So, after taking a week to just chill out and get caught up on some sleep, I thought it’d be good to get down some thoughts about this whole graduation thing.
This might be a little long and image heavy. I’ll try not to let it turn into a novel, though.
As one of our final assignments for my Capstone class, we had to do a personal reflection… Kind of a where did we start and where do we want to end up sort of thing. I talked about watching Julia Child, and about how I was obsessed with reading cookbooks, and cooking breakfast for my dad, and strawberry milk. The good news is, I didn’t cry. But, it really got me thinking about what comes next. I’ll get to that in a minute, though.
As I’ve explained before, in order to graduate, students are required to develop a restaurant concept. There are three classes we took to lead up to Capstone, where, ideally, we’d be wrapping up what we’ve already been working on all along. We took purchasing, menu management, and food & beverage operations classes to help us hone in on and refine each piece of the puzzle. In Capstone, we take all that work we’ve done and get it organized in a presentable format– something we could, theoretically, show investors or a bank (along with a lot of other stuff) to help get financing to actually open a restaurant.
There’s the fun stuff, like coming up with menu items, picking silverware and dishes, and designing the layout. Then, there’s the tedious, time consuming, real life stuff that actually takes up most of the project– the demographics…
Labor costs and schedules…
And standardized, fully costed recipes…
It’s a LOT of work… a lot of late nights and anxiety attacks and deadlines. I was incredibly fortunate to have the same instructor for menu management and F&B Ops, because she got to know my concept really well. The basics were nailed down and looking good by the end of the menu class, which made the rest of it much easier. Not easy, just easier. I ultimately ended up with a project that took up two full 9×12, 24 page binders. I ran out of pages and had to stick entire sections into one pocket.
I also pushed myself a little harder in the menu department, and created two different versions of lunch, dinner, dessert, and beverages– one for Spring/Summer and another for Fall/Winter, so I could create some seasonal dishes.
I’m not going to post all of them here, but I’ll give you a peek at some screenshots of the Fall/Winter stuff…
And then, on top of that, we also put together a professional portfolio. It contains, among other things, pictures of our food, examples from our restaurant concept to show menu design and recipe development, and costed menu items to show that we know how to cost out recipes. It’s something we can take with us on job interviews. It’s kind of hard to pick just 10 or 15 pictures that show what we can do, and our progression through culinary school. I honestly didn’t even remember cooking some of this stuff until I started going through the hundreds of pictures I’ve taken over the past two years.
Amidst all that… we also have to go to several different departments on campus to get each of them to sign off on a sheet that basically says we understand we have to pay back our loans, we can’t take any equipment with us when we go, we don’t have any overdue library books, and we’ve submitted a final version of our resume to Career Services so they can help us find a job if we need them to. After all that, our Capstone instructor signs off, and then it goes to the Culinary School director to sign off… and THEN, after all that… we get our chef’s coat for graduation.
I won’t lie. That part is pretty cool. The coats we wear in class are likely, at this point, stained and haven’t actually been white for several quarters. They don’t have our names on them, just the school logo, and none of them really ever seem to fit right. The graduation coat is lots nicer, fits better, and it’s just so white and new and pretty! I was torn between leaving it in the plastic forever and ever, or wearing it everywhere all the time.
We’re also required to pass an exit practical. It’s our cooking final that measures not just our ability to cook, but manage our time, demonstrate basic knife skills, work clean and organized, and our plate presentation skills. We have four hours to break down a chicken, complete seven different knife cuts, and then make Coq au Vin, broccoli with hollandaise sauce, glazed carrots, chateau potatoes, chardonnay chicken, rice pilaf, salad, cream of mushroom soup, and chocolate mousse. It’s a crazy morning, everyone is stressed, very few people actually do as well as they wanted, and nothing ever goes like you plan it. But, when you pass, it feels like FINALLY, the hard part is over.
Of course, it’s not, because after we get all of that done, we present at Portfolio Review. All graduates in every department, from culinary to graphic design, are given a 6′ x 3′ table to display their concept project, portfolio, examples of their work, resumes and business cards. By the time we’ve gotten to the actual venue, we were all just kinda giddy and sleep deprived. Most of us had been up all night cooking and fine tuning our table layouts and measuring to make sure it would all fit.
I think I rearranged this whole thing at least three times before I finally got it how I wanted it. We had to turn in a table design in Capstone, but the reality of it vs. the picture we have in our head isn’t always the same thing.
My incredible, generous, patient, long suffering boyfriend came and picked me up at school so I could get my food home. (The school gives us $50 to spend with the store room so we don’t have to foot the whole bill ourselves.) We also had to swing by a friend’s house to borrow a cake plate, hit three different stores to find the rest of my display pieces, and go to two grocery stores for the rest of the food supplies. Then, I got home, inventoried everything, and started cooking. I cooked until around 1230am, slept until 4am, and then got up and did all the baking. Adam woke up to a crazy eyed lady, but he took it all in stride.
We got about 3/4 of the way to the venue before I realized I’d forgotten the deviled eggs for my display. So, we loaded everything out, and he drove all the way back home to get my eggs while I set up the rest of the table. Bless him. Seriously.
From 10am to 1pm, we stood behind our tables answering questions from judges, potential employers, other students family members, cleaning people from the venue, and pretty much anyone else who came by to see our display. It wasn’t all that bad, except for the achy feet, and there were lots of friendly, familiar faces to help keep us from getting too bored or nervous. At 1pm, we had a little awards ceremony for culinary. They awarded first and second place for baking and pastry and for culinary. I was totally stunned when they called my name for 2nd place. At that point, it’s not really for a grade or anything, but it’s awesome to see that the judges, all instructors I’ve worked with throughout school, thought I’d done a good job.
And then, just like that, it was over. I was done with culinary school. They only do a walking ceremony every other quarter, so I’ll actually walk at the end of December, but I am officially a culinary school graduate now.
What’s next? Well… I have a lot of ideas floating around, some more concrete than others.
First and foremost is this blog. I want to get back to a regular publishing schedule. I have time during the day now to cook and write, so there aren’t any excuses not to. I am hoping to be able to start incorporating some video content at some point next year, not just here, but on social media platforms, as well. I want to have set days to publish here, as well as little quickies that will post to facebook, twitter, or instagram throughout the week. If anyone has suggestions, leave them in the comments below.
I’m hoping I’ll get to start interning in January (maybe sooner) at a local sustainable farming operation. Then, I’d like to do a little traveling to work on other organic/sustainable farm operations around the country. I’m also trying to figure out how to get the ball rolling on a pop up restaurant for the concept I created. I don’t want to commit to a full blown restaurant, ever. But, I thought it would be a great experience to actually get to serve my menu at least once. All the proceeds would go to a food/hunger related charity.
I also have a little project to work on in my hometown of Fort Smith, Arkansas. I’m hoping my hometown bestie Nikki and I will get to work on it together, provided I can get my butt down there enough to make it real. I don’t want to get into details now, but it’s food related, and hopefully an opportunity to reconnect with some old friends and bring something back to the town where I spent most of my childhood.
There are so many other things in my brain right now, but that could just be the post graduation excitement so I’m giving myself some time to really focus on what really speaks to me.
For those of you who have hung in there with me, thanks! For those of you who might be brand new to the blog, please stick around. There’s lots more to come!
This was so fun to read about! I’ve always wondered what it’s like 🙂 Thanks for sharing and congrats!!
Congrats, what a great achievement!
I wish I was a poet. Or a prolific writer, because the words I have, well they are just flat and not bubbly enough for how happy this post makes me! You are a chef! A real Chef!! The real deal! The real McMcoy!! I know it was hard, I know you probably wanted to quit but you didn’t! You kept turning out delishious, beautiful dishes. I am so proud of you persevering and making your dream come true!! I stand in awe, Chef Jordan! Congratulations!! Can’t wait to see where your path goes!
Thank you so much! All the support made it so much easier to keep going.