I left the house around 1100 am in the morning. In good order, I get lost in downtown St. Louis, finally find a place to park, and get pointed into the right direction of where I am to go. I find Chef Skip, Goutier (I know I spelled his last name wrong), and he takes me over to the VIP tent where he introduces me to Chef Jack MacMurray, III Executive Chef and owner of Jack Mac's Distinctive Taste. I am then introduced to Chef Bryan (chef instructor at AI), and Chef Vito. Then I am immediately put to work. I started my day grilling hamburgers and brats.
There was only one other student from L'ecole, Bryan. Not to sound hubris, but we rocked. I quickly noticed all the students from AI did not seem confident in their culinary skills. I noticed, and I think the chefs did as well, that before I had even been there an entire hour, it was Tom this and Tom that or the same with Bryan. It was awesome. After talking with some of the other students, a lot of them were still fairly new. Those AI students were an absolute pleasure to work with. I have a lot of school spirit and am proud of my school, however, I would loved to have seen us out number the other schools, but we were out numbered by AI and Le Cordon Blue. No matter though, Bryan and I set the bar!
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