Learning Outcome
Cooperating with your team members and achieve the goal together, also communication is the main point to build a wonderful teamwork.
Before I working in the kitchen, I really didn't know how important to cooperate with other team member in the team is. in that time, I thought it is ok to just take care your job, then finish and go home. However it is not like that. In my internship site, teamwork happens almost every minutes inside the kitchen, and most of the restaurant has more that one cook in the kitchen. So after I work in the food industry, I finally know teamwork is very important, and communication is the key to make a team better. For example, if you not communicate with your teammates, you and your teammates will never think in the same direction. That is just like what I did when I first time to work in the food industry, and it never work in the kitchen!
Comparing yourself everyday from yesterday. Performing better and try to push yourself to the highest level you can.
"Always push yourself" is the thing I learned in intermediate cookery class. In the class, my instructor always came to me and checked things out in the class. In the beginning, I was so nervous because I didn't know when he will come to check my work, so I make a lot of mistakes. But after few weeks, I tried not to get scolding again in the class by pushing myself harder and harder to my work. Eventually, I was not making any mistakes, and even after that , I got compliment from Chef. From that class, I learned pushing myself is important, and that can make you to preform better everyday.
Following every step in the recipe or instruction from the Chef, if you are not going to follow instruction, you are not going to make it.
"Follow the instruction" is what I always heard in the Garde Manger class. This sentence is simple, but is the most useful advice that you can survival in the food industry. Following the instruction from the recipe or your Boss, you will come out the right thing after you make it. Especially, in the bakery class, if you measure wrong with one ingredient, you will really never come out the right thing from the oven. In reality, I am the one who make the most of "wrong cakes" in the fundamental bakery class, so I know follow intrusion is important.
Cleanness and tidiness of a cook represent how professional and respectful their are. Especially, their dress code, are the first impression from the customers' eye.
I learned the food safety is very crucial from the sanitation class in school. Actually this is very basic rule when you are enter the food industry. For example, I have the wear clean uniform or Chef cloth when I work in my internship site to represent my tidiness. Clean Chef pant, non-stick shoe, chef hat are also required too. They all all necessary for cook and show how respectful the cook are. Also, in food safety and sanitation class, duty dress code can be a factor to contaminate the food. No one want to eat contaminated food right?
Using and synthesis the knowledges from school for base, to explore and create your own path for your career in the future.
During the internship in Egg n thing, I just found how important to have those knowledges that I learned in school with me. For example, when I was doing the prep for the restaurant, I knew how to cut those specific shapes from school, such as Julienne, Batonette, Brunoise, Small dice, Medium dice and Large dice. It is all thanks to my fundamental of cookery's instructor, to tell me what those cut shapes are and how to cut it more efficiently. I think this skills will help me to bring success for my career and I am grateful about what I learned in school.
Supporting our local communities by implement more sustainable practices, such as purchase local products, reduce carbon footprint and using more eco-friendly products.
Sustainable practices is a long term practice for the environment. It requires every person or business to work together to be more sustainable. It also include the food industry. After I went to school, I learned the restaurant really can do something for it, as a cook or manager when we are working. The simplest action that we can do in the restaurant for sustainable is to support local farm that has sustainable practices. I also knew that we can use more reusable items instead of disposal item inside the restaurant. In my opinion, every little sustainable practice is very necessary for our next generation.
Diving a task into server little tasks and managing the time to solve those little tasks wisely.
Working in the food industry, sometimes cooks will have a big and difficult task to handle by their boss. In that time, it is important to divide the task into server little tasks and solve the thing out. In fact, I learned that from the fundamental of bakery. I remember that time was the practical exam, and we had to make four pastry in the limit of the time. However, at the end, I did not make it because I didn't know how to separate the task into small tasks and also managing my time for the whole practical. This gives a impressive memory for me, and I learned how to work with the big task after that.