grad commencement
- Thread starter luvs
- Start date
You GO girl!! 
We wanna see pix of you too.
Do Chefs get pinned like nurses do during the ceremony, and do you wear a chef hat?
Do Chefs get pinned like nurses do during the ceremony, and do you wear a chef hat?
awesome! 
Who dat?we get the actual tall Chef hats & a medal, i think. & with those i invited, there'd better be pix, he-he! ahem, i have another invite remaining. justtttttt sayin'
i gotta get my rsvp's in. drinks/appys @ 5:30. commencement @ 7 on the dot. monday.
took me yrs., there was reason for that, tho. pushed on & refused to give in, tho~ it's bittersweet, as the school is closing. not the other Le Cordon Bleu schools, just this one.ChowderMan
Pizza Chef
luvs -
congrats indeed! lottsa' hard work there - all the best!
congrats indeed! lottsa' hard work there - all the best!
luvs
'lil Chef
'kay, a few pix. my guests were in the v.i.p. section of the balcony, so we'll see how vinny's footage, blake's pix, & my Mom's pix look when i get them all.
it was an emotional ceremony, both & saddening all @ once, as this was the final one. glad vinny got me an absolut before commencement. noise & utter mayhem nomatter where u went.
you'd be amazed @ the speakers that graced us & spoke at the podium. i was floored, & beyond honored to spend the few seconds we got to with each as we passed them on stage to recieve medals & a sweet book that they gave us.
i saw many former instructors, deans, & Chefs. i was grinning away & huggin' 'em all evening. there were excellent appys. the tuna tartare served on cracker-crisps & the summer squash w/ goat cheese & balsamic viniagrette were great.
needed to staple my hat to fit.
made some new friends, found a girl on my st. attends,
- how'd we both not know~!
an overall excellent nite!
it was an emotional ceremony, both
& saddening all @ once, as this was the final one. glad vinny got me an absolut before commencement. noise & utter mayhem nomatter where u went. you'd be amazed @ the speakers that graced us & spoke at the podium. i was floored, & beyond honored to spend the few seconds we got to with each as we passed them on stage to recieve medals & a sweet book that they gave us.
i saw many former instructors, deans, & Chefs. i was grinning away & huggin' 'em all evening. there were excellent appys. the tuna tartare served on cracker-crisps & the summer squash w/ goat cheese & balsamic viniagrette were great.
needed to staple my hat to fit.
made some new friends, found a girl on my st. attends,
- how'd we both not know~!an overall excellent nite!
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Oh sweetie!!!!!!!!!!!!!!!!!!!!!!
I am SO PROUD OF YOU AUBREY!!!
I am SO PROUD OF YOU AUBREY!!!
ChowderMan
Pizza Chef
an idea came to me last night . . .
let's all chip in and open a restaurant - the chef we got !
let's all chip in and open a restaurant - the chef we got !
Told her she should open one and call it- Chef Aubrey's Dahntahn ~ Good Food 'N 'At
luvs
'lil Chef
a sampling of the lunch i was making. we hafta be 'employed' in my school's restaurant (i'm paying them to be there, not vice-versa
) for 2 weeks 4 the last class b-4 externing.
the veggies 4 the fettucine in mushroom/ black truffle creama,- there's a choice of julienne veggies, chix, shrimp, or only veggies. they all get the veggies pretty much regardless, then get the add-on's if they'd like. parm or another (chef's discretion) garnish.
) for 2 weeks 4 the last class b-4 externing. the veggies 4 the fettucine in mushroom/ black truffle creama,- there's a choice of julienne veggies, chix, shrimp, or only veggies. they all get the veggies pretty much regardless, then get the add-on's if they'd like. parm or another (chef's discretion) garnish.
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