tag:blogger.com,1999:blog-55526632011-10-02T08:55:33.511-04:00Becoming A ChefWorking on Project #2 - Dinner For Ten.Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.comBlogger471100tag:blogger.com,1999:blog-5552663.post-64972858586210656312011-08-23T23:13:00.002-04:002011-08-23T23:37:34.992-04:00Other Projects
Hi everyone, I've decided to stop posting to this blog. To be honest, I'm not sure anyone really wants to read about my criticisms towards the restaurant industry in Toronto. I've received a few questions from culinary students in the past, and I've been and always will be happy to give my advice to students at school at George Brown. I've spent almost a decade immersed in Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-85300821704096667492011-02-25T22:20:00.002-05:002011-02-25T22:55:35.225-05:00Hospitality ConferencesSo I love flipping through Toronto Life's The Dish once a week to see interesting tidbits of Toronto restaurant information. I noticed a listing for Terrior Symposium, an annual hospitality conference to discuss the state of hospitality, present and future. Okay, so this looks interesting to me right? I have a genuine interest in food. I've been a sous chef at a good Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-76813424804553055392011-02-09T22:20:00.002-05:002011-02-09T22:41:43.089-05:00Is Fine Dining Obsolete?The hospitality industry caters to what people want. Do people really want fine dining anymore? I'm becoming convinced that the answer is no. In Toronto anyway, I find that people are indifferent to the whole fine dining concept. Regular people would rather pay down their mortgages, and eat a sensibly priced home cooked meal. And I'd agree with them. Do people reallyRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com2tag:blogger.com,1999:blog-5552663.post-18161695336734381102011-01-23T23:47:00.000-05:002011-01-23T23:48:29.554-05:00What Is Good Food?When I look this term up in google, I get some listings for recipes and restaurant listings. But what makes food good? Some would say nutrition is the key. Nutrient-dense food logically is better for the body, considering all the empty calories that exist in most modern convenience foods. Some would say price. Expensive food is good food. What's better than tucking into a Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-20411208482772948572011-01-05T01:00:00.003-05:002011-01-05T01:32:59.246-05:00IfIf I had the money, and the means, I would totally move to Chicago, work at The Publican, and party at smartbar at least 3 times a week.These are the things I think about when I'm at work making the endless stream of creme brulees.Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com2tag:blogger.com,1999:blog-5552663.post-44838573868286427582011-01-03T02:56:00.003-05:002011-01-03T03:50:03.860-05:00George Brown Chef School Smallwares KitIt has come to my attention that readers have questions pertaining to the "George Brown Chef School Smallwares Kit". That can be found here at the college website. It basically says this...Smallwares kit – Pocket Digital Thermometer, S.S. Container 135ml, Pastry Bag, Polyurethane 18”, Pastry Bagm Canvas 18”, StarTips - #3,5,7, Plain Tip - #3,5,7, Pastry Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-58068560583596601122011-01-03T00:46:00.002-05:002011-01-03T00:49:18.917-05:00Project #1 - Calves' Liver PateAttempt #1 Calves' Liver Pate1800 g calves' liver, silverskins removed225 g butter50 g onion, chopped fine4 tsp kosher salt2 tsp black pepper200 mL sherry, manzanilla250 mL 35% cream, 5 cloves garlic, mincedMethodSet still oven to 325 degrees F. Sweat the livers in half the butter to mediumRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-88407179215959972482011-01-02T21:01:00.002-05:002011-01-02T21:06:45.275-05:00Site Updates!I'm updating the site piece by piece. Blogger has come a long way in 8 years! I've added a little slideshow on the left. I originally was going to just put food project pictures there, but after thinking about it long and hard, I want this blog to be more personal. Food is more than just a magazine picture book to me. It's my life, and I want those people in my life to be a partRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-46391804470428227442011-01-02T20:55:00.001-05:002011-01-02T20:58:17.720-05:00Why Do I Cook For A Living?It's a messed up job. I don't know if I can suggest to anyone that they start a career in culinary. It's quite possibly a dead end for 99% of people who want to be cooks. A lot of people don't understand that. A lot of cooks try to get out of the business because you can never get ahead financially. It's great to cook with ingredients that most people will never Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-83130945932683772012011-01-01T19:15:00.004-05:002011-01-03T01:00:45.874-05:00I'm Here, What Do I DoSo lets say you're taking my advice and got into the best restaurant you could find that has a menu that truly interests you, and you're working a garde manger/dessert position. Some restaurants will have this split up into two stations, but I think most smaller restaurants will have these positions combined, which isn't necessarily a bad thing. What should you be doing asRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-9789246099985468662010-12-30T05:33:00.002-05:002010-12-30T05:42:14.640-05:00Start At The BottomI'd like to go back in time to 2005, when I graduated from culinary school. Like all culinary students, I faced one of the largest decisions of my culinary career. They don't tell you about the importance of this in school. The decision is "Where do I go from here?". The longer you wait to answer that question, the worse off you are in the restaurant business in Toronto. Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-72283298176896956862010-12-29T02:07:00.004-05:002010-12-29T03:40:15.233-05:00I Can't Believe I Started This Seven Years AgoBecoming a Chef. What does that even mean when you break it down? Becoming a leader. Becoming an owner. Becoming an inventor. Becoming a whole lot of things that take a lifetime to achieve. You could probably be a Chef if you had at least one of these traits, and a kitchen to execute it with, but how complete a Chef you would be is the big Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1113689668645254302005-04-16T17:53:00.000-04:002005-04-16T18:14:28.646-04:00And Suddenly He Returned...Hi.I sometimes think who's reading this blog. I've been non-posting in the last well... school year. Here's a brief update.I just finished my first year of culinary school at George Brown College in Toronto. It feels strange typing those words out, because it feels like yesterday when I think about when I bought my knives, and went into my first culinary skills classRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1094490060796132912004-09-06T13:50:00.000-04:002004-09-06T13:01:00.796-04:00Orientation
Okay, so George Brown College (GBC). I'm impressed with our buliding (hospitality building @ Adelade & Jarvis), and the professors seem really cool. I went to orientation last Wednesday (Sept 1st). It was at frickin' 8:30am. Had to get up at 5:50am to get my shit together and get to school on time. I don't really mind leaving so early for classes, but for orientation? C'mon, Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1094489436250957182004-09-06T13:36:00.000-04:002004-09-06T12:50:36.250-04:00September
It's September 2004 folks. I'm now enrolled in school at George Brown College in Toronto, Ontario. I'm in the Culinary Management Program (2-year) and am looking forward to attending.
I haven't been around lately, but hopefully that will change. I think I got burned out from writing this blog by writing about my dreams and wishes for the future. Not that that's a bad thing at allRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1082409348788131222004-04-19T17:15:00.000-04:002010-12-29T02:11:16.352-05:00One More Thing
This post is intended for the admin of Becoming A Pastry Chef. I got your e-mail, and sent a response, but it bounced back with...
Remote host said: 554 : Sender
address rejected: The mailserver used does not match
the canada.com domain Error: WS-13
Uh, I'll send it again in a few days. Just wanted to let you know because I always try to respond to e-mail. Thanks!Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1082409096319356882004-04-19T17:11:00.000-04:002010-12-29T02:11:16.359-05:00Weekend Update
Let me tell ya, when egullet.com doesn't post it's "weekend update", it kinda throws me off. I'm so used to reading it now... it makes me laugh.
Um, I feel the need to read Jacques Pepin's "The Apprentice: My Life In The Kitchen" again. I dunno, I think I need some culinary inspiration. I remember reading this book for the first time in Vancouver by the boat docks, sitting Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1081453789114619202004-04-08T15:49:00.000-04:002010-12-29T02:11:16.364-05:00Cosmopolitan
I just finished reading Toby Cecchini's book. Like egullet said, it is an absolute must-read if you read Bourdain's "Kitchen Confidential". Tony even gives props on the back cover.
A strange thought went through my head as I finished this book. Whilest reading the last few pages, I remembered how Kitchen Confidential oddly inspired me to follow a culinary career (I'm not Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1080766189085017692004-03-31T15:36:00.000-05:002010-12-29T02:11:16.370-05:00Among Other Things
Okay, I think a lot of things have changed since my post in October. In terms of a personal life, I now have a stable residence in an apartment in Toronto. I have just recently given up on attending culinary education in Vancouver. Even though I love that city so dearly (and I hope one day I can move there), I think attending school in Toronto has a lot of perks.
Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1080719474366888392004-03-31T02:47:00.000-05:002010-12-29T02:11:16.376-05:00The Return Of The Mack
I'm back.
I've been away for awhile, but I hope to start posting very soon. Thanks to those for all the words of encouragement from friends and e-mail well wishers. I appreciate everything.
I had the intention to start a nice long post tonight, but opened my mail to find people are actually e-mailling me. Should I find it strange that people read my website? I Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1067627697434842402003-10-31T14:14:00.000-05:002010-12-29T02:11:16.382-05:00Toronto Foodie Shops
So I was exploring on Yonge street north of Bloor and found a whole lot of restaurant supply stores and even a cookbook shop. Needless to say, I spent over $100 at this bookstore. A few books I picked up were one of Alton Brown's new books, his guide to kitchen appliances. I expect it to be extremely informative. I looked at a few of his other new books, and let me say Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1067280991108110612003-10-27T13:56:00.000-05:002010-12-29T02:11:16.387-05:00Limited Internet Access
Hey there.
I haven't been posting recently since I've moved out of my house and into a hotel. I'm doing a lot of moving right now, and the last step is still to move to BC and apply to culinary school.
I don't have a PC anymore and have resorted to using internet cafes in the city, so posts will be sparce at best until mid november when I'll have a more permanent Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1065669241642358942003-10-08T22:54:00.000-04:002010-12-29T02:11:16.393-05:00Hostelling International: Vancouver Central
I'm not sure I ever wrote about my stay at HI: Vancouver Central.
It's a great place to stay for cheap in downtown Van.
It's $20/bed a night in a four bed (two bunk bed) room. Each bed has its' own locker, about a metre high and 30 cm wide. On each bed, you get a heavy blanket, sheets, and a pillow. They also have a double bed room with ensuite Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1065667962066204992003-10-08T22:50:00.000-04:002010-12-29T02:11:16.398-05:00In The Kitchen (Part Two)
When I arrived at the kitchen, none of the students were at their stations yet. Each station had it's own double sink, a six burner gas range, a countertop, and various pans hung on the wall. There were six or seven stations available. Students paired up (I assume people had partners since there was no "hey, want to work together" sort of deal) and began their secondRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1064872034882165092003-09-29T17:38:00.000-04:002010-12-29T02:11:16.403-05:00An Update
Nothing much has been happening culinary wise lately. My family has recently sold our house in the 'burbs and we've been mostly pre-occupied with moving and such. I'm supposed to be moving out sometime after Canadian thanksgiving (mid October) into a hotel temporarily for one month. I'll finally get to live in the city... something I've always wanted to do ever since I started Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1063516023713106742003-09-14T00:55:00.000-04:002010-12-29T02:11:16.409-05:00A Cooking Frenzy
I'm back in the hotseat baby.
The last couple of days I've been cooking up a storm.
I made savory crepes for the first time. I'm happy to say that I now have two dozen crepes in my freezer just waiting for some shredded BBQ pork. mmmm.
I've got a whole bucket filled to the brim with chocolate chip cookies. I was up until 2am making these things.
Bought a whole duck, Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1063405090831535832003-09-12T18:15:00.000-04:002010-12-29T02:11:16.417-05:00Gatorade
Did you know that Gatorade doesn't quench thirst?
I was watching Top 5 on the Food Network, and they visited the "Gatorade Institute" *chuckle*, and a representative told Top 5 that the problem with drinking water, was that it stops the thirst feeling very quickly... which is bad when exercising. Instead, he suggested to drink gatorade, to replenish the body, keep the thirst going, Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1063341571692174332003-09-12T00:31:00.000-04:002010-12-29T02:11:16.422-05:00A Love For Food
Okay, so I've been reading a lot about food lately. Last night at 2 a.m. I whipped out a technique book, reviewing how to cut up a duck for christ's sakes.
So I've been thinking about all these food authors. Something that they all share is a love of food. Whether it be a recipe, technique, or biography, these people are OBSESSED with food. James Beard is a good example. Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1063080906551424192003-09-09T00:15:00.000-04:002010-12-29T02:11:16.427-05:00News
There have been a few things on my mind as of late, and if you've read any of my posts, I enjoy reducing my blog posts to factoids whenever possible.
I don't know if I mentioned this before, but Dubrulle Culinary Institute in Vancouver has been bought by the parent company that owns "The Art Institute". As well, as of mid fall 2003, Dubrulle's onsite teaching facilities will be moved fromRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1062993508025284142003-09-07T23:58:00.000-04:002010-12-29T02:11:16.431-05:00Why Why Why
Why is it that some people assume I'm going into culinary arts because I want to "Cook Like Emeril", then follows that up with "Bam!". Fuck, it makes me so mad.
I have no intention of ever becoming the next Emeril. The man is a fool.
I mean, what's the point of having your own television show? Unless you have something original to present in the media, shouldn't you have a Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1062293574105025612003-08-30T21:32:00.000-04:002010-12-29T02:11:16.436-05:00In The Kitchen (Part One)
Spending a day at Dubrulle started with me putting on a Chef's jacket and a lot of walking down narrow hallways to a classroom. With that white jacket on, I felt like a million dollars. I think it was my first step into realising that I was seriously considering the culinary profession. I was introduced to the class, which consisted of 10 students, 3 of which were Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1062107340579372782003-08-28T17:49:00.000-04:002010-12-29T02:11:16.441-05:00VanCity Restaurants
I went to a lot of them. Spent probably $300 on food over 5 days... but I figure that if I'm going to go to school and possibly work in Vancouver, I should see what the cuisine is like. I visited the following places (that I can remember the names).
-Monk McQueen's
-Joe Forte's
-Pavillion
-multiple Blenz
-Jupiter Cafe
And I'm proud to say I never once stepped into a Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1061342530276290522003-08-19T21:22:00.000-04:002010-12-29T02:11:16.447-05:00Updates
Sorry I haven't been posting recently. Don't think that this site is going down. It's just that ever since I got back from Vancouver, things have been... happening.
Anyways, I'll be posting what happened at the schools I visited as well as some of the restaurants I went to in downtown Van.
On another note, I haven't been cooking in a LONG time. Partially because I'm sick. HoweverRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1059720975074861052003-08-01T02:56:00.000-04:002010-12-29T02:11:16.453-05:00Hey From Vancouver
Hi all. In the Vancouver hostel right now and with 7 minutes and 30 seconds left with my paid internet time, I've decided to check in.
Vancouver is turning out to be a wonderous place.
For example, a flashing green light does NOT indicate an advance left turn. What it means is that there is no cross traffic light and that if people wish to cross, they can push a button andRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1059598585515284872003-07-30T16:56:00.000-04:002010-12-29T02:11:16.458-05:00Vacation
I'll be on vacation until next week visiting schools in British Columbia.
Bye!Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1059530715060192192003-07-29T22:05:00.000-04:002010-12-29T02:11:16.464-05:00To All The People Searching "Pacific Culinary Institute - Vancouver" on Google.com
Hi there.
You could say I've got a little voyeur in me, so I like checking who is reading my page with a webcounter/IP address giver/from which page you came from link. I've noticed that a relatively fair amount of people are searching Pacific Culinary Institute information. I'm guessing that you're interested Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1059450483019928162003-07-28T23:48:00.000-04:002011-01-02T01:32:17.772-05:00The Restaurant - A rant that contains nothing of real culinary significance
What the hell is this shit?
I've honestly tried to sit down and give this thing a fair opinion, but every time I watch it, I find it extremely boring. I'll force myself to watch the next episode on TV, then I'll give it an in-depth review.
You know what this is? It's culinary porn.
As well, I find it an absolute Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1058988900312137172003-07-23T15:35:00.000-04:002011-01-02T01:32:17.776-05:00Schools Update
I've never been one to put up with BS from educational institutions. Personally, I hate the University of Toronto for just that reason.
I make reference to my hatred of UofT because I'm experiencing something I haven't experienced for 2 years... applying to post-secondary institutions. I've recently contacted all the schools I am interested in. The list has changed.
In order Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1058478433440026792003-07-17T17:47:00.000-04:002011-01-02T01:32:17.779-05:00Knifeplay
I guess you can say I'm excited about spending seven hundred dollars on knives. To be more precise though, I get a rush when I think about getting a set of expensive knives, and then justifying such a large expense by calling them "school-related equipment".
I've been thinking about the habits I have that have contributed to me choosing a career in culinary. I mean, I love going to Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1058247701071142992003-07-15T01:41:00.000-04:002011-01-02T01:32:17.782-05:00Why Do You Think You'd Make A Good Cook?
I take orders well. I think I could give orders when necessary. I can take criticism. I love food. I want to learn. I can queue priorities in my head and deal with them accordingly. I'm observant. I like planning and timing when making menus. I take pride in what I create. I enjoy making people happy. I want to learn French. I get nervous when Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1058044505781213212003-07-12T17:15:00.000-04:002011-01-02T01:32:17.787-05:00Okay, You've Had Long Enough. Tell Me About The Food!
Well, the deviled eggs came out... edible. Not to say that they were bad, but I'm really picky about the quality of the food that I make. To rate this dish, I'd say it was un-inspired to say the least. I should have added more dry mustard, or perhaps put in a better quality dry mustard to give it that tart flavour. The only reason I madeRandyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1057894023609166912003-07-10T23:27:00.000-04:002011-01-02T01:32:17.791-05:00So How'd It Go?
Pretty well.
To be honest, I just wrote a whole blog entry on what I liked and disliked about my dishes, but cleared them all when I hit ctrl-u. Opera 7, go figure. Goddamnit, I AM SO HAPPY I AM LEAVING COMPUTER SCIENCE. I hate computers SOOOO MUCH. THEY ARE SO BORING. THEY MAKE ME WANT TO KILL MYSELF.
*cough*
Perhaps some other time I'll comment on those dishes, but Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1057818367416627012003-07-10T02:26:00.000-04:002011-01-02T01:32:17.794-05:00Substitution?
Indeed. Switch the sausage stuff button mushrooms for bacon-cheddar stuffed mushrooms. Something about using sausage for that recipe seems... off.
Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1057814002267555362003-07-10T01:13:00.000-04:002011-01-02T01:32:17.798-05:00So What'd You Do Today?
I woke up at 12:30pm today. Much better than waking up at 3:30pm. I'm slowing trying to get myself to actually wake up in the morning!
Anyways, I was bored today so I decided to make coconut shrimp. Strange, when I went to the market to buy food at 8:00pm, I remember thinking to myself "Hey, me going to the market at late hours to cook something isn't considered Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1057615809650675612003-07-07T18:10:00.000-04:002011-01-02T01:32:17.802-05:00So Have You Decided On A School Yet?
No. Not Yet.
I've e-mailed those perspective schools for snail mail information packages. I had the option to download brochures, but personally, I hate .pdf files, and I hate acrobat reader even more. GhostView is pretty cool, but it's primarily used for .gs files. Anyways... that's the two years of computer science talking.
Me Getting Sidetracked: Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1057555764814027222003-07-07T01:29:00.000-04:002011-01-02T01:32:17.807-05:00So What's Been Goin' On Until Now?
I've been thinking about leaving Computer Science for quite some time now. It really hit me after semester 4. This is when we start doing co-op (leaving the theory aspect into the real world for an applied view). I looked at all the jobs, and I realized that I didn't want "to do any of this garbage". That's when I realized that I'd probably say that 10 Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0tag:blogger.com,1999:blog-5552663.post-1057554443449355972003-07-07T01:07:00.000-04:002011-01-02T01:32:17.810-05:00Introduction
Hi there.
Call me Liston.
I'm not exactly sure how this blog is going to turn out. The reason I think that this is so, is because I'm not sure of it's purpose. I've tried to write blogs in the past... one with friends, one used to communicate between group members, one to express my daily life. The one with friends is on the verge of collapse, but I believe that that blog Randyhttp://www.blogger.com/profile/16657010969999741244noreply@blogger.com0