I was on Rogers TV today. I was pretty surprised by how small the studio actually is. We talked about the chocolate show and I showed them my clock. It was fun and not as scary as I expected. I handed in my requisition and Chef Baechler said it was good and the most complete one he saw so far. He said we should think of ways to get more colour into the app and main course. I had bake lab today and we started our truffles which will get finished next class and we made tuxedo strawberries which I think I forgot in my locker.

Yesterday we had our meeting for the cold show. There were only 3 2nd years there. Some were working on Gala or spoke to Chef Baechler so I guess they are still in. Chef Baechler says even if we fund raise and show up to every meeting and practice he still won't guarantee we can go if our practices don't go well. I will just have to work very hard and focus. We have to have our requisitions in by Monday to complete two of our dishes. I want to practice the main and dessert. I don't think I ever wrote about my menu so here it is:

1st course - French Onion Soup

2nd course - Beef Wellington, Duchess Potato, Vegetables, Bearnaise Sauce

3rd course- Flourless Chocolate cake, raspberry mousse, blueberry sorbet, lemon sabayon

And my drawings

Obviously the ideas will need some work & development but it's somewhere to start. I will need to come up with some idea on how to make blueberry sorbet that doesn't melt for example.

We have Gala tonight and then I have tomorrow off. I will have to come up with my recipes and my requisition, write out my bake recipe and study for the big Wines Midterm.

Too bad both Chef Brooks and Chef Baechler were sick today so they cancelled my lab. Everyone said the lamb lab was really challenging so I was a little nervous but also disappointed I didn't get to do it. I was up and already in my uniform so it seemed like the perfect time to work on my chocolate clock. I'm almost finished. I just want to pipe around the seams.

Last night went well. The Chef told me I was going to be running the hot line and I did, all by myself. I did 23 covers which I know is not a lot but I did them all by myself and everyone was happy with their food. Maybe today will be a better day. Hopefully I will finish my clock today too.

Today is not a good day for me. People treat me differently and I feel like I don't have any friends. I don't know where I belong or what I'm supposed to be doing. I wanted to compete in this competition but maybe I'm a big fat loser and can't do anything right anyways. I'm frustrated and depressed basically I guess. Today Chef Baechler said we have to be at two prep days and the Gala day as well and that would've been nice to know before the last minute. Maybe I really can't do it all. I already booked Saturday off work for the gala but now does this mean if I don't also manage to book off two more days for prep I won't get full marks? Lots of people aren't even planning to show as it's only 10% but it seems unfair as I turned my life upside down to be there for Saturday and it doesn't matter. If you have a job it's difficult to participate in anything. If you don't have a job you can't afford to eat or park. You just can't win in life. I'm hoping tomorrow will be a better day.

We made Dobosh today. It went pretty well. I'm not a fan of caramel though. Chef Jafar was very helpfiul and showed me the best way to ice a cake. No one left any burnt sugar pots in the sink and that was a treat. They're saying the teachers are going on strike Feb 11 and no one knows what will happen if they do. There is so much going on that I don't know if we can still do everything if they do. We have Gala on Saturday which will still happen. Next Friday we are doing fundraising at the JLC. I already volunteered to act as cashier. Saturday is our first practice for the cold show. I don't know how late we're going to be there. We do the same thing the next two Fridays and Saturdays. My job will hopefully continue to be supportive. Feb 8th Katrina, Kyle and I go on TV about the chocolate show. Katrina told me she thought it was today and went to school early. The chocolate show is Feb 28 which is a Sunday and I never work Sundays. The compitition is on Mar 7 for novices (me) and Mar 8 for professionals. Chef Baechler will be competing in the professional category. He will likely sent us students home once our part of the show is over. Mar. 9th we have a school trip to the food & wine show in Toronto and I'm pretty ecited about that too. It's the same show at the Direct Energy center so looks like I get to go twice so that should be fun.

My biggest news is I got a major haircut yesterday. Had them chop off 10 inches so I could give it to Locks of Love. I can just get it into a ponytail. It feels a little weird but it's nice not having to fuss with long hair and it dries so fast when I wash it. Last night at work was pretty successful. I worked on the hot line all night and I think I'm starting to catch on. The place was messy but not as bad as the night before by the end of the night. I did have to mop the floor three times though. Both Joe (the new guy) and Chef dropped and entire container of salt & pepper on the floor. We had a dishwasher last night and that was a nice change. He really kept things moving and he's pretty good. I picked my category for the cold show salon. I plan to do the simple luncheon. I already have an idea for a menu. I'm thinking to keep it simple bistro fare but put an elegant spin on it. I'm thinking french onion soup, beef wellington and flourless chocolate cake with a raspberry mousse. I have sort of a garden theme in my head I'd like to carry through all three dishes. Maybe it's just the girlie-girl inside me trying to come out...lol.