It was gettin kinda lonesome around here....

so I thought I'd post some news.
We're in intense focus on MS CPAS tests at the Tech Center for the next week. This is the test that determines if our programs stay open or not. The kids have been building some great games with some test items to help them review. Sure hope they all do their best on this darn thing. Our motto is "BEAT MOSS POINT," another culinary class that has lots of AP students. I know we can do it!

I've been working with Mississippi State University's Research and Curriculum Unit (RCU) on some online classes and such. Pretty exciting stuff. I sure wish we could move more towards "paperless" classrooms.

We had a "Pig Out" Day at work Friday. Everyone brought a dish. We had SO much food! Boss lady is thinking of making this a monthly event. It sure was fun to get together with the other instructors for good food and fellowship.

RD is exhibiting in a new gallery in NOLA. I'm not sure of all the details of it, except it's Anne Connelly's (Baton Rouge Gallery) sister, Penelope. From what I've heard, it's a great location on Julia street. I wish him well. The art scene in NOLA is one of the things that makes it so charming and unique.

The furpigs are all fine, fat, and sassy. They're a little miffed at this late cold spell, because they can't do the "veranda" thing until the sun hits their favorite lollygaggin spots out there. It won't be long until the temps stay in the triple digits for days on end. I'm enjoying the temperate weather while I can.

That's all for now, folks!

Good ole Dr. Martin Luther King, Jr....

woo hoo...another holiday...boy, do I need it! Friday, one of my students stole my wallet

out of my purse, took the money my aunt had given RD for Christmas, and threw my wallet in the garbage can.
Luckily, I retrieved the wallet merely by accident.
I'll have to punish the whole class for one student's thieving ways. ~sigh~

Summer Institutes Level Three

National Restaurant Association Educational Foundation Summer Institutes were held at Johnson & Wales University, Florida this year. See a photo journal inside...

Sunday evening reception


Day 1 Hot Kitchen


Chef Adrian Barber


Chef Michael Angnardo, World-Class Pastry Chef




Chef Angnardo's Cake Demo


Our cake (and it only took 4 hours to make ~L~)


Garde Manger with Chef Chris Wagner


Charcuterie ~ Stuffing the Sausage


Garde Manger ~ Our Citrus Shrimp Salad


Field Trip to Buca De Beppo


Our Italian Buffet






Field Trip ~ Westin Diplomat


Final Day ~ Mystery Basket and our Chinese Buffet Presentation with Mr. Yves Payraudeau

It's Exit Project Time Again...

Here's Yolanda's strawberry pie that she photographed for a food stylist's career. I made a magazine cover from the photo for her.

End of the Year...

So another school year ends...I find myself reflecting fondly and looking forward to next year.
It's been a great year. I feel honored to have been chosen by my peers as Technical Center Teacher of the Year and ProStart Teacher of Excellence. Still, I can't halp but wonder if there isn't more I can do. Only in striving for the highest quality in myself and my students can I feel as if I've done my job well.
The six weeks away from school promise to be busy ones. I will be re-designing the district's website with a new template. A week at the end of June will be spent at Level II Hospitality Institute at the Illinois School of Art Culinary Institute.
Next school year will be a busy one, with record enrollments. I hope to have many nationally certified students and lots of success stories.
If any of my students read this, please know that I have thoroughly enjoyed working with you this year and look forward to next year with great anticipation.

Today is....

the day my Level 2 students set up their projects for judging...a trophy will be given to the best project...I see some great work going on!

Level 1 students are struggling with business math...funny how 10th and 11th grade high school students have a hard time applying what they learned in 8th grade pre-algebra to a real-world situation...(recipe conversion, recipe costing)


With much individualized instruction, my students managed to convert their recipes yield by 2 and by 1/2, find metric equivalents, and cost out the recipe and cost per portion. It may not be the most enjoyable part of management, but math IS important for a successful foodservice operation.

Exit Projects

This week our Level 2 students are working on their exit projects, which count for 25% of their fourth-nine-weeks grades. I will be posting pictures of them as they complete each phase of their project.

Teacher News...

Took 22 teenagers to Jackson Thursday. (my idea of fun) They competed in the Culinary Arts, Chapter Service Display and Manual, Illustrated Talk, Applied Technology, Interpersonal Communications and Focus on Children events. I judged the Job Interview event.

All the students worked so hard on their respective events, so I really was hoping they would do well.

Friday morning, we got the results at the awards ceremony:

Culinary Arts - Silver Medal Team
Chapter Service Display - Silver Medal Team
Chapter Service Manual - Silver Medal High Score (eligible to go to Nationals)
Illustrated Talk - Silver Medal
Applied Technology - Bronze Medal
Interpersonal Communications - Gold Medal (eligible to go to Nationals)
Focus on Children - Gold Medal (eligible to go to Nationals)

Needless to say, I and the Child Care instructor are very very proud of all who participated! The National Leadership Conference is in Chicago in July. I'm confident that our teams will hone their projects and bring home the gold!

Way to go, teams!