Today we produced, a zillion pork sausages,
13 de-boned and dismembered ducks,
three chewy pretzels,
two fluffy souffles,
and a massive stuffed pork chop!
The olympics are coming. All of Vancouver is busily preparing for the games that start in less than two weeks. Stages are being erected left, right, and center, tent cities are springing up overnight, and buses are being re-routed all over Vancouver to keep traffic flowing around the venues.
UBC will close, but our school will remain open throughout the games with the exception of the opening day. (Because there are no statutory holidays in our term, we have to take two days off to make it equal to other terms.) The Chefs chose Monday, Feb 15th as our first day as they thought it might be a crazy traffic day.
At the same time they're sending us out to do observations at local hotels and restaurants early. I'll find out where I'm going this week. Usually, we wouldn't start to do observations until later, but the restaurants need extra hands due to the Olympics and the Chefs feel we can handle it. In fact, there has been talk about how we are already an exceptional class.
The Chefs knew something was up the first day when the whole class was sitting in the observation area at 8:20 waiting for class to begin at 8:30. Twenty-two classes later there is yet to be a student late for class. We hold a perfect record. We've even started early - twice!
And tomorrow I'll be home late. I've volunteered to stay to help coach the "Serious Foodies". class. It's a weekly evening class of mostly ladies come to casually learn a few dishes and drink a bit of wine. I'll help them with their knife skills, give pointers on how to control heat and answer any questions.
I guess it's going to be a little bit like teaching....