Internship, First Try

I neither had the time availability nor the interest in completing my internship at a restaurant. Unless it would have been working under a pastry chef. But even that, it wasn't really my interest.

 

What I was interested in was combining my interests of food and psychology, preferably in a way that helps others. There were two options for this: a non-profit baking company that was aligned with a church to train homeless people how to bake (and job-skills, of course), and a cooking program through CPS. I couldn't do the high school program because, well, I work during the day.

 

So I talked to the baking company. I'd link, but there's this thing on their website that says you can't link to it without talking to them, and, as you'll see, things didn't really go so well that I would want to link to them.

 

The purpose of the company was to put a group of homeless people (about 6-8) through courses on sanitation, baking, and job skills, and then they would work in the kitchen, under the guidance of two lead bakers, who had years of experience working in restaurants and hotels. The company is a collaboration between a really talented pastry chef who worked for years in Florida and a church ministry. They sold their baked goods to companies in Chicago - particularly breakfast items that were delivered daily and baked goods for special occasions.

 

I tried to start my internship early - with the permission of my program. I was trying to bank the bulk of my hours over my winter break, since the company worked only some days in the evenings and weekends. 

 

I accidentally asked the lead baker if she was one of the students - oops. See, this is where introductions would have been helpful.

 

We had a set schedule that would have allowed this to work, but then the manager decided they should stop accepting orders during the week between Christmas and New Year's. Which was a business choice, but did not exactly work well for me.

 

While the bakers and students worked hard, I couldn't quite figure out what the other people did - there was the person who ran the classes, but there were multiple weeks between groups, and I couldn't figure out what else she did. She was really nice to talk to, though.

 

And then there was the manager - I think she created the recipes, but it appeared that every time I was there, she spent those hours (and sometimes I was there for at least 6 hours) just talking in her office with someone else - I think he was in charge of selling the products and managing customers. I could have missed what else they did, but it appeared that they had more people working there than were needed. Then again, it was the end of December, and they didn't have a ton of clients.

 

Somehow, their computer program that multiplied the recipes didn't work properly - they wouldn't come out the same as the single batches, which they are supposed to. That isn't good for business.

 

The snow didn't help. While that storm was nowhere near as bad as the one we had just last week, it was enough that they sent us home early. But I didn't get to leave for awhile since we were on a side street and my car's wheels spun and spun no matter the amount of salt I put around the tires. Luckily, a chef from a catering company down the street, who was much stronger than me, was able to push me out after a few tries. That was not fun!

 

Then the manager called me in for a photo shoot for the baked goods for their website. I made it through the snow, and she didn't really explain how much shortening I was supposed to put in the ganache to make it hold under the camera lights. So I kept having to put more in. But then it didn't even matter because the photographer couldn't get there due to the snow. Darn it. More hours that did not happen.

 

Next I had to go back to my actual job. And I started to look at my calendar - when could I call in sick? Did we have any days off? Looking at the number of hours I still had to complete, I just could not figure out how I could make it work without putting my school psychologist career in jeopardy. And I went through this huge debate in my head - why did it even matter if I completed it? I wasn't planning on becoming a chef, so did it matter if I graduated the program? Well, if you know my family, it mattered. We're not big on quitting.

 

So I hunted down some help at the culinary school - turns out, they don't advertise it, but if you do well in the program, such as be on the honor roll like I was, they'll let you complete the internship in their in-house cafe. I had to meet with the head of program, but she approved me, and I called to set up an appointment with the manager of the non-profit.

 

I made the appointment. She didn't show, and wouldn't return my calls. I left a message with the minister, who was the only person in that day, and he was really nice. I would have liked to speak to the manager though. It just felt wrong to quit that way, even if they weren't paying me.

 

Then again, writing this two years later, and you all having read the post about how I ended up quitting that high school job in a not-so-great way either, that this is clearly something I need to grow up about already...

Blog Thoughts

So, in theory, I love the idea of a blog. I love to write and think, think and write. And I love opportunities to be creative.

At the same time, I'm a pretty private person. Not if you're my close friend or family, but to everyone else. co-workers know pretty little about my life. I don't want 15 minutes of fame or everyone in the world to have a chance to learn details about my life.


But, that's kind of what a blog is - it's on the internet and open to the world.


Good thing nobody really reads this and I have a day job that I live far away from so I'm gone 14-16 hours a day and don't have time to blog on a regular basis


I have been cooking and love to share. But Blogger is kind of stupidly set up and makes it difficult to upload and move photos within the text. Okay, now I saw they updated editing materials. But, Google, get your act together because there are essential things one should be able to do that I can't (see below).


So, I'm going to try something. First, I'm going to begin posting again. Which means I should probably take more photos of things I cook. And then, I'll share that I do this with people.


I might even share my name.

Maybe.

That would mean people could find me. If anyone were interested.


So, to start, this has been my cooking list for the past few months. I am not allowed to buy a new cookbook unless I keep doing actually cooking from them. I'm finding I'm not interested in some recipes I've collected over the years, but I'm also discovering some gems, and that's great!


Okay. See, blogger, what the hell? I should be able to copy and paste, especially from a google doc, which you. also. own. I figured out how to copy and paste, but seriously, blogger, a little annoying of a process. And, since you have to copy and paste into Edit HTML, all my links for the paste disappeared. Booooo Blogger.


List will come. Once I get over being annoyed at Blogger find the time to do all the links over in my list. And, no, I will  not be using the snow day for that - that is going towards cooking and baking for a team that did their job on time and music and movies.

oh, yeah, and going down to the lake to see the waves and what the snowstorm did. Fun!

Because travel is always worth a half-day's docked pay

Took my second annual trip to San Francisco this year to visit my sister Suzan. Beautiful weather, fun times!

This is what happens her friend Karo is a fabulous pastry chef:

So sad I could not take the rest home with me on the plane!

And her lifelong best friend, Pegs, bought me these:

Also wished I could take these home - so beautiful and smelled amazing!


Taking advantage of warm November weather, we took in the view from a big bridge: We walked among trees.

And found an elf who just did not want to leave.



Then we took a sunset cruise to Sausalito.



A bookstore sucked us in and I bought the fattest copy of War and Peace I could find (and finally finished it in the beginning of January).


And Sunday morning we visited Pegs and watched the Bears game (near) the Marina.
Next year: we hit the vineyards.


Gosh I miss the sun given this is what we are currently living in:
(credit: Chicago Tribune)


(credit: NASA)


P.S. Did you know thunder can come with a snowstorm? I didn't but it's happening right now!

Until next year, SF.

Roll with the Punches

This is what happens when you get on the phone with your office roomie, a social worker (whom you never see anymore because faculty requested mental health services across the week, both of you only being part-time in that building) while your spiced cumin potatoes are baking in the oven:

Hint: they're not supposed to be all shriveled like that. Which you might be able to tell better if I had a better camera, or even if they would just actually fix my kitchen light so that it, you know, turns on.

So this is how you solve the dinner question, since you live in the city and treats are just a block away:

Because everyone needs a little nilla wafer now and then...

Other things to know about me:

I need lo-jack for my glasses. I constantly misplace them in a one-bedroom apartment. My office roommate suggested a chain to wear around my neck after I walked around at work today with a fuzzy view because I took my contacts out...

I think facebook might actually be evil incarnate. But I don't quit it, even though I've had that view for ages.

I don't have a coffeetable, so in order to use my brand-new adult-sized couch and work on my laptop, I have stacked three paper ream boxes up next to the couch and place the laptop on top. It's the perfect height for me. What was I supposed to do? I have nowhere to put the boxes, and I don't like the look or prices of coffeetables I've seen out there.

Also, I bought a gorgeous new tv, adult-sized, a month ago and it's still sitting in its box. Because not only do I not have a coffee table, I don't have a stand to put the tv on. I want one long, low shelving unit, like they sell at CB2, but not modern like that. Guess I should actually make an attempt to look somewhere besides Target.

I love tv, but I refuse to pay for cable. If a show isn't available online, I just never become a fan...

I get kind of punchy when I don't sleep enough the night before work, and then don't come home for 14 hours because of my Spanish for (Educators) class.

Buenas noches.

I Recommend You Visit...

This summer my family and I took our vacation in Turkey. We were fortunate to visit some familiar sights from our childhood, including Sariyer, where our aunt lived.

This is my memory of a market, still similar 15 years later:

Can we please import that from Turkey to here? Farmers Markets don't even come close to the beauty and plenty available here.

A bakery:

Bread at the hotel continental breakfast:

Now I want it again. How do they make this??

And this is why I'm tempted not to try new food:

Turns out fries with mayo is better than fries with ketchup. Now I want to buy mayo and keep it in my fridge. Even better? Mayo and ketchup mixed together.

One meal - a sampler plate:

Simit, the best bread/breakfast/snack food ever, and possibly my most desired food memory:

Back Home, In a New Home

I've been busy since I last posted.
Work started up again, busy in a different way from last year. Have been dealing with the double whammy of horrible allergies and a cold that won't leave for two months now.
But I moved - back to the city! Ignoring the commute, which, truthfully, could be so much worse - at least I'm done by 4, and can miss most of the congestion. I'm so happy to be back.

This time, I'm in a one-bedroom. The living room is huge, and so is the bedroom. It's a really good size for a decent price in a wonderful location. But of course the most important piece is...

I have a kitchen - with enough room to use both walls - and have a full-sized stove! How exciting is that?

Ugh. Ignore the mess on top of the fridge. Looks better now, but I'm trying to figure out where to find a shelving/stacking unit for all my baking items.

Next week, they're spraying the cabinets and closets. Which, awesome that they're proactive about pests, but ohmygoodness, where am I going to put all my kitchen stuff? Uh, and my clothes?Major summer goal was to improve my organization, and I have - but that sure means I have move a lot of stuff back out into the open.

I'd show you photos of the rest, but the living room and dining area are wide open - see, I have a small table, but no chairs, and I've been sitting on the floor of the living room for over a month now. Couch should be delivered soon, but then I have to slow down on the bulk items - it'd be good if I saved at least a little of my salary each month...

But I'm cooking all the time - more lessons and practice posts soon! My food runs the gamut across the world during the week.

In Which I Learn How a Restaurant Works

Okay, wow, it is 2010. Halfway through 2010. And I finished culinary school in January 2009. That is a long time ago. A lot has happened in that amount of time.


Spring 2009, I trained for and completed the Soldier Field 10-miler, and then a month later completed my first sprint triathalon. I quit my high school psych position during my very positive evaluation in May, and finished out the last month stringing along my boss until the district I currently work for called her and informed her they had hired me. Whoops. They just got to her first, I swear, I was mulling their offer! I dated a man for longer than we should have, and subsequently broke his heart, something I get twinges of guilt about a little too frequently in my friends' opinions. I started working for a district in which I am stretched too thin across two needy elementary schools, but where my skills are valued and interests encouraged. I never thought I'd be in an elementary school, but have found I can truly help kids when I actually get to work with them... what a strange concept.


I moved out of the city, tempted by a 10-minute commute to work, and one year later, I'm going back. Screw the commute! Isn't that what podcasts and mp3 books are for?


For spring 2010, I trained for and completed a half-marathon, and then completed the same sprint triathalon, but this time with no training. Whoops again.


These days, I concentrate my culinary interests on tackling the hundreds of recipes I have saved in word documents, favorites on both explorer and firefox (across two laptops and one desktop at work), and magazine and newspaper clippings. Oh yeah, and eventually, I'll conquer my cookbooks. I'm not allowing myself to buy any new cookbooks until I finish this project. I never even enter bookstores anymore - it's too hard not to give in to the pretty pictures and daydreams of future meals... I'm also not supposed to save any more favorites, but when the majority of blogs I follow on Google Reader on foodie blogs, this is a hard line to stick to.


Anyway. Culinary School. From the world foods class, we moved on to the restaurant. The school had a tiny restaurant that was open for breakfast and dinner, and we had three rotations across the class. The first one, I was on desserts. Then I was waitstaff, and learned I am not capable of opening a wine bottle without assistance. That clearly must be improved, and I have a couple friends I think who would be willing to help me learn by drinking a bottle or two with me... The last week I was on a station I can no longer remember, except it was across from space in which I had baked my cakes...

But back to the first week, which I remember best. It was a three-member team, one person making cheddar rolls, and the other two on cakes. Yum. Cheddar rolls. We took the liberty of eating a few right out of the oven, until Head Chef caught us and we got the I'm-disappointed-in-you look.
I made the individual cakes. They were gingerbread cakes with a dark beer for liquid, with a caramel pear topping. They were served with tuile paste cut into triangles, baked, and then folded over a rolling pin. Into that fold then went Gelato di Crema. And in the ice cream went caramel sticks. Salivating yet?

This is what they looked like for the final plating:

In order to make them, we poured caramel into the silver cups, topped it with sliced bosc pears, and then poured the cake mixture about 2/3 of the way. It was so odd though - I would make the exact same mixture every night, and the first night was the only night I actually got the expected 64. Every other night, it was a little short. And it wasn't just me - the Chef couldn't make it right either, and he was the head pastry chef for major hotels in Las Vegas for years! So strange. And disappointing. Clearly, I am not meant to be a cog in a machine since I can't be consistent...

I loved making these. I handed over caramel duties to my other teammate, and poor girl, she was stuck with that the rest of the week, when she really would have liked to have a hand at the cakes. But one night she tried, and Chef wasn't happy, so I won back my spot. These would take us the entired service to create - it was a long process.

Waiting on people was interesting for me - I'd never done it before. Very kindly, some friends and family came by. Very kindly for family, since they came during a blizzard. I ended up shouting at the Head Chef because he wanted to cancel dinner service that night... there were angry words said. But polite ones. I would never swear at a supervisor. I ended up winning anyway since he couldn't get ahold of a party of 10.

The week I was waiting was tapas, and I had to memorize the English descriptions of Spanish dishes. The guy working the calamari station was my buddy, so he'd save me some when he could - there was never any left for family service at the end of the night.

The last week was Swedish dishes. I was disappointed I couldn't do desserts again, but it actually worked out since my station required only a little bit of prep and then very little clean-up. It was a salad? Clearly, it did not make an impression. But then one night I had to sub at the meat station because so many people were absent. That might have been the night of the storm. But look, so good -

I can't remember what cut of meat it was (maybe duck?) - it was marinated in Swedish vodka. With a cranberry compote and roasted brussel sprouts.

I enjoyed working the different stations, but I was starting to get a little restless and tired of the process. That, and my body was exhausted. My migraines were happening almost daily, and I did not really enjoy taking naps in my office a couple times a week. I know, I can't believe they were giving me a positive evaluation either - but then again, they didn't really know about the naps, did they? I always managed to get the paperwork done, so what did it matter if my door was locked? No one ever ventured up to my fourth-floor closet with the view of the Sears Tower on a clear day anyway... I could never have taken this on at my current job, and for that, I am grateful to my old job.

That was my last official class. Next I did my internship, and I'll come back to explain that, maybe in another 18 months? Just kidding. It'll be sooner!