good morning everyone today is july 5th it's currently 7 48 in the morning i just woke up
and as you know this video is gonna be a like a vlog like a culinary student day in a lifetime
and i haven't planned anything for today so i basically would do whatever i'm doing
on a usual day normal and you guys will go with me so let's get into it
all right so i took a shower i got ready and it's currently 8 32 in the morning and i'm going to the
egg to eat breakfast and one thing it's pretty nice about the egg this semester is that they
actually have breakfast you know my first semester there was only two stations that have breakfast
but this semester they actually have breakfast they have the convenience station mini bread
station which is very good that you can like toast your bread they have bagels they have english
muffins they have different different types of toasts it's very good and one thing that i love
about the egg is that coffee is free if you have your own mug if not you basically have to pay for
the cup or pay for the paper cup and then you can get coffee so let's go to the egg to see what's up
as you guys can see nobody actually goes to the x3 breakfast it's empty nobody's here you see
yeah nobody's here and right here we have all the menu like all the stations which are open you've
got the sandwich station they have two different tattoo sandwich you have breakfast buffet
you have bagel you have different types of spreads oatmeal toppings yogurt bar
yeah it's pretty good there are a lot of options
foreign
all right so i'm in the back patio of the egg right now i couldn't record this video
in the egg because they're playing music and my video will get copyrighted if i if i like
record it over there so i'm here there is a beautiful view as you guys can see
now is a little bit foggy so it's early in the morning and it's a little bit foggy i basically
got coffee i got a bagel i toasted it with cream cheese and yeah i will eat this and then i'll
record another video for you guys all right i ate my breakfast i'm gonna go back to the egg to
go to my room and on my way out i'm going to show you guys students are preparing lunch for the egg
there's a class called high volume production that students will be at the egg for three
weeks and they basically prepare food for other students and it's actually a class it's not a job
uh i took that class as my first block of the semester later on i'm going to let you
guys know how the blocks work how many blocks you have in a semester and stuff
but yeah i just wanted to let you guys know that what are those students doing at the egg so let's
go all right guys i'm heading back to my room and as you guys saw students were preparing
food at the egg uh the high volume production is the name of that class and in the class
you basically learn how to prepare food in high volume each station serves about like 100 to 150
people each day and that's a lot it's high volume you know it's honestly it was honestly one of my
favorite classes here at the egg because you actually have freedom like your chef give you
gives you a recipe you're gonna make this but you actually have freedom you can adjust that recipe
you can tell your chef that can you use this spice in it can you use this ingredient in it
and you actually have freedom which is very very nice you don't have that much
freedom in other classes you know right guys i did some laundry i have to wait about 40 to
45 minutes to go back and put those on your dryer and in the meanwhile i'm gonna do some
low you can homework go even when you feel slow you can still go
even when there's no hope you can still go i never answer the know man i still go go
all right guys so i did all my homework i did the quizzes that i had to take my clothes are
in the dryer right now it's currently 11 18. and i'm gonna go to the egg to eat lunch now
and while i'm over there i'm gonna print my menus that i'm to need for today
this is what i have for lunch is mexican lasagna and an orange juice in total these two i think
were 10 points i believe and after i eat this i will go and print my recipes
alright guys i've printed my recipes and my uh prep list i'm going back to my room i have a class
at 12 30 now it's 11 44. yeah i'm gonna go back to my room review my recipes review my prep list
know what i'm going what i'm like doing today and stuff and i'll put my white on and then
i'm going to class all right so i basically came back i printed everything that i needed
i'm getting ready for class it's i think 12 1201 something uh and at the cia whenever you have
class like let's say you have class at 12 30. your chef your professor accepts you to be there at 12
15 you know so 15 minutes even 30 minutes early won't hurt it's really good and right now i'm
basically tying my neckerchief if you don't know how to tell your knickers if i've made a video
on my on my youtube channel make sure to watch that one too um yeah so basically i'm going to
modern banquet modern banquet is a class basically where you where you learn how to cater what those
catering companies do how to manage your profits how to manage your business how to manage your
food inventory everything basically and i i feel like the key the key thing in every kitchen class
here at the cia is teamwork because you always work with someone else it's very very rare
that you work on something by yourself it's very and yeah so you would always work with
someone else and it's very very good to have like good communication skills because you're
always communicating during the hours that you're in class you know so we're going to class at 12
30 and we probably are there until probably like 6 30 something yeah 6 30. and today our menu is
basically like thanksgiving menu we have turkey we have it's basically like thanksgiving and but
in modern banquet you actually prep for the day after which means so today we're going to prep
for tomorrow's menu tomorrow's menu is going to be sauteed chicken and vegetarian lasagna i believe
that's the menu for tomorrow so yeah in modern banquet you basically prep today for tomorrow's
service that's that's how it goes and it's actually banquets are just like that catering
is just like that you don't make everything the day that you have to provide the food you know
what i mean you basically prepare everything for like i don't know two days in advance three days
in events and then on the day that you have to provide service you basically gather everything
together that's how it that's how it usually is i'm basically rolling my sleeves right now because
i don't like it when they're like this here they say that it's not really like part of the dress
code to like roll up your sleeves because it can like it can protect you from burning
like let's say you're sauteing something the oil might splash you and this can like protect you but
in my opinion it's just like very dangerous you see you see this gap like whenever you want to
reach something this gap is very dangerous yeah so i basically like to roll it up because it's just
cleaner and like when you're cutting something this is not on your cutting board and it's white
you know it can get the color of everything yeah so and at the cia whenever you have a kitchen
class you've got to be prepared for that class all right guys it's 12 15 right now i have everything
ready i have my knife bag i have all the things that i need right here and i'm heading to class
yes
a little dry in that yeah bro you know and add a little oil or something
stefan loves our chef though right now this guy
okay i just got into my room and as you guys saw i didn't record a lot of videos today
in the kitchen because three of our students three of our classmates were absent today and
it was just a challenge because my teammate was absent my partner was absent uh two other people
were absent and when one person is absent during your kitchen class it just basically
throws everyone off it's i mean it's not a bad thing like they had to be absent but like
it's gonna be a challenge for everyone because you're missing two hands you know what i mean
and yeah it was pretty challenging today at the end of the class or if last chiller broke
and what time is it it's 6 40 right now you see it's 6 40. we usually get out of class at
like 5 30 5 45 and yeah today was a little bit challenging i couldn't record a lot of videos
but at least you have an idea what i do during the day like as a culinary student here at the
culinary institute of america and um yeah so now i just got out of class i would take a shower i
would probably study a little bit more see my schedule for tomorrow see if i have any quizzes
or anything um yeah so i would take a shower and then talk to you guys a little bit more
alright guys i took a shower and i i would like to let you guys know what actually happened in
class today because i didn't talk much while i was recording in class i only took like i don't
know how many two or three videos i was busy like everyone's busy today everyone was so busy
uh but so today at the starting of kitchen class you basically receive the order
the first person who goes to the class the order is in front of the classroom
he will he or she would basically bring the order in they would check the paper they would check the
quantity and the quality and then you basically have to check every single item like that
and after that every group basically takes their ingredients and start working on it and
today because we had three people absent in our class it was like very very hard
like in my group i had to small dice a lot of vegetables i had to smell nice parsnip rutabaga
celeriac or celery root uh leeks apples and these actually took a very very very long time because
when you when you're small liking something it's very precise you have to pay very very close
attention to it and yeah that was that and then i basically uh julienned a lot of carrots julie and
about four pounds of carrots and when i mean four pounds it's not just four pounds of carrots and
then i julienned them it was about like i don't know like seven or eight pounds and then when i
julienned them it was four pounds of julienned carrots and um yeah i blanched those carrots
and today actually was the last day of the turkey menu last day of thanksgiving menu
from tomorrow we will have a chicken we will have a chicken entree and a vegetarian lasagna yeah so
today was the last day of this menu and every three days your menu changes and it's not just
your menu your team changes also so the guy who i was working with today who was absent
tomorrow i would work with another person and the menu changes also yeah and yeah so that's
basically it it was it was a nice day i wouldn't say it was hard it wasn't hard it was definitely
challenging though you know all right everyone so this was basically my day as a culinary student
here at the culinary institute of america and i will definitely make more videos like this more
kitchen class videos because i know you guys like that if you don't want to miss out on other videos
like this please subscribe to my youtube channel make sure to like this video so youtube will show
this video to more people who are interested to watch it watch something like this you know
what i mean um yeah thank you and until the next video i will see you all later thank you