Quote:
Originally Posted by xxxrsxxx
do you mind telling me what course/program you're in? I'm also interested in looking for a part time course offered through a few months
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Sorry, it is for high school culinary students who are thinking or planning to go to VCC to learn how the program works, etc.
Quote:
Originally Posted by Culverin
- I'm not sure how it is at VCC, but just kill me now if I don't have access to a decent kitchen towel. I've definitely gotten accustomed to the one I use at home. Is it taken as tacky if you bring your own?
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VCC provide us their clothing and towels... Any towels works well tho. It doesn't matter which brand as long you can use until it is in horrible condition and throw in the garbage. BUT I prefer lightweight towels, if you use heavyweight towels, the water will soak up more than lightweight and will stain your apron. But it's just me.
Does anyone knows where to get a plastic liquid measuring cup? Not this piece of shit that I don't even understand how this shit works...
It looks inaccurate measurement to me