Edit: wow, can't believe I let a typo right in the subject go for so long... Second edit: I just noticed my censored bit down there...it's just a nickname for the chef and you can take your guesses at what 4 letter word it is and you probably won't get it right away, but think of the seinfeld soup episode and you've got it Wow, it has been a while, I think. At least it feels like a long time since I updated. Because of the complications with holidays and such, I have decided to change the subjects of my future posts to include JWU RI and the name of the class(es) I will be talking about, instead of having to figure out what week it is every time I am here. I hope this works okay for everyone. Well I have finished store room. It wasn't a hard class per se, but it was very full of information. Luckily I am pretty good at retaining random information. The point of store room is to identify many types of produce, can sizes, and procedures of buying and selling food, and storing it. We also did an overview of seafood types, and storing methods. Our practical was to identify 30 pieces of produce items, including fruit, vegetables, and fresh herbs and spices. I think I did alright; I know I got a couple wrong, but no biggie. Tomorrow I am supposed to start meatcutting. We are supposed to get a giant storm tomorrow and the next day and I don't know if any cancellations will occur. We may be let out early if it gets really bad, but we may not. Meatcutting could be a real headache if we had gotten the "meat ****" for a chef, but we didn't, and we are not ashamed to gloat about this. However it is still supposed to be a very demanding and information-loaded class. If we skip a class, our grade goes down a whole letter. And rumor has it that the first day is 6 hours of note-taking. Well I should get going. Until next time!