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: Carly Hall

How did I get here?  A Journey from Social Work to Culinary Arts   

By: Carly Hall

There is no other place to begin than the beginning….so here we go.  I was in the cool kids “click” in High School. I skirted my way through those 4 years and received my diploma.  I chose to go to the local community college then transfer to ECU because my SAT scores would have been laughed at by any college. Needless to say my 4 years of college turned into 6 but yet again I graduated with a Criminal Justice Degree. Of course I got all the questions “Are you going to be a cop? (no thanks…too dangerous)  Are you going to be a lawyer? (noooo waaaay!  I'm not that smart) You should be a lawyer, you like to debate with people. (What? Really?? ha ha ha)”  Honestly, I knew I wanted to do something in the CJ field but I had no clue what.  So after graduation, I completed about 100 pd107’s (the really long State job applications) and mailed them out along with my resume.  Now the waiting game begins…

So I get my first “real” job with an all-male, medium security prison near Wilmington, NC.  And quickly learned that job was not for me. For the next 7 years I find myself working various jobs in the mental health field and learning everything I can about mental health.  Most jobs were in adolescent group homes and juvenile facilities so I was well versed in juvenile behaviors. I thought I found my calling in the MH field with kids but then was offered a job with the Department of Social Services in the Foster Care Unit.  How could I pass this up?  A government job with benefits, no weekends and paid Holidays. Plus I would be working with the population I knew a lot about, kids! What could be better? Right?  During the next two years I'm involved with some of the happiest, scariest, saddest and most heart breaking situations….day in and day out.  I've seen things that would make most people cry for days or hide under their beds forever.  During my DSS days, I used cooking as my outlet to wash away the horror and sadness of each week.  I’d literally just throw this or that in a pot or pan and see what came out. I started sharing my “meals” with a co-worker and the next thing I knew she was a regular diner at my home.  Then I began to make better meals and share them at lunch with more of my co-workers.  Soon I was making more dishes, sharing recipes and even made food for others to take home.  After several months of cooking, everyone was talking about how good my food was and saying I should go to culinary school.  Yeah, right. Me? Ha!! I barely made it through high school and college….how can I go back to school?  Can I really do it?

Now here I am, present day 2012 and I'm in my first term of Culinary Arts at TCA! From day one I wasn’t sure what to expect and every day is a learning experience. I'm learning to make things “the right way” rather than the way I do at home.  It’s like a whole new world to me. It can be quite intimidating at some points but I made it through my rocky past, I shall soak up all the knowledge I can from the present and build myself a shining future to be proud of.

I wrote all of this and then realized the best way to explain it is through one of Brian Andreas Story People paintings.

 

The quote reads….. “Don't you hear it? She asked & I shook my head no & then she started to dance & suddenly there was music everywhere & it went on for a very long time & when I finally found words all I could say was thank you.”

Thank you to God, my parents, my family and my friends for having faith in me while I was making life changing choices.

Thank you to everyone who encouraged me to do something different.

Thank you to everyone who answered my 500 questions about culinary schools and how TCA was the best choice.

Thank you to everyone who is encouraging me to keep pushing forward.

Thank you to everyone…thank you so very much.

(insert deep sigh of relief)

Micro Blog: Janice Noguera

Hi, hey, hello, aloha, hola! My name is Janice and I’m from Nicaragua. I’m in my fourth term at TCA. This is exciting for me to write my first blog for TCA. It’s my first time blogging! These past 40 weeks have been so intense for me because it’s brought me to another level of learning on the topic I love-cooking! TCA has become my second house in North Carolina. Sometimes it is hard to believe that I am living my dream right now. I want to thank all the awesome people who work at TCA. It is so complicated to explain everything I’ve been doing in the past 40 weeks, my experiences with my freaking awesome instructors, outside of the classroom at events, and learning new ways to cook. It has just been such an amazing 40 weeks.