In the 3 weeks of my hand injury, I've found a new love of growing plants. Basil, parsley, radish, baby carrots & micro greens.

DAY 2 and they are sprouting already :)

Oh.

In 2 months, I will be graduating from The Culinary Institute of America. I am not sure how I feel. Of course I am excited but, after this, this is it man. There's no more plans after this, it's just work, work work. I am so thankful that I found a job. I am very excited to return to Le Bernardin. Making poundeds, hamachi rolls, getting yelled at. I just don't know how to feel right now. I've always been a planner. I knew that after high school, I wanted to go to CIA; I knew four months in advance where I wanted to extern. I knew where I wanted to work. And now, I do not know where I am going after Le Bernardin and it is awfully scary.

Four months has gone by so fast. I have taken the most amazing yet challenging wine class. And there has been classes where I feel like it's a waste of time.


I want to congradulate my beautiful friend Angela who is graduating this week. She is a phenomenal person, and very best luck to you :)

3 more days until Baking is over.

...I finally received the 5 out of 5 I have been wanting. It's going to be my first and last. I've come close getting 4.5's...It was the last day of piping and I must say, I have improved. I am not sure about piping borders...I think it's because I wrote five points in Chinese that Chef finally gave me a "5"


I've become more discouraged as class goes by. I can't deal with people in Farq Hall. It's disappointing to hear people just say "I'm going to take a day off/break today."And all those talks about how "passionate" you are. Please... Honestly, what the hell are you doing at this school if your hearts not in it? It's not like this school is cheap or anything. I know I shouldn't have other people's attitude affect mine but it gets discouraging. I think it makes the rest of the people who actually gives a damn look bad.

Oh well,
October, please come sooner.