What I have learned-Bipin


 The chef I worked with had a great knowledge about real Spanish authentic cooking. So he was really focusing on his jus making techniques. The kitchen always have 3 kinds of jus all the time. One poultry, one meat.and one with fish. Any of the dish he prepare he just add  bit of his jus to flavour differently. Even to the omelette. I leaned the importance of sauce making in fine dining, and how to operate the kitchen efficiently in a tiny place,

I learned the importance of the kitchen assistants, they prep everything for the busy kitchen rather than chefs doing everything, it is actually a cost effective operation and a good training for kitchen assistants.

From the mobility I earned more confidence to operate the kitchen independently. More disipline and more control over me. Of course I earned more technical skills aswell. 

Through out the mobility I experienced the real cooking world, and did comparison with Ireland and Spain, it was something I needed just  to break my comfort cooking zones. And realising the fact about the comfort Ireland offering to chefs. 


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