Another class about to me behind me...

So, this is the final week of my Skills II class. It's been very interesting so far. We've made stocks, sauces, soups, sauteed chicken, fried fish, etc. Just the basics to build off of for our next classes. Chef AJ has been by far my favorite instructor. He's mentored us in a way that I hope to see from my other instructors. I've definitely learned a lot. Our practical exam is on Thursday and Friday is our written exam. So far I'm making an A in the class so I would have to totally screw up this week not to make an A.

I'm still loving school and I don't have any regrets! The next class should be Hospitality Management, which means I have class from 10pm-midnight. That means I get to spend a little time with my friends. So excited!!

Skills II

I start Skills II today which means I'm back going to school until midnight for the next 3 weeks. It's not so bad because I get to start cooking in this class. Finally, 6 weeks of school and I actually get to cook now!!! So I looked over the syllabus and I'm a bit overwhelmed and excited at the same time. Tonight we make clarified butter, chicken stock and prep for veal stock. Actually for the next few days we make stocks and mother sauces. Then we go onto derivative sauces like a demi glace and Sauce Robert (I know what a demi glace is but I will find out what a Sauce Robert is.) Then we move onto soups, then veggies, and finally grilling and roasting. VERY EXCITED.

I'll keep you updated on what happens!!

I got an A in my Food Science/ServSafe class!

Valentine's Smalentine's

I actually don't like Valentine's Day. I did when I was in high school--it was fun going out on a date or getting flowers from a special someone, but when I got into college and started committed relationships I actually didn't really care about the holiday. I know a few women who also feel the same way--I ask them why they don't like the holiday and they said it's because they don't like a day where you have to be romantic, get flowers, candy, date, etc. They would much rather prefer spontanteous actions from their man. Good point--but what about birthday's and anniversary's? Those are days where, much like Valentine's, you get flowers, date, etc. For me I think birthday's and anniversary's are different because you aren't really sharing that day with anyone else but your man. I mean the entire world is not celebrating your anniversary with you. I think that's where Valentine's and I have a problem. Is it all romantic when the rest of the world is also celebrating with you? Ok, ok I will be honest, I do love flowers. I could get them everyday if someone would get them for me. I do remember one Valentine's Day with Austen--I said I didn't want to celebrate it, maybe just go out to a nice dinner but nothing else--no gifts or anything. Well through the course of the day, I saw every woman in my office get flowers and I started to fume. Was it so hard to give the girl some flowers when you know she loves them??? Of course, what I didnt' know the ENTIRE office knew. At the end of the day, we were walking to my car and I handed Austen my keys so he could drive. I opened the passenger side door and sitting in the seat was a dozen, beautiful roses. My heart melted and it was a great day. The next year we didnt' do anything for Valentine's day, no dinner, no roses, etc and I was completely happy with that. I did get flowers randomly when I started my new job that year and for my birthday, much better than on Valentine's.

For me the perfect Valentine's Day would be to make a romantic dinner at home (most likely filet mignon, asparagus, and potatoes) and for my man to whispher in my ear how lucky he is to have me.

Maybe in the near future who knows, but for now I'm completely happy having a girls night, drinking wine and eating yummy foods.

Big 3-0 Bash in 3 weeks!

So, I bought my 80's outfit for my birthday party. I'm so excited! I haven't had a birthday party in a few years so I'm definitely looking forward to hanging out with everyone. Turning 30 is definitely pretty weird. I guess it's because I thought I would be in a different place in my life than I am now. I really didn't expect to be living at home again and going back to school. I'm mean we are kinda trained that we should know what we are doing with our lives by the time we reach our thirties. When my parents were 30, they had 3 kids and were married for about 7 years. Completely different from my life. All I have to show for it is a Bachelor's, a job, and 2 wonderful puppies. I'm still very much a kid at heart who loves going out with her friends and the last thing I'm thinking about is having a family. They say that the 30's are the new 20's--if that's the case then I have until my 40's to get a steady career and start a family!

Ban the Flirting

So, most of you know I'm a natural flirt. It honestly comes really natural to me and I don't even realize I do it half the time. But lately, I've decided that it only gets me in trouble so that's why I'm going to ban the flirting. I mean 98% of the time I'm an innocent flirt, but I know I've been giving out the wrong impression. I mean a guy notices I'm flirting with them and they think I'm into them...of course! I mean they have every right to think that. I mean if a guy was flirting with me I would think they were into me so why shouldn't a guy think that about me? For me flirting is fun and carefree and exciting, but lately it's just causing more trouble than it's worth.

So, from here on out I will use my powers for good instead of evil. I will only flirt with a man who I am interested in dating. Now, I can't say that I won't slip up, but recognizing is the first step right? Can anyone tell me what steps 2-12 are?

and I am done...

Friday was my final and my last day with Chef Champalle. Most of us got there early to cram last minute. I really couldn't review any more. I knew the material, just anxious to take the exam. I also did buy chef a 6-pack of Guinness. It was mainly a going away present. He actually didn't even notice it at first. He walked in with another chef and he was the one who noticed. Looked in the bag and said, "It's going to be a good night, Chef!" Champalle looked in the bag and then looked at me and gave me a look like he always does. I just smiled.

7:00 pm time for roll call and then we headed for our last uniform inspection. We all lined up out in the hall and one by one chef shook everyone's hands. Then he came to me, extended his hand and said, "You, are a dangerous woman." I laughed and didn't know what he meant by that. A French man saying that to American woman can't be good right? I mean I'm sure French women are dangerous, not American women. Oh well, who's to say?

We piled in the room and we took our test. I basically knew all of the answers with confidence. A few I guessed at but I felt I made educated decisions. I actually was the first one done. We took a break as the last students finished. 1 down, 1 more to go. We made our way back in the room for our practical exam. I wasn't the first one finished, but I think I finished in an hour and a half. I arrange my cuts on my board to a beach theme. Took my orange supreme and julienne and turned it into a palm tree, took my parsley and turned it into an island, etc. I presented my board to chef and he gave me his look. Asked me what the design was supposed to be and said a beach theme. He smirked. Scores tallied up and I got a 146 out of 200, which turned out to be about a 73. It could be worse. It was finally over...

I checked my grade online the next day. The first day of class chef said he didn't give out A's in his class so I wasn't expecting an A. I stared at the computer screen and it was a B, the next best thing. :)

And I need a drink...

Today is my first final. It's 16 chapters that we covered in 3 weeks plus a practial test, which consists of our basic knife skills: batonnet, julienne, fine julienne, brunoise, fine brunoise, orange supreme, zest, garlic, onion, shallots, chiffonade, etc. If feel ready but there's just so much I have to review before tonight. I'm still shady on the primal cuts of beef, veal, pork, and chicken and I really don't know my stocks very well.

I'm buying the chef some Guiness, maybe he'll give me a D because I'm cute instead of an F? I've done really well on all my written quizzes and tests, but my knife skills are not good in any way. I was practicing last night and finished my tourne's so I started on my batonnets. Chef came by and knocked the tourne's all over, gave me a look, and said next time use your other paring knife. (great)

After tonight I don't have to study all weekend--the class will be over. I'm ready to drink!! New class on Monday.

Pescado

Last night was seafood. Very short chapter, but the highlight of the evening was when Chef filleted a whole salmon and Dover sole. Got to say this man is my culinary hero; he just chopped and sliced away like it was the easiest thing in the world. Very impressed when he grabbed the Dover sole and just peeled the skin off in one whole piece like a band-aid--didn't even use a knife!

Final on Friday--need to start studying!

Poultry!

Last class was a great class. It kind of didn't start off so well. I did horrible on my quiz. Apparently I need to review my soups again. Anyway, back to the good part. We went over poultry today reviewing the different types of chicken, duck, turkeys, squab, etc. All very interesting. So many varieties all with different textures and flavors. After the break, chef showed us different ways to cut up a chicken and duck. He cut up 3 chickens and 2 ducks. Let me tell you the man is a French badass. I swear if he wanted to leave cooking he could become a surgeon. He cut through every animal with ease and precision. He made it look so easy and instead of being grossed out (which poulty normally does to me) I was so mesmerized. I was so jealous--I hope I can be that good when the time comes. Of course I'll need to wear gloves, poultry is the only meat that grosses me out. So, what did we do with all that meat? We cooked it of course. We made a whole roasted chicken, whole grilled chicken, chicken fricase, and another chicken sauted and smothered in a red and green pepper reduction. We also made sauted duck with a orange reduction. All VERY good--well I'll admit I couldn't get into the duck. It's really different in texture--really firm and tough. The chicken was so juicy and tender so I took one bite of my duck and that was enough for me. For the rest of the class we practiced our knife skills again like we always do, but this time was different. I checked my batonnets and they were square and the right size. I hardly even looked at my guide and some of my measurements were right on!! So exciting! Julienne, fine julienne all turned out great--not perfect but so much better. Even my tourne's turned out ok. Those I definitely need to work on but they are much better.

Good day in class! Next: seafood.

Just a Few of My Favorite Things

1.) Favorite Shoe: my yellow ballet flats
2.) Favorite Restaurant: La Duni
3.) Favorite Drink: vodka and seven with a lime
4.) Favorite Food: anything Mexican
5.) Favorite Spices: guajillo, pasilla, ancho chile, chipotle chile, cumin, chile de arbol, mexican oregano
6.) Favorite Knife: santoku
7.) Favorite Song: Glycerin by Bush
8.) Favorite Bands: Bush, Collective Soul, Depeche Mode
9.) Favorite Type of Man: confident, funny, boyish (usually a frat boy, LOL)
10.) Favorite Scent: rain
11.) Favorite Season: summer (love wearing my bikini)
12.) Favorite Holiday: Easter
13.) Favorite Sport: Basketball, College Football
14.) Favorite Perfume: Chic by Carolina Herrera
15.) Favorite Designer: Fendi
16.) Favorite Place I've been: Portland, Miami
17.) Favorite Place I want to visit: Spain
18.) Favorite Bar: Zubar
19.) Favorite Girly Thing: make-up
20.) Favorite Car: Mazzarati
21.) Favorite Colors: Silver, Black, Red (I bleed purple, go frogs!)
22.) Favorite Texas City: Austin
23.) Favorite Dogs: Cavalier King Charles Spaniel
24.) Favorite Stress Reliever: cooking
25.) Favorite Dish to Cook: enchiladas, chicken tacos, beef tacos, chili
26.) Favorite Cheese: Gueyre, Brie
27.) Favorite Snack: Dr. Pepper and Snickers
28.) Favorite Dessert: Creme Brulee, Bananas Foster
29.)Favorite Culture: Latin
30.) Favorite TV show: Office, NCIS, CSI, The Hills
31.) Favorite Actor: John Malchovick
32.) Favorite Actress: Nicole Kidman
33.) Favorite 80's Movie: Goonies, Top Gun
34.) Favorite Musician: Gavin Rossdale
35.) Favorite Chic Flick: The Sweetest Thing
36.) Favorite Political Pasttime: The American Revolution
37.) Favorite Philsopher: John Locke
38.) Favorite Books: Portrait of a Lady by Henry James, Redeeming Love, The Bell Jar Sylvia Plath
39.) Favorite Pickup Lines: "Girl, that dress looks like a 'Good God' wrapped up in a 'Have Mercy' with a side of 'Ugfh'" "Have I seen your picture before? Oh yes its in the dictionary under Kblam!"
40.) Favorite Dance: Salsa
41.) Favorite Exercise: Yoga
42.) Favorite Hobby: Reading
43.) Favorite Passions: Cooking and Literature
44.) Favorite Fast Food: Taco Bueno, Raising Cane's
45.) Favorite Guilty Pleasure: Sprinkles Red Velvet Cupcake
46.) Favorite Surprise: Flowers
47.) Favorite Flower: Calla Lilles
48.) Favorite Wine: Moscato d'Asti
49.) Favorite Writer: Henry James, Sylvia Plath
50.) Favorite Character Trait of Myself: I'm a flirt

Spice and Equipment Test

Ok, so I rocked the spice test. It was 90 different herbs and spices. All laid out on the table and we had to go around and look, smell, or taste all the different spices to identify each one. No choose from a word bank--this was you either know it or you don't. I mean how else are you suppose to cook with it if you don't know the characteristics and what works well together. There was one drawback though. Whoever was studying the spices mixed a few of them up. So, #9 was supposed to be Tumeric, but it was Curry Powder and in Curry Powder's place was Tumeric. SO, instead of counting it as a mistake and accepting it, Chef didn't let us count it. So even though I know the difference between Curry Powder and Tumeric because it was in the wrong order and it wasn't according to the Chef's key it was counted wrong. The same thing happened with 3 other spices. So, I got them wrong even though I knew what they were. Out of 90 I got 4 wrong--not too bad.

I bombed the equipment test. I actually didn't know we were having an equipment test until Thursday night. On the way out, Chef said know your spices and equipment tomorrow! Oh no! I think I reviewed the equipment for about 15 min. I only got half right, but on the other hand. I did know what some of the items were, but because I put scale instead of portion scale, I got it wrong. Apparently I don't know any of my ovens. I guess I'll be studying that over the weekend.

Good news is, we have Martin Luther King Day off and I took a vacation day from work. Three day weekend so good! After sleeping 20 hours this week--sleep so good!!

I did survive week 2 of my crazy schedule. I learned a lot of what to do and not to do after that first week. First, drink less caffeine and more water. Even in the morning when I'm not all awake yet just drink water and then at lunch time drink a coke. I drink water for the rest of the day and my final coke is at our break around 10 pm. Second, Tylenol PM is my best friend. I tend to be an insomniac so that first week I wasn't getting sound sleep. I kept waking up in the night and early morning even though I was only sleeping 5 hours. With the Tylenol I was able to sleep straight through the night. That's all the tips I have. Only 4 more days and my first class is over. Now on to Food Science!

Cub in Training

So, as life goes on I truly believe that I'm a cub in training (CIT.) Have you ever heard of cougars? No, not the animal. I'm talking about the older women who date only younger men. Urbandictionary.com defines a cougar as a 35+ year old female who is on the "hunt" for a much younger, energetic, willing-to-do-anything male. The cougar can frequently be seen in a padded bra, cleavage exposed, propped up against a swanky bar in San Francisco (or other cities)waiting, watching, calculating; gearing up to sink her claws into an innocent young and strapping buck who happens to cross her path. "Man is cougar's number one prey." Now, I'm only 29 (30 in 2 months) so that makes me a cub in training. Of course, you are wondering how I've come to this conclusion. Well, I take my past dating history for example. When I was at TCU I met and dated this guy for 2 years. When we went out on our first date he was 20 and I was 24. That's a 4 year difference and the boy couldn't even drink legally, which made it so hard to get into bars. To make matters worse, I turned 25 before he turned 21. I did trade him in for an older man, he was 2 years older than me but seemed like a lot younger than me. After that I met another boy who was 23 and I was 27 so another 4 year difference. AND, of course, I turned 28 before he turned 24. Then I traded in for an older man, but still 2 years younger than me. Then the last date I went on the guy was again 2 years younger than me. You might think, well that's not too bad, but consider this. I've often approached and flirted with men and found out that they are much younger than me...4-5 years younger than me. Didn't bother me. Even lately when I go out with my girlfriends I'm on the hunt for my next make out. I even had a makeout challenge for a while (making out with a different man each month for the rest of the year. See New Year's Resolutions post--I'm trying to abandon the challenge.) Now, I'm obessed with cheesy pickup lines. I go to Askmen.com to see the weekley pick up line. Am I gathering research for the future??

Is this how its going to be when I'm 35-40? At that age either men are divorced ormarried, then the young ones have never been married. I'm not the one for relationship baggage so that leaves me with the unmarried young ones. Oh my! In about 5 years if I start hitting the bars in a push up bar trolling for men please stop me and have an intervention.

Go to http://www.urbancougar.com/ for different categories.

Very interesting class...

So, tonight we covered meats. Different cuts of pork, beef, lamb, etc. So, chef cut up a top roast into several different dishes to show the different things you could do with it. So, of course there were steaks: one with a cream sauce and black pepper, another steak grilled with compound butter, then finally steak tartar. What is steak tartar? Well its finely, very finely, I'm talking super finely chopped raw steak mixed with different herbs. That's right kids it's raw. At first I wasn't going to try it. I got a second helping of lobster bisque and the chef gave me a look. I walked back to my station and soon I was peer pressured into sampling. I thought peer pressure would be over after high school? Well, I took a very tiny sample on my spoon. Before I knew it was in my mouth. Definitely tasted good, but my mind was telling me oh no! it's raw, how disgusting. Then I tried everything in my power not to throw up. I was quietly gagging--I don't think anyone noticed. My taste buds said it was great, but my mind was telling me something different. The texture is actually very different than you think it would be. It doesn't feel raw or taste in your mouth. Even though I had the tiniest sample it felt like an eternity chewing it. Once I was done, I chased it was lobster bisque. My stomach was still queasy. Oh! I have doritos in my purse--grabbed them. Still queasy. Finally we had our break and I drank a sprite. Ahhhh, much better. My stomach finally settled down.

Tomorrow my spice, herb, pepper, nuts, grains, and equipment test. Probably about 150 different items

I'm in love...

...With Anderson Cooper. Yes, I've had this school girl crush on him for years now. The sleek silver hair, with steel blue eyes makes my heart go pitter-patter. Swoon! What makes him so sexy? Well the obvious is his chisled physique, but more importantly is his intelligence. A man who can hold a conversation and look good without his shirt, be still my heart. I watch 360, but I have no idea what he's saying--I just see those eyes, locking in on mine. (well locking in on all of America.) I've been meaning to pick up his book. I'll have to do that after culinary school. I wonder if I could write him and ask him to do a calendar. 12 months of Anderson, I would keep that forever. He is of Dutch, Chilean, Spanish and Irish ancestry from his mother--you know how I love South American and Spanish men--yum-o!

According to his biography: Ranked #2 among "The Most Powerful Gay Men and Women in America" by Out Magazine in May 2007. Oh snap! Well I guess he's locking eyes with all the men in America.

Soups

Today we tackled different soups. Apparently there are 3 types of soups: clear soups (like a consomme) cream soups (like cream of mushroom), forgot the other type of soups but bisque and chowders fall under this category. Then there is a separate category of regional soups like gumbo and chili. So today we made a consomme, fish soup, potato and leek soup, clam chowder, and lobster bisque. Now, I heart lobster bisque so who volunteered when chef asked who wants to make it? Me, of course! Here's how you make it. First you take all the lobster shells (no meat) and brown them off in the pot. Once the connective tissue dissolves and the shells are soft then you add your aromatics (veggies.) Once all the liquid is cooked out of the shells and aromatics then you place the herbs and spices. I can't remember them all but here's a few: tarragon, fennel seeds, basil, white pepper, black pepper, sea salt, saffron, brandy, anise, anise liquor and of course water. Then you simmer everything together for about 45 min. Then you take a huge, industrial size immersion blender and blend everything together. That's right kids even the shells. See the shells acts as a thickening agent for the soup. It gives the soup its nice silky texture. You never knew you were eating lobster shells did you?? After everything is blended, then you take a pot and ladle the soup mixture through chinois (very very fine strainer.) You do this because you want a very smooth texture and straining it takes out the pulp of the herbs and veggies and discards any bits of shell that didn't grind up. THEN you reduce the soup by about half, then you finish it off with the cream. So much work for the best soup in the world. Very worth it to me--just expensive to make!

If you are wonder my second favorite is the consomme then the clam chowder.

What a fun night!!

WTF

Man accused of selling daughter for cash, beer
Police say father tried to get 14-year-old back after plan fell apart

GREENFIELD, Calif. - Police have arrested a Greenfield man for allegedly arranging to sell his 14-year-old daughter into marriage in exchange for $16,000, 100 cases of beer and several cases of meat.
Police said they only learned of the deal after the 36-year-old man went to them to get his daughter back because payment wasn't made as promised. The man was arrested Sunday on suspicion of human trafficking.
Officers also arrested an 18-year-old man on suspicion of statutory rape. Investigators believe the girl went willingly with the man, but she's under California's legal age of consent and can't legally marry.

CSA by day, Chef student by night

Ok, so I survived my very first week of culinary school. Well technically I have class tonight, but I think I will be ok. :) Definitely not as tired as I thought I would be. I've been going to bed around 2:00 am and waking up at 7:00 am for work. The amount of caffeine I've consumed this week is insane. So much that I got a migraine on Thursday and barely made it during class. Thursday I also had jury duty so I was at home by noon and took a 4 hour nap. I think that was a mistake. I woke up with my migraine, very nasuated, and groggy. I couldn't snap out it. During class my sugar level dropped dramatically. I was pale, overheated, dizzy, nauseated...try cutting a batonnet, julliene and fine julliene. Still not all the way recovered, but tonight I get to sleep and I have no where to be tomorrow! :)

2 weeks to go and then I finish school at 9:00 pm

Busting Out the Tool Kit

Day 3:

We finally opened our Chef's kit and learned our first cut today. Before we even started the Chef said that he loves Guinness and whoever has any cuts buys him Guinness.

So we start with a basic cut called Batonnet, which starts off in 2" cube, then you cut the cube into 1/4" planks, then 1/4" matchsticks. So basically you will have this perfect 1/4" square which is 2" in length. How do you even start? Well, we practiced on potatoes. Now potatoes are round so you have to cut it into a square in order to cut it safely. So you trim off all the edges in a straight line, then you cut the square in a 2" cube so you'll have this perfect cube, which makes perfect planks, then perfect sticks.

So much harder to cut in a straight line.

So here I was trying so hard cut in a straight line and using my cutting cube to make the perfect sizes. Finally, I have my cube. I take a look at it and it looks more like a trapezoid than a cube. Sigh. I proceed and finish and measure the final product. It's about 1 1/2 " and roughly 1/4" thick. Very disappointing. I clean my board and stand and wait, then I look down and noticed my middle cuticle is bleeding. I didn't even feel the cut. I try so hard so hide it so I won't have to buy the Chef beer, but it's too late, he noticed. And I hang my head in shame as I go to the first aid kit. Then I hear, "I always love it when a woman buys me a drink." Sigh. At least my classmates were nice about it. They all asked me if I was ok. Oh yeah just fine...embarrassed but just fine.

For the next hour and a half, practice, practice, practice. I never did cut in a straight line. I mean who am I kidding I can't even cut with scissors in a straight line! Good thing is the Chef did come by and correct a few things so that was helpful. I know it was my first attempt and they looked really good, but not perfect.

And I get to do it all again tomorrow.

Culinary Skills I

First day:

Well I’ll be honest, the excitement of going to culinary school did wear off by the time of my first day. 6 weeks ago I was so pumped, but as time went on I grew less and less excited. I put on my uniform and looked ridiculous. I was this white blob with this huge apron. I will admit I loved the chef’s jacket. I left out the back, hoping no one would see me and low and behold my ex was dab smack in the middle of my path. Oh yes, nothing like looking like a cooking ninja in front of your ex. How hot am I now?

I finally made it to class and was the first one there. My stomach was in knots waiting, not knowing what to expect. Finally, one by one my peers trickle in. All are so nice and friendly, which eased the tension. Then it was 7:00 and time for class. The Chef goes over policies, dress code, conduct code, etc. Finally the syllabus. Come to find out that my Culinary Skills I class is for 15 days for 5 hours every day. That’s right only 3 short weeks from 7:00pm to midnight—very intense training. The good news is after the 3 weeks are over then I’ll be done by 9:00 pm. After 3 and a half hours of orientation we finally start the lecture. Come to find out all we talked about was food. I don’t know why I was so surprised, well not so much surprised as relieved. I love talking about food and now I get to talk about it for 5 hours a day. My passion flared up and I was excited again. We just talked about the history of culinary arts and the first restaurant, but it was very cool learning about the different shakers in the culinary world and how we still use it today.

All in all very good first day. Very tired, but so worth it.

Resolutions

1) Loose the weight I gained in 2008.
2) Survive culinary school
3) Survive living with my parents
4) Make God my best friend
5) Be a better friend to my friends
6) Remember I'm so lucky for the life I have
7) Abandon my make-out challenge
8) Recover as a shop-a-holic
9) Be positive
10) Survive turning 30

I think that's enough for one year! :)

Old Year, New Year

It's the new year and finally 2008 is over. On NYE a few friends of mine were discussing 2008. Most agreed it was a bad year for them. Looking back it wasn't my favorite year. I moved in with my parents, ended a horrible relationship which ended in a horrible disaster. BUT there were some highlights of the year. I got a new dog Oliver and my friends and I became terribly close this year. Over the past year, I've watched how my friendships have grown and for that factor alone loved 2008. According to Christin, I also did a lot of growing this past year. She said that I've found my independence from relationships and found myself again. I will admit I did lose myself while dating my ex. We were so not right for each other and focused my energy on making him happy and not myself. It wasn't until half way into the year did I finally break myself away from him and started focusing on myself. I had a wonderful support team who supported me throughout the entire mess. Maybe 2008 wasn't too bad after all. :)

As for 2009, I think I'm ready for this year to be over already. I'm fulfilling my dream and going to culinary school, but in return I'm making some major sacrifices. I no longer get to go to my small group or come home and play with my pups. Instead, I get to work all day and go to school all night. For the next 15 months I have to let go of everything that is making me happy to fulfill a passion of mine. I do think it's worth it, but I'm so scared. I'm trusting in God that He has a plan for me in my new adventures. Becoming a chef is a complete 180 from where I'm at in my life. For the past 6 years, I've worked in HR in an office--very cush job. I'm trading all of that for longer hours and standing all day, but food is my passion so will it even feel like work? I have many supporters in my life and many people who are waiting to see me fail. The only thing that matters is what I think and what I want for my life. I have to take the risk and try finding a career I'm passionate about. If you know me just even a little bit you know that I have a passion for food and I love to cook. I cannot pass this opportunity up.

2009, bring it on!