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: 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.