Week 2 is definitely getting more challenging. We’ve covered fish cookery, canapes, bread making, and sauces this week. It’s definitely plenty to take in but I am coping quite well. One of the recurring challenge in week 2 is mise en place. We are constantly preparing a few meals in a day and we often prepare mise en place for the meals at the same time, depending on whats covered in the demo. It is increasingly important to know what ingredient goes to what recipe so that I don’t have to keep reread when I am prepping them. Some of the improvement that I can work on include:

• Impeccable knife skills.
• Finding a way to efficiently prep ingredients for multiple recipes.
• Knowing new recipes by hard.
• Take notes efficiently.

Like the chef said, it’s important to close my eyes and visualize how everything would work out in a recipe. I think that’s important especially we are working in a high pressure environment and it is very easy to lose track of what we are doing sometimes. Can’t wait for week 3!