Gluten-Free Maui

I’ve been super busy with culinary school. I am on my feet a lot more than usual, which is really good because I was sitting on my butt a lot during the summer. I’m so glad I got some great shoes because my feet don’t kill me by the end of the day the way they did when I wore Converse to work at the bar in back in Florida.

In addition to being in classes (Skill Building I and II, Intro to Culinary, and Sanitation and Safety) I have homework to do, a house to keep clean, and my own dinner to cook.

My day starts at 6am (which isn’t early in the industry). I leave my house around 7:20 and arrive at school at 7:55. I head upstairs to my classroom and find out what we’ll be doing for the day. What soups are the different groups making? Are we making anything in addition to it? It is Thursday? If so, what are we making for the Rotary luncheon?

I cook until about 11:30am or 12pm and get a few minutes for a break. I usually go have something to drink and give my feet a little rest. Then, it’s back into the kitchen. If I have nothing pressing to do then I am busy washing dishes. If I still need to cook then I do it. This class ends at 1:30pm and I get an hour for lunch and studying.

At 2:30pm I’m off to Intro to Culinary (on Fridays first class ends at 12:30 and I start my next class at 1:30). I end school at 3:30 three days a week and have shorter days two days a week.

If it’s a Thursday then I go grocery shopping and head home to cook dinner for my friends.

So, if you’ve been wondering where I am I just told you where I’ve been and where I’ll be. I’ll try to update as much as I can, but finding the time and energy will be difficult. Heck, I have a hard time not falling asleep on the drive home (loud sing along music is my friend).

Be well. Eat well. Take care of yourself, your peers, and he planet.