"The only way to master this is to answer more problems. So, I'm going to give you more problems."-Chef Nick
Then he hands out papers. And everybody in class groans.
That's the thing about schools. No matter if you're elementary, high school, college, graduate school, or even in culinary school, homework and assignments are something to be groaned about. And, when Chef told us that he was gonna postpone our exam, everybody pumped their fists and said, "Yes!" School will be school, and students, no matter how old, will be students.
I love our school. We get free WiFi access, the bathrooms are clean (and they always have tissue paper), we can get water from the dispenser for free, and our classroom is air-conditioned (to the point where we all complain about the room being too cold). Of course, for the price we are paying, I'd say that we all deserve the best, don't you think?
I can't say the same for our current subject, though. Everything starts from the basics; and that's what we're doing right now. Math. Oh, I like Math, but now I'm rethinking it. Seeing all the numbers make me dizzy, and I'm starting to question myself if being a Pastry Chef is worth going through all these (yes, it is!).
So, Culinary Mathematics. We started with conversions, which is easy enough. And then we moved on to product costing, which made my hurt pound, but is fairly tolerable. But then there's the horror of recipe costing. and I don't know if I could take some more. At least our classes are over for the weekend. And thank God Chef Nick didn't give us any more assignments, like he did for the past 3 days.
Another thing about school that I just remembered, is how the students would go tho class early for the purpose of copying another classmate's homework. Not that we did any copying. But we did go in early, compared our answers, cheered when we got the same, then debated on who is right or wrong whenever the answers differ.
And I've made friends. Not the let's-hang-out-and-be-BFFs-together kind, though. Just the come-on-let's-sit-together kind. We still have more time to bond later on.
Oh, and speaking of friends, this shoutout goes to one of my BFFs, Janelle (I don't know why I keep putting her link, it's not as if she updates her blog, LOL). It's her