I learned some extra tips for cooking such as recipe conversion and how to navigate around a professional kitchen. I also found the section on food safety particularly valuable. You see so many stories of restaurants that are on the "Dirty Dining" list and you definitely don't want to be on that list as a dining establishment! There were a few assignments that I had already cooked at home prior to taking this class, but it was good to do them in a different recipe and in a professional kitchen to get the extra experience. Some new techniques I learned were the different vegetable cuts (Especially the tourne), tomato concasse, making bechamel sauce and buerre blanc. I had made spaghetti and linguine pasta before but it was a great experience making ravioli. Overall, it was an enlightening experience.
Comparison of knife skills:
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| First day in the kitchen |
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| Last day |
Comparison of plating and cooking skills:
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| First assignment |
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| Last assignment/Final |
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