September 10, 2010
CULN 270
Weekly Reflection 3

Structure; everything needs it; conceptually and physically. Obviously, food and recipes need structure. Without appropriate structure a sauce may break because the roux wasn’t developed enough, a dish may taste off because the flavors aren’t balanced, or if a recipe isn’t properly performed it just will not work. Life needs structure as well. One can’t simply work hard all their life – rest, exercise, nourishment, relationships, and spiritual sustenance are also necessary in life. As I journey through my culinary education and career, I’m constantly stumbling, learning, and reflecting on how I can make all these things work. This semester I decided to push myself by taking 20 credits. I did this for a few reasons. One is because I’m in school on borrowed time and it’s being funded with borrowed money. I don’t have the finances to be in school for as long as I’d like, so getting it done with as fast as possible is important. And the funds are coming from the graciousness of others. And if I decide to continue my education at the Culinary Institute of America, more time and more funds are needed. But another question is if time and funds are available can I honor it academically? One thing that I need to constantly be aware of is structure. Structure and organization in my life allows for me to be healthy while still being successful in school. I can honestly say I don’t have it down, and I’m not sure if I’ll be able to regain it – something here is definitely falling short. But, this semester is all about challenging myself and my faith, and of course, I don’t plan to slack on the integrity of either.

Structure is an important element in team work as well. During this week’s activities, our teams work successes took a step in two different directions. In reflection, I notice that when creativity is required, such as with the Escoffier dish, and the canapé dish, it’s an episode of Head Bangers Ball. However, when there was the task of cooking the hot appetizer and composing the salad, the team was able to function much better. It just goes to show that in our situation, the structure was the idea, dish, or particular task given – the creativity was already taken care of. All that had to be done was the work.

Understandably, everyone has their own ideas and relationship with food. However, just like the week before when we had to create the Escoffier dish there were too many opinions, indecision, and emotions involved. When there was another task to create something – this time it was the canapé – I could it see it all happing again. It’s definitely challenging being put in this random group. I have no reason to hold my ground just so that my ideas have the chance to shine. In this particular group, it’s necessary to me that I give my input, but it’s also important that everyone get’s a chance to have their idea’s and skills challenged or given a chance (unless of course their idea is salmon, strawberries, and shoyu?). As I continue to work with this group throughout the next few weeks, I will continue to take this stand of being fair to others ideas while still giving my ideas a chance as well. Working as a team is no doubt, a challenge – I see the challenge come to real life at work all the time! But, it’s inevitable, and I feel I need to always remain humble and respectful of those around me.