Smitty you arent wortht the 29 pages that this thread spans.
why we are still arguing with somebody who till hasnt proven his initial point, and has just moved onto something so far from teh actual argumen its not even funny.

oh ya my job, I dont have one. if I did, I would cook. I trained under Chris Mills. probably #1 in canada, and came #5 @ the bocuse dor in 2002. I was a night prepper. I made sauces from scratch and all that sort of stuff...for a restaurant that was doing 120-130 K a week in food. Quite possibly busiest in Canada (for its seating capacity) I thrived on the stress, and I turned down approaches from $80 a plate restaurants because I liked my environment. They are planning expansion here, and I will probably go on as a trainer for as long as I can to open. Opening a restaurant is hard stuff...its also very rewarding (and it feel great to take plastic off equipment and light a burner for the 1st time)
when I move on, ill have lots of skills that are practical in real life. You will remember CPR(I hope) and how to flood ice.

___________________
Retired TA.

quote:

Originally posted by Dj Smitty20 $25,000 a year is an amazing income for a student (which, as I have said REPEATEDLY, I AM) with two working middle class parents. Maybe some of you are from a rich and spoiled background (maybe that's why most of you are total losers)...but I'm not. I'm a very independent person and am pround that MY DADDY or MOMMY isn't paying for my education. I can't believe you fucking losers are making fun of my job...at least I have one while in school and I manage to attain high marks while working 24 hours a week. Public Sector....you know, they call it the Public Sector for a fucking reason you dicksmack....because I provide a public service...people WANT to play hockey, so I work part time to make and maintain good ice for them. And as I have said, I'm responsible for their PERSONAL SAFETY when they are in the building. Ammonia compressors are a very COMPLICATED system and it takes a lot of intelligence and training to identify problems...I'd like to see you take a machine reading one time. And if you quit your summer City Job at 28 dollars an hour (which sounds like a bunch of steaming bullshit to me), well then you're an idiot for doing so. I bet working at McDonalds is so much better eh...makes you feel like you're doing a great thing for society making those fat burgers, but making a new road isn't worth your time? You're a fucking retard. And another thing...haven't I said NUMEROUS FUCKING TIMES that it is my part time job that I am using to put me through school...but it's such a high paying job availabe to a student that it leaves room for car and rent payments, plus more? The only reason you fuckwads are attacking me is because you're jealous...plain and simple.

$25,000 is an amazing student income. However, something has to be said for working jobs that advance your career and your resume. Don't think b/c your a student that the aren't jobs out there that are career worthy. When I was at Western I was coordinator for one soph group and another volunteer group. and even though they paid shit, I still use that experience on my resume. Those positions helped me get an internship and a full time job.

Don't think because the best job is the best paying.

I feel like such a mentor in this thread

YAY THREAD

quote:

Originally posted by j_spot Smitty you arent wortht the 29 pages that this thread spans. why we are still arguing with somebody who till hasnt proven his initial point, and has just moved onto something so far from teh actual argumen its not even funny. oh ya my job, I dont have one. if I did, I would cook. I trained under Chris Mills. probably #1 in canada, and came #5 @ the bocuse dor in 2002. I was a night prepper. I made sauces from scratch and all that sort of stuff...for a restaurant that was doing 120-130 K a week in food. Quite possibly busiest in Canada (for its seating capacity) I thrived on the stress, and I turned down approaches from $80 a plate restaurants because I liked my environment. They are planning expansion here, and I will probably go on as a trainer for as long as I can to open. Opening a restaurant is hard stuff...its also very rewarding (and it feel great to take plastic off equipment and light a burner for the 1st time) when I move on, ill have lots of skills that are practical in real life. You will remember CPR(I hope) and how to flood ice.

I TOTALLY want to go to cooking school.

(once I finish my PR courses and move on from spending all my money on records. )

quote:

Originally posted by Skipper I TOTALLY want to go to cooking school. (once I finish my PR courses and move on from spending all my money on records. )

just wait till you learn about how to emulsify properly and mother sauces..then you get to have fun.

and my motto
CILANTRO IS YOUR FRIEND!
*I love fresh cilantro*

I wish I had a kitchen to cook in @ rez. cant wait to go home, I must say, My girlfriend is going to be one lucky girl. Ill probably make her dinner every night!

___________________
Retired TA.

quote:

Originally posted by Skipper Chill dude. when you say "I'm a zambonie driver" - don't expect people to think you do more than drive a zambonie. Thank you for your explanation - I didn't know all of that was part of your job well, because you didn't tell me. However, you still haven't really explained how having all of this will help you get a position as a historian.

It's not going to directly help me be an historian at all. I don't think I ever put the zamboni and history degree together except by saying that it was helping me through my degree financially.

It's a great paying job which is going to allow me to start a Graduate degree (for which I have already received preliminary offer of admission at Western), or law school if I so choose, debt free, plus it looks good to have a job on your resume that is hands on and public relations like that. How is it not...it's assuredly better than having a McDonalds or Footlocker part time job on your resume.

___________________
"No offense, but you're stupid"

quote:

Originally posted by Skipper $25,000 is an amazing student income. However, something has to be said for working jobs that advance your career and your resume. Don't think b/c your a student that the aren't jobs out there that are career worthy. When I was at Western I was coordinator for one soph group and another volunteer group. and even though they paid shit, I still use that experience on my resume. Those positions helped me get an internship and a full time job. Don't think because the best job is the best paying. I feel like such a mentor in this thread YAY THREAD

yeah, and as I mentioned earlier, I volunteer twice a month with my high school history teacher to assist in teaching classes as well as helping his students write their essays. It opens up doors to Teacher's College, which after finished my Masters degree, I might very well attend. I've also put in my time with the mentally challenged kids at Clarke Road (my high school for those who know London), though I just don't have the energy for that anymore.

Don't talk to me about volunteer experience...I know the value of it.

___________________
"No offense, but you're stupid"

quote:

Originally posted by j_spot Smitty you arent wortht the 29 pages that this thread spans. why we are still arguing with somebody who till hasnt proven his initial point, and has just moved onto something so far from teh actual argumen its not even funny. oh ya my job, I dont have one. if I did, I would cook. I trained under Chris Mills. probably #1 in canada, and came #5 @ the bocuse dor in 2002. I was a night prepper. I made sauces from scratch and all that sort of stuff...for a restaurant that was doing 120-130 K a week in food. Quite possibly busiest in Canada (for its seating capacity) I thrived on the stress, and I turned down approaches from $80 a plate restaurants because I liked my environment. They are planning expansion here, and I will probably go on as a trainer for as long as I can to open. Opening a restaurant is hard stuff...its also very rewarding (and it feel great to take plastic off equipment and light a burner for the 1st time) when I move on, ill have lots of skills that are practical in real life. You will remember CPR(I hope) and how to flood ice.

And I will remember all the history courses that I took when I start teaching high school (plus learning to teach at Althouse or something similar) or at the university or college level or I'll know how to practice law after I finish Law School if I choose to do that. I go to UWO remember, idiot?

Plus, your "job" sounds like a made up fairy tale.

___________________
"No offense, but you're stupid"

made up...well umm. Joey Tomatoes Chinook centre.
Chris Mills is the executive chef for the chain. He develops products for us, and we had a new meny made for the opening of the store. That was April 1 2003. We were in store for a good while doing dry and wet runs, and he teaches you without even trying. cooking is an art and a science. Really its chem, mixing different substances and applying heat. but at the same time, you can do the same thing twice, and get two different results.
anyways..you can call BS on me, but I can direct you to the website. It wont say Chris taught Jason, but it does show that he is the executive chef, and that he was 5th @ the bocuse dor in 2002. He was on Iron Chef as well(but lost)

___________________
Retired TA.

quote:

Originally posted by j_spot made up...well umm. Joey Tomatoes Chinook centre. Chris Mills is the executive chef for the chain. He develops products for us, and we had a new meny made for the opening of the store. That was April 1 2003. We were in store for a good while doing dry and wet runs, and he teaches you without even trying. cooking is an art and a science. Really its chem, mixing different substances and applying heat. but at the same time, you can do the same thing twice, and get two different results. anyways..you can call BS on me, but I can direct you to the website. It wont say Chris taught Jason, but it does show that he is the executive chef, and that he was 5th @ the bocuse dor in 2002. He was on Iron Chef as well(but lost)

ok, so you are (or WERE) a cook's sidekick....but are you working right now?

I'm curious as to who pays all of your tuition costs here...yes I really do wonder, though of course, I probably will get a lie anyway because that's always a sore spot with the spoiled richie types.

___________________
"No offense, but you're stupid"

quote:

Originally posted by Dj Smitty20 ok, so you are (or WERE) a cook's sidekick....but are you working right now? I'm curious as to who pays all of your tuition costs here...yes I really do wonder, though of course, I probably will get a lie anyway because that's always a sore spot with the spoiled richie types.

Dude. Stop being an asshole. Either you hate the richie types or you want to be just like them?

Do you always have to get the last word?

Its not even like you can stay on topic or anything.

Ok, well I will have to turn to ignoring Smittens and I started looking up stuff on this new drug

I found this write of of the encounter the developer had with it. He apperently designed MDMA and has created over 200 drugs and tested them all on himself. But anyways here is his info

INFO

Cooks sidekick is understating it..maybe not understating, but its the wrong concection (you seem to be good @ misconstruing things, is that what History is about???). Like in the buisness world, executive chefs do very little but oversee things and make decisions. The short order cooks work like ants, ppl at my rank would do alot of meticulous but not that hard work, and he does nothing really. I wont try to explain how a kitchen works same way you wont explain how to read the ammonia gauges. You just wouldnt understand what a prep cook does. let alone a prep cook in a 130 restaurant.

onto other matters
I dont do anything right now. I have very little left from what I saved this summer. I spent it on a car and car stereo before I got accecpted here(the car in now in my garage @ home). I have a student line of credit to help me by until spring.

my parents dont give me money, and I cant go home for the weekend like most ppl.*home is calgary*

How is school paid for?
well trust fund. Yes, my parents, grandparents etc decided when I was born that they would start squireling away for me. something like $400 a year (some from parents, some from grandparents)...if they got a bonus sometimes more.
22 years later and there is a decent amount of cash there.(or there was, but Ive already got a diploma)
Am I a 'spoiled' richie?
well..I spoil myself(why Im broke now), my parents certainly dont spoil me, they paid for tuition and rez, but thats it, no allowance, not for books etc. so where the 'sore point'
My parents are they rich?
well I think so, but we dont really talk about money *a sign that you are rich im sure in your books*

Im not really sure where this is going?
am I supposed to be upset that my parents were smart and decided when I was born that they wanted me to have the opportunity to go to college? I dont think its spoiled, its called smart. I hope to do the same for my children, wouldnt you?

you think we are jealous of your public servant $18 an hour job, I think you are jealous of our lives in general.

___________________
Retired TA.