Final Thoughts

Overall I think it was a successful class. I became more comfortable with handling phyllo dough, and learned how to make a lot of cold soups. Making terrines was especially interesting since I had never made them before. I enjoyed making small bites of food. The costing form we were given in class was also very helpful for any future endeavors into any culinary field. I was hoping to learn more about being in the professional industry rather than almost exclusively making dishes from recipes, but I was generally satisfied with my time here.