Pain.

With baseball season around the corner, it's time for me to start working out. Yesterday some of my team mates and I decided to hit the weight room after school. After going through our lifting regiments Coach Shannon decides to show us a new plyos workout, at first I was excited to learn something new,but little did I know it was excruciating. We started with lunges, which is are not hard if we didn't do them repeatedly until my thighs were burning. After that we just kept doing other tormenting exercises. My body could not keep up and I just regurgitated everything I ate that day. Believe it or not we were not done yet, we did the lunges again and to finish it off we did wall sits for 60 seconds, after all that we did my legs were screaming Uncle! But I had to keep going against all odds even if my legs were shaking and ready to give out on me. The workout wasn't the worst part, the worst part was the next morning when I could barely move my legs, it was a pain so unbearable that I was forced to walk like if I was hit my a car. Just hoping all my hard effort pays off at the end.

Food Trial!

After reading the book that my Sponsor gave to me, some of the recipes in it grabbed my attention. I made Filet mignon, which is made with steak cut from the tenderlion of the steer, a pretty expensive item at a $17.99 per lb, but well worth it. I did exactly as the book said.

I left it out until it was at room temperature and then seasoned it with kosher salt and freshly cracked black pepper. The book said to turn the heat on the griddle on high, so you can literarly hear the it scream when anything touches its surface. When it is ready to go, you just put each steak on the griddle and do not touch it, which is by far easier said than done. Depending on how you like your steak, you will leave it on there for roughly three minutes on each side, and the steak will come out medium rare. When you flip it on the opposite side, turn your oven to 450 degrees. When it has been about three minutes, you're going to take the whole griddle and place it in the oven for seven minutes to finish it off.

The Little Tuna: Day 1

1/20

After a gruesome weekend of caring for my sick siblings, I had time to drop by my sponsor's restaurant. I met with Mr. Severs, or "Marcus" as he likes me to call him, to discuss how everything is going to work out. I spent a solid 45 minutes discussing our time line, and after telling me about his childhood and how he came to have such a lovely white cloth restaurant, he asked me a series of questions on why I wanted to join this life sucking business! We went back and forth for a while, as a departing gift he gave me a college Culinary Art text book to browse through and come back next week with a handful of questions. Overall I had a great time, and I have to admit I am looking forward to coming back next week!

Restaurant Psychology!!

Restaurant color psychology In my quest to learn more about the restaurant business, I ran across these interesting findings. Blue and purple can make you lose your appetite: usually the subconscious mind anchors blue or purple to toxins. If they want you to come back, then they don't really paint the walls blue nor purple. Yellow would make people stay less at your restaurant: yellow is an irritating color. Some fast food restaurants paint their walls in yellow in order to let people order food and get out!! Green for relaxing: green is a relaxing color. It's anchored in our mind with nature and that what makes people comfortable and want to stay in a room painted in green. Red is an appetite stimulator & eye catching color: red is a very eye catching color and this makes it useful in case that you want to draw some attention to your restaurant, but do not be fooled red in a double edge sword, by that I mean too much red and be bad! It’s a good idea if they use some red to catch the eye if your restaurant lies in between many other ones. Red stimulates a faster heartbeat and breathing and it stimulates appetite. A lot of the recognized restaurant use red in one way or another. So the next time your at a restaurant, take a look around and pay attention to the colors they use.

Future!!

Imagine that you are twenty-eight years old, and you're writing to a cherished teacher whom you haven't heard from in ten years. Tell him/her about your professional life. What do you do for a living and how did you get there? Consider the following: What schools did you attend? What special training and degrees do you have? Where do you work and what is the name of your company? What do your coworkers and boss think of you? What professional successes and awards have you enjoyed since graduating from high school.


Yo! Coach Hanford, it's been like ten years! How's it going? Where are you teaching nowadays? I just turned 27. Isn't that exciting? Well, after attending Johnson and Wales University for two years, I decided to study abroad in Italy for the remainder of my school years. When I came back to the states, I got an opportunity to work with one of best culinary master minds in the world!At first I was the executive chef at one of most prestigious restaurants in New York, but after learning all that I could, I opened my own restaurant in South Beach, FL called "Ambrosia." Last year I won the Michelin Award!! So far I have accomplished some of my goals, but I have a lot more to go!

Everybody's a critic!

After reading a few of my classmates blogs, I feel that I can make many connections to them. For example, I read Aliccia’s blog and I found out that she is an adrenaline junky like I am; we should definitely go bungee jumping together!!!....Sam I also share love for Architecture and Italy. One day I hope to study abroad in Italy. It doesn’t really matter where. The food in that country is great everywhere. Turk, I can’t really connect to you on your level, but I can relate to you in the creativity level because as a chef you need creatively construct a visually appealing platter, thou I have to admit some of those clothes are OUT there!! You know, even though people tell me that I am outgoing and seem to be fearless when it comes to interacting with new people, they’re wrong. At first I thought I was the only person in this class that had a low self-esteem, but I see I was not only person, so Jamie if you ever need a little boost please come to me and we’ll boost each other up!!! Briana, I am not the “clingy” type but I can see where you’re coming from. I have a significant other and even thought we see each other a lot I always seem to get “love sickness”. My palms sweat like crazy, my heart exhilarates, and my muscles get tense like I am lifting three times my body weight, its crazy!! but your right, everyone has an ideal partner.

Grab & Go!!

I always loved going to amusement parks and local fairs, though I was never a lover of roller coasters, but one day one of my friends persuaded me to accompany him on a ride call "The Dueling Dragons" I was terrified but I did not want to act like a coward so agreed. After riding the "Dueling Dragons" I became an adrenaline junky. Something I have wanted to do in a long time is go Sky diving! I believe that is the ultimate adrenaline rush, falling from over a mile high and over 100 miles per hour and knowing that if the parachute doesn't open your dead! When I told the same friend that persuaded me to ride a roller coaster, to go sky diving with me he started he began to act like a coward.

Over the summer, one of of my co-workers actually had the privilege to take lessons in sky diving and he went up to long island and dove out of a plane at over 10,000 feet in altitude, that is amazing! I can't even begin to imagine the rush that he got falling. As of right now I'm hoping to take lessons over the summer, so I can go skydiving for my 18th birthday!

Expert!!

If I were to become an expert at anything it would be in the field of Human anatomy. Human Anatomy branches off physiology and biochemistry, to go into depth on the structure of the human body. Human body is to this day is still a some what of a mystery, scientist still can not tell what causes the human body to produce bad cell or what cause the body to do the things it does. I believe if I were to become an expert in human anatomy, I would dedicate myself to helping people. Dr. Andreas Vesalius, Belgian anatomist, was the founder of modern human anatomy, with his dissection of the human body took a revolutionary step towards what we know today. His curiosity for the human body is why we today have made such improvement in medicine and we our on the erge of finding more ways of curing the body!

how the blogs should be graded!!

In my opinion, i think that the blogs should be graded a different criterias, such as correct grammer use, details, and creativity. Also, the it's only fair that it should be check at least twice a week! It should be that hard to sit in fron of a computer and instead of heading to myspace or facebook, you head to blogger and write your porgress.