ok im freaking out my externship just fell through and now i have six weeks before im susposed to start mine. on another note i started my advanced garde mager class and the chef teaching it is amazing. he was alian ducasse's sous chef for awhile and was the executive chef at Brasserie Les Halles before anothony bourdain. the man know his shit
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fancyd:
Where are you thinking of externing in ATL?
fancyd:
don't take this the wrong way, but u should probably lay off the smoke when at school. I am a smoker and always will be. The hardest thing to realize is that not only do u pay exorbitant amounts for good smoke here in ATL, you are also paying exorbitant amounts of $ for ur culinary education. Save it for when you can enjoy it. You have access to some brilliant chefs and you want them to respect you. Smoking doesn't make you a slaker, but there are proper times to enjoy it to the fullest. You could do what I do, go get high and don't tell anyone, and that doesn;t mean I'm a closet smoker, I smoke socially as well, just I hide in the closet about being a head case :-)