Fun in JB!

7/8-7/12

This week we started Hospitality and Restaurant Management-very interesting! But “da da da” Double Homework! Because we are also still working on Nutrition too! Our final Nutrition presentation is due in a few weeks as well-busy busy!

Plus we started in the kitchen this week! Cookies, cookies, cookies!! We made some great cookies, and some not so great, but that just means we learned what works and what doesn’t work.

We’ve learned a whole bunch of new ways to cook in Nutrition. One really interesting method is sous vide. It’s a very long and complicated way to slow cook with water and a vacuum seal. “Sous vide, or not sous vide?”-thanks to Daniel for this cute quote!

We also had a fun visitor: Renee from Blackhawk Tech, who taught us about DISC personalities and hospitality. Very interesting and important in running a business!

The last thing we did for the week was to put up our favorite childhood dishes and as a class “health them up” by substituting or adding different ingredients to make them better for you.

7/15-7/19

This week, Renee from Blackhawk Tech was back. She is a super interesting lady! We talked and learned about emotional intelligence and generational differences. Right now in any workplace you could have a mix of six different generations.

• Traditionalist-before 1945
• Baby Boomers-1946-1964
• Gen X 1965-1976
• Millennials 1977-1995
• Gen Z 1996-2011
• Alpha 2011-present

There are a lot of different personalities, beliefs, and traditions that may co-exist in one workplace that a manager needs to learn the differences in styles of communication and inspirational needs and wants. These were interesting and fun sessions-thanks Renee!

In class, we also learned about teaching tools and aids useful in the kitchen and studying. My job aid was for remembering the Big 9 Allergens called Don’t MESSS W PT (Milk, Eggs, Sesame, Soy, Shellfish, Wheat, Peanuts, Tree nuts).

In the kitchen, we did Brownies! Clare and the crew are awesome as usual. We each made our own batch! Thursday in the kitchen we did a lot! We also had a guest instructor, Tonja, who is really awesome and knowledgeable. She lead us in making delicious scones! We each made our own kind from sweet to savory. It was so much fun and tasty! Then Clare taught us about how sugar melts at different temperatures with a demonstration, which we eventually turned into salted caramel. Then we made a cheesecake with strawberry coulis swirled all through it-yum!