Secret's out

Soooooo... somehow I was discovered at school. I guess this is what I didn't want to happen, but I also suppose that by writing a blog on a public website it was pretty inevitable.

I guess for starters, I can just put a little disclaimer and kind of explain what you've stumbled upon. I am providing an entirely biased, one sided view of this experience I have paid 30+ G's to experience in order to switch careers from a business/legal field to working in a kitchen. Yes, these views are entirely biased because they are all mine and mine alone. However, as I read and re-read my posts (believe me, the first thing I did last night when I got home at 11:45 was re-read some recent posts to make sure there was no slander or defamation of character), I think I can honestly say that my writing, in reflecting my views, are pretty straight-forward and honest. Until this point, the only people that read this blog were a few friends and family members, one guy who told me that I helped encourage him to sign up for the FCI, and most importantly ME! This has mostly been a personal journal, with personal things about class-mates and teacher-chefs which if I had a choice I would be happy knowing both of these groups did not see it, but I knew that by making this stuff public it was bound to happen.

Anyhow, I don't intend on changing my writing style or the subject matter (it tends to be less about the food and more about the interactions between students, chefs, and so forth, you know, the interesting stuff. If you read most of these posts, and find that you were a party to the situation, you would probably realize that its pretty much all true, albeit, my side of the truth.

Anyways, I'm done explaining myself, and if I don't bore you to death, I hope you enjoy reading. I'm sure the chef's will get a kick out of my inexperience and my blabbering as if I know what I'm talking about, meanwhile, my friends and family are amused.

So for the record, here's how I found out I was discovered. I'm in pastry for the restaurant right now, and that is a separate room from where our Level 5 and 6 chef, Chef Xavier, stations himself. After attendance, and a few minutes into getting ready for the class ahead of us, Chef Xavier walks through and says, "So, Edwin, I didn't know you were a writer." I played the dumb card. Threw it flat out on the table with a semi-straight face. "I don't know what you're talking about." I was hoping it was in reference to my phenomenal paper on Corsica and stufatu. But I had a feeling it wasn't. After catching up with him moments later, he confirmed my suspicions that it was indeed in reference to writing on the internet. I was most definitely curious about how he found out. Was it a student? Was it a chef, a random person. He said another chef had found it and sent him the link and printed out posts. I wonder if I had this chef already, or not. I wonder if this chef knew me and/or I knew them. And I wonder, most of all, if I said anything not nice about them. I have a feeling that I didn't, especially considering I have the utmost respect and appreciation for pretty much all of the chef's that I have had, and that I have seen in action.

(This isn't me kissing ass, its just my one sided honest view that I was talking about previously) And if any of you non-FCI people are reading this, I assure you the chef's here are top-notch, and I think you've realized this from my 69 previous posts (I can't believe I wrote 70 of these. You can see why I want to switch careers).

Speaking of which, I will get on to a post on Pastry soon. For now I need to keep earning that dollar to pay for my loans. I hope this doesn't cause any controversy, and if I find out that anyone is offended, I suppose I can stop.