You provide the food and I will provide the perspective." – Anton Ego, 2007


May 2014

Go chew glass.

If you are a student at the CIA I am sure you are very familiar with a local takeout Chinese food joint that goes by the name Yeung Ho II. Now I want to begin by mentioning that Yeung Ho II has been my favorite place to dine on “Chinese” food since I started back in late September. I have been a loyal customer and this incident has disappointed me more than anything else.

About 2 months ago my roommate and I both ordered a special combination meal of boneless pork spareribs. Now for a college student this is a great deal: about 1 pint of fried rice, and a pint of pork with a pork eggroll for $7. I just recently spent $7 on about 5 oz of gelato the other day so this is a fabulous deal. Quality has never been an issue, in fact I thought that this particular order was fantastic. The pork was relatively lean so I wasn’t chewing on fat the entire time. The heart of the problem was in my roommates food. As he bit down on a mouthful of pork he felt a sharp pain in his mouth. He spit out his food and he saw a shard of glass glistening like a diamond in the rough.

He immediately called the restaurant to let them know and as I sat there and listened he was extremely cordial and polite. He made no threats or complaints, he simply wanted to let them know why had happened. They listened and apologized she even offered to comp a free meal. They even drove all the way back to Hudson to drop off the meal. I honestly don’t think it could have been handled better by both sides.

So what is my complaint? About a week before the semester ended we attempted to order our usual. But as we told them our room number they began to give us trouble. They told us that they didn’t want to serve us. Now I respect the right to refuse service but the justification was farfetched and ludacris. They told us that they didn’t want to serve us because hey didn’t want to put more glass in our food. My roommate asked to speak to manager but they refused, claiming that he was not working that day. This went back and forth until my rooms hung up.

Now my intention is not to scare anyone. The food that they produce has great price point and is very good quality for what it is. But their customer service department needs a major overhaul. I hope they see this but until then with what you et when you order from them, you may just end up with a mouthful of glass.

Chef Johnson Analysis

Chef Johnson is easily the toughest chef at the CIA.  Not because he yells, screams or throws food across the kitchen.  But rather the way he teaches and grades.  Lets start with grading.  Chef has a fondness for timing and in an industry that focuses so much on being quick and timely I can understand why. The grading for class was very simple. You have a deadline for all prep work to be completed.  this was typically 10.30am. But for each minute late that team lost 4 points up to a cap of 50 points.  This was one of the reasons I have not written in sometime.  The first 3 days my group and I failed for the day.  This was based sole poor timing. The reason that this was so damn frustrating was the fact that our group, who is quite competent and proficient, would prep very well but then lose all of our points in the last six minutes.  This became quite annoying and it really made us rethink our timing.  The real reason Chef stressed finishing on time was because of the practical exam. 

For those of you who don’t know, the practical is a two part exam that tests students on one of six basic cooking competencies, as well as knowledge of 100 facts pulled from a 300 question bank.  The questions range from fundies go gastronomy to nutrition.  The grading is done on a pass fail basis, nut each student is still given a grade out of 100.  I passed with lower numbers then I care to admit. 

But back to Chef. The performance or cooking practical gives students 2.5 hours to cook and serve an entrée and soup that has been randomly selected. Chef mimicked this situation each day in class. Chef was the only person in school to take off 4 points for each minute late. Other chefs took 1 point just like you would get penalized on the actual practical. Chef forced us to work fast and quick.

The other thing that made Chef such a tough instructor was his methods. He was very hands off but he wanted us to know our material. He gave us no answers and expected us to do our research.

So how did I feel about Chef?  I honestly hated each and every second of his class.  I blamed my poor daily grade and performance solely on him and I struggled to learn much.  I found that his hands off approach was lazy and not helpful.  I frequently complained to others about how he ran class and how I thought he should teach class.  But I never really appreciated the value of working with him.  He worked me hard and gave no free handouts.  He was a surprisingly tough chef with a unique teaching style.

In three words: tough, quiet, strict,

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