I wish chef uniforms were wrinkle free and came out of the dryer crisp and starched!

Last week was our first "real" week of school. We were actually making things to be graded and checked off and on fridays from now on will be our test days and practicals. Practicals are basically where the chef tells us to make 2 or more items from earlier that week that we learned in demo and practiced making during class time. Then we turn these items into either Chef Bowers or Chef Emma for grading. We have a whole scale that these items are based on taste, texture, appearance, formation, etc. I am just in the Intro. class so we do a bit of everything, my next classes will be more focused on 1 subject... breads, cakes, sugar, chocolate, etc, etc. Anyways last week we were working on cookies so for our practical we had to make peanut butter cookies dipped in tempered chocolate and almond macaroon sandwiched with jam. I missed 1.5 points on my peanut butter cookies because 1 of the cookies wasnt as round as the rest ( i think i squished part of it while rolling it in sugar) and i only missed .5 of a point on my macaroon becaused a few of them cracked a teeny tiny bi ( might be due to over whipping my eggs) either way I recieved A's on both.

Well not its off to iron and starch a weeks worth of chef uniforms... 1 thing I'm not diggin' about school, lol.

We also took 2 tests on friday. One was on everything we have learned so far, cookies, ingredients, methods, and whatnot... I only missed 1. The other was our ServSafe test which doesnt count towards our grade but it looks really good on our resumes if you get it. Im not sure how I did, I know i missed a few but I will find out on monday if I will get my certification. I have already passed the Multnohma food handlers test so I am able to be in school and work in portland in the food industry but that was an easy test. If I dont pass this National SevrSafe test there are mutiple repeat test dates through out the time of my schooling ( about 1 every 9 weeks).