and word yet on how the weather looks for game time? seems that the field drains well so im not too worried about that, but i need a baseball fix and dont care to see a rain out.
the sky is looking nasty around campus. We just went ride to Izzo's between classes and the sky looks like it is about to open up.
For the sake of keeping the thread going because the weather's getting worse I'll repeat a comment I made before on a thread that said Hatch was going to transfer back to Harvard. I'm still wondering how many of his LSU courses transferred successfully to Harvard. Poor guy may end up having to go another year up there. Now if he had transferred to Harvard on the Bayou and enrolled in the Culinary arts program there....who knows.... He may have ended up making something of himself !!
You do realize, bless the kids heart, he took a hit so hard that he saw stars for days. Also, that since he knew he wasn't going to return as the starter, the competition was to tough for the job. Hey, I got nothin but respect for Hatch. He did an admirable job, and don't blame him for wanting to go back to Harvard. The fact remains the competition for the job wasn't worth it to him, so he went back to where he would have more opportunities to excell, on and off the field. Which brings me back to, the competition at LSU is too tough for the Harvard boys, and the baseball team is going to send them back home crying.
ooooohh ooooohhhh *waves hand* greenie has a co-worker whose daughter is some sort of studette softball player who is being heavily recruited by lsu. she wants to go to culinary school. even he is trying to steer her towards lsu. but she wont make up her mind. even her mom is leaning towards wanting her to go to lsu. maybe i should put her in touch with steve so she can hear how wonderful the program is.:thumb:
I don't have any firsthand knowledge of the program, but I heard it's pretty good. When I went to LSU I worked the summers in some pretty good kitchens in NO. I never went to culinary school, but that never stopped a bunch of us from succeeding. Most people don't know this but Frank Brightsen went to LSU and we were friends back then. Susan Spicer was also on the job trained. You don't really need to go to one of those chef schools; but if you do, go there with an already developed skill set and you'll learn ten times more in school and be a hundred times more valuable in a kitchen when you graduate. My advice would be go to LSU, play softball and study; and in the summers develop your work ethic and line skills by working at Waffle House. I'm not kidding. If you can handle line cooking as well as those WH cooks do and then go to a culinary program somewhere, you'll be light years ahead of your culinary classmates. I've seen too many certified CECs come out of those schools and don't even know how to prep with speed and accuracy. Almost all true chefs I know started out as dishwashers and were promoted from there because the same skills that make you a great dishwasher make you a great line cook and more. Develop your skills first and then get the education is what I would advise. Go to LSU because the kitchen opportunities to learn are here in Louisiana. Learn to line cook in Oklahoma. Learn how to create great food with soul here.
thats what we have been tellin her. that food is part of the heritage, way of life, and who you are in south louisiana. that there is no better place to learn. /hijack soooooo...... still raining?
