#and serving

Second last course before graduation. Only three days left. Nit a lot of pictures to share because it was basically broken into two areas. One was service (serving customers) and is rooted in the logic that a chef should understand what the front of house staff are dealing with. I'm not a customer service person and de-escalation is not my strength. In fact I'm the opposite. So. I don't like serving because entitlement pisses me off and I see a lot of it and my first impulse is to call an asshole an asshole. That's all I'm going to say about that side of the course.

The other half is learning about alcohol. Which I am fond of. Mostly focused on wine but we also talked about sparkling wines, Port, sherry, beer and mead. Some cocktails and spirits discussion. Mostly, I tasted wines and learned how to describe them and what to look for. Fun fact: if you describe wine as tasting like grapes you will be laughed at. XD

I actually learned a lot about how wine compliments food and gained insight into how to apply that to cooking. But my sommelier makes me want to switch careers with the stories she tells. Taste wine for a living? Yes please! XD

Pictures: cocktail day, red wines, two wines I used for my wine pairing assignment (and my messy office), and sparkling wine day.