14-17 march academy kitchen and hostex

On monday the 14, we tourned a pomme(potato) the whole day, we had to learn the different cuts and peel potatoes as well, me and kobus had a competition peeling, we both tied in the competition, which was satisfying. we also boiled and deepfried the potato shavings and the left overs that we cut into julienne. we deep fried them in a birds nest. on the 15th of march we got ready to go to hostex the next day, on the 16 th we went to hostex te whole day for a convention, where there were many cheffing students and new technologies for a kitchen and hospitaliy, we went there to see all the gadgets and learn about chefs and what they do, i enjoyed walikng around at hostex and i thought it was a good learning experience

 here are pictures of all equipment and commodities, made and sold to customers like food and beverage companies, or chefs, knifes that can be bought here, i bought two of these colour coded knifes, one purple chefs knife and one lime paring knife

 here is a picture of a chef cutting wrongly and with latex gloves, which isnt always so sanitary or hygienic

 these are cooked foods and products for the market(above and below), on the right is a chef who is explaining the food items being cooked behind him, they ask questions and give away prizes, these are all food demo's for the public, which promotes their business.

these photos are of us riding to hostex (left) and storage equipment (right)