titles are lame

Okay, so maybe titles aren't lame. Maybe I am lame because I can never come up with one.

I have finished my final management class as well as my last lab class. YEAH! All that I have left to complete are four general study classes and my final externship. So we are looking at about two months! Which is awesome, simply because I will be done with school before Christmas and the new year! Speaking of my final externship, I might have found a little bakery to work at!!!

A new little cafe/bakery opened in Greenbrier and are looking for externs! I actually got to meet with the Chef/Owner and she is really awesome. I am going in for a interview tomorrow, I am thinking that I really might get this. Only bad thing is that my schedule is super tight! I have classes Monday-Thursday from 745AM-100PM. I am going to try to get one of my classes online to free up some mornings.

But I really want to get my externship started this term. And if things go well for the externship this could turn into a part-time or even full time...we'll see I keep things posted.

I have to do today, I don't work till 4PM so I'm pretty bored. I am currently reading Radical by David Platt. Good book so far, really thought provoking, for me at least.

till later

-Corey Joseph

Its time..

Well, I guess its about that time..you know. Every few months or so I come on here and write an entry saying that i've haven't written in here...etc.

So you wanna know whats been going on? I'll tell ya.

A whole bunch of work..and a bunch of school. And thats about it. I although in two months I will be completely finished with all of my classes at CIV! I can't believe it, it seems like I just started classes, but at the same time feels like I have been there forever! And don't get me wrong, I loved almost every minute of my time spent there, I have really gotten to know and talk to alot of the chefs and when I graduate I am really going to miss them!

but over all, I am really happy that I will be done super soon! And before Christmas! Whoo Hoo!

Everything at the Swan is going well I suppose. Our Sous chef is leaving this week, which make me a little sad, but I am happy for him and his family with his new travels! But his departure also has me a little concerned with what could happen at work. I am nervous about who they may move up to Sous, that is if they are thinking about it. I don't even know, and really its none of my business, but I am still nervous none the less.

Although, the past five weeks have been sweet, simply because I have not worked a pasta night or burger night due to classes! w00t! But that ends this week..boo.

- -Also, talking about the Swan and School, I've been thinking a lot lately about what I am going to do after school. Everyone has been asking me that question and all I say is work, work, work. But really, I don't know what I want to do, I could go back to CIV to get my Bachelors but I really don't wanna be in school for another year and a half. Even though that would be the smartest thing for me to do.

I've been thinking if I am going to stay at the Swan or maybe do something different. I don't know...lots of thinking.

All I know for sure is come graduation next year I am going to take some time off and do something!! I want to so bad go over to europe, but thats a lot of money. I want to go to California, Portland, ALASKA! I want to go somewhere!! And of course, I want to go and check out the food scene in those areas! But I don't want to do it alone either..

It would be nice to have someone in life that could do that with me...yeahh..I'm getting a little emo right here. But its true. I have been praying and waiting for that special someone to come along, but she hasn't yet. I am just ready.

- - -Anywho, its time to do some reading. Till next time.

-Corey Joseph

phone blogging

blogging from my phone. this is awesome!

Published with Blogger-droid v1.4.8

So, that crazy long week I wrote about last time went smoothly. I was surprised, practicals went well, I got one 87 and the two in the 90's for what we had to make. Over all in the class I got a 96 and i am completely happy about it! Now, I am taking Adavanced table service, wine and beverage management, and alegbra..after this term i only have one more major class then I'm nearly done. Then our final two classes "Capstone", that going to be a challenging one. but other then that, I have a few general studies classes to take and one more certification classes..then I AM DONE!

I can see the light at the end of the tunnel, I just have to keep my eye on that light. I am thinking by dec I should be done with all classes! :) yay!

Just a quickie..

I think this week is really going to be one of the hardest weeks of my life. It is the last week of classes for this term and that means practicals! I have to make Brioche bread, a croissant, and a danish. All three have their own level of difficulty and special procedures to remember. Then on top practicals I am working 5 to midnight every night this week. This calls for a long week. I am off Friday though which is nice, and Sunday! I love when I am off on Sundays!

Its just going to seem like years to reach Friday!!!

Ok ok ok,

I know, I haven't been on here in a while. I am not sure why, I always think about blogging, but never do it, but yeahh.. Um I can't think of what to write right now, but I thought I might put in a paper that I had to write for my externship with the Founder's Inn (also my job..)


tell me what you think:

Since I began my externship and working full time at the Founder’s Inn, I have been able to put many things I have been taught at school and apply them at my job. Through each chef instructor I have gained knowledge on so many different applications of the culinary world that I am surprised that I can remember them! For example, start way back in the beginning of my adventure through culinary school, in my first class. In culinary techniques I was taught knife cuts/skills and sauces, by the end of that class I never wanted to see a carrot again. But, with the instruction and demonstration from my chef instructor I was taught proper knife cut which helped me gain my position at the Founder’s Inn.

From there I would jump up to the three classes that have probably helped me the most with both my externship and my job. I had taken Food Theory, A La Carte, and International one right after another. Three classes of big productions, but each contained different learning elements. In Food Theory I was taught about the healthier side of cooking, creating great tasting dishes but not have them being completely unhealthy. Not only was it learning of different ingredients to cook with but also cooking methods.

In A La Carte, I was taught some of the different cuisines that reside in the United States, finding and putting together menus that would be designed around a certain cuisine I was taught about. Through A La Carte and International I was taught about plate presentation, eye appeal, and both were small restaurant simulators and my team and I produced a menu for service each night.

Overall, I have taken a lot of knowledge from my schooling here at Culinary Institute of Virginia and have put it to work.

content in loving

you know, I never really know how to start my entries off. Sometimes I have written 2 or 3 different openings or introductions but I just erase them because I feel kinda weird saying hello or something..ya know? I mean, I dunno...never mind. I am just weird like that.

What a week so far! Its already Friday, I can't believe it! It feels like it was Monday just yesterday, I don't want to sound like I am complaining. Because I am not, I am very happy this week is over! No school till Monday, not even homework to worry about, next week is the final week of the term and then I will be one step closer to being done with school.

I've thought about what I had written down in my last entry a lot, and I am still upset about the way the class interacts and how sometimes the Chef's don't..but all I have to do is just stay positive. That is all I have to do. I need to look at each term as being one step closer to be over, and then graduation. At the school they give out awards, just to name a couple: Dean's list, Perfect attendance and other ones. I have received perfect attendance two time in a row now, and I also won the "Biggest Impact" award. That award is chosen by all of the Chef instructors and based on our work ethic and professionalism, and a bunch of other good stuff. The chefs chose me! I was humbled..and kinda slapped in the face

Because I thought back to my entry and how I put down my classmates, chefs, and even the director of the school...that does not look like I show professionalism or had good ethic. It shows selfishness and no love at all.

Love is hard. and I am not talking the love I have for my new phone that can do everything..(GO DROID!) But the love that God wants us to have for everyone. Some verses that come to mind are: Galatians 5:14, Galatians 5:22-23, Philippians 2: ( this whole chapter was a slap in the face..)
and of course the 'love' chapter in 1st corinthians.

All of these verses I have read before, all of them. But every time I read them I find a new way to apply them to my life, and its always a slap in the face. Never just a tap on the shoulder or anything..but a SLAP...god is tricky like that sometimes. and then i think, 'god, i do show your love to people, i do put others before me, i can be humble..' then i realized. i don't..not with everyone at least..dang..another slap..

So this will be my new trial in my life. being content in loving everyone, sharing Christ's love and following his example..

till later

-corey joseph