Wow, time flies. It's been already one month since I started @Ferrandi. What are the key learnings so far? How to summerize my experience in 5 words? I need to ponder a bit on this one.
Okay, this is how I would summerize my 1st month - the 5 Fs:
FATIGUE
I knew it was going to be an intensive programme, so I was more or less prepared. However the fatigue was there, another type of fatigue than what I was used to in the business/consulting world. Could feel it in my back and feet after standing and moving all day long.
Solution: got extra good shoe sole in my kitchen shoes and no more back pain :)
FUN
I work together with people coming from all the 5 continents, so it's awesome. It's always fun to learn new skills. Our chef is very open for questions, so it makes our class interactive and entertaining.
FASTER
Our chef often warns us about the speed (or lack thereof), that we need to work much faster, more structured and organised. Out there in the real world, there is high expectation for fast learning, understanding and delivery as most chefs won't repeat or teach twice. Yeah, I can do it :)
FRUSTRATING
Culinary world is different from business world. Things work differently, so I just need to to adapt faster to this new environment. And of course it's frustrating when I am not mastering a task with the first attempt, but it only means that I would need to practice more. I need to get up to speed quickly if I am going to survive in the kitchen.
FAT
Cooking 5hrs every often means a lot of food and ingredients that we get to take home with us if we want to. Since I don't like to waste, I bring a lot of stuff home and then I end up eating more than I should and it all goes straight to my waist line :)
But there is an easy solution to this issue: exercise more :) No way I am giving up coffee and croissant for breakfast ...
The next couple of months will be tough, and I will just need to work harder and faster, learn as much as I can and enjoy as much as I can my time in the kitchen. Et voila.
Looking forward to learning more and to cooking beautiful food,
Maison Emil Paris :)
Okay, this is how I would summerize my 1st month - the 5 Fs:
FATIGUE
FUN
FASTER
FRUSTRATING
FAT
FUN
FASTER
FRUSTRATING
FAT
FATIGUE
I knew it was going to be an intensive programme, so I was more or less prepared. However the fatigue was there, another type of fatigue than what I was used to in the business/consulting world. Could feel it in my back and feet after standing and moving all day long.
Solution: got extra good shoe sole in my kitchen shoes and no more back pain :)
FUN
I work together with people coming from all the 5 continents, so it's awesome. It's always fun to learn new skills. Our chef is very open for questions, so it makes our class interactive and entertaining.
FASTER
Our chef often warns us about the speed (or lack thereof), that we need to work much faster, more structured and organised. Out there in the real world, there is high expectation for fast learning, understanding and delivery as most chefs won't repeat or teach twice. Yeah, I can do it :)
FRUSTRATING
Culinary world is different from business world. Things work differently, so I just need to to adapt faster to this new environment. And of course it's frustrating when I am not mastering a task with the first attempt, but it only means that I would need to practice more. I need to get up to speed quickly if I am going to survive in the kitchen.
FAT
Cooking 5hrs every often means a lot of food and ingredients that we get to take home with us if we want to. Since I don't like to waste, I bring a lot of stuff home and then I end up eating more than I should and it all goes straight to my waist line :)
But there is an easy solution to this issue: exercise more :) No way I am giving up coffee and croissant for breakfast ...
The next couple of months will be tough, and I will just need to work harder and faster, learn as much as I can and enjoy as much as I can my time in the kitchen. Et voila.
Looking forward to learning more and to cooking beautiful food,
Maison Emil Paris :)
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