To Grow or Not to Grow, That is the question.

Growth is a good thing in my opinion, change is also a good thing in my opinion, but what if that growth and change shows itself out of nowhere, a sudden change from black to white, that could be somewhat impactful on an individual whom has grown accustomed to a way of things being the way they are. Certainly one must be ready for growth, and change, but just what if that growth and change is so far from left field, does one have to participate? Well, if one is attending school in whatever capacity, one must with certainty be ready and prepared for growth and change. I know with absolute assurance that I was and still am very prepared for growth and change, after all I expect that of my very own children. I, without a doubt would not allow my children to remain idol in one position or state of mind throughout their lives. Growth is an exceptional thing, change is a glorious thing. Without either, how far would mankind have come? We would all without question still be in caves, and walking around barefooted hunting and foraging like animals. I am a big proponent of growth and change. That is why I attended and continue to attend Le Cordon Bleu College of Culinary Arts, for personal growth and change. Part of my prerequisites for attending Le Cordon Bleu is to take a gen-ed course in English. I truly looked forward to this course prior to attending class due to the fact that I personally enjoy writing. I’ve been writing poetry and short stories for years, this activity is one of my most favorite and desirable hobbies. Well it turns out the course absolutely did not meet my expectations. It was more like a history class meshed with a computer course as well as an acting, and singing course. Between the battle of Hastings and how diseased and dangerous cats are and the dadadadada interruptions, how was one expected to focus and concentrate on the subject matter at hand? Then there is the issue of constant blabbering, information I feel was absolutely unjustifiable and unnecessary. TMI, too much information regarding subject matter that was in no way associated with the English diction. Maybe I am naïve and possibly ignorant to some degree, however, when one’s instructor is speaking to their class in terms where only a small percentage of the class can understand then I feel that there is a problem. I know I’ve been personally confused at times through this course, and if I have had issues of understanding the subject matter at hand, English, my native language, the only language that I have spoken for the entirety of my existence, then there surely are others within my class that have had difficulty more extreme than I. The problem I feel is without question the teaching tactics of the Instructor. The inability to connect to different individuals on a platonic level simply just did not exist. In no way shape or form am I asking for favoritism, just a more down to earth way of teaching rather than making one feel that they are lesser than the Instructor. That’s precisely how I have come to feel about myself. I in no way whatsoever should carry these feelings with me. I feel that my vocabulary, grammar, and diction are somewhat more than adequate but yet I have been judged on double spacing and twelve point fonts. So getting back to the subject matter, growth and change, should not the individual whom decides on the different style of growth and the changes one sees necessary to be made within a vocational school have a background in that particular vocation? I believe so. I have come to know through my learning’s in my hospitality class guided by a magnificently gifted and superiorly talented instructor whom I have a great deal of respect for, Miss Lang, that when an individual starts a new position or job, that individual tends to try a little too much, I believe myself as well as my classmates are a victim of this circumstance. Growth and change should always be administered by individuals whom are at the top, say the home office or the President of the school in this instance, not the instructor of one class. I apologize to those expecting a blog related to food, however, this subject matter clearly is relative to the Art of Culinary in the sense that the blog I have posted here today involves my particular feelings at the moment regarding my education at Le Cordon Bleu College of Culinary Arts. To grow or not to grow, I guess it all depends on who’s leading you. Till next time.    

ASS: Artificial Sweeteners Suck

As you can tell from the title of my blog, I have a personal opinion about artificial sweeteners, but my opinion does not matter, what matters here is you, the reader. My objective here today is to get you to dislike artificial sweeteners as much I do, the title alone puts worry in me, "artificial," doesn't that mean fake? The obesity rate in the United States of America is at the highest it has ever been. This is clearly due to the fact that artificial sweeteners are in various consumable pre-made products, and reigns supreme in all diet sodas.  Why? because of one reason, money. One would think you cannot gain weight on diet soda because of the word diet, however, when one consumes artificial sweeteners, it causes some sort of brain chemistry  to occur in where one desires sweets even more. The empty calories are not worth the risk. If one has the need for a sweetener but does not desire natural sugar, one could use a substitute like honey or agave nectar. Remember folks, artificial sweeteners suck.

A little off topic

Hello blog world, I am back to continue to fulfill my obligations in continuing this blog process as part of my assignment for my English class at Le Cordon Bleu, College of Culinary Arts. I, without a doubt, have gotten off topic along the way,apparently my second blog was to be on my favorite meal that I have ever had. Well, with that said, I would have to say that my favorite meal, (or dish in this instance), would have to be the first time I had my grandmothers kalbi. (kalbi is marinated Korean short-ribs.) Now, to the topic at hand, my third blog post, to my understanding, is supposed to be on "Contrast". Well, I'm not quite certain what this means so I am going to continue my blog as I see fit. With that said, in my last blog post, I had mentioned that I initially fell in love with the art of culinary when I was in my youth, well, it wasn't until adulthood that I developed a true sense of passion for the art of culinary. I guess in my youth, I could not understand and value the concept of patience, patience is so required at times, especially when one partakes in the world of Culinary delights. Now that I am older, I understand the basic concept of patience, and with that understanding I am able to follow through with my passion. Till next time.

Where it began.

My love for food began the first time I could eat, as an infant, or at least that's where I believe I fell in love with food. However, I know when and where my love for the art of culinary began, it all started when I was a kid growing up in the 80's. I was fortunate enough to have lived with my grandmother whom was an extraordinarily gifted cook. She was a traditionalist in the ways of the Korean Cuisine. She could and would create dishes from the earth to the heaven's with Korean Culinary Delights. Her expertise in Korean food was limitless. Cooking, However, was simply not enough for her, she always painted our dining room table with the vast array of dishes she had created in the kitchen into a canvased masterpiece. Different size plates, different colored dishes, placed ever so meticulously as to create beauty. My love for the Art of Culinary comes from my beloved and dearly missed grandmother, Yon I. Kwok.

Welcome.

Hello, my name is James Pratt, I am an aspiring Chef. I Currently own a Certificate Diploma in Culinary Arts from Le Cordon Bleu College of Culinary Arts. However, I don't call myself Chef James because I feel there's more to being a Chef than owning a Certificate. I only know a fraction of what some of the finest Chefs have learned throughout their brilliant careers. That does not mean I don't know a thing or two, it simply means that I am a student of the craft of Culinary. So with that said, I'd like to welcome you to my blog, where all the world is the food world, so build up your appetite and lets get this food fest started.