The Big Day

I realized, when I was polishing my old black Clark's clogs in preparation for yesterday's graduation ceremony ("black chef shoes, black socks, black dress pants") that I could probably have worn them during school, in place of my big ugly tie-ups. Oh well. Physical humiliation of all kinds was part of the process. David drove me into the City and I checked in at the student registration desk on the ballroom floor of the downtown Hilton. The next several hours were chaotic and disorganized, as I greeted former classmates, stood in numerous lines and filled out contact information forms ("Employment Status?" "Hoping to receive a job offer shortly.")

I ran into Sam, who moved from Whole Foods in the City to Fresh & Easy in So Cal, where she's from. I've been reading a lot about this British chain now making inroads in the US. "It's very sterile," she said. "It's almost Japanese-like," describing the interior design. "And I can barely understand what my boss is saying to me." Sam's an East LA girl without much exposure to a British accent. Nico was there, too, enthusiastic as ever. "You gotta come to the brunch!" he said -- he's at the restaurant at the Ritz Carlton in Half Moon Bay. "I make blinis." But he's not that enthusiastic about life in HMB. "I'm nineteen," he reminded us. "It's a little slow."

Fitz was there, too, in new short braids and a stylish black suit. He's a glad-hander, as warm and engaging as ever. Andrea noted that he's turned into our version of "da Mayor," which was right on target. I told him that I had high hopes following my interviews. "Send it up to Jesus, Julia," he said. "Send it up, and it rains down on you."

I was pleased to have my own little cheering section at graduation. David came, of course, and so did Mom and Jenny and Ed. By 11:00, the audience was seated in the ballroom and we had all donned our embroidered coats and paper toques. Honors students received gold cords to denote academic achievement. Derrick fingered mine and said, "Gee. I wish I hadn't missed so many days." Our ramshackle rehearsal paid off, and we marched into the hall and into our assigned seats, followed by the faculty, in their blue-trimmed "teacher/chef" coats. I found myself alternating between tears and a smile almost bigger than my face can hold. The ceremony was relatively brief, with short speeches by the school's President (who quoted from the Dr. Seuss book Oh The Places You'll Go) and from the school deans. Chef Weller, beaming as always, reminded us that "it's just sharp rocks and fire."

After the ceremony, we drove across Market Street to the South Campus on Rhode Island. The reception was set up as a series of food stations, beginning at the Bistro, where we were served champagne and fried calamari. We walked up the stairs to the fourth floor, where various classrooms held brimming buffet tables. All of the food was being prepared by chef/teachers, with assistance from current students, and it was a great opportunity to shake hands, give updates, and say thanks. Chef Al was slicing and plating smoked New York strip steak in the cold buffet room. Chef Glenn was hawking crostini toppings, including duck rillettes and mashed white Tuscan beans. Chef Patricio skewered marinated raw tuna. Chef Duffy's now teaching Cuisine of the Americas. I ran into Chef Stazi in the hall, and he said he's teaching a new class to beginning students, on basic reading and writing skills. "We want to show them how to study, how to succeed," he said. We definitely had a couple of people in our original 16 who would have benefited from such training. Or, perhaps it would have weeded them out earlier.

I saw Chef Stephanie and Chef Judy from afar, and never made it through the crowds of people to say hello to them personally. I didn't see Chef Vinita at all. She may have been in the dim sum room, which we never entered, as the line went way down the hall, and by the time we tasted the meatballs (four varieties), we were too full for anything but dessert.

The last stop on our culinary tour was the student lounge on the second floor, with a bountiful display of cakes, cookies, and candies, and with Chef Alex manning an "action station," flambeing bananas in rum sauce with his typical over-the-top flair. As usual, the assembled guests were mesmerized. Mom piled a few petit fours and mini eclairs onto a little plate to take home with her. I took some beautiful fruit candy jellies. We had them for dessert after our minimalist dinner: grilled cheese sandwiches, mixed olives, and Tanquerey and tonics. The Warriors won, too, so all in all, it was a perfect day.