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Well it must be true what they say, Chef jobs open up during the summer.

So far I have had two interviews this week, the first on Monday, and the second today. This mornings chat was nice and in-formal, but I still wore a shirt.

To see how I cope within a busy kitchen, the Chef has asked me to work this coming Sunday, which is the busiest day of the week. Well I’m all for that. And I earn myself around £40 for the trouble.

If taken on full-time, I will be required to assist in any one of their other businesses; such as a seasonal restaurant in Whitby. That means mini missions trying to find a parking space. .. I will have my petrol paid for though, so if anyone’s in the area . . .

It’s likely, now that I’m almost in a job, that other places will start responding to my letters; and I’ll have to look into which one I’d like to work for and train with.

Either way, I’m still planning on college part-time again for my pastry course.

Whaaa? That’s right! I have a job interview! :D :D

Oh my gawd!

This is my first this year. When I had loads last year. This recession thing is getting old now.

There are, I think, four other interviewees tagging along for the same job, which is a massive shame; and really stupid. I also have transport to the interview, which sucks. I would prefer to drive.

I’m taking my recent certificate with me, to show it off; and will be mentioning my return to college for a Pasty Course in October ¹.

Wish me luck if you see this before I leave, at 2:20pm.

1: when I en-roll.

I received my certificate for the NVQ Level 2 course in Professional Cookery, of which I studied for the past several months, yesterday.

Yay.

It has the names of each module I studied ( all seventeen ) and is slightly different looking to the other certificates I have.

After finishing the course, I was able to keep my log-book; which is great, as I can look back through it for nostalgia stuff and what-not.

Hmm, I require a frame.

Well, my fingers are no longer un-damaged in the kitchens. Due to a slip across an onion, I managed to put the blade of my freshly sharpened knife into my middle finger.

Not good. Up until that point I was the only one of us who hadn’t cut themselves. It was all a matter of time I guess, either that or a conspiracy.

I blame the sixteen year old’s though, if they weren’t in I wouldn’t have been assisting them prep vegetables; thus preventing my humongous death defying injury. Because like, I sooo could have died and everything.

The cut itself isn’t all that deep, or not deep enough to cause damage or issues.

I have managed to cut into my nail though, which is funny.

It will heal up by the weekend. I’ll be like new by Monday.

I haven’t mentioned college in a while. I guess it falls under the lack of blogging full stop though.

The course is going well, I enjoy this a lot more than any other course I have done, which is brilliant.

My log book is almost complete, and I still have a few items to tick off for last week. I haven’t really done anything meat based yet, but that should come soon, hopefully.

Chef took a list from us a while ago on what we needed to do, and of late it’s been fish based and baking in the skills lesson.

Each of the tests we get are pretty easy, and we have the opportunity to bring them home; since we just rule.

I have learnt quite a bit about cooking, and have re-sparked my time spent in the kitchen. I now cook more than I eat. Whether that means I cook too much or eat less I don’t know, but it’s fun either way.

Half term soon; I certainly look to be beating my education record.

“Gordon Ramsay’s back with a new series of Cookalong Live that promises to be bigger, funnier and tastier, and aims to teach the whole nation how to cook.“

Our beloved Michelin Starred chef is back on tv for the next seven weeks, with Cookalong Live, prepping; cooking and serving a three course meal for four people.

This is something I would love to get involved with, but for tonight’s episode I haven’t got any ingredients. I also prefer to ‘watch first, do later’, instead of trying to do it whilst watching. If I was to cook along with everyone I’ll miss what was said to do and be like “what?, what do I do with this?” while a piece of meat flails about in my hand.

I have somehow managed to loose all of my videotapes, so I can’t record the episode to try later. (I don’t have tv that pauses when you turn away from it. ) What I will do is watch the show; see what happens; learn what to do; find the recipes; find the episode online; then do it during the week when I have a bit more time and can pause the episode. I don’t so much mind the 9pm cooking, in fact, I love cooking late. It feels awesome.

For those of you wanting to watch and/or take part, the series begins tonight (Friday 24th October 2008) at 9pm. This series is for UK viewers, but there are ones planned for the US and Australia.

Some information on the series; menus; recipes; and equipment can be found at the channel 4 website: http://www.channel4.com/food/on-tv/cookalong-live/

Anyone who is taking part, feel free to comment below about your experience with this weeks menu, and how easy it was for you. Chef or no Chef, shout up.

p.s. I don’t want replies stating that Chef Ramsay sucks. If you don’t like him or his shows don’t reply!

Having been unfortunate at finding employment in various fields I have decided to head back into education, this time going back to college.

I’ve decided to gain an NVQ 2 in Professional Cookery, whilst studying at the new Middlesbrough College, in Middlehaven.

I haven’t officially started the course yet, that’s next week, due to it only being part time. If my job prospects hold out, I shall be employed shortly as well. Cool.

Being a cookery course, I need to wear a fancy chef’s outfit complete with scull-cap and apron. I will also have a full set of professional knives for the course, how cool is that. I’m not sure when I’ll have these items as I need to apply for assistance in buying them, but the college won’t release funding until the end of the month so I’m slightly stumped.

I’ve also tried to apply for the Adult Learning Grant, but the college has no forms available. Phoning the company directly leaves me ringing and ringing and ringi… you get the idea.

Driving up to college means I also need a parking permit. Guess what! Yep, the college doesn’t have any of those either. I’m starting to think I shouldn’t have bothered. I’m bugging my brother (well, I asked him) to get me a permit from work so I can park in the multi-story car park. These need renewing every three months though.

What is it with parking permits? I have to send proof that I actually have a car to get a permit to park outside my own house, that I’ll never be able to do due to other people parking there for two hours, as it’s also a public bay for up to two hours. *screams* I need too, with all this rubbish going on.

I’m taking a course at college to gain a certificate in food hygiene, which will not only look good on my slightly expanding C.V. but will allow me to work somewhere as an assistant chef, as I have decided to head down that route of employment as well as web design.

You may know that I like to bake every now and then, but I also like to spend time in the kitchen, and not just for the eating part. As I have a very low budget I don’t really buy anything fancy to cook, so I have no specialty. Which is a shame.

I’m hoping the certificate opens a few doors, allowing me to gain some knowledge and motivation to create fancy dishes for not-so-fancy people.
The course is spread over three weeks; consisting of only three days; with three hours per evening, from 6pm until 9pm; beginning next Tuesday, 6th of May. As I sleep a lot this is suitable for me so I’m happeh.

I shall update with news as and when required.