{"id":206,"date":"2011-01-10T15:32:00","date_gmt":"2011-01-10T23:32:00","guid":{"rendered":"https:\/\/heatofthekitchen.org\/?p=206"},"modified":"2014-07-31T13:33:51","modified_gmt":"2014-07-31T20:33:51","slug":"our-first-week-of-hospitality-in-the-new-year-2","status":"publish","type":"post","link":"https:\/\/heatofthekitchen.org\/?p=206","title":{"rendered":"Our First Week of Hospitality In The New Year"},"content":{"rendered":"\n\n\n\n
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It was the first time I really made a good meal like that.  Different. Something that I wouldn’t have tried, but glad I did b\/c it was good.–2nd period student<\/span><\/span><\/div>\n


<\/span><\/span><\/p>\n

I enjoyed it immensely.  It was really fun learning the steps and actually doing hands on work was good. — 3rd period student<\/span><\/span><\/div>\n

.<\/span><\/span><\/a><\/td>\n<\/tr>\n

Italian Frittata with Tomato Sauce, Salad with Oranges & Fennel, Italian Almond Cupcakes (Torta Di Mandorla)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/a><\/div>\n
Not a problem.  In the third quarter we seem to go from orientation into measuring into teamwork pretty quickly, even though most of the students are new to the class.  I love the pride and sense of accomplishment.  I will include a link<\/a> to the rest of the student quotes, the above is an accurate representation of the class sensibility.<\/div>\n
The students are raising the bar for me, not the other way around!  Pretty cool.<\/div>\n","protected":false},"excerpt":{"rendered":"

It was the first time I really made a good meal like that.  Different. Something that I wouldn’t have tried, but glad I did b\/c it was good.–2nd period student I enjoyed it immensely.  It was really fun learning the steps and actually doing hands on work was good. — 3rd period student . Italian […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[23],"tags":[],"class_list":["post-206","post","type-post","status-publish","format-standard","hentry","category-progress"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3weZD-3k","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/posts\/206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=206"}],"version-history":[{"count":1,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/posts\/206\/revisions"}],"predecessor-version":[{"id":819,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/posts\/206\/revisions\/819"}],"wp:attachment":[{"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}