Culinary School Confidential

We kicked off with the 'In the News' segment -- this week, our table was chosen to lead, but unlike the other scaredycats in class, we got one brave soul to get in front and handle it rather than have the whole table trundle up and act like goons. There was a pretty heated debate about a New York Times article about the state's proposal to license grocery stores to sell wine. On one hand, the system we have now was set up eons ago by puritanical joy-killers that only serves to put barriers in the way of people enjoys the grape. On the other hand, it's a money-grabbing move by the state that'll make low-rent mass-produced wine brands common in all corners while making it harder for smaller, more artisan producers to make a living.

On the cover the dining section, two writers made multi-course meals for 6 people each, for a budget of $50. They came at that number as the lowest price two diners can get a meal at a restaurant. Bruni reviewed the meals very tongue in cheek, not giving it too much seriousness -- if the Times were to take home cooking seriously, the restaurant establishment wouldn't be too amused. Maybe it's time for a new section, like how the Arts is split up between pop culture & movies and fine arts & classical. One dining section for eating out, one dining section for eating in?

To continue the critique of the Times, there were two similar stories about food in Wednesday's paper, one about the new stadium for the Yankees, and another about the new stadium for the Mets.

We went around the class and did presentations of marketing ideas for the fictional Juicy Rib. Most of it was just people talking unenthusiastically, a few people did little adverts and banners, and I was the only one who did a PowerPoint....I thought most people would, but I guess that's my egg-head graphic design background talking. Here is a video export of my magnum opus:

There was more talk of motivation after the break, but I dozed off. We received a new text book dedicated to Food Management and Cost Control, which we'll start in on Monday,