Field Trip Response

              For our class field trip with culinary, we started by going to the new So-bey's. We were given a list of items and we had to find them in the store, and write the price and the brand name of the item.

             We then got to go to Kevin Jewell's farm to get a sense of the cow life. Cow's have a comfortable life, we learned they get milked twice a day, they have hay beds, and there food is in a great big pile all in a line for the cows. They can poop or pee where ever suits them, because a conveyer belt goes around and drags the poop with it to a dump spot the farmer has set up. The cows also are blessed with their own personnel massage arm which gives them back rubs whenever they lean up against it. I think that is so helpful and makes the cows more at peace and comfortable. I swear anyone could have dropped a pin in that barn and we would have heard it drop, because of how quiet it was in there. The cows were so calm. We were also shown the baby calves which were so adorable. There had been a 3 hour old calf when we had went to visit so we got to see it.

             Then we went to the culinary, and we were introduced to chef Austin and chef Kevin, who gave us their background and the course outline for culinary. We also got a demonstration from chef Kevin, who had made us delicious mussels and sausage, which i ate every bite of. We were then escorted to our tables in the Lucy Maud restaurant. The view of the waterfront is incredibly beautiful, from the restaurant. We were then served our appetizer. I absolutely loved the cinnamon poached pear, it was perfectly well done. Our main was served not long after the appetizer, which was chicken fettuccine. The fettuccine was delicious, I just wish I was better at twirling my pasta with my fork and spoon, I had a little difficulties, but all in all it was still really good. Our dessert was a chocolate Crem brulee, which was a little burn and tasted like marshmallow, and the pudding had not quite set, but I love chocolate and ate it anyway.

            When we were done of our meal, Chef Austin and Kevin gave us a tour of the culinary center. Which impressed me very much and made me really want to take culinary. I loved how organized and well kept everything was. There was a place for everything and everything in its place, which is exactly how a kitchen should run.

            I really loved the trip we took, I learned lots and ate lots. It was a great experience for me and it will definitely be something I remember for a while. The best part was Chef Austin gave us all cookbooks and enough chef hats for a year. I was very happy and I thank the chefs and Mrs. Dixon for the opportunity.