Culinary Student Journal, week 3

 

 

 

 

 

 

Another week has passed, new experienced has been implanted.

This week has been a fun week. Starting the week with a vegetable lesson and start learning about a various types of meat onwards. We tasted some good stuffs. Even though it is not all fun and loving, at least this week we get to eat a filet mignon and foie gras.

During this week, we experienced the first overtime, we took off 2 hours 20 minutes late during our lesson of lamb. Yes, it is a really unpleasant experiences, but it sometimes can’t be avoided. In the real world, sometimes it happens, during the last minute before closing, the is a customer come in and order a full set. Just like that moment when we all ready to go home and the boss calling for a meeting. 1 minute due to dismissal, it’s sucks, but it happens.

This week we also got to taste some good food, from duck breast, foie gras, filet mignon to oysters. The one we didn’t taste are the pork and lamb, due to the overtime. The instructor is nice enough to not only give us the demo, but also a food tasting.
Next week we gonna learn about the basic cooking method, which means we finally get to cook! Can’t wait for the following weeks. image image image image

See you later!

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