Well, here we are. I’ve started my last class as an Associate’s Student here at the CIA. Come March 23rd, I can call myself an alumnus of the school…until I come back in June for Bachelors. But that’s another story.
This journey I began a little over 2 years ago is almost done. Over those two years, I have progressed so far and learned so much. I’m certainly not the same person I was when I began. I was scared first starting out, but at the same time, I was certain that this was the correct move to make at this part in my life. I wanted to ensure that I did all I could to combine my love of food and love of writing a reality. It’s been a rough road filled with many hardships and a setback or two, but here I am, so close to the end.
I’ve met some incredible people and some wonderful chefs along the way and I am so thankful that I have. I’m, thankful for all the lessons I’ve learned and all the skills and recipes that I’ve acquired. I look forward to continuing my education when I return in June, thought the break will be nice and may I add, well-deserved.
I’ll keep this short for now. I hope to end on a positive note!
Sorry for the prolonged hiatus everyone! The class schedule has been running me ragged, but I am back and I have PLENTY to write about.
One major thing making the rounds amongst CIA-hopefuls is word of a new program layout for incoming students. And yes, this is actually happening and as of my making this entry, is in effect at the school right now.
Essentially, the school is getting rid of the traditional “block” schedule in favor of a more traditional college-style course layout. This means both academic and kitchen classes will be alternating on a weekly basis and throughout both AM and PM timeslots. So, one week will be all academic classes, the next will be all kitchen classes. This is to lighten the workload on the students and possibly the teachers. This new schedule, by the way, only affects incoming students and not students already here at the CIA (myself and my classmates, for example). I have heard little complaints from the new students about this change. The majority of the discontent around campus stems from students who are already here and many chef-instructors as well; myself included.
The one major detriment of the new schedule is that the newer students will have nowhere near the amount of hands-on learning that those who benefited from the block schedule did. Yes, class length was much longer and very rough on the students, but that was for a good reason. It was to prepare them for the rigors of the industry and to get them used to what they would experience on externship. By changing the schedule to make it easier, you’ve just given every new student a huge disadvantage. They will nit be ready for the harsh life that the food industry demands of them. When faced with such facts, even new students have agreed with me in saying that they may not be as ready as they would like to be. In addition, the transition period of the old schedule to the new schedule means that there are some changes that affect the whole school. many production kitchens that would be serving lunch or dinner, no longer do so until the new students reach that level. This of course, means that it will become even harder to find a meal on campus. Luckily, what some kitchens are doing is hiring temporary workers from the students still on campus to work and make food, until the newer students reach the production areas. Still, this is a major detriment to the student body as a whole and one that, to many of us who disagree with the school, was not thought out very well by the faculty. Whether or not this new schedule will work out for the better, only time will tell.
In the past few months, I’ve cleared a major hurdle in my education here at the CIA, only to reach another one. Between April and August, I completed my externship and in doing so, was able to stay on campus and complete the rest of the Associates Program (AOS) here at the CIA. So far, post-externship classes have been really fun and informative. It’s all AM classes now and I couldn’t be happier than I am right now. I’m learning so many new techniques and working with all sorts of new and exciting decorating mediums. The one thing that has dawned on me now, is that my academic life here seems to be on fast-forward.
The first batch of classes, which lasted 6 weeks as opposed to the normal 3, went by in a flash. Now, the class I’m in is almost done and it seems like only yesterday that it just began. I’m sure part of this is because the group I’m in is very fun to work with and makes even a 7-hour class seem like nothing. And I’m sure that, the fact that I thoroughly enjoy the material being taught also makes the class go by much quicker. That being said, time seems to be going by and an abnormally fast rate and I only have a handful of classes left before my AOS Graduation on March 23rd, a date that is now rapidly approaching. I’m excited and nervous at the same time. I can’t wait for the next few classes in the AOS program to come around, but at the same time, I want to savor each one, because I know that they’ll be really fun classes (see: Chocolates & Confections).
That being said, I still can’t wait for graduation and what comes after. Many students opt to end their time at the CIA here, after AOS is done. Two years and then it’s off to the industry, which is a great idea, don’t get me wrong. I’m just opting for the other route, which means sticking around for the Bachelors Program. It’s another year of schooling, although more academic this time around. Classes such as Management and Accounting form the core of the curriculum, but there are electives such as Food in Literature, Anthropology of Food, and The History of The Americas that make the overarching BPS program that much more interesting. The one thing that really makes the program interesting is the Food, Wine and (Agri)Culture class and the class trip. To me and many of my friends, this is the crux of the program. As a part of this class, you get to visit any one of the following locations and study the culture and food of the area:
Northern California
Southern California
Pacific Northwest
Italy
Spain
France
China
I feel like in addition to the trip being incredibly fun, it will really help in expanding your culinary knowledge, as well as help you grow as a person. Can’t wait for BPS.
Well, my externship period is over. Four months have come and gone in a flash, even thought at times, it seemed like it would drag on forever. Despite my ups and downs, I thoroughly enjoyed my time in the Berkshires and will take all those experiences (and injuries) with me as I finish my tenure at the CIA. I will say that my externship was a very humbling experience. It taught me to look past my own weaknesses and embrace my failures as learning experiences. It also made me expand my sense of humor in many ways.
During my time at the Store and the Inn, I had the opportunity to experience brand new ways of working in a professional kitchen, using tools and techniques that I have never seen before. Moreover, I had the opportunity to bond with a whole new set of coworkers whom I had never met until then. Truth be told I was a little frightened, but excited at the same time. It was a bit awkward at first, bonding with everyone. It was very much like being a freshman at college all over again, complete with many, many hazing rituals. I understand that many, if not all kitchens use racial slang and/or terminology as a joke or because they’re just comfortable with it. Honestly, I was very uncomfortable with the whole thing throughout the entirety of my externship. Even when asking Chef Peter for feedback on my performance, he would drop some form of Asian stereotype while doing so. I voiced my concern to my coworkers about this matter, and they did stop using the stereotypical slang as much, though they still did. However, I did learn that it was just one of those things that goes on in a kitchen. They did not mean any disrespect towards me for my race, but instead meant it as a joke or a nickname (as they kept calling me “Chino”). In return, I treated them with the same amount of respect and trust that I have since day one.
All the different methods and techniques that I was introduced to while working helped to broaden my mind and see possibilities for any dish, savory or otherwise. The most important lesson they taught me was that the line between pastry and culinary, while present, is not a dividing factor, but merely a small obstacle that can be easily crossed. Many pastry items that I would only ever see in a bakeshop actually got a fair culinary treatment, as either a main ingredient or just backup to the larger dish. In any case, it served to let me see that the food industry is not as black and white as many would have us believe. It is this mentality and outlook that has helped me focus on my ultimate career goal of being a food writer, even more so. Despite not having a lot of free time to do actual writing on my day off, my externship did give me the clarity and focus needed for such a career. Many new ideas are are swimming about in my mind. My outlook on the food industry as a whole is renewed and refreshed. One of my coworkers even said he’d pass my name onto someone who works for a major publication, once I graduated. So I suppose I have a bit of a head start in that regard, and for that, I am ever thankful for my coworkers.
If given the opportunity to do this externship over again, I would change a few things. Make myself more assertive in certain situations, push myself a little harder, etc. But mostly, I would do exactly what I did, and that’s work as hard as I can, no matter what. It is this new-found confidence that I am most thankful and it is with this new-found confidence that I can face any challenge that comes my way.
Hey everyone, sorry once again that this entry was a little late! It got super busy at work and it still is, but thank goodness for days off, right?
My time here in MA is starting to wind down. That’s right, I’m nearing the end of my externship period with The Southfield Store/The Old Inn On The Green. August 13 is my last day and it is fast approaching. I’m of two parts about it, to be perfectly honest. Part of me is glad to be almost over, because I’ll finally get a chance to rest, relax and process all the information I’ve learned since April. However, there is another part of me that is sad that this experience is ending soon. Despite a rocky start, I’ve really come to enjoy my time here. My coworkers, the chefs I work alongside. Everyone here has really made this a quite enjoyable experience and has taught me many invaluable lessons and skills of which I am very thankful. I need to think of a way to properly thank them before I leave.
I’m now working 6-days a week now, with my only day off being Tuesday. It’s a rough schedule and doesn’t really leave me with a lot of free time, but such is the life of a chef, culinary or baking & pastry. Sad to say, this new schedule may prevent me from attending the yearly get-together with some good friends of mine, but I hope they understand why. Sacrifices must be made in this line of work I suppose. On the plus side, I am learning a ton of new and exciting recipes and techniques, as I have been throughout my entire externship.
Business has really picked up in these Summer months. There was a stretch of 3 or 4 days in a row where the restaurant had 100+ people per night. It’s all sorts of insane right now. There are nights where it’s a complete nightmare to be at work, but thankfully it’s offset by nights where even 100 people flow as smoothly as 20 or 30 people. I’m thankful that no matter how busy it is, my coworkers and I get into enough fun shenanigans to get past a dull moment or just lighten the mood in general.
Oh boy, do I have one heck of an update for you guys!
So, I’m about halfway through my externship right now. Nine weeks down, nine to go! After a rather slow start, I am having a wonderful time and learning a lot. Like one of my coworkers said to me after dinner service one night; I am actually getting a much more well-rounded externship experience than most baking & pastry externs, mostly because I’m working and assisting with many aspects of the culinary side of a restaurant. This is the one aspect of my extern that I am extremely thankful for, because this is hands-on experience that I know I can’t get anywhere else. It’s great stuff!
Also, there’s one more thing I forgot to mention in my last entry for all you aspiring chefs out there. The single most important bit of advice I can give you before you step foot in the kitchen: Get a sense of humor. Seriously! This will save you from many a practical joke and it will just make your experience that much better and, most importantly, more fun and enjoyable.
There are MANY funny and very vulgar jokes that are made in the kitchens. For example, I am Asian, and therefore, I’m subject to all the stereotypical Asian jokes and bits of humor. One of my coworkers asked me to call him “Doctor Jones” a la Shortround from Indiana Jones. Get used to humor like that. It honestly is quite funny after a while. Also, if you’re an extern, like me. Be prepared to be sent on a LOT of wild goose chases. The senior kitchen staff will have you running all over the place looking for items and equipment that really doesn’t exist. I like to think it’s to keep you on your toes and always thinking, but in reality, it’s probably just for entertainment. Finally, you need to learn to just laugh at anything that comes your way.
For example, one of the kitchen staff, the Garde Manger chef I work with, actually used the back/dull edge of a Paring Knife to (attempt) to cut a poached egg, which of course, resulted in a huge mess on the plate. Everyone had a good laugh about it. All in good fun, as it were. You see? Have fun and BOND with your coworkers. The job will become mush easier and more bearable this way! This is a fact that I’ve had to learn the hard way, sadly, but I have indeed learned my lesson…even though it involved me saying “Herro” many times over. Ahh stereotypes…
Hey guys! Sorry it’s been so long since my last update. I’ve been super busy at work. Why don’t I give you an update?
I work 5 days: Monday – Friday, starting at 7:30AM and ending whenever I get done, basically. Usually I finish my day’s projects bay around 3 or 4 in the afternoon, but lately it’s gotten so busy that I don’t finish until about 5PM. I get a lot done in that time and trust me, it’s a TON of work to get done. First thing I have to take care of when I arrive? Bread. I am in charge of baking bread for both the store and the Inn. It’s a hefty order, but it’s good practice for me. Bread has its own certain charm to it, haha.
The rest of my to-do list can encompass just about anything. I have no idea what I’m in for until I get there (besides the bread, of course). It can be anything from muffins to tarts, sweet doughs to specialty desserts. You name it. For example, today I made three different muffin recipes: Lemon Crumb Muffins, Blueberry Muffins and Cinnamon Coffee Cake Muffins. On the surface, it looks easy. Only three muffin batches, right? Well, you have to take into account prep, scaling, ingredients, etc. It took a while to get everything set up and mixed. Luckily, they all had the same exact baking time and baking temperature. So, once they were all mixed, the actual baking didn’t take that much time at all. Lucky me, huh?
Outside of that, there’s always the little things that need to get done, like dishes, cleaning, sweeping, taking out the trash, etc. Can’t work in a dirty kitchen, now can you? That’s pretty much how it’s been ever since I got here and started working. On occasion, the Inn will have a major event or a dinner and I’ll have to help out and plate the desserts we worked so hard to come up with. Now THAT is quite the experience. There’s nothing quite like trying to put together something intricate and delicate, quickly, while still keeping EXACTLY how it was when we plated it the first time. No easy task, I can assure you, but with practice, it does become easier. I’d say I have a good feel of the workflow now that I’ve been here a while. You need a good amount of skill and patience to work in this industry, but I’ll save that particular rant for another entry.
That’s all for now! I’ll try and update more frequently!
Hey guys! Short entry now just explaining why I’ve been so quiet lately.
I recently moved into my new apartment in Great Barrington, MA and started my externship at The Southfield Store/The Old Inn On The Green. It’s a TON of hard work and long hours, but believe me, it’s well worth all the effort. I’ve been here almost 2 weeks and I can tell, despite getting yelled at and all the aches and pains, I’m going to love my time here. I’ve learned so many new recipes and techniques that it really just overrides the physical pain I feel at the end of the day. Also, it’s really a liberating feeling living and working on my own; supporting myself. I’m loving every minute of it. I’ll keep you all posted as time goes on. I’m here until August so I’m positive they’ll be a lot to write about.
Located in Southfield, MA, the Southfield Store is a wonderful cafe/bakery that serves a large variety of baked goods and pastries, as well as many (and delicious) lunch items. It may seem like it’s a bit out of the way (I have zero cell phone signal out here) but the area is wonderful and the scenery is amazing. If you want some really delicious food and want to talk to some genuinely nice people, come visit!
Want great atmosphere with fantastic food? The Old Inn is THE place for you. Make a reservation and enjoy a wonderful meal prepared by Chef Peter Platt and his skilled kitchen staff. Chef Platt’s food is simply amazing. Like any good chef out there, he is quite the leader in the kitchen, barking out orders like a seasoned drill-sergeant. But, he is also very nice and friendly. And the food. Oh the glorious food. Now, this may be a bit biased seeing as how I work here, but I have to say, the food is absolutely to die for. Believe me, it is worth the trip to come up here and try this food out. The natural ambiance combined with stellar cuisine will have you coming back for more.
That’s all for now, but you can be sure I’ll be around whenever I have a free moment to update you all on my Externship experience!
There is one very important piece of equipment that you, as a CIA student, need to bring to your Externship site, and that is your Externship Manual.
Believe it or not, the CIA actually gives you more work to accomplish while you’re working full time at your extern site. Overkill? Depends on who you ask. It’s the school’s way of keeping track of your academic progress, as you build on your skills. This also is how they grade you for Extern so DO NOT LOSE YOUR MANUAL.
Basically, your manual contains a variety of weekly assignments for you to complete and for your chef/boss/supervisor check and sign off on, when those assignments have been completed. That brings me to my next point: be timely about your manual. Don’t wait 4 or 5 weeks into your Extern and then pile up assignments on your chef’s desk to look at later. That’s a quick way to get yourself in trouble and to quickly fall behind on your extern manual. Remember, this is a class grade. Set aside time to accomplish these weekly assignments and you’ll be set. If need be, give your chef a warning in advance about your extern manual, so you don’t catch them off guard.
Finally, and quite possibly the most important part of dealing with your extern manual: KEEP IT NEAT. If your hand-writing isn’t very neat, type out the assignments and attach them to the manual. Remember, your instructors at the CIA will be grading this. It’s very important that they understand what they’re reading so they can grade it accurately. One of my own chefs said before I left that he just gave one manual a failing grade because he couldn’t read it.
Sorry this entry is a tad short. I just wanted to get this one out of my head an onto the blog. Tomorrow there’s going to be a much bigger entry so stay tuned!
So, let’s say you’re a new student at the Culinary Institute of America. THE premier culinary college in the United States. First of all, welcome to the CIA family! You’ve made a great choice coming here!
Now let’s say that you’ve chosen to live on-campus during your time at the CIA. Confused? Scared? Don’t know anyone? Welcome to how I felt when I first moved in. It can be a little daunting being away from home and/or being on your own for the first time. I’ve been there before coming to the CIA and trust me when I say, I know exactly how you feel. It is a really scary moment stepping out on your own for the first time, believe you me. That being said, here’s some sound advice from someone who’s done the dorm-room dance once before. Hopefully, it’ll help you, if you are coming to the CIA!
Find out who you’re going to be living with. The more you know about your soon-to-be roommates, the better. Now, I’m not saying stalk them like a creeper, but at least find out their names, where they are in the program, etc. Facebook is a wonderful tool for this job. Send a friend request, message, whatever. Bottom line, establish some communication with them before you meet them. It’s easier that way when you finally do meet face-to-face. Or, if you’re like my last two roommates, find out that you need a fridge, haha.
When you do meet, find out the “Room Rules.” In the majority of cases here at the CIA, there will be 1 – 2 people already living in the room that you will be moving into. Don’t let that scare you. Sure, they’ve been in the program longer than you, but they can still be friendly. Still, it doesn’t hurt to find out what’s off-limits, who’s stuff goes where, what’s fair game for the room and, most importantly, who gets stuck with the top bunk. Sad to say folks, 99% of the time, that’s going to be YOU, newbie. I’d say that has to be the only pecking order in most rooms: new guy gets top bunk.
Get to know the people in your class-block. As mentioned in a previous entry, the CIA has a block system of classes. As a result, many of the people you move in with, you will be seeing later on down the line. So, get to know them. Make friends. It’s going to help you out so much later on in the program when you’re split into groups of 2 or 4 while in class. This way, you know who you best work with, etc. Also, it’s great to have people to hang out with on weekends, during the week, etc. Fun times is the name of the game!
Get to know your chefs! I CANNOT stress this point enough. Yes, they’re intimidating. Get over it. Many chefs here are very friendly and will often go out of their way to help you in and out of class. Stay on their good side and really just talk with them. They have some diverse and impressive resumes and many are more than willing to chat about the industry, recipes, etc. It’s a great way to form connections and even get references when extern or a job opportunity rolls your way.
Find out more about the campus and the surrounding town. If you’ve never been to the Hyde Park/Poughkeepsie area of New York, it’s not a bad area. It’s wonderful during the Spring and Summer with all the local farmers markets. Great local malls, nice restaurants, really good local atmosphere. For you nerdy types out there, like myself, The Dragon’s Den in your one-stop shop for all things comics, D&D, Magic, Warhammer and videogames. Oh, and let’s not forget, you’re only a 45-minute train ride away from New York City. There’s always something to do in this area.
Find out about clubs on campus and join some. This is yet another way to make friends and make contacts. There are a TON of clubs on campus so no matter what your likes are, there’s bound to be a club here that will tickle your fancy.
There’s my list! Hope you find it helpful! And if you really are coming to the CIA, welcome to the family!
