5 things I wish I knew

5 tips in the caption ⬇️ 1️⃣Get experience in a professional kitchen outside of class: Ask local restaurants if you can stage on the weekends. Several of my classmates did this to get extra reps and apply what we were learning in real time. School is invaluable, but nothing replaces hands-on experience in a professional kitchen. 2️⃣Ask the instructor for real-time feedback on your technique: Get some 1:1 time with the chef and have him/her watch you execute different techniques (e.g., reviewing your brunoise and julienne cuts, etc.). It's easier to correct mistakes early than to spend months practicing the wrong technique and building bad habits. 3️⃣Be curious and ask "why" constantly to understand the logic or science behind the technique: Once you understand why something works, you'll be able to apply that knowledge to countless other recipes instead of simply following instructions. It also makes you more adaptable when a recipe goes wrong or you're missing an ingredient. 4️⃣Review upcoming recipes before class whenever possible: Knowing the ingredients, techniques, and timing ahead of class allows you to focus on execution instead of constantly playing catch-up. It also gives you a chance to come to class with questions and get clarification before you start cooking. 5️⃣Keep your station organized and clean as you go: When your tools, ingredients, and workspace are in order, you're able to think more clearly, move more efficiently, and reduce the risk of accidents in the kitchen. Curious to hear from others! What’s one thing you wish you knew before starting culinary school / pastry school? #Culinaryschool #chef #tips #cooking #education