Cost of good

 

Here are two of the Valentine's Day bouquets I am making for this week. Actually, I'm already making 20 dozen of them, mostly traditional, but they are based on these two examples. These cookies were SOOO much fun. I need more practice of royal icing consistency and once I fix that, these will look much better.

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Now, onto culinary collegiate news:

I got 65/100 on my first food costing exam?!!! WTF?!! How is that even possible?!! I took the test and seriously thought I passed with flying colors. It didn't seem difficult at all. Turns out many people got a C or lower. There is just something about this chef that frustrates me and I can't figure it out yet.

My chef instructor at Le Cordon Bleu was supposed to teach food costing and never did. She just expected us to read the book and know what to do. Same goes for this guy. When students question him he snaps at them to read the book like they are supposed to do. And when the boys in the back heckle him, he just acts like nothing is happening.

I would love to meet him during office hours to ask for some explanation and maybe advice on how to do better on the test but I have a feeling I won't get very far with him. I was really hurt to know I did so poorly because I honestly want to get this right. It's not about the grade but about the aptitude. I need to know I am doing this correctly.

If my colleagues are willing to offer their hard-earned cash to help me be a success then I need to know how to keep from losing it all in the first year. By the way, three more people offered to invest in me today. It sounds too flattering but they are all pushing for one-on-one meetings to discuss my plan. I don't have a plan!!! Guess it's time I go out and get one - along with a tutor.  :)