Does anybody have any chopped onions that they are not using?
We are trying to get everybody doing something every day.
We don't like having people wandering around so excuse me.
So we usually have.. you'll be able to choose from your choice of appetizers.
Maybe soup salad appetizer and they'll
be anywhere from three to four entrees and then two to three deserts.
So everybody has one and hopefully they'll be able to
get it done on their own.
If you need to use a piece of Saran wrap or something to roll that on so when you get ready to fold it and it won't fall and break on you.
You know if your gonna choose something as your career your need to be well-rounded and know about all of it.
And I really enjoy it so I wanna be good at it and enjoy it.
My name is Josh Barnes.
Right now I'm working on these black
bean cakes which will gonna be going as a side item and garnish for my dish.
Right now I'm looking to see that the internal temperature reaches at least a hundred and forty degrees.
I feel like the type of education I'm getting here
is very versatile.
It's expansive whereas in a restaurant you do the
same thing day in and day out.
Here we get great knowledge as far as this
class for example,
every week is a different menu.
We are learning different recipes authentic ways
of doing things,
and it's really helped to expand
my culinary knowledge.
You need to get that thing into the oven quick.
Ultimately what we want to do is give
students to a two-year degree in culinary technology.
And most of our classes involved
hands-on production which is our program vocational technical.
And they get a lot of hands on so
when they come out of this program they have very good fundamental skills working in the kitchen.
And also what it's like preparing food working
in a real kitchen producing food
for paying customers and ultimately we want
them to have that skillset when they come out of here.
