Deb: Paige is doing great. Working with normal people and being out of the world of special education is a huge adjustment. Her entire school experience has been with kids that throw fits, have bizzare behaviors, and act at the 5 year old level most of their lives in many ways, She has had a few bumps so far but has overcome them. I have to spend a lot of time working with her to understand how the "normal" work world works. It is like entering a new planet and something we will never really comprehend because we were born with normal cognitive abilities and schooled in regular education classes.
Bon Appetit is short staffed and are letting workers put in as many hours as they want. She insisted on working 7 days a week. I thought it best to let her find her level and let her go for it. She started out working 40 hours a week plus working in our program all day at the high school. She has begrudingly backed off to a F-M schedule/about 25 hours. Her heart was in it but she was exhausted and the head chef and myself convinced her to slow down a bit for now. The head chef says she is the best prep person they have. She has branched out from just pizzas. Another of my students, who turns 18 next month (got to be 18 to work for bon appetit) will start next month with Paige. Thanks for asking! Walter
communist: You got it! These apples are not real tart like I like for apple pies but they are flavorful enought to overcome that. I am off to GFS first thing in the morning to get a big tub of Crisco and pie pans. We sell our pies for $10 and quite a few people buy them. Walter