Hell no! We won't go!

In spite of the fact that I'm no longer going to class on campus, I still make frequent visits for various reasons... And so I like to think that my "deadline" to ensure that everyone has received their cheese wax effigy is somewhat extended, at least until my official graduation date, January 29. Even more, I like to think that I will stay in touch with these wonderful people, even after I have "left the building" for the final time as a student.

These ones are getting delivered on Tuesday, so shhh... Don't tell:-)

Cheese Wax Chef Mark, World Champion Ice Carver

and head of the Sculpture Club, with chain saw.

Cheese Wax Carmen! My Superwonderwomanawesomepatienthelpful

Tuition Planner, without whom I would be completely lost!

Next up, the Christmas Cheer I promised last time... Plus, Mile-High Cheese Wax and Adventures in San Diego.

The Next Generation

Yesterday, I had the honor of speaking to a group of 6 students who competed in a Market Basket Scholarship Competition, just like the one from this entry. Upon introducing me to the group at the beginning of the event, Haley mentioned my "unique talent" for making cheese wax figures. Well, since no one quite understands the idea until they actually get to see it, I decided to make the students their very own cheese wax people.

So while the students were hard at work making their plated entrees in the culinary battle for tuition money, I made a run over to Whole Foods and grabbed a couple bags of Baby Bell cheeses. By the end of their 90-minute allowance, I had fashioned the 6 contestants in cheese wax form.

Cheese wax people, like Iron Toque bones, are my way of saying 'Thanks for being a Rock Star.' By taking a chance and participating in the competition, these contestants are definitely Rock Stars in my book. Congrats guys!!!

Cheese Wax Market Basket Contestants, with uniform caps in honor of their future student status. (5 ladies, and 1 gentleman.)

One of the contestants and her sister were particularly interested in the cheese wax process and asked me if I knew how to make a dolphin. I've never had a request before, let alone one for a dolphin! So I tried my hand at a cheese wax dolphin.

My attempt at a Cheese Wax Dolphin.

Next up, Christmas Cheer in the Cheese Wax World!

Thanks for stopping by:-)

The last 6 weeks of our curriculum have been all about bread:  Pre-ferments, developing, proofing, yeast spikes, and aaaaarrrrgggg!!!!  Breads from Italy, Germany, France, Artisan breads... and of course, my sink-or-swim final project involving hazelnuts and chocolate chips.  (Which didn't turn out too badly, so I figure at least some of this plethora of knowledge must have stuck.)

This class was particularly challenging for me.  Perhaps it's because I've never made bread before now.  It certainly requires a different way of thinking about the baking process.  (Yeast is a moody little creature, requiring a higher level of attention to time and temperature.  And don't get me started on my trails and tribulations with gluten!)  But all in all, an  invaluable class that I wish I could take over again in hopes that I might actually retain a bit more of everything that was crammed into my head in a short 6 weeks.  

Of course, there's always one piece of advice from each class that sticks well enough to stay with you for the rest of your career: 

In Success Strategies, it was "Culinary school is not about the food." - Rocco

In Safety/Sanitation, it was "Food is nothing without sharing." - Peter

In Intro to Patisserie and Baking, is was "Don't drown the villagers."  - Chef Tim

Within our first week of class, Chef Mike taught us a key element to successful baguettes.  Once you have mixed and developed your dough, this is the point when you must ask yourself, "Do I have at least 2 hours to finish making this product?"  If the answer is yes, then you may continue.  If the answer is no, then the dough must be put in the refrigerator (more commonly known in class as "the retarder," because the cold temperature "retards" the growth of the yeast) until you are ready to use it.  

One day during baguette production, Chef Mike came over to our table and noticed that a student had printed in her notes with brightly colored letters, "2 HOURS OR RETARD!!!!"  He laughed and commented, "I want a shirt that says '2 hours or retard!'"

Well, Chef Mike... be careful what you wish for:-)

Here is cheese wax Chef Mike in a personalized t-shirt.

"2 HOURS" on the front...

"OR RETARD" on the back.

Thanks for stopping by!  Next up is Plated Desserts with Chef Nick, so check back in about 7 weeks:-)

What's in a name?

(April 6) CCA, day 1.

The instructor for our Success Strategies class, Rocco, presents us with an ice-breaker:  "Write down on a slip of paper your name, and something that no one in the room knows about you."

Well, considering that not too many people outside the room know about the cheese wax people, I figured it was a safe bet that no one inside the room knew about the cheese wax people.  I filled out my slip of paper.

Rocco collects the slips of paper and returns to the front of the class.  As he reads them aloud, we are to write each item down on another sheet of paper.  We are to then interview our classmates and find out who belonged to each unique trait.

Three or four slips of paper into the exercise, he reads, "I make people out of...  Cheese wax?"  A collective "Huh?" fills the room.  Rocco glances at me briefly then looks around the room, as he tries to avoid giving away an answer to our assignment.  He continues reading the rest of the slips of paper.

One by one we each catch brief glimpses into the lives of people we have yet to meet.  And one by one, we will get to meet those people today.

After 20 minutes of interviewing each other, we reconvene to discuss our findings as a class.  Rocco pulls my slip of paper out first, stating that curiosity bumped this one to the top of the pile.  "'I make people out of cheese wax.'  Who is this person?"  

"Allison!" the class responds in unison.  Then comes the demand for an explanation.  They get the abridged version of course, as class is only 2 hours long;-)

"Huh..."  Rocco mulls over the concept for a moment.  Then, with a combination of whimsy and matter-of-factness, "I'm going to call you Cheese Wiz."

So it was written, so it shall be done.  The name stuck.  Not only am I now Cheese Wiz to my classmates...  Due to Janette's trumpeting announcement of my arrival one morning, "Cheese Wiz!" shortly thereafter became "Cheese" from nearby locker buddies.  Even other instructors have taken to calling me "Cheese Wiz."  Janette threatens to have them put it on my diploma.  And knowing Rocco, it wouldn't surprise me if it were stitched onto my jacket for graduation.

I've never had an actual nickname before:-)