We worked at the academy training kitchen, main kitchen and at the resource center the whole week, we learnt about doing vegetable cuts like julienne, brunoise and making stock pots, its was mostly about vegetables and how they must be treated, we even made swiss chard rolls.
their were important lessons when using knives and how to prepare beforehand. In the main kitchen we did deep cleaning the whole week, where we had to clean everything and make sure all the dirt was gone.My week was as interesting as any other, but i enjoyed it and i had a great weekend of cheffing, where i had to make student food, i made sandwiches, meat samoosas and chicken filos. i was off duty the rest of the weekend
till next time, bye bye! we also made giblets(chicken), which wasnt that bad, but i am not used to it, which chef told us, we need to acquire these foreign tastes and delicassy's
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