Essay On Becoming A Pastry Chef

Essay On Becoming A Pastry Chef-42
Undoubtedly the best experience in my life and my professional career. I made many errors but it made me grow and I learnt a lot on myself and on my job. A brigade which counts 17/18 people cooking at the same time under pressure; it is inconceivable!!!!!I take with me all these new tools, these new ideas which will help me in my future creations. Because this experience was best undoubtedly of my career of a professional and personal point of life.

Undoubtedly the best experience in my life and my professional career. I made many errors but it made me grow and I learnt a lot on myself and on my job. A brigade which counts 17/18 people cooking at the same time under pressure; it is inconceivable!!!!!I take with me all these new tools, these new ideas which will help me in my future creations. Because this experience was best undoubtedly of my career of a professional and personal point of life.

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I leave from here by liking even more the cooking, the impatient person to cross the next landing, and by feeling me very happy and spread in my boss job.

» Bernardo (Brazil) – restaurant ** Michelin «This internship of four months is a memorable experience in my life. I won in patience, in spite of the permanent pressure.

It is time for me, to change atmosphere, to pass at the upper level, by feeling me more ripe, better prepared and more confident in myself.

I think of having made the best investment, the best choice of my life.

All this learning and these advice, I shall take them and shall keep with me all my life.

These things for me have no price and I can only thank for this incredible experience.I enormously evolved and increased, and I am going to leave from here more ripe and more prepared to pursue my dream and make an excellent work.It was undoubtedly the strongest experience of my life!“The first few days I didn’t do nothing much just the usual simple kitchen tasks as I was still getting to know how everything works in that kitchen but as weeks passed by more and more responsibilities were bestowed on me and to cap it all off on the 25th and 31st I was tasked with the duty of coming up with the main dish of the 7 course dinners we served.I was quite nervous about this but with my application of the things we learned in Gastronomicom school and my research I and the team had a beautiful dinner service as the food was also amazing. I improved my level of French and I understood how the kitchen works.Normally my internship was planned for 4 months but I decided to extend it of a month furthermore to acquire more experience because I want to stay in this activity sector.I learnt a lot: of the application of my knowledge to the organization of the teamwork.One day I sent my application to the French cooking and pastry school Gastronomicom.I was accepted and started my career in this field.(…) Without the school and hotel I was in I really don’t think I would have grown as chef this fast and this effectively.” Martin (Kenya) – Hotel restaurant * Michelin “My internship was an amazing experience. Making gourmet desserts was a new skill for me and I was able to understand the creativity needed to design the best plate for the customer.I will be able to use many aspects of my training to improve and grow my business when I get home.

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