JAI ON EARTH Discovering Our Planet

I recently had the opportunity to receive official food service training, with The Center on Halsted silver fork rigorous culinary program. Where I received my food handlers certification, Basset certification, and allergy certification. Now I have worked in restaurants all my life, with my first job being at Wendy’s! I worked as a Grill man. While carefully following Wendy’s “fresh never frozen rule” I can honestly say, Wendy’s, is probably one of the few fast food companies, that is worth ordering now a days. Having a diet is really important, and eating things that fuel, you and make you feel stronger and healthy, is essential to your own well being. I’ve always had a passion for food, and my journey in life lead me to spend time at silverfork!

We got to learn importance of professionalism in the kitchen. How to make Julian cuts, and Mirepoix (is a French culinary term referring to a flavor base made by gently cooking diced vegetables, traditionally onions, carrots, and celery, in fat)

We got to make pretzels, focaccia, sprinkle cookies. We had the opportunity to, make our own dishes. We also enjoyed family meal each day. Now the reason I say this program was rigorous, is because, it was multiple times throughout the week, as early as 10am my day would start, and end around 3pm. We were put to the test, to show our knowledge, skills, and talent in the kitchen.

If you know anything about me, you know, how much of a perfectionist I can be, especially when cooking. Learning with silver fork, really helped me learn to relax, and give my self a chance to learn proper ways of being in a kitchen.

Silverfork changed my life, and it was a blast, to be around a supportive community. Now as I start my new journey in a new kitchen at my new job, I will take and apply everything I’ve learned with me! And will never forget what I’ve learned, and always refer back to the resources that were giving to me. BIG OL THANK YOU TO COHORT 45