Best day of the week. Why?
1. 10% student discount at Loblaws
2. Reel Deal Tuesdays at Empire Theatres ($4.99 instead of $9.75 general admission; for 3D, $7.99 instead of $12.75)
3. KFC Toonie Tuesdays ($2.99 for 2-pieces of chicken and fries)
I wonder if there are any other deals on Tuesdays...
Tuesday, 6 December 2011
Friday, 24 June 2011
Orientation
I had my orientation in school this morning. We were given a tour of the school and the school staff and chef instructors were also introduced to us. One of the chef instructors is Filipino, the rest are French. There's 15 students in the Basic Pastry class, mostly women, and majority are Asians. I am so glad to have a Filipina classmate. Since moving here in Ottawa, Charlton and I have only seen one Filipino, so I wasn't expecting to see Filipinos, of all places, in school.
Our schedules for the term were also given to us along with the binder containing the lessons. Only the ingredients are listed per recipe because we had to write the procedure ourselves. Also, class schedules vary weekly, it could be just three, four or five days a week. Each class is three hours long and there are times we have two consecutive classes. Classes either start at 8:15am, 12noon, 3:30pm or 7pm.
We were also given our uniforms(chef pants, jackets, toque-didn't know this is disposable, aprons, kitchen towels, hairnets) and our kit containing different tools(knives, spatulas, magnets, thermometer etc). Both bags were very heavy, I think I've developed some arm muscles just by carrying those bags during the tour. We were each assigned a locker, so I left my kit there already because I did not want to carry it back to the bed & breakfast. When I got home, I tried on my uniform and as always, the pants are too long. I had to sew the hem to the right length.
First challenge: remembering the chefs' names and how to properly pronounce them. Second challenge: trying to understand their French accent.
Our schedules for the term were also given to us along with the binder containing the lessons. Only the ingredients are listed per recipe because we had to write the procedure ourselves. Also, class schedules vary weekly, it could be just three, four or five days a week. Each class is three hours long and there are times we have two consecutive classes. Classes either start at 8:15am, 12noon, 3:30pm or 7pm.
We were also given our uniforms(chef pants, jackets, toque-didn't know this is disposable, aprons, kitchen towels, hairnets) and our kit containing different tools(knives, spatulas, magnets, thermometer etc). Both bags were very heavy, I think I've developed some arm muscles just by carrying those bags during the tour. We were each assigned a locker, so I left my kit there already because I did not want to carry it back to the bed & breakfast. When I got home, I tried on my uniform and as always, the pants are too long. I had to sew the hem to the right length.
First challenge: remembering the chefs' names and how to properly pronounce them. Second challenge: trying to understand their French accent.
Monday, 20 June 2011
Safety Shoes
We went to Mark's Work Wearhouse this morning to buy safety shoes. I first looked at a pair costing CAD129.99, luckily Charlton saw another pair at the clearance section that was priced at just CAD4.99, original price was 64.99. It was the last pair and it also happened to be in my size.
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