Chop-boards, knives, and fire

Its 10.am now, on a Monday morning...I'm excited, impatient to a certain level. Because, its practical day, i think the last time i was this excited about kitchen class was back in term 4? was like 6 months ago.

Time just flies so fast, it seems like only yesterday that i first step foot into this kitchen suite, knowing nuts about brunoise, or jardinniere, trussing, debonning, fillet or any of that sort! Now, now here i am in my final term for my diploma. Who say? Huh who say hotel management is for those who can't study. As far is i know, and as far as grades are concern, hotel management is as tough as any courses u can get.

OK i gtg now...i'll tell u about my day when i get back tonight.

Soupe de poissons, Steak au poivre, et crepes flambe