Although it was just 4 days long, the Stocks, Soups, Sauces block will be half over on Monday. I forgot my knife kit on the first day, which wouldn't have been a big deal, except that my apron and two sidetowels (crucial parts of the uniform) were in it. I was directed to the storeroom where I plead my case. I can look fairly pitiful if I feel that way, so I got spares for the day.
I don't want to be too critical, but I think the chef we have is kind of arrogant, and not just talking about his skills as a chef. Not admitting when you are wrong really irritates me, especially when it involves blaming the rest of the class.
I've never had any direct experience with the military, but "culinary boot camp" pretty much sums up how we relate to our superiors. Every sentence or phrase ends in "Chef" and we say, "Thank you Chef" when we are corrected. Everything has to be ironed and pristine. You go through a lineup at the beginning of each course block (more if the chef deems it necessary).
We are being taught proper dining room procedure...for example, do you know that the proper way to eat a piece of bread is to tear it into smaller pieces and butter them as you go?
Everyone, including myself, buys into the system. We are there to learn how to cook, not to be babied or treated gently.
In a moment of weakness, I forgot where I was (I can think of no other justification) and licked butternut squash soup off a serving spoon. I was going to enjoy it and then take it to the "dish pit". Unfortunately, Chef saw me and said "I don't ever want to see you do that again!" Basically, it is a bad habit that I need to ensure never happens again.
Getting up at 5:15 am is something that will take longer to get used to than I had thought. My body doesn't do well with getting up when it is still dark, regardless of what culinary delights and learning it will receive that day...
Speaking of delights, we got truffles in exchange for some veggie soup, compliments of a chocolate class and their vegetarian chef. It is a treat to have a gourmet lunch (of varying quality) and fresh bread every day.