I NEED HELP

hey can someone help me upload pictures to my blog from my phone? ive tried sending them from my phone straight to my blog and also sending them to my email and going on the computer to put in on my blog that way but nothing seems to be working. If anyone has any suggestions it would be highly appreciated!:)

MY RIVERBENCH EXPERIENCE

On Saturday (5/10/2014) I went with the Far Western Tavern to help cater an event at River Bench winery in Santa Maria. Even though I personally didn't cook anything learn so much by going. I learned that being a chef is a lot more than just cooking. You have to plan events which seems very stressful. But its worth it to see the customer happy. I'm very glad that I went and I cant wait to see what happens next. As I continue my senior project I'm discovering that becoming a chef is a lot more work than I thought it would be, but im ready for the challenge and I wont stop until I'm Chef Jacob Lear! 

Culinary words #1

Mise En Place- everything in place
Brunoise- Basic knife cut 1/8 of an inch by 1/8 of an inch by 1/8 of an inch
Brunoisette- Basic  knife cut 1/16 of an inch by 1/16 of an inch by 1/16 of an inch
Battonet- Basic knife cut 1/2of an inch by 1/2 of an inch by 2 inches
Macedoine- Basic  knife cut 1/8 of an  inch by 1/8 of an inch by 1 inch
Al Dente-  pasta cooked so as to be still firm when bitten
Julienne- a portion of food cut into short, thin strips

My First Day!!

Today was my first day at the Far Western Tavern and it was AMAZING!!! I had no idea that on my first day I would help serve over 100 people lunch and desert. I went in at 11:30 and the first thing Chef James had me do was start to warm up beans. I made sure they didn't burn and after 15 I was told to go upstairs. When I got upstairs

i had to lay out over 100 plates and put a salad on the side. I would place two cherry tomatoes on the plate, one on each side of the salad. Then I would put some watermelon radishes and a balsamic vinaigrette dressing on top of the salad. Then I would place a piece of bread on the plate and pass the plate to Chef James, which he would then put the blow torch to it to melt the cheese. After all the plates were out we started working on desert which was a home made strawberry short cake with powdered sugar, whipped cream, and blue berries on the plate. We would place a biscuit on the plate then sift powdered sugar on top of it. James would place strawberries on the biscuit as I would drizzle strawberry sauce around the plate. Then we would place a few blueberries on the plate and put a scoop of whipped cream on top. Today showed me a lot about a kitchen but the most important thing I learn is to have a great kitchen there must be communication.

writing then vs. writing now

when I first came into Preston's class I didn't care about writing. I would write an essay just to get credit for. I wouldn't actually think about the prompt I would do as little as possible just for the grade. But now I actually love writing. I turned in a paper today and Preston said its the best thing I've written so far. The only thing that is different from my writing then and now is that now I know how to look at a prompt and dissect it. Now I actually know what to write about and now that I do it makes writing fun for me for the first time in my life.

suggestions and allergies

For my presentation of my senior project I've decided to cook different dishes and bring them in for the class to try. If you have any suggestions on the dish or have any allergies to any food or spices please comment below.

design

Expository writing has been my favorite class all yeah not because we get to use our phones or can listen to music but rather because Dr. Preston lets us choose what we want to do and how to do it. Now he is asking how I can hack my learning environment to my advantage. I thought about this alot and because I want to be a chef it would be amazing if I can cook in class.