Day Two Redux

In todays redux I will be addressing questions about the school and the programs offered asked by you, the reader. And when I say you the reader, I mostly mean Johann. The school offers two types of programs you can take, a diploma program that is all Lab work, and an associate degree program that is a combination of class work and Lab work. I am on a diploma program so I have no class work. There are still quizzes I am told and probably some tests.

Now for a history of the school and its founders; there once was no school and then came along Allen Lenotre, son of Gaston LaNotre, who was considered to be one of the best pastry chefs and caterers in the world. At lest that’s what his Wikipedia article says. There is a picture in the school of Gaston LaNotre with Sir Rodger Moore, and he was James Bond so that’s good enough for me. Long story short Allen and his wife Marie opened a school and now I go there. Want to learn more then you should look here and here.

The school has lifetime placement for its graduates and I understand that they are pretty good at getting them jobs. Which is good for me because I am so bad about getting jobs, I love not working.

Now for Andrews’s question, why is the white chocolate green? I do not know but I suspect that I will learn at some point, and at that time I will tell you. Also Andrew there a lot more then 2 bona-fide French chefs here in Houston, and they teach at this school. I bet that’s why they come here, defiantly not for the weather.

That’s is all for today, there are still plenty of lady finger scraps at my house if any of you want some.