I will remember tonight for a long time.

I thought that I was going to explain day 5 and how my wonderful experience at the Culinary Institute ended. Instead the past few hours have really taken on a whole new life of their own.

As I was making my plans for this trip, I decided to not take a chance on rushing to catch my flight. Instead I decided to come back to the city, spend the night then leave in the morning. When I was looking for a hotel I decided to use my points system and stay in a free, very nice, one-so I selected the W-Hotel. The rooms are $500 a night, but it didn't cost me a thing (well $60 for parking!).

Driving in New York was more than interesting, this place I am sure has a lot of nice people-but I don't think they are on the roads! I arrive at the hotel check-in and head to my room. If you have never stayed at a W-Hotel, they pride themselves on the experience of your stay. They go out of their way for customer service and the modern decor of the place is shocking. Here is the lobby, the check in counter and one of the rooms.





The reason I show you all this, is that they really go out of their way to make you feel welcomed. So when I went to my room I wasn't surprised to see a very modern and cool looking room. So I settled in turned on the TV and started touching base with reality as I caught up on the devastating oil spill. Brandon Rogers called to chat and see how the week went, which was great to catch up. After the conversation I started to look around the room and see what was there and what I was going to have for dinner. I notice a nice glass of wine by the ice bucket on a note from the hotel that says-"Why not that's what we say too". So I tried it and it wasn't wine but more of an after dinner drink of liquor-very strong. Then I check out the very modern bathroom-whoever design it did a great job. I sit back down and watch more TV taking a few more sips on the complimentary beverage. Watching sports center and relaxing I decide to unpack a little and wash up for dinner. I head to the bathroom and notice that the soap wasn't a new one. I thought that to be odd for a place like this, but I excused it and moved on. Dinner arrived, and after wards I went back into the bathroom and then I saw this little bottle on the shelf and thought it was odd that they left eye solution in the room. (there were many little bottles of soaps, lotion, etc.) I came back out sat back down on the bed and something didn't feel right. It was like I was in the movies and things were in slow motion. I felt a little uncomfortable so I grab the phone and dialed the front desk.

Let me stop for a moment and say that the W-Hotels are amazing and what I am about to explain could happen anywhere. Also let me say that I am alright, and I am typing this now!

Back to my night. The front desk answered the phone and I asked for the manager-quickly one responded. I told her that there was something strange in the room that I wanted to ask her about. I asked about the soap at the sink, if they always put a new one there-she said every time sir! Then I asked if they provided eye solution for their guest, she said she could have some brought up. I interrupted said no thanks, but asked if it was odd that there was eye solution in the room. She said yes that there should not be-then it hit me like a 2x4! I said "Please tell me you guys place a nice glass of liquor or wine in the room for the guest when they arrive"! She replied-what are you talking about? I sat down on the bed and started to explain to her what took place over the last couple of hours. She said she was sending someone to my room. I started to feel gross as I got up from the bed and thought that maybe it wasn't cleaned either. Quickly I jumped into the shower to clean up, as I was drying off I say a used bard of soap in the shower with hair on it. I got dressed and the manager of house keeping and the general manager of the welcome desk was at my door.

They brought in an investigator that works for the hotel to document, take pictures, etc. I asked them to leave me alone for a little bit so I could try and chill out. I was very warm and my heart was racing, but I didn't know if that was from something in my drink or just anxiety from the situation. I of course cant get sick so the thought of that or having my stomach pumped didn't really work for me. So i ordered bread and water to try and dilute anything that potentially was now in me.

I am in a new room now, trying to settle my nerves. I am glad they keep on checking in to see if I am alright, but hoping that at some point I can call it a night and get some sleep.

I know it is weird to drink and open glass of something in your room, but when you trust the hotel and it is the W-it never even crosses your mind as something dangerous. So here is to a very weird night!

Is this the last night? Day Four

Wow-I cant believe that this is the last night! Tomorrow is the final day, the cook off, the final exam, whatever you want to call it.....all things must come to an end at some point, and we are getting close to that point. As I was walking to my car tonight, I couldn't help but take a few more pictures to show how beautiful this campus really is.


Today was a full packed day but I do have to say that I never had an afternoon like this before....yes today we learned about wine and food pairings. We also found out earlier this week that there is only one place you can drink alcohol-without being old enough and that is here while you are in their wine class. They had to get a special pardon by the governor to be able to accomplish this, because most students are not 21-but they need to learn about wines, etc. That should help with enrollment!!



Yesterday I talked about all that the student learns, well that was just in the first two years (the associates degree), they also have a bachelors degree that you learn a whole lot more including marketing, running a restaurant, business development, human resources, and much more. After they leave here, they are not only a great Chef-but also know how to be successful.

And they learn how to flambe desserts without burning the place down!


Of course you need to see the amazing food from today.............. before that, here is my view for dinner tonight-really nice



I almost forgot, we also learned all about shallow-poaching and deep poaching. Along with Braising and Stewing, all moist heat techniques.

I have many new tools to use in the kitchen now, the hard part will be "what do I cook first when I get home"?

I am sure that people will ask me many different questions when I get home like "how was your trip", "what did you learn", "when are you cooking for me".......but if they want to know how this week impacted my life the most-they need to find out about 14 others!

what about the 14 others?

I have thought about returning home and how I would share this wonderful once in a life time experience (well at least for me). I have learned many new techniques and things about food that will change the way that I cook forever, but there is something else that I learned that is not only more important-but will change my life forever.

All the things that I thought about as I was preparing for this trip, never once did "the other students" ever come to mind. It was as if I was going to be the only student here! I sit here and wonder why those thoughts never came to mind-but they didn't!

The number one question that every new college student ask isn't "what will my major be", or "what will I do for the rest of my life". They ask the question, "will I make friends"!

Maybe its because I am older, that never crossed my mind. Actually as I drove into town on Sunday (man that seems like a month ago!) I drove through campus and thought..."what would it be like to come back to school here and become a professional chef"?
That thought quickly ended as I saw how young the students were! Some look like they are 12!!

I never thought that a few others who I shared this experience with would have an impact on me. Let me tell you a little about each of them.

Binh (left) is a fun person who seems to always be smiling. She is trying to figure out "whats next in life", loves food and is processing whether to become a chef or not. Currently she works for a non-for-profit company here in New York.

Sunny (right) is similar to Binh in asking "how the love for cooking might change her life". Currently she is a stage manager and lives in New York. One thing that really stood out is that she renovated her loft and it has 20' ceilings. That would be so cool to see, I love lofts like that.

Greg (left center) is a father of two. I do remember from the first day that part of the reason why he is here is to influence is cooking techniques to impact is children better. I also know that his kids are wanting him to be able to flip a pizza and make ratatouille (not sure they know what's in there!). He works for a college and lives here in New York.

Eileen (right center) is a quiet but profound person. She has lived in 17 different places throughout the world and currently is in Florida. You can tell that she not only loves making food, but knows a great deal about it. She is a professional organizer, which I have only seen on TV-now I have met one in person. I know most of you think that I don't need any more organization in my life, but I think it is cool to meet someone who helps others in this way!



Kara (left) when asked by Chef "like Sara but with a K", she responded no like the van, Kara-van! Right then I new she would be a blast. She works for Clorox and recently moved to California, but with her boyfriend back in Minnesota-is processing what life looks like in the near future. She is a great cook, but also has the respect for food by having a desire to learn as much as she can about it. She longs to find out the "why" things are done certain ways with food, not just the end result-which is cool. She has a big heart for her grandmother also, which tells us more about her than her love for food.

Cheryl and her husband (right center and right) Cheryl lives only 20 minutes away, which allows her husband to come over and join us for dinners. He isn't taking the class but you cant blame him for willing to put up with us to get some great food! Cheryl is retired and use to be a project manager for IBM. She has a great love for food as well as a level of patience I can only hope for. Watching her cook with precision is a neat thing that calms the kitchen.

Mark (left center) is a Vice President for The Schwan Food Company. Before I met Mark, I thought Schwan was only the yellow trucks that we see driving through our neighborhoods. Now I have a better idea of the vast impact Schwan has on the food industry. I thought it was great to see the partnership that is being created by Mark being here. He makes all stereotypes about VP executives of large companies, none existent. Not once has he acted like a VP, but rather just a normal person like you and I. He is always calm, cool, and collective. He also has a strong interest in food, not only for his career but also his love of cooking.


Fletcher (left) also works for Schwan, I envied him from day one since his company is paying for this wonderful experience. I wonder how I could get Grace to cover this, nope probably not. He has two children also and really has a joy for cooking. The man made risotto, and it was great-you cant just pull that one out. He also has an appreciation for the office, which we all found out two nights ago! The only thing I could say bad about Fletcher is that he lives in Michigan-sorry but cant stand Michigan (not the state-just the college!!)

Nicole (right) is also from the west coast and works at Pepperdine College in the Development Office. I am sure it took a little adjustment when she first got here (the weather was terrible) but now its getting more like home for her (weather wise). She is also looking at her life and trying to figure out what's next. She really enjoys cooking. I do hope that all three of these young ladies finds their passion and next step in life.

Kristen (left center) lives here in the area. I am SO jealous that she and her husband are opening their own restaurant in June. She has been to the CIA before taking classes. You can tell she has a passion for food. She is soaking up the environment no matter where we go. I wish her and her restaurant the best and kind of wish it was already open so we could go check it out.

Kym (right center) also live in the area and has two children. She is a blast of energy to be around, which I think comes from her lucky rabbits foot that she carries around. I have never see anyone love red meat as much as she does! She cares about what her family eats and is taking advantage of her wonderful birthday present. Mine is in February! She is always willing to help you out and is a true joy to be around.



Andy (left) is a pediatrician anaesthesiologist who lives on the west coast. His wife is here also, but she is taking the baking and pastry course. Andy seems to like the finer things of life but seems to have figured out how to balance life well. He is also a wood worker, making things like guitars and even knives! I cant wait to get my new chef knife that he said he would make for me!

Lisa (center) has been my desk partner as well as my workstation partner this week. Together with Mark and I we make Team 4, which I would say stands out a little bit since we are the only three person team (every other team has 4). Both her and Donna are from Vancouver, where she is a real estate lawyer. She has been a true joy to be around and to have as a teammate. We both work very well together.

Donna (center right), good ole Donna! I saved the best for last. She has recently retired (early) from being a lawyer, which has given her time to focus on the important things in life. She travels the world and has done this since she was 19! If you have a question about Wine, or food-she is the one to ask. Every group has their backbone, and she is ours. I can say this, that I would have not enjoyed this week at all if she wasn't here. I am not sure how she is going to get the 17 cookbooks that she bought back home to Vancouver? I'm sure she will figure it out.


So that's the team! They are great and have made this week. I know I have given a lot of information about them, but what is hard is to tell you how they each have impacted me. I don't believe in coincidences! I am sure there is a reason that this group of individuals has been in this place in time sharing their love for cooking and life! Here is to the future, I pray that each and every one of them have a blessed life full of joy and happiness.

May they keep on cooking for the ones they love and love them!

Day three

I have been informing you about my experience by showing you pictures, yes there are going to be pictures-but I want to share with you what we are learning here (besides how to eat amazing food).

So far we have learned our knife skills/safety and the different types of cuts along with kitchen orientation. Now obviously this isn't your normal kitchen, there are 15 of us all with a cooking and prep station, but we share the kitchen with another class that has about 10-14 others in it also. Everyone is making a different item all at the same time. So think about all that action in the kitchen at one time, it is a very dangerous place-but thank the Lord that no one has hurt themselves (or someone else) yet! We then went to Sauteing and Stir-Fry, Pan frying and Deep Frying. I would really recommending that this is separated in the future and not all on the same day. I totally understand the thought process behind why it is all together, very similar cooking style, but eating all of that for lunch was a smack across the face. But we didn't stop there-we dove into soups, sauces, Dry-Heat cooking, grilling, broiling, roasting and thickening agents. The one area that was hard to focus on was plating-not because it wasn't good-but more that it was after eating a heavy lunch and it went a little long!!

The experience here is amazing! The students learning environment isn't just lecture or cooking. They learn the entire operation of how a restaurant runs-from cooking, expediting, sous-chef, head chef (back of the house) to waiting, maitre-d, busing the tables, etc. (front of the house). What a well rounded learning experience.

Every night we eat these amazing meals at the restaurants on the campus. The last two nights were alright and OK, but tonight was amazing. Not only was the food outstanding, but the serve was top of the line. When you walk away from a night like tonight-you are not only full, but you are rich from the experience.

I know you love the pictures so here are some from today.


Here is some of the food we ate!





























And don' forget the DESSERT!!!











Lastly a nice shot of our display of half of the food, yes only half-the rest of it is on another table. 16 dishes of food, every day-and that is only lunch!







Tomorrow I will talk about our team-what a neat crew of people...stay tuned!

Day Two!

Man I am so tired.

College was a long time ago, but even with that I never went from 6am-9pm day after day. Plus when you get home you have to prepare your menus for the next day. This is no vacation-it is fun though!!

Today we experienced a professional kitchen. Just like you see on the food network-not as much yelling (but that does happen) but a lot of activity. The kitchen is a very dangerous place, especially when you are working with so many people. There are 4 teams and each team made a three course meal-so much food! After we were done, we ate it for lunch!



































All the students here eat for free, all day, every day in these fine dining restaurants. Part of your tuition here is you work these restaurants, both front and back of the house-and you are the customers!
Talk about your freshman 15-how about your freshman 50!!!



























Now for some really cool things. Can you imagine how great your food would be if this was your spice rack?

















How about an entire cow arriving EVERY day, no meat hits the freezer here-everything is fresh. I was in heaven-this was so amazing!










































Even with all of this overwhelming fun, Friday's exam is still weighing heavy on my mind. We each have to cook our own menu, creating our own recipes. And to add a little more excitement to it, we have been given 12 items that HAVE to be used in the menu. We get the standard pantry to use, but we also get to add 4 items that are not in the pantry.

So here are my 12 items that were in my basket-

Monk Fish, Chorizo, Shrimp, Clams, Chicken Thighs, Plum Tomatoes, Yellow Peppers, Piquillo Peppers, Eggs, Saffron, Spanish Rice and Potatoes.

So I am leaning towards Tapas, Paella and Flan. It is a big menu, now I need to select the recipes.

Well here is to day two! Good Night!

Day one at Culinary School

So 15 hours ago it all began! It has been a long day (just got done at 9pm) but a really good one!

We started the day at orientation that started at 6:00am, shortly after we went into our first lecture. Learning about the week, going through the syllabus and getting ready to hit the kitchen. So they handed us our Chef's outfits-hounds-tooth pants, a chef jacket and a chef hat-they then gave us 15 min to get ready and meet them in the Kitchen. Yes, we look very professional!

So it begins....

We did knife skills training for most of the day. Today is the only day we are not making our own lunch, every morning we are assigned a menu to make for the entire class.

Tomorrow is...

Chopped Steak House Salad with Crumbled Maytag Blue Cheese & Red Wine Vinaigrette
Fried Catfish
Macaroni and Cheese
Braised Greens
Sweet Corn Bread with Honey Butter

That's just what my team is making, there are four other teams. We will have Wiener Schnitzel, Chicken fried steak, Shrimp and Vegetable Tempura, along with many other things. That's just lunch! A little overwhelming-you bet, but very worth it.

Did I say how amazing this place is. Try to wrap your mind around this...80 kitchens on site, 2,500 students, they go through 1,500lbs of butter every week, 4,000lbs of meat every day and $34,000 of fish every month. The Institute started in 1946 and in 1970 moved to its current campus, which was a Jesuit Seminary before they took it over.

Over the past 40 years this place looks totally different. It truly is a beautiful campus.














Our Chef is Micheal Skibitcky or "ChefSki" is what we call him. He started his career in London and then moved to the United Nations where he serve 40,000 every day (not by himself obviously), and currently has been an instructor at the CIA for the last 15 years.


Its getting late, so I will end here tonight. Here is to tomorrow!