In the beging- school 1/26/2012

When i got out of high school i went and worked for fast food joints where i learned to be fast paced and learned good work ethic. I didn't really know what i wanted to do so i just jumped into culinary school without thinking about future debt, or even knowing what it is to be a cook in the business, never having a job in the field other then dish washing. So i go in not even knowing how to cook a hamburger. I was a B student my strength being in the class room. In the kitchen we worked mostly on recipes. I was lost and unsure of myself. when it came time for simulation we were separated into groups where we would be creating a restaurant name menu decor. And the leader in the group chose who cooked and served in the class. the whole time i was server and dish washer. I should have been the other way around, the more experienced cook should have learned more about the serving and given the inexperience a chance at the line. There was one older student that was gonna put me on the line but it snowed that day. So i left culinary school with a serve safe certification, an associates degree, and knowledge of what professionalism is all about which plays in my head to this day, positive attitude, eager to learn. The thing is school shows you only so much most of what you learn is working in the business. Which brings me to my first cooking job Marco's.