I helped Chef Hare during the prep event by cutting two types of peppers that would be served on a vegetable tray. Once I finished that I handed the peppers to him so he could start grilling them. Afterward, I was tasked with cleaning portobello mushrooms by cleaning out the gills of the mushrooms. From there my final task was shredding cabbage for the coleslaw before leaving for class.
It was enjoyable. I liked the guest speaker a lot since she had great energy. I also liked the website where we could write about imposter syndrome, and how we felt about it.
I volunteered for the event that would determine whether or not the American Culinary Federation would verify the Culinary Arts program. I was assigned to help Chef Gene Lampione and Chef Elizabeth Lampione with various dishes for the event. I was tasked to roll out pizza dough for 36 pizzas. Once I was done, I moved to the baking room to assist with the sweet potato tartlets. I rolled out pie dough and cut out circles for the mini muffin tins. After making the filling, the tartlets were baked and topped with bubble sugar garnish. I was placed at the dessert station where I explained each dessert to guests. After the guests left, I helped with the dishes and cleaning the tables.
I volunteered at the event honoring James Hemings, the chef who brought mac and cheese to the U.S., at the Culinary Arts Center. I was assigned to help Chef Denise Ware-Jackson with the mac and cheese she cooked for the event. I assisted her by prepping ingredients such as shredding the cheese, chopping the kale, and boiling the macaroni. As she was cooking her sauce, I cleaned up the kitchen with the other volunteer. Chef Denise had to leave the kitchen to give her presentation so I was instructed on how long to bake the mac and cheese. In the last five minutes of cooking, we were to put more parmesan cheese on top and bake for an additional five minutes. After removing the dish from the oven, we cleaned the kitchen for the last time.
