Hotel School #1: Breaking Quail's Eggs

@the lightwriter: Hi Lightwriter, Thank you! The shutter time was quite long so it was a lucky thing that the cook didn't move too much, and that his knife was moving, otherwise it would have attracked too much attention: such a big knife for these small eggs! I once saw a professional cook peeling potatoes with a bread knife. I asked him why didn't use a potato-peeling knife, but somebody else standing next to him answered in his place: that's because he is a professional cook, they have the skills ...

O I forgot about Stenden. Stenden is a name figured out by a special bureau, and is primarily intended to make it easy to pronounce by many nationalities, and another criterion was it wouldn't exist yet. There is however a small village in Germany with that name, but no problems are expected from that. Stenden. I have to get used to it, but CHN is also not very warm and house-like. I would have preferred a name of some celebrity from history, e.g. "Eysinga Hogeschool" or "Hugo de Groot Hogeschool".

@Michael Skorulski: Yes, that's why watching working is so much more entertaining than working:))

@Lorraine: Thanks Lorraine!

@Ina: Thanks, Ina!

@MaryB: The kitchen is a show-kitchen to receive "important" guests of our school, they can use dinner in the kitchen and see how the several plates are prepared, they can also cook themselves under professional guidance. Our regular schoolkitchen is much bigger. The hotel school kitchen is kind of restaurant kitchen for the whole school with 2.500 students and teachers (not all use their meals in the school restaurant). Next to the school restaurant the school has also a high class luxury restaurant, because we educate for 5-star hotel levels (not all students will work there after graduation, half of them get a job outside hotel or restaurant business).

@Dhini: Ik gebruik 1 seconde belichtingstijd, dat kiest de camera zelf want hij staat ingesteld op een vaste F (diafragma). Op veel zak-camera's bestaat de mogelijkheid van F-voorkeuze niet. Verder gebruik ik een statief (ministatief van 5 euro met flexibele pootjes want met zo'n lange belichtingstijd kun je de camera niet stilhouden. Dan gebruik ik de uitgestelde opnameknop die je ook gebruikt als je jezelf wilt fotograferen. Dat doe ik omdat ik de camera als hij de foto neemt niet aan wil raken, want ook de aanraking geeft een lichte beweging. Terijl de camera de foto neemt, bewegen de mensen in die 1 seconde tijd, en dat zorgt ervoor dat er je "geesten" op de foto ziet. De jongen achter de kok heeft een halve seconde daar gestaan en is toen weggegaan, in die halve seconde heeft hij zijn spookbeeld achtergelaten. Veel succes bij het fotograferen van spoken :), dank voor je reactie!!

@Wolfgang Prigge: Yes, I noticed more often these coincidences, it's almost creepy. MaryB posted a picture of an incoming ship just like I did this summer, The day I opened a new photoblog (see above) I called it "Fiat Lux", the same day a lady posted a picture she called "Let there be Light", etc.

@Photographs by M.E.: Thank you very much, M.E.! Also for the confidence you have in our students. Doing "Food and Beverage"(Kitchen- and Restaurant work) is only part of the educational program, I estimate something less than a half. Hotel work (Rooms Dept., Maintenance etc.) plus managerial competences (Marketing, Human Resources, Finance etc.) are the other half. Many students choose F and B as a specialism and become great chefs, most of them also very knowledgeable about wines. They find jobs all over the world, also in the USA, mostly as (assistant-) Department Managers of big hotels (if they choose for Hotel business). A part time, temporary job as a chef must fit in their career plans, but one never knows... If you are seriously interested I can announce your vacancies within our school. Maybe you also have place for an internship at (assistant) management level. Please contact me via my "contact" button. I appreciate your comment very much, thanks!