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: 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: Wine for Thought by Mary Margaret McCamic

When the weather warms up and the grill comes out, I reach for a certain category of wine without thinking twice: rosé. I drink it all year-round, of course, but I’m often surprised when others don’t share in my enthusiasm; I hope the pleas that follow can convince readers that rosé is a genre of wine they must try.

Let me first address the gentlemen, and let me be clear: there’s nothing more charming than a man holding a glass of rosé. It tells onlookers two things: one, you don’t buy into the ridiculous stereotype that only ladies drink pink wines, and two, you might actually know something about wine. Because people who truly understand wine know that rose is as diverse and serious a category of wine as white, red, or sparkling, and it includes so much more than White Zinfandel.

I broaden my address to both ladies and gentlemen now, and I politely ask you all to forget the rumors you’ve heard about rosé always being sweet. We can thank the aforementioned White Zinfandel (a known trouble-maker) for that nasty reputation, a wine so popular in its sticky sweetness that it has masked the truth that rosé can be-gasp-bone dry. Such dry examples might include those from France’s Provence, where locals drink their pale, salmon-colored rosé wines like water. Notes of mineral and tangy, tart cranberry can dance on your tongue, and such styles are the perfect accompaniment to fresh, chilled seafood, like shrimp.

If you aren’t afraid of a bit more color in your pink wine, might I suggest trying styles from Argentina or Chile? Here, grapes like Malbec and Syrah shine with their supple red fruits and soft spices. They are fruity not sweet-and the perfect companion for burgers fresh off the grill or foods with a little heath. Have I tempted you enough? 

Shall I goon? I could, but alas, a glass of rosé is waiting-where’s yours?

Mary Margaret McCamic, DWS

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: Barbara Hicks

    After dropping out of school at a very young age, returning to school was one of the best decisions I have made in my short, but complex life. Growing up I thought that I could not be taught like my peers.

    On December 8, 2007, I attended Wake Technical Community College to earn my G.E.D and further my education. I realized that I could learn and be taught like everyone else. I understood the teaching methods and learned just like my class mates. To my surprise, I enjoyed it a great deal. After walking across the stage to receive my diploma, I wanted to learn more and more. That being said, I applied to a local College. I felt that I could do anything I put my mind to. It was a huge campus with tons of students. The first semester I was really excited. My grades were not the best but I was passing my classes. The second semester was not that great. My classes got harder and I needed more help than other students. Most of the time I would try to get extra help from my instructors, but unfortunately they had a schedule to keep. Trying to make appointments to see different professors’ became too much for my schedule.

    My G.P.A. began to drop slowly. Being that I have three children and a husband, it was impossible to rearrange my schedule to meet with instructors on their most convenient time. To avoid getting kicked out, I just decided not to register for any more classes. I thought that it was the end of my education in Culinary Arts.

     On a beautiful April the thirteenth, (my oldest son’s birthday), we were listening to the radio, (ninety seven point five), I heard a advertisement for a new school being built in North Carolina called The Chef’s Academy. I told my son to write down the number. While I was driving I called the number that he wrote down. A very polite lady answered by the name of Ashley Hanslits. She invited me to come in for a meeting. After making an appointment with her, I came in the following Tuesday. To say the least, it made all my dreams come true. She immediately made me feel like this is where I belonged if I love to cook and wanted this as a profession.

    The Chef’s Academy of North Carolina is amazing to say the least. Everything is “hands on.” The instructors and staff are there for me whenever I need them. My chefs are ready to answer all my question at all times. All the staff members will go the extra mile to help me get the answers to whatever question I might have.

    I have never felt more confident at school in my life. I have the drive, the motivation, the inspiration to be the best in my field. That comes from my adoring children and loving husband who demand the best from me. The staff, the chefs, and instructors are awesome. I am blessed and honored to be a part of The Chef’s Academy of Morrisville, North Carolina.

                                                                                               

Sincerely, Barbara Hicks

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

Micro-Blog from Nii Okine

On the beautiful fall morning of October 9, staff and students from The Chef’s Academy (TCA), participated in The Walk for Hope event sponsored by The Angus Barn. This annual event raises community awareness and monetary funding for treatment for mental illness, post traumatic stress disorder, Alzheimer’s disease, and dementia. The city of Raleigh was out in full force with 3,000 walkers and runners in attendance. TCA contributed by lending a helping hand as volunteers with some of the prep and kitchen work. Our team cooked around 5,000 hamburgers to help feed the hungry mass of people who came to support this cause. The Chef’s Academy is grateful for the opportunity to be a part of this annual event, and we hope to have an even larger school presence next year.

Nii Okine
The Chef's Academy North Carolina Culinary Student

Micro-Blog from Sheba Andrews

Last week during my Strategies for Success class, there was an exercise that required our class to visualize what our lives would be like in five years. I must admit that this was a very interesting exercise to me. My vision of my future was very vivid. I saw the house, car, family and career that I’ve always wanted. It was pretty interesting to say the least.  

After class, I couldn’t help but to wonder if five years ago I would have visualized being where I am today. Would I see myself trading in my wardrobe for a t-shirt, white jacket, checkerboard pants and little cap?  Would I see myself replacing a necklace with a neckerchief? Could I ever imagine trading my collection of shoes in for a comfy pair of black Crocs (without the holes)? And finally, would I see the passion upon my face as I am kneading dough? I don’t think that I would. However, I feel that attending The Chef’s Academy is a decision that I will never regret. I have learned so much over the past seven weeks and I look forward to learning more!! I may not truly know where my life’s path will lead me within the next five, ten or twenty years, but I’ll continue to walk one step at a time.

Fermenting my future,

Sheba Andrews

Micro-Blog from Courtney Wimmer

Six months ago I did not even think that I would be sitting in college. I was never big on school, don’t get me wrong, I always made good grades, but never thought that I would want to go on and further my education. Here I am sitting in this amazing college doing something that I’m enjoying.

I was staying up late one night, studying for my high school finals when The Chefs Academy infomercial came on. My eyes lit up, and I started to think, “Can I do this?” I took the information down, then I talked it over with my family and they told me to go for it! So I did. The next day I applied for school. Two days later I heard from Shane, and he told me that he would love to meet with me to go over what the school had to offer me. The next week we met with Shane again. I was in my last semester in high school when I got the acceptance letter. Now look at me! I never thought I would be so happy doing something that I’m going to do for the rest of my life. I honestly can’t see myself being anywhere else!

Courtney Wimmer
The Chef's Academy North Carolina Pastry Student

Micro-Blog from Brett Ouimet

Fear causes hesitation

For the past 20 years or so, I have often thought about going back to school or changing careers, but always told myself that I couldn’t. I guess I was hesitant of the change or the difference in salary.  I was laid off in the beginning of 2011, after 14 years at the same company.  After a few months I realized that time is now. I needed a change, a new direction. Something bigger, something better. 

When I heard that The Chef’s Academy was opening in Morrisville, something just “clicked”. I love to cook. I love food. I’ve been eating all of my life. It had my name written all over it! Fear set in as I enrolled, but something was pushing me to do it. After a few days I was very comfortable with the facility, the instructors and the staff. My fellow students were just as eager and excited as I was. I knew that this was the right move for me. It’s week 5 and I’m loving every minute of it.  I look forward to the endless possibilities and opportunities that lay ahead. 

Don’t let your fears control your actions. Life is what you make it and that’s a beautiful thing.

The man with the three fingered hand,

Brett Ouimet

The Chef's Academy North Carolina

Micro-Blog from Keno McKayhan

My first blog, ever!

So I started to think really hard about what to write. Should I talk about myself, students, the school, the classes, instructors, recipes or the staff?  What a wonderful problem to have.

Let’s start with me. Enrolling in culinary school has been a goal of mines for a very long time. Too make a long story short, there isn’t a place on earth that I would rather be…..from 9:40am to 4:30pm. Evenings are another matter. Talking to some of my fellow students it’s clear that I’m surrounded by other passionate foodies. What better place to achieve our goals than at the brand new and I mean brand spanking new Chef’s Academy in Morrisville. I haven’t been in school for a while so I was kind of nervous about how I would do in classes other than the kitchen, one month in, and I have surprised myself. I’m super motivated now. Yes, I came to learn to be a Chef and Chef Rusty is making sure we get off to a professional start. In just four weeks I’ve learned a lot about becoming a chef and it wasn’t all about cooking, even though we are cooking every day now. I say that to say this. I LOVE my psychology class with MS. McCamic featuring Lou Tice more than any other. Who would have thought? I will have to write a separate blog to get you to understand what it has done for my understanding of my mind. Powerful stuff. I could be late but better late than never. In one month every doubt that I had about starting my own business has vanished and all I can see is success.

Until the time.

Yours Truly,

The Kid in the Candy Store.

The Chef's Academy North Carolina

Micro-Blog from Mike Parsons

On the board.

The Student Advisory Board, unfortunately for many students they don't know what we do.  Yes we are the voice of the student body, but we are so much more.

As board members we are a gateway for your voice to be heard by faculty and staff anonymously. We are also repositories of activities, functions and knowledge.  We sometimes have information as to what happens behind closed doors, and can advise you to wait before saying something to anyone about something.

We help plan activities for the student body.  Did you know “Who's Left Cooking?” actually takes more than three weeks?  There are several weeks of planning and preparation needed.  Judges need to be contacted and arranged, someone has to show up early to get the kitchen setup as well as the chairs in the hall, and the judges room, and who do you think cleans it all up? 

We are also one of the first points of contact for new students.  Many of our current board members, myself included, have met and still talk with students who otherwise didn't know a soul when they started, and during  Grad Preview met someone they could relate to.

Being a student takes a lot, being a good student takes even more, but being on the Student Advisory Board takes a level of commitment that exceeds expectations on most reviews.  My employer had no issue working my schedule around the Advisory Board functions, and I know I have gotten more than one interview opportunity because of the embroidered Chef’s jacket that states I am on the Student Advisory Board at The Chef’s Academy.

OK, so it's not all glitz and glamour, even though we do have fun, it takes a commitment of time, as well as a willingness to want to help your fellow students.  Being a bit of an extrovert helps as well because you need to be able to meet new people with no problems.  You need to be open minded, and willing to listen with open ears. Oh, and you have to know how to keep a few secrets too! There are things we know that are planned as a surprise for students and faculty alike and we have the privilege of being in the know.

We meet almost every Friday at 9am and get a lot done in about an hour. Come join one of our meetings and see what it's all about.  Check with your class representative, and see what else we do, and if you don't know who we are, check out the shadow box across from the break room and get to know those faces.

We are your voice so meet us and tell us what to say!

Mike Parsons

Micro-Blog from Danielle Wilson

In the spring, at the end of the day, you should smell like dirt.  ~Margaret Atwood

With spring well on its way, and summer about ready to move in (June 21^st at 1:16pm) the seedlings of Mother Nature have started to take shape. I had my very first home garden last year, and I enjoyed the days out in the sun. My body was always sore for a couple of days, but when the day was done it felt good to work with the dirt. I would come in from working in the yard, sun burnt, and dirty, but feeling accomplished. It’s almost therapeutic.

I have now become a member of the TCA’s Garden Club. We meet once a week, mostly on Friday’s, but have also moved the dates around so that others can come through the week. We usually communicate through Facebook or at school, and it’s really a great time! The conversation is always entertaining, and we learn a lot about gardening and each other which is a wonderful way to relieve stress. The Garden Club’s most important duty at school is keeping up with all of the garden areas. These last few weeks, we have started over 15 different types of vegetables. If you have any questions, talk to Chef T. You can find us on Facebook under TCA Garden Club. We hope to see you soon.

 It’s such a great feeling to look at the end of the summer and see the fruits of your labors.

By Danielle Wilson