yes I am getting sick, not really, just a minor cold coming in the middle of summer. Nothing really exciting to talk about other than discovering the names of diseases and viruses that causes sickness within people and from what they eat.
I took the test, wasn't so bad but was hard and is to be expected for the first official test. Don't know what i got as of yet but the class average was 85%, not good.
Learned cutting again and did very well, I might add. Also learned how to make recipes and how too design menus. More on that coming soon. Okay going to bed, till tomorrow please spread the word guys and leave me some comments I would greatly appreciate it.
I promise this will get more exciting as I go!
Gearing up for the show, we'll start looking for creative family and homemaking ideas next week with the opening of our new show website. More details later..... In the works is the taste testing tour going to Louisiana, Washington state, and south of Florida during the holidays. This Christmas I will be producing weekend holiday events for the city of Cocoa beach Florida and in Anaheim California. Of course all the details coming soon and via my website at christopherlantie.com.
So these past few days I took a test in my Safety and Sanitation class got a 76 which on their grid is a"C", not the greatest but what can you ask for the first time test. I did study, thought I knew it, but I guess I didn't know her program or maybe the fact that scan tron tests freak me out and I haven't had to take one in more the eleven years.
Learned about bacteria's and virus's from and in foods, nasty stuff and extremely hard to learn. Test on that tomorrow, and yes I know I am going to fail it miserably. Hey I'm trying. Homework, attendance, and other assignments I've been getting an "A" in all, so that is a good thing.
In Foundations class I learned how to make tiny football shaped objects out of potatoes and continued to learned the cutting process. I am getting better, but still a little lost at it; takes time. Learned about Menu's and recipes took my first test in the class today. I think I did well, knew a lot of the answers, and so I will see tomorrow. The chefs cooked a dish called (which I personally didn't care for) Spaghetti alla puttanesca. Consists of Spaghetti, Olives, tomatoes, anchovies, capers, chili peppers, garlic, and tuna.
OTHERS liked it but I sure didn't and that seemed to be my day. I am working on a new recipe of my own and should announce it this week, I am going to publish it on the show and in the creations magazine this fall. Till tomorrow, see you guys!
7/15-7/16/2010So this is going to be quick, my tests, well I bombed one of them and got a "C" on the other. I really need to get into gear of things. So I spent the weekend with friends to relax and got plenty of study time in. I actually got an "A" on the cutting on Friday, good thing.
Did another new recipe over the weekend, but I will not post it until it is ready which will be soon. New show information comes this week as well as other great announcements, stay tuned. All for now but next week will be a better week.
Have a great week!7/19-7/26/2010Why hello peeps!
I have been busy, stressed, and just plain tired; so this is my reason for not updating this recently. Well I take my state certification test this coming Friday so I am busy gearing up for that. I received a 100% one of my recent reports and even though I'm getting only C's on these freaking tests I am managing to maintain a B in the overall class. For some reason tests are just not my thing, so please pray that I pass the test on Friday. Doing Health inspections in the next couple of days, fun.
I met with the president of the school, cool guy, we had a situation and we all resolved it; complete disrespect on their end and I caught them on it and they thanked me for it (I guess it is the political and activism side of me kicking in). All a good thing.
In the other class, I now know how to make Hollandaise, Mayo, stock, vinaigrette, tomato sauce, mashed potatoes, and potato salad all homemade and by hand (no recipes or pre-made stuff). Doing well on my knife cuts, I will know for sure if I pass that test tomorrow or not, and again maintaining a B in the class.
So far I have personally made a dinner dessert that I call Sugar Calm, a vanilla cream pastry with whip cream. I have made some type of Texas meal with glazed steak and succotash. I made a meat and vegetable salad served on garlic bread. Finally I have made homemade spaghetti served on garlic bread. All with pictures coming soon, as soon as I can get the picture making formula right first.
The new show is coming, and the delayed website along with a new announcement of a magazine all coming soon. More stuff is sure to be announced this week as soon as I can find the time to write it all down. Till then peace out and speak soon.
Christopher L. Antie
P.s. Sorry about the grammar, spelling, or structuring I do this in a hurry.7/27-8/4/2010Hey gang,
So I really haven't been in the mood. Just been really tired and not feeling like I learned much in the past few days. However I've been asked to introduce a new drink that will soon be on the market and I have created some unique recipes that will be featured in the coming weeks.
I passed the ServSafe so I am now certified to be a manager in a restaurant. I got a final grade of a "B" in that class and in the other class I hold a "B" as well. Currently I hold a 3.0 in college which is good.
Other then that not a thing going to surface. I will update you on some stuff as soon as I can.
It has been a while since I've blogged, extremely sorry. It's been busy, stressful, and just a bit of time getting used to all this stuff. I mean the school is nice, at times, and filled with over imaged to immaturity talks to acts. Some people like to view my stuff, including this blog, as a joke or feel I'm just not what I seem.
Well I look past it and simply remember what I've done, even got, to what they simply don't have. I guess talking bad about someone behind their back is the way they feel the need to go, all I do is smile and nod. I am all smiles with their desperate attempts, and laughing in the long run; enjoy the ride!!!
Anyways, I've posted on my main page and will continue to be posting on that page and this page pictures of some dishes I have been cooking up. I am gearing up for the filming of the pilot and publishing of my own recipes. So far I have worked the Florida food and Lodging convention, couldn't get pictures though, and help prepare to present 4800 dishes for the event. Wow! Total chaos but got it done in three hours with the help of a team, I will say it was worth the experience. Coming up I will be working for th EPCOT Food and Wine Festival in the coming months, of which I will be blogging about that with some pictures possibly.
Finished my first 6 weeks and concluding my next 6 weeks this week, all with an over 3.0 GPA. Learning some stuff and enhancing my development of cooking and presentation but still lots to go. I think the problem is the over crowded class, the young one's disrespect to others, and the grading chef's desire for more salt (which he is a smoker and smokers to ruin their taste buds so its hard to get a consistency from a nonsmoker to a smokers likes and desires). I start academic classes soon and not looking forward to it, but hey comes with the degree.
Okay peace out for now and check out my website at http://www.christopherlantie.com.
Sorry again for the delay, been busy. Well I finished the Food and Lodging show in September. It was great, helped Universal Studios in setup and worked with top chef's for the overall convention at the Orange County Convention Center. In addition I presented and served over 4000 plates within a three hour period. No pictures but it was an experience like no other.
Food and Wine was stressful but good in many ways, pictures are on my website at Christopherlantie.com. I served in Brazil, Puerto Rico, Singapore, South Korea, South Africa, and Argentina. For over a month I contributed to the 8million dollar profited event, gained a top grill chef honor, and help served well over a million guests from around the globe. Fun but glad its over, lots of unnecessary stress and long hours.
The holidays are in and I am busy doing my "Spirit of Taste" presentations. I delivery great food and wine to guests with a presentation for the holidays (as a hired personal chef). As the New Year roles in I am gearing up for many great projects, going after a Pastry and Baking degree, and making sure I win for 2011.
For now Happy Holidays, and a safe and wishful ring in for 2011.