Time is dwindling down in the classroom for the students as they approach their last two weeks! Our first test will be Monday on Management and then Wednesday they will have Supervision. Then it is study study study to the last week where we tackle Nutrition, Controlling Foodservice Costs, and ServSafe!
This week for the blog, we’ve decided to focus on the experience in the kitchen so far. They have just finished the second week of kitchen learning and have already learned how messy it is! But that’s part of the fun!
Intern, River, and Instructor, Jaclyn, asked the students a couple questions about what it’s been like in there so far:
How has your experience been so far in the kitchen?
Zack: It’s pretty good hands-on experience. I feel like I’m making a difference.
TJ: Fantastic. I like learning new things and we learn something new every day in the kitchen. Like the other day, learning sour cream could be a substitute for milk.
Zack: Ya! You’d think it would taste disgusting, but it’s actually really good!
What is your favorite thing to make?
TJ: The blueberry quick bread- When pushed to answer why- The blueberries, when you add them to the mixer, it looks like art and I like it.
Zack: The chocolate chip cookies…they’re easy!
How about your least favorite thing to bake?
Zack: Chocolate cream cheese bread- the chocolate is super messy and the other guys always make me scrape the bowl out so chocolate gets everywhere.
TJ: Also the chocolate. It’s messy and I don’t like chocolate. There’s too much chocolate.
What are you looking forward to learning how to bake?
TJ: Breads…so I actually know how to bake bread!
Zack, how has this experience in the kitchen been different from the last time?
Zack: There is a lot more team work this time. Last time, certain people would take over and do everything so I didn’t really get to learn much. This time, we’re a team. Like one person weighs dry ingredients, one person weighs wet ingredients, and one person writes lot numbers. And when we clean up, someone does dishes, someone sweeps, and someone is cleaning the tables and putting dishes away. It’s a lot more efficient because everyone is doing something at the same time instead of just one person trying to do everything themselves.
How is working with Jim (bakery instructor) a second time? Any differences this round?
Zack: He trusts me a lot more. He sees me run through everything and be thorough and double check so he just kind of let’s us do our thing and step in when we need help. When asked to drop some terms from Management– It’s more like OJT (on the job training) and he uses coaching.
So the students seem to be getting a lot from the kitchen while still managing to have fun! Production baking is not an easy thing to do, but these guys are doing great!
We have an information session coming up Thursday, June 28, from 12:00-2:00 if you or anyone you know would like to learn more about our program! We’re located at 1708 Thierer Rd (on the East side of Madison by Target).