The Graduation Situation

I had mentioned before that I am in trouble of not graduating before I leave for Europe. In all honesty, it's almost a certainty that I won't. While I have yet to actually fail a class, I do have an Incomplete in one class and I am in jeopardy of having one in a second class.

The class I currently have an incomplete in is layout & Design. I can still pass it but I have lost all motivation to finish my final project, which is to design a restaurant that I have no interest in ever building. Don't get me wrong, I was enthusiastic about an Indian restaurant at the time, but I just can't seem to muster up the gumption to finish the costing schedule (where I have to price out every major piece of equipment I need to open).

As for the class I may be getting an incomplete in, I am putting a full effort into making the remainder of the semester count. I have missed a lot of class either because of the early class time or due to lack of inspiration.

Culinary School has been helpful, that's no lie. I learned a lot - my first year. My second year? Not so much. I feel as though I have paid for the same classes twice. The only difference is in the production. Last year we just served the food, now we actually make the food. I guess I could've learned something about making food if I hadn't, you know, practiced the theories I learned the first time through. It's like they don't expect us to cook outside of the classroom.

The other thing that bothers me about the program is that I know that there are students with higher grades than me though they lack the fundamental knowledge of the basic kitchen principles. Like the ratios for mire poix, a basic vinaigrette or a simple roux. They still have to ask how to make a bechamel or an espagnole. They don't know where the sirloin is at on a cow. I have the tests from the previous class. I passed them all. Why is it that I am being tested on these same principles? Different class, different material? Apparently not at WCC.

Don't get me wrong, there are some professors of mine who have helped inspire me even when I am in the duldrums. Their passion shined through and comes out in every dish we serve or in every lecture they give. They are the reason I keep coming to class.  They have told me not to waste my talent by abandoning my degree. It's tough to think I have invested some much time and money into learning about food, only to have it leave a bad taste in my mouth.

Pun intended.