Career Centers

I am not sure who I pissed off at Marriott, but clearly, it was someone. Not only was there no cookies awaiting my arrival, but there was not an upgrade to a suite, either. Instead, I found myself in a room with two queen beds and hand rails on every wall, and a four foot sink and shower head- apparently when I checked in the man behind the front desk failed to notice I walked in rather than rolled. That’s the thing about randomly upgrading people, you can’t just do it once, because then people will expect it every time. I even had Izzy along with me for this trip so I was kind of looking forward to giving her some water experience in the hot tub I assumed would be right next to my bed. Does Marriott not realize I am a frequent traveling business woman? I am not someone they want to piss off. I will take my points to Hilton if they’re not careful.
So today I am speaking at a Career Center. These career centers are places where high schoolers take classes outside of their normal high schools in specialized areas. They’re either a place where students go to get out of regular class, or they’re hard core career focused centers. Today is hard core. I walked in to a culinary room to find three chefs, like real chefs, not Taylor chefs, awaiting my arrival. There was a large flat sceen in the front of the room, and then one in each corner. Shit, shit, shit, these places always make me nervous. I suddenly wished I hadn’t bathed in the self tanner last night, right before walking in I noticed in my car mirror that it appeared as if I had three large bruises, or burns, or in the eyes of high school kids, three large hickys on my neck where I failed to rub in the tanner. Or worse, what if they just looked like dirt marks? Would I rather the chefs think I was skanky or just dirty? Damn, tough question.
Luckily, these were nice chefs. Very accommodating. Too accommodating, almost. They asked me questions I had no idea how to answer, like did I prefer a stainless steel counter top or vinyl? Um. Did I need to use a wash sink, prep sink, or temp control sink? Would I need to borrow a steel? A what? And lastly, would I like an espresso or cappuccino? Well considering it’s not 1995, I asked for a latte. As I was giving my presentation I had to think carefully before speaking, sometimes I accidentally make up facts/stats/info whatever. I say stuff the kids like to hear, like an average wedding cake costs $5000 or chocolate torts share the same thickness as cheesecakse, I don’t know where I get this stuff. I think I’ve made it up, but I’ve said it so much it just sounds true now. But would it sound true to a real chef? What else have I made up I wonder as I continue to babble.
After it’s all done the chefs seemed pleased. They even ask me to come back to their kitchen to taste test a few things they are working on. So first I try some Pomegranate- Strawberry sherbet, I try to think of culinary words to say,
“Yum, very refreshing. Feels good on my palette.”
Now I try pistachio cranberry sorbet.
“These two flavors play off each other very nicely. Feels good on my palette.”
And then they bring a spicy rice pilaf forward.
“This has a very rich and robust flavor. It feels good on my palette?”
So it’s only 10 a.m. and I am practically full. But I find myself once again at one of my favorite Starbucks breaks. It’s a bit dreary outside, but from inside a Norah Jones filled Starbucks while sipping a caramel Latter it seems to be absolutely perfect out.