Week 15: The Finale

About 2 summers ago, I was hired into my first job at a casual sandwich shop as a hostess and server. I remember for my first week I was required to watch training videos all about the basics of a restaurant and the functional operations that is required to make a restaurant successful. I didn’t think the training was necessary for me to be a hostess so I didn’t really pay attention. I ended up loving my job and all of the connections I was able to make– but time was running out and I was getting ready to leave for college.

My freshman year in HRM flew by and I was becoming more excited to take the sophomore level classes, especially HA 243. I had only heard great things about Chef Mark, his curriculum, the TAs and of course- the food. As I began the class this past semester, I was worried I wouldn’t really gain any insights about how a professional kitchen operates. Yet, as I sit and write this final blog post I am realizing everything I had learned from our weekly quizzes, our events and even our cleaning duties.

While reflecting about the course I have been able to notice; my most favorite moments, the most challenging, the most impactful takeaway and even prepare some advice for future HRM students.

My favorite moment from this semester was planning and preparing for each of our events. In the beginning, we didn’t know what we were up against. Putting together our first preparation plan seemed tricky but as discovered all the tiny bits and pieces we were able to create something fun like “Brassica Fork” and actually cook something delicious like cream of broccoli soup. Obviously, our first event was the most memorable because it is how we would set ourselves up for our next 3 events. Considering that I want to eventually pursue a professional career in event planning it comes as no surprise to me than developing a huge event from a sliver of an idea was my favorite part of this class.

The most challenging moments from this semester is when Chef turned us loose to our kitchen tables and had us create a dish on our own. There were countless moments when I dreaded leaving the demonstration line simply because I was worried about creating a blond roux, making a dark broth or even cutting a raw chicken the proper way. I believe that these moments were so challenging for myself because I was so focused on doing everything perfectly. Obviously, we are students and students are naturally meant to learn & at times make mistakes – not knowing how to do everything perfectly. Once I was finally able to break away from that mindset I found every time we were allowed to make a dish more pleasurable and meaningful. Because I knew I was going to make mistakes, I wasn’t focused on doing a perfect job I was more focused on learning the process.

To me, takeaways are special moments that reside with you because of their meaning. Throughout this class, the only time something truly resided with me was when Chef would say either the tiniest comments or the longest lectures about why what we were doing was important. He would mention things that tied along with working in a professional kitchen such as knowing all about the “why” for each menu item – which I never thought to consider. Or tangents about potatoes and how many diverse and unique recipes can derive from one single vegetable. Each day he would make specific and special comments that would cause me to think or to reflect about our class that day.

The largest and best piece of advice I could think of passing along to future HRM & HA 243 students is know that everything you do needs to be done with a purpose. With everything you learn in this major and in this class knowing the reasons why is the secret to doing well and appreciating all that you do. Chef’s favorite thing to ask is “why” – and while it might make you frustrated at times please understand that he is only trying to help. Choosing a perfect garnish requires purposeful planning, creating a unique theme for an event needs a background purpose & even choosing your future career depends on what you believe your purpose is in this major. Just remember to know the purpose behind everything you’re doing, if you don’t then why are you doing it?

Oh, and NEVER try to pair asparagus (a spring vegetable) with your fettuccine afredo in the fall semester – Chef will call you out.