The Godfather Saga

      Last week was the 40th anniversary of the release of the first movie in the Godfather series.  The Godfather is one of the greatest movies of all time and has won boat loads of awards.  It is at the top of many critics "Best Movies of All Time" lists.  I watched this movie for the first time last week on AMC, and i was so impressed with the story, the cast, and the amazing acting.  Marlon Brando and Al Pacino were absolutely great for their roles in the story.  The Godfather was the third movie that Al Pacino starred in and it made his career explode.  The movie won Academy Awards for Best Picture, Best Writing, and Marlon Brando won Best Actor in a Leading Role.  I absolutely loved the movie and it is now probably the best movie that I have seen.

About Brian

ABOUT BRIAN

Hello everybody, my name is Brian James Kelly.  I am currently a student at Frederick Community College and working towards an associate’s degree in Biology. I graduated from Urbana High School in Frederick County, Maryland in 2004.  After high school, I began bouncing around part-time jobs until I realized that I would like to pursue a career in culinary arts.  The first restaurant that I worked at was Tom and Rays, which is a small country-style diner, in Damascus, Maryland.  After working there for a month or two I applied for a job at Whiskey Creek Golf Course, which is a very prestigious golf course in Ijamsville, Maryland, that was designed by Ernie Els.  In the fall of 2004, after graduation, I enrolled in FCC’s Culinary Arts program.  My instructor told the class that a local fine-dining restaurant was looking for help and I was the first to go apply or that position.  The restaurant was Monocacy Crossing Restaurant and Bar.  Monocacy Crossing is where my culinary career and the adult years of my life began.

The head chef at Monocacy Crossing, Ronald Regan, is an extremely intelligent, caring and supportive person who has helped mold me into the person that I am today.  I stopped taking culinary classes at FCC shortly after I began working at the restaurant because I was learning so much more in the real-life kitchen environment than I was cooking for six hours a week at school.  Since my boss had graduated from the Culinary Institute of America (CIA), the most prestigious culinary school in the country, in Hyde Park, New York he urged me to enroll in the school.  In 2007, I began my stint at the CIA and at first loved the classes, but eventually I lost the love for cooking that I once had because working in a restaurant for the rest of your life is not the best career if you want to support and spend time with a family.

I am still currently working at Monocacy Crossing because the hours are flexible with a school schedule.  Two years ago I started taking classes at FCC again and am pursuing a biology degree, another field that I am very interested in and find promising.  Once I get my associates degree in biology, I plan on transferring to Hood College to complete a Bachelors degree.  One day I plan on working in the biotechnology industry or working with any kind of living creatures.