CULN 130 Intermediate to Cookery

Yesterday was the first day to a whole new set of learning objectives, learning outcomes, and humbling moments - the first day of Intermediate Cookery with Chef Eddie Fernandez. And of course I can't ignore the challenges and failures I'll face as well - for without those, life's everyday lessons would never be worth it.
Starting this week Kapiolani Community Colleges' Culinary Program is undergoing a renovation up until next fall (which is what I've heard). Up until November all of the programs reach-in's will be replaced - a much needed renovation. So, where our class would usually be in the 220 Grill, we've been relocated to the school cafeteria. Not what I'd expectedbut hey, you gotta work with what you've got. Besides, it is for the better of our culinary program.
Chef Eddie is from Kauai, and a KCC graduate. As far as I can tell from his local/filipino/pigin accent, he's of filipino decent, and he commands all 5 feet. We were pair up with Group 5 and put into Deli and Stewarding section. We helped the sandwich cook finish prepping the tuna and egg salad sandwiches. We later moved onto a vegetarian sandwich, and then did some prepping for tomorrow - roasted vegetable sandwich with an asian pesto. I did some side prepping for other stations and then clean up time came soon after that.

Today I also sat in CULN 115 - Menu Merchandising - class with Chef Henry Holthaus, which I've already had the pleasure of taking my Sanitation & Safety class from. I sat in the class hoping to pick up his class in the case of any drop outs. One of our projects will be creating a menu for. Sounds like fun. I think I already have the name of the restaurant for my project: Motar & Pestle. I thought it was a good name because of it represents traditional, hard work, and skill. I'm thinking the food will be comfort Italian with local. We'll see...