Posts tagged ‘Le Cordon Bleu’
Very poor customer service at Park at the Crest Apartments
I I got to tell you about our very poor customer service experience yesterday.
We went looking for an apartment. When we got to the third apartment’s leasing office, this office personnel was on the phone. We can hear her from the lobby. So I went to let her know that we were there. Then I said, “Hi, we would like to inquire.” She said, “What?” In a very rude way. So I said it again in a very slow tone, “We would like to inquire.”
She said, “Ah ok” and went with her sales pitch. And then she said, “do you want to look at our apartments?” We said, “Yes” .
So she told us, “Ok can I have you driver’s license? And here’s the key, go to that building right there, it’s on the 3rd floor, room 137. You won’t get lost just in that building. Don’t worry I have your drivers license.”
In my brain? What! This is BS! She doesn’t have anybody else in the office but that personal phone call and she didn’t have any intention to accompany us to this model unit? This is our first time in Florida and you treat us like that. We are their future residents who will give them our hard earned money so that this lazy and inadequate personnel can have her salary, and you treat us like that!?
Yeah, we went and saw that model unit, but SHIT! I don’t want to live there.
Gosh! Whatever happened to “CUSTOMER SERVICE”!
Hi Everyone! It’s been 2 months since my last post…
The 2 months have been pretty challenging for me!
But here I am today celebrating my completion of Foundations 3 at LCB. Here’s our class picture :
I never loved any class as much as this F3 class! I could literally say, I enjoyed the TEAM WORK that our whole class have. My classmates are just “The Best” and ofcourse our Chef Instructor Chef Cheyney Andrews “The Great”!
I will sum everything that I learned in F3 in a Formula which is : Time Management + Mise En Place = Efficiency!
P.S.
By the way, my favorite dish is :
Lobster! Yum!!!
I also learned how to make White Stock, Brown Stock …
Vegetable stock, Fish Stock and Fish Fumet 
Procedure :
1. Mirepoix (Carrots, onion and celery) Note: use leeks if you want white stock
2. Add the bones
3. Cold Water (so the the cartillage will be intact)
4. Simmer no boiling
(Cooking Time : Chicken 3-4 hrs; Veal or Beef 6-8 hrs; Vegetable 30-45 mins; Fish and Fish Fumet 30-45 mins)
Fish Fumet has wine it it, pure fish stock doesn’t have wine
5. Strain
6. Then Ice Bath
7. Freeze
For Brown Stock – use veal stock and brown the bones and the mirepoix
Wow! It’s been 2 weeks since we started F2 at our Culinary Class
We started our F2 last August 16, 2010 with Chef Kim Eich and OMG! It is so awesome! Time flies, really….
So far I learned a lot… Like:
I now understand how to make a ROUX 
A ROUX is a thickening agent with an equal parts of Clarified Butter and Flour. There are 3 kinds of Roux 1. White, 2. Blonde and 3. Brown. Same procedure in cooking but the longer you cook is what will turn it into white, blonde and brown.
In F1 I never fully understand the purpose of this ROUX until we used it in our cooking!
ROUX ROCKS!
