What's the target for this year? Please come up with ideas!

As you might know, on last year's blog I had a target: Get less cuts and burns than I had during the Basic Cuisine course!
Last year, when I was in intermediate class, I created the burn counter because I had so many burns from the hot ovens and pots and pans  (please, click on the links) from the year before and I also had quite some cuts...
What shall I do this time? I can do a counter on stolen knives.... or stolen equipment in general..... or 'burns' again? Don't know yet, so please SEND ME SOME IDEAS !!
Press comments below or send me an email.
(I expect a certain Mr.MM from the USA will come up with some good ideas ....)

Counting the days and visitors from LCB Paris at LCB Amsterdam

Yes, of course I'm counting the days. Next Friday, I will be on my way to Paris. I'm soooooo much looking forward to it! I've been practicing a bit over the last few weeks. Sometimes it was really good, sometimes it went straight into the bin......
Yesterday late afternoon and evening I had to be at the LCB school here in Amsterdam. I'm helping out at the demonstrations and practicals. Actually, the school is 'La Cuisine Francaise', run for 30 years already, and owned by Pat van den Wall. Not that long ago LCF has been added to Mr.Cointreau's empire. (Yes, he's the one of Cointreau liqueur and Remy Martin Cognac! and he also owns the Cordon Bleu cookery school....) At the moment 'La Cuisine Francaise' is not an 'real' operational LCB school yet, but who knows what will happen in the (near) future...

And guess what: Who showed up at the 'La Cuisine Francaise' door, taking pictures of the building and LCB name-plate? A few students from LCB Paris, visiting Amsterdam. Two classmates from last year with their friends. We had some tea at the school, showed them around in the nice canal house and then we went to work for the evening. It was nice to see them again and to hear what they're all doing. I might see them again at the superior graduation next week. We'll see.
Until soon, Sjoerd