Monday, May 7 (plan): Today, students will be begin drafting their senior boards presentations. We will work specifically on our introductions. Here is the introductory paragraph to read for your Warm Up today:
The waiter bows and places in front of you the most perfect, rare, tender cut of seared ahi crusted with hazelnuts and resting in a bed of wild rice and citrus herb risotto. A delicate mint pesto and sprigs of lemon mint accent the presentation, adding color and a touch of surprising flavor. It is for experiences like this, those special occasions, when we turn to true artists who use the perfect blend of flavors, textures, and smells to give us a meal we’ll always remember. Hello, my name is Joe Papermaker and for my Senior Project, I job shadowed James Bread, the executive chef at “Elemental” restaurant in Portland. Ever since I was in elementary school, I’ve always loved playing with my food. My mom always enjoyed baking, and my step-dad was always firing up the grill, but after catching a few shows on the Food Network, I became fascinated with the incredible variety and possibility involved with cooking. During my Job Shadow, I was able to spend nearly 40 hours seeing what it is really like to not only cook, but also make all of the culinary decisions for a top-tier, popular restaurant. I got to see how several menu items were invented and the way that the executive chef decides how to build a successful menu.
Tuesday, May 8 (plan): This is day two of three for boards presentations. Today we will be focusing on the body of the presentation.
Wednesday, May 9 (plan): This is day three of three for boards presentations. We will wrap up by working on conclusions. Here's what you'll need for the warm up:
As I look back on my Senior Project, there are so many things this experience has given me. First of all, I have a much better understanding of how demanding a job it is to be an executive chef, and even a line chef in a busy restaurant. I learned that if I really want to pursue this, I need to try as many new kinds of foods as I can and pay attention to the kinds of combinations that make sense. I also learned a few interesting ideas about how to talk about the flavors and textures of food, and James’s staff told me that I have a good palate for noticing little differences in flavors. I know I was intimidated at first by the fast pace of the kitchen, but I can see how that energy could really be exciting—but also exhausting. I’ve made the decision to enroll in culinary school for next year, and I’m optimistic that this will lead to a career I will love. This experience gave me a good taste of what that kind of life will be like. And speaking of taste… I wish I could bring to you samples of that hazelnut crusted ahi I told you about. It was tender and rich, with a crunchy, nutty crust, the filet perfectly seared on both sides, sweetly tender in the middle…And it was delicious. Thank you.
Thursday, May 10th: Students will get five work days for and practicing these presentations. This is day one.
Friday, May 11th: This is day two of five writing and practicing days for the senior boards presentations.