercial came on about TCA. I got mad at the TV thinking “Why do they keep showing this place if it’s not located around here?” I saw the commercial for the second time and I decided to call only to find out it is in Morrisville!!! I talked to Ashley and the next day I was coming in with my kids for a tour!   I thought “Oh Great, here comes the sales pitch: we are this, we are that, it’s so easy.” Nope! She said, “Here are the kitchens, here is what we offer, it’s up to you!” Class started in a week and it was $50.00 to hold your spot.

All the former doubts rolled back in my mind. You can’t, you will hate it, you can’t afford it, you won’t fit in, this is nuts!!!! I breathed in looked at my kids and I thought just jump! I signed the check and was set up for orientation! Now when I talk to all of the people who said I shouldn’t, couldn’t…. They say wow they wish they could do it!

My point is simple. Get out of your own way quit holding yourself back! The people who said they wish they could follow their dreams can do so! They just have to GET OUT OF THEIR OWN WAY.

Micro Blog: “Why Understanding Wine Matters to a Chef ” Mary Margaret McCamic

It’s easy to come to culinary school and focus on only one thing: food. So where does wine come in, and why does it matter? 

Wine, like food, is all about balance. A lemon bar is filled with sugar, but the lemon’s acidity makes it less cloying. A too bitter radicchio salad can be brought back to life with a little bit of honey. Evaluating wine is very similar - a truly great wine isn't defined by how sweet or dry it is, by how much alcohol it contains, by its acidity level, or by how fruity it is or isn't  It is how these components work together that really matters. This is balance.

Ultimately, wine becomes like an ingredient in a dish; a great chef must consider what wines will best partner with his or her cuisine. It seems only logical that the person creating the food should also be able to talk about how this final ingredient – wine – can enhance the meal. A restaurant that depends on spicy ingredients
could benefit from a wine by the glass with a little residual sugar. The sugar can soften heat and allow your palate to enjoy the other flavors. A crème brulée is even more delicious when sipping a glass of tawny port because it complements the caramelized sugar. Separately, great wine and food can be incredible. Imagine what can happen they work together.

Mary Margaret McCamic, DWS

Micro Blog: Something to Think About By Chef Antonio Alano

Professionalism and humility go a long way. It is the way that we carry ourselves in and out of our kitchens, whether it is at school, home, or at work. Sometimes being professional and humble are the qualities that allow us to reach that next promotion.

According to the Merriam-Webster dictionary, professionalism is defined as the conduct, aims, or qualities that characterize or mark a profession or the skill, good judgment, and polite behavior that is expected from a person who is trained to do a job well. Humility is defined as the quality or state of not thinking you are better than other people, the quality or state of being humble, or not being too proud. Two simple words and philosophies that absolutely go hand in hand in the kitchens today,especially with all the exposure from the media and the internet. Being professional and humble become a way of life for restaurants
and their employees.

Micro Blog: Kelsey Monahan

My sister and I are extremely close in many ways. We are only 15 months apart in age, actually choose to hang out with each other, and have both found the loves of our lives. I think we look nothing alike, but many people say that they can tell that we are sisters. It wasn’t that long ago when we couldn’t even stand being in the same room. We fought constantly, I’m talking knock down drag out fighting. Despite it all I love her dearly and don’t know what I would do without her. I come from a family that loves to cook, and while it appears that I inherited the “good at cooking” gene, it totally skipped over my sister. We are talking like couldn’t figure out how to make frozen orange juice. Her culinary expertise covers boxed mac and cheese, hot pockets, and frozen pizza. Despite the messing up of pasta-roni, forgetting to put milk in the corn chowder, not being able to make frozen orange juice without calling mom; she has begun trying to be more of a little Susie home maker for her beau. Because of this, for Christmas, my family and I have decided to get her many “gag gifts” this year. From a step by step Anyone Can Cook book, complete with pictures and video, to wooden spoons and rubber spatulas. Just to cover our bases, we also got her beau a first aid kit and some tums. With all of this, it promises to be an entertaining Christmas and interesting attempts of cooking by my sister.

Happy Holidays!

Kelsey

Micro Blog: Chris Daniels

My blog for this week is not food oriented, but more directed to the great support from all of the faculty and staff at TCA. Recently, I had a family situation that I needed to be a part of. Not knowing the reaction I would get, I was a little nervous to ask my Chefs for help. I sat down with the Dean and told him about my situation and what my schedule was going to be. Not knowing ahead of time how many classes I might have needed to miss or assignments I would not be present for, I was concerned about my education at TCA. After sitting down with many faculty members, we were able to come up with an action plan to keep me on track in a time of need. I want all of my classmates and future students to know that the TCA faculty and staff do have hearts. In the future, instead of missing classes and putting your education in jeopardy, talk to someone first to see if there is something you can do to help your situation. TCA was MORE than accommodating to my situation for which myself and my family are grateful for. This is just another part of The Chefs Academy that reassures me that I made a great decision to continue my education and career goals at this school. All in all, anytime a serious situation comes up in your life, reach out to the faculty. It can make a world of differences.

-Chris Daniels

Micro Blog: Rico Hawkins

Today is a day of thanks no matter what you don’t have you should be thankful for what you have. As a parent and a full time student and a person that has to work to survive thank GOD for life. The same things that make you smile will make you cry. I love cooking I love going to school I love spending time with my family but I miss my kid’s my son & daughter so my day of thanks was not all it could have been. I say this to you so you can learn from my pain. As we try to learn and go on with our lives thing’s will distract us people will tell us we can’t do it even your friend’s will try to stop you. Some will talk about you behind your back and to your face (We call them haters). Never I mean never let them steal your joy .For when you finish the GOLRY will be yours everything you went through will have been worth the pain and you have now WON even the haters will say I knew you could do it. Could do and would do are two different things. Only the people that care about you, want to see you, me, we, us succeed. Now that we are finish I can spend time with my kids and give thanks that you could learn from my pain. The same thing that makes you cry can make you smile.

Rico Hawkins 

Micro-Blog: Sheba Andrews

Since my last blog, I have experienced a number of great things. Some of those highlights include a term of learning culinary skills with Chef Gephart, learning to create specialty cakes with Chef Stolfo, and being nominated as the pastry Student of the Term.   I must say that being here at TCA has been wonderful thus far.

When I decided to write the blog for this week, I wondered what I could address. My life has recently been full of ups and downs. One day, a fellow “cupcake” said, “Sheba, you always smile. I’ve never seen you get upset or down.” That statement made me feel really good inside. I have to admit that I certainly have days when I am frustrated, sad and stressed; however, I try my best not to allow anything to get me down.  There were numerous points that I would like to blog about, but the analogy that follows truly tops the cake. I hope that you enjoy it as much as I did.

There was a family that would take road trips during the summer. The mother would always clean the refrigerator before leaving and throw away all of the food. Her young son could not understand why his mother would do this. He felt that the food should be just fine until the family returned. One day he decided to ask his mother why she would throw away everything in the refrigerator before their trip. His mother simply replied, “If I don’t and one thing goes bad, it’ll stink up the whole house.”

I had an “ah-ha” moment when I heard this story.  When someone/thing hurts us, we often keep that pain inside of our hearts. The pain/hurt/sadness simply sits there spoiling our whole body and stinking up our disposition. You may be a wonderful person, but no one will be able smell the goodness of you due to the stench from the pain that you are carrying around. We must learn to forgive, let go and clean out our refrigerator!

Fermenting My Future,

Sheba Andrews

Micro-Blog: David Andersen

So here I am at my favorite local drinking establishment off of Hwy 70 in Raleigh, N.C. They are known as one of the best Irish Dive Bars in the Capital City and the owner is a good friend of my mind. I have been asked to write a blog for our school’s Facebook page. At 34 I should probably know what a blog is, or at least read a few, but truth be told, I have not a clue.

Though I am more than enthralled I have no idea what to write about. Do I write about how much I love food, why I’m here at TCA, what led me to stop, drop, and roll back into the industry that I swore off 5 years ago? Why not write about it all and do as the Chef’s instructors in Culinary 1010 say “K.I.S.S.” it.

Keep it short and simple. Sure the last S can be substituted for any word beginning with S I’m sure we all know one. But that’s what it really comes down too nowadays, right? Hot pan! Down behind! On your left! Corner! Is that local? These are all terms that I am sure most of us know, for those who don’t, you will! I love anything food! My pallet for the past couple of years simply has been frustrated by my lack of being adventurous in all plates of food.

Enter: The Chef’s Academy and the need and want for a new life with all things food and cocktails. I have been a bartender for the past 8 years and have made my share of Margaritas and Mojito’s, and every type of shot any college student would love to get sick on. But the time has come, and I want and crave food knowledge. When I see dishes I want to know how to make them, I want to be able to describe something so wonderful. Since beginning TCA my mouth is finally able to find an occasional pallet massage for that need.

Everyday we get a chance to create something new in class. We are always learning how and what makes a dish great. What recipe has that legendary secret ingredient that sends us over the edge? I am constantly reminded everyday of just how much there is to learn and create from. I know that this school, and the time I am here will give me a great home base. I am truly happiest when making others have a great experience. I have been able to do that through cocktails, now I want to do it through food. To all of those who have that feeling, “Cheers!” For those who want this feeling, find your passion and take hold of it.

Cheers from my favorite spot,

David Andersen

                                                                                                      

Micro-Blog: Sheba Andrews

Here I am in term two of TCA’s Baking and Pastry program and I am still in awe of the greatness that surrounds me. I have gained so much within the few months that I’ve been a Pastry student. Not only can I make delicious loaves of bread from scratch and creamy custards, now I can cut a potato into cute little ¼ in. dices. How cool is that? I can’t begin to tell you how thankful I am that I stepped out on faith to pursue my dreams. I truly believe that I am in the place where I belong right now. I can’t express how awesome the Chefs, staff and students are. I am sure when I talk about my experience at TCA, people may believe that I am over exaggerating but it’s a feeling that has to be manifested on a personal level.  I have no regrets as I continue to move forward.

Fermenting My Future,

Sheba Andrews

Micro-Blog from Terry Rusch

First Day of Culinary School or is it Basic Training?
 

October 17, 2011

I wake up 5:45 AM: got to get ready for the first day at The Chef's Academy.  Shower...check...shave...check…brush teeth...check.... deodorant...check...fingernails cut and clean...check.  Put my freshly starched and pressed The Chef's Academy uniform with pants and chef's coat on. Wow, look at that crease in the sleeves and pant legs!  Black Croc's cleaned and polished, black socks, fold and iron the neckerchief and put it on, tie it just like a necktie,  got my skullcap and apron.  Books?...check…chef's knife kit?...check..Wow, it's like déjà vu, why does this all seem eerily familiar? Uniform, hat, black shoes/boots and a weapon(s)?

6:55 AM: start the drive to school and I’m nervous.

7:05AM: arrive at TCA, meet some of the new and old students, everyone is looking sharp and new. Everything is hectic and scattered right now, everyone is wondering, "Do I have everything I am supposed to? Where do we go or who do we talk to?" 

7:30 AM: first class: Strategies for Success with Mary Margaret McCamic. Everyone introduces themselves and it seems everyone is from all over and very diverse: New York, Ohio, California, NC, SC, VA, Canada even?  Again this all seems so familiar. The class is very enlightening and helps you to believe in yourself and to succeed in reaching all of your life's goals and dreams.  

9:40 AM: get out of class head to Kitchen Basics after everyone fumbles with their lockers and does a last minute check on everything from books to uniform, to appearance to ...weapons...err I mean knife kit.  

9:50 AM: get to kitchen class and we meet Chef Rusty Nichols and Chef Paul. Wow these guys look like us except their uniforms are slightly different, they have a designation or rank on their coats and a BIG Chef's hat?  Déjà vu again. Chef Rusty introduces himself and tells us all to line up for inspection, wow we are all toeing the line. Chef is inspecting us all, déjà vu?  I got it, this is what it felt like going into the Army, brand new Privates with a Drill Sergeant/Drill Instructor BUT we are all soldiers in a Chef's Academy uniform (like BDU's which protect us), our weapon is a set of knives instead of an M16, our battlefield will be the kitchen. Chef inspects us all, "Hey first and only warning son, clean shaved tomorrow! Black socks and plain white t-shirt only Miss! Those shoes are not acceptable for the kitchen!"  Wow Chef Rusty (First Sergeant head of Kilo Company/Kitchen Company) and Chef Paul (Platoon Sergeant) are like Drill Sergeants but respectful to the students/soldiers, and even Chef Wilson (He would have to be Commanding Officer/CO for the Company) and Chef Bane (General of 2nd Kitchen Battalion) inspect, greet and welcome us to Basic...err I mean The Chef's Academy.

Wow, it really is like being in the military again and in basic training. I have my Platoon with 32 total soldiers in training. My squad of Private Tyler, Private Chris, Private Jerry and Corporal Vince (he served sometime in the field already in another branch).  There is such a camaraderie with everyone in class, everyone is from different backgrounds BUT, we are all here for the same reason… to graduate and become chef's or restaurant/business owners in the restaurant industry.  We have all each other’s backs and help one another just like a military soldier, instead of going into battle, we go into the kitchen, work fast and efficiently. Team work is key and work with our knives(weapons) and all the kitchen equipment, battle  through the elements , constantly learning so we can provide a service to our country or should I say to our customers.  We started with 32 and it seems a few went AWOL but the remaining few, the Proud will become The Chef's Academy graduates and follow our dreams in the culinary field!  It feels great to be a part of this school and part of an Army/Kitchen Brigade. Hopefully someday become a General (aka Executive Chef), just got to get through Basic training, then go to battle starting from dishwasher all the way through the stations as station chef, sous chef and work my way up to fulfill my dreams of cooking and making people happy with food.  Let me end this LONG blog with this...

Culinarian's Code

"As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another's personal gain. I will support the success, growth, and future of my colleagues and this great federation."

*Adopted by the ACF at Board of Governors August, 2010

Signing off  Out.. Hooooah!

Private/Culinary Student Terry Kim Rusch and One Day... General/Chef Terry Kim Rusch

The Chef's Academy North Carolina