Nine months at The French Culinary Institute in New York. A blog about my quest to become a professional chef, and my experiences at the FCI.

Saturday, January 15, 2005

We've come full circle...

...tonight marked not only the end of pastry but also the final leg of our rotation through all the stations.
Not that it means much - come Tuesday we will start over right where we began. In family (still my favorite by far).

I gotta say that overall I'm not enjoying level two as much as I did level one. It is repetitive by nature and I expected that. But I didn't expect it to be as numbing as it is right now.
We'll see how it develops, the guys in level 3 all say they love school again after having had a hard time in level 2.