Survival of the Fittest.

My very first week is done! I just got home and I can't even explain how much I've learned in 4 days. (I didn't go to school on Tuesday because of the funeral.) Nerves were eating me alive before Monday, but I somehow I found the energy to wake up at 4:30 am on Monday, February 14th. I was planning on writing a long winded recap, but I thought it might be cool to make a list of everything I've learned this week and then hopefully compare it to a list I'll be writing 21 months from now when I'm graduating!

This is my current schedule:

• LCBC 100 - College Success & Career Portfolio (Thursdays, 7:00 am - 9:15 am)
• LCBC 105 - Food Safety & Sanitation (Mondays-Fridays, 9:25 - 10:30 am)
• LCBC 110 - Culinary Foundations I (Mondays-Wednesdays & Fridays, 7:00 am - 9:15 am)

•  At 6 am, the sun has not risen yet, so Ray Ban's are not necessary.
• A white chefs coat easily becomes covered in black fuzz if worn while driving a car with black seats.
• You can indeed feel totally naked when you're not wearing any jewelry or nailpolish.
• Tying a neckerchief is insanely difficult. 
• Opening a brand new knife's kit is like Christmas morning.
• Raw milk (non pasteurized milk, straight from a cow) is deadly, like playing Russian Roulette deadly.
• Old people also go to culinary school.
• When attendance is called, a student responds with, "Yes, Chef." (I was quite used to saying "Here")
• How to hold a big scary 10 in Chef's Knife.
• How to properly wash and sanitize cooking equipment. 
• Drive in your Toms and tank top instead of clunky shoes and Chef's coat. You'll be so much more comfortable.
• How to sweep an entire kitchen.
• Always bring 90 cents in change, because nothing in the snack machines is less than that except for Doublemint Gum...
• How much fun taking notes really is!!
• All about FBI (Food Borne Illness)
• How to properly taste food.
• The five tastes: sweet, salty, sour, bitter, and umami.
• My Chef instructor was once held at gun point by the Secret Service and was Miss Spring 1955.
• When not in lab, you don't have to have your hair up or under your Comi cap. (YES YES YES!)
• Don't wear Valentine's socks, or on your first day you might be called out by your chef instructor in front of the whole class.
• Getting to know you games and partner interviews will never ever be fun.
• It is extremely awesome to talk to people who share your insane passion and love of being in the kitchen. 
• I don't like the idea of cooking with things that have eyeballs such as Pufferfish or goats...
• My love of cupcakes isn't unique in a room full of aspiring pastry chefs.
• Cutting with knives is actually really difficult and requires practice outside of school.
• Most people in culinary school get cut with vegetable peelers than actual knives.
• The taste of dried shitaki mushroom juice stays in your mouth for WAY too long.
• Putting salt in coffee grounds prior to brewing reduces the bitter taste.
• The importance of networking always.
• The HOV Lane rocks!!!
• Billy Joel is a cure all when you're exhausted.
• The History of French Cuisine that dates back to the 1300's.
• Facing your fears is a must or else you will not succeed.

This is quite amazing. I reread this list and I probably didn't even get it all, but it's amazing. 4 days and I am learning a lot and I love it. Here's a few more pictures of things from this week!! Have a wonderful Friday, dolls. :) I hope you had a great work week.

 (Wonderful notetaking, seriously I think it's so fun!!!)

 (My monogrammed knife kit, my mommy got this done for me because she loves me so much!)

(Practicing knife cuts on potatoes for homework!)

The End of a Journey

Honestly, I didn't think I'd be writing this on Sunday. I thought I'd be gone for a few more days. But I just broke down, logged on, and started typing. My blog has always been first and foremost: a place where I can escape and vent. That started way back in 7th grade on Livejournal. Those entries are embarrassing, the 8th & 9th grade ones were not much better though.

This is going to be a big mush of feelings and ideas in one place so be prepared. Last week, my Uncle, after fighting 9 grueling months against stage 4 colon cancer, past away. It happened much faster than we anticipated. I have to say before I talk about the bad feelings that I am insanely blessed to be surrounded the strongest people that I'm so lucky to call my family. I know they've kept me from falling to pieces these past few months and this will be no different. Despite the tears and broken hearts, we were able to sit around the table the next morning talking about really good things thanks to our firm foundation in what God is doing in all of our lives. His services will be Monday and Tuesday, which my aunt accommodated for me to start school. (If that isn't support, I don't know what is.) It's been really rough to say the least. The people I expected to comfort me, just aren't here and that has been hard, but it's life.  You make do and it's in these moments you truly learn who loves you at your weakest.


“It happens to everyone as they grow up. You find out who you are and what you want, and then you realize that people you’ve known forever don’t see things the way you do. So you keep the wonderful memories, but find yourself moving on.”- Nicholas Sparks

Yesterday I had my final orientation at Le Cordon Bleu and I picked up my uniform, books, and schedule. It was truly hitting me. After a long time, almost a year, I'm finally going back to school and doing something I want to do. Last night, I read ahead in all my textbooks, planned out my schedule in my planner, wrote my classes in my notebooks, and put together all of my pens and binders! It was insanely exciting. I can't believe it's tomorrow...I didn't think it would ever come.

But in the midst of the excitement, I wish you were sharing it with me. I know these are my dreams and you only gave me the push and support I needed. It only makes me further believe that we're Rachel and Finn on Glee. (yes, I do make Glee relationship comparisons frequently). So for now, I will venture on this journey alone and it will be enough for me. But when you're ready, so am I.

This post is mostly for me. So later on, I'll be posting a recipe!! :) Thanks for sticking by me, loves.

Searching for a New Beginning.

(Me, a year ago)

I think for over a year I've been looking for a fresh start and I'm finally getting it. Everyday I get small reminders of how much I've needed a change: a fight with someone familiar, seeing people from high school at restaurants, or a wonderfully rude anonymous question on my Formspring that has barely been active for months. I've been living in a semi unhealthy environment of Netflix, working from home, wallowing in loneliness, and constantly wishing to be somewhere else.

On Saturday, I pulled into a parking lot of LCB, the place where I would spend so much time over the next year and a half. I stepped into a room of people who didn't know who I dated, didn't know who my best friends used to be or how I spend my Saturday nights, they didn't even know my name, and it was surprisingly the most freeing feeling. My stomach was doing flips nonetheless. My shyness quickly takes hold and I find it difficult to meet people, to introduce myself, but this was my fresh start. They didn't know I was shy. I struck up conversations with people I didn't even know. This was their were first impression of me. There wasn't a history or a standard to live up to.

On Saturday, the finality will set in when I go for my final orientation and meet the rest of the people I will be spending the next year and a half with. It's the new beginning I've been dreaming of. I'm finally going after what is best for ME, not my mom, or dad, or a boy or a best friend, for me. 6 days and a new chapter will be opened finally and I can start over.

(all pictures from weheartit.com)

 (Me, now)

If you're not satisfied, don't wait. Change what you can to make yourself happy. It is better to live a life of, "Oh wells," than, "What ifs." Have a good Tuesday loves. 

Culinary Conversations.

This is really REALLY freaking exciting for me. Tomorrow, okay in 1 hour, it will FEBRUARY. I don't even know where January went. I really don't know where the time went from October 2nd until this point. In two weeks, I'll be sitting at my computer, blogging about my very first day in culinary school. That is absolutely thrilling. I've waited more than months and months to figure out what I really wanted and now it's here. It's closer than ever.

I'd like to formally announce a very new piece of my blog that will be one of the most fun things I've ever done. It isn't going to be on a specific day or time, just as I see fit. It's called Culinary Conversations. I've already had a lot of questions about how the experience started and I know I will get more, the further I dive into the program. I don't know what I'll talk about and I don't want to limit myself now. This first post is going to be an FAQ and a little glimpse into my preparations for this experience.

Currently, I'm organizing my school supplies (notebooks, pens, and my planner) and preparing for my orientation of sorts on Saturday morning! It's getting so real right now. On Saturday, I will have the opportunity to register for my classes, get sized for my uniform, get my school id, and *fingers crossed* meet people. It's what I assume to be the usual college orientation experience that I already had at ASU, just at a new place that happens to have chef hats!

FAQ's

Q: What school will you be attending?

A: Le Cordon Bleu College of Culinary Arts.

Q: What are you studying/what is the program you are in?

A: I will be studying to obtain my Associates in Patisserie and Baking.

Q: How long is the program & when will you graduate?

A: I am starting on February 14th in the 84 week program and I'm set to graduate in November 2012.

Q: How much is tuition?

A: Tuition varies depending upon the program you choose and the length of the program. I would rather not publicly discuss how much I'm paying, but if you email me, I would be happy to answer. 

Q: How did you apply?

A: I applied online at their website and was almost immediately contacted by an amazing admissions representative who has been fabulous through this whole process.

Q: Do your parents/family support you?

A: Yes, my dad has always encouraged me to go this route, but until recently my mom was skeptical and not always supportive of what I wanted. She has since become very involved and excited for me. They've both (in addition to the rest of my family and friends) have embraced the constant treats they receive.

Q: Did you ever doubt going to culinary school or think about not going after all?

A: I'm no stranger to indecision and this wasn't an exception. I was mostly scared about not being good enough or not having enough experience. Not only did my admissions counselor relieve these worries, but Trey has been the biggest supporter and encourager. He's wanted this for me from the beginning. Having someone to confide in and share your worries with has been essential for me. 

If you have any other questions, feel free to send them my way & I'll answer them too! (danielle@realtyrevelation.com) Today I decided to skip Day 11, it was copy and paste one of your most recent im conversations, and I really just didn't want to because #1. my conversations aren't that interesting and usually #2. they're personal.  So here's Day 12.

Day 12: Three things you want to change.

1. No longer be unemployed: I would love to find a retail job or a job in a bakery of sorts. I've been looking like crazy and coming up empty all the time. *Fingers crossed* that something just pops up!
2. Be satisfied with where I am right now: I'd love to say that I'm completely content with everything right now, but that's physically impossible. I'd love to be on my own, but I know that right now living at home is best for me and for my wallet and everything will happen in time.
3. Pray more: I really would like to make this a primary goal. I know that relying on God through the good times and the trials will only strengthen me. :)

Ahhh I'm so excited for tomorrow's post!!! You'll know soon enough I guess ;). Have a good night darlings.