Things I have learnt

since the time i started classes... i noticed the subtle little changes in myself... so what has changed?

1. Supermarkets

supermarkets to me, have evolved... esp the meat section... looking at the meat section would remind me of the retail beef chart that was discussed in class, the various part of the moo moo that was renamed into various cuts... which are the better cuts and why and why are they so expensive.. how they grade the beef and the marbling on the beef all makes more sense now...

supermarkets also provide me a great learning ground to see which are the foods that are sous vide ie vaccum packed or can be pre-prep before a banquet..

2. Buffets

we learnt that buffets are high risk when it comes to food poisoning... due to the long hours it is left outside and the temperature control... imagine cream soup turning sour due to lack of temperature control.. drink it and you will get an upset tummy... also, it's not wise to pack food back from buffets.. u know how we always love to do such things after a workshop, esp when there's a lot of food left.. that's really not advisable cos once the food leaves the food warmer and god knows how many hours after before you eat it.. you never know if it has turned bad

3. Event organisers

I went to the book fair the other day.. first thing i would notice.. the event organiser, the schedule ie any special programs, how they place the programs, the sponsors.. are there any wow factor... and also the placing of the various booths..

4. French names

during our classes we learnt a lot a lot of french words.. names for finger foods, for the various levels of chefs and blah blah blah... also we learnt that traditional french cuisines consists of 12 courses and sorbet is considered one of the first few courses as it clears your palatte...

overall, till now, no grouses about the course only compliments as I am truly enjoying the course... more exciting stuff coming my way!