KateW

Basics we all wash our own stuff after everything is done or as Chef would rather have us do "Wash as you go!" This is exactly what our chefs say at JWU RI. Of course nobody washes as they go, so the 2 or 3 people assigned to dishes get stuck with it all at the end.

(collective sucking in of breath during the burn part) A couple kids in my class have done that too. Do they tell you to pop the blister or leave it alone? My chef says there are a couple schools of thought on that one.

Thanks! I've been to college before, right out of high school, so I am a little more comfortable with dorm life than if I were totally new to to it. It's different however, because my first college was all women and this is co-ed. Also, I am actually getting along with one of my room mates for once. I have had way too much trouble with room mates and it is great to have one I not only live with but also hang out with for fun. Our third room mate is iffy, but she is never here so it is not a huge issue (yet). I will keep you posted on that. I'm unsure of how to write about negative experiences because I don't know who is reading this. But I think with a degree of anonimity it will be fine.

I'm continuing to enjoy your writing, Malawry. I was without a computer for most of the last month so I had a lot of catching up to do. If I may put in a plug for myself, I started school at Johnson and Wales a little over a week ago and I have been trying to chronicle the highlights both for myself and for others. I have posted this at cheftalkcafe.com/forums under culinary students, same username as here. I've decided to make a new thread weekly (roughly), and make a couple posts a week. Well I have to check up on my laundry

Congrats on your good standing! I really liked what you said about having to be somewhat detached from food. I also think it's great that you're trying new meats and other things.

I don't like pork either, unless it's stir-fried and doused in lots of flavor ;) If it's not a lot to ask, do you think you could add some personal feelings into your entries about how things are going at school? Just "I am really enjoying it here" or "I am starting to doubt myself"... Just a suggestion.

I'm thinking of doing a diary like yours, but I'll have to see how much time I have. I'll be sure to post a link to it if I end up doing it.

Move-in date for me is September 9th and I am really looking forward to it. Reading these posts just makes me more excited. I rarely post, but that doesn't mean anything. I see what you mean now about cleaning up after the chef. I'll be interested to see how it's done at JWU RI.

Is it true that in the "real world", cooks sometimes have to clean dishes and dishwashers are sometimes called upon to do some prep work or sauce making? I've heard stories like that from chefs and I don't know if they are tall tales, but if it's true, I can see how dishwashing in school can prepare you for what might happen on the job.

I read somewhere that "fatty" should be considered a flavor too! LOL

I just wanted to say I've been reading your "diary" and I really enjoy it. I got the link from a post on chef talk cafe. I'm starting cooking school in September and it's nice to see a sneak preview :) Since you learned all about creams and such, maybe you can put in your two cents on this question from chef talk cafe's forums! http://cheftalkcafe.com/forums/showthread....=&threadid=7737