learning

I learned a lot form the top kitchen at the hotel. The Mexican head chef horje was very good at challenging me to try new things. He often had me taste traditional Spanish foods. Veal cheek and baby squid were too I didn't enjoy. 
The abilities I have received are to do with confidence in  the kitchen around service time. The speed and plating techniques used by other chefs was impressive to watch. It inspired me to take the initiative with what the head chef needed. I think my intuition improved greatly as time went on. 
Some positives I got from the experience was working with food I hadn't had the opportunity to before. Closely watch a head chef cook and serve plates in a professional kitchen. 
Negatives were being far away from everyone else on the erasmus. Also sometimes I felt there was not enough to do in my kitchen until Saturday when we served the food for the event.

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