Brief update of Culinary School (In no particular order):
- 3.75 GPA
- Met Eric Ripert
- Met Jehangir Mehta
- Made Sauce Hollandaise/Bearnaise/Mornay/Demi-Glace
- Butchered Cow/Pork/Lamb/Fowl/Fish
- Ate more fish than I have previously in my life
- Ate $150 worth of Caviar, and probably the same of Foie Gras
- Fed 1000 people for charity
- Can cut faster, and more precise then previously imagined!
But that's about it so far... still trying to see where I should do my externship... Safety, prestige and family/friends in NYC, warm sunny weather of Florida, or harsh cold of Chi-town?
Brief update of Culinary School (In no particular order):