Between the Summer Job and the Sophomore Year

My 19 year-old son finished his first year at Johnson and Wales University on May 24 this year. On May 25, he reported to Cornerstone Christian Conference Center as their summer Sous Chef. He proceeded to work 14 hours a day for five or six days at a time. He returned home a week or so ago, begins his sophomore year on September 10. It’s been interesting to note the changes in our house just during this brief interim period:

  • We are eating more, and better, meals at home
  • The number of dirty pots and pans has increased exponentially for said meals
  • Consequently, we find ourselves running the dishwasher every day at least once, in addition to hand-washing several items
  • Therefore, our water bill is undergoing steep inflation
  • We don’t have a good kitchen to work in (according to the chef-in-training)
  • A remedy to that starts with a little reorganization
  • Fresh is always best
  • It’s amazing what wine does to enrich ordinary sauces and dishes
  • The proper knife and technique make preparing fresh foods fun
  • If he had a proper mixer, we could be having fresh breads, pizza, and other pastry items on a regular basis
  • His explanation of culinary terms is straining my two years of French (that, and the last French I spoke/heard/wrote was over 36 years ago)
  • When we eat out, we now have an instant food and service critic with us
  • He’s pretty good at what he does, and he’s eager to learn more

Looking at the list above, and thinking of about a dozen more, a new periodic series has just been born: Tales of an Aspiring Chef. I hope you enjoy these little interludes in my normal postings, but be careful – you might just learn something here as well!

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