What I've learned in advanced so far...

Through the first four months of advanced, I would say that my skillset in the kitchen has improved as much as it did through a full year of culinary one and two. The workload is greater, and the tasks that must be done are more demanding than what I faced last year. The biggest thing I have learned so far is how to cook for others. In culinary one and two 90% of the time you are only cooking for yourself. The big change in advanced is that 90% of the time what you cook is going to somebody else. Cooking for others has made me more careful, and caused me to pay more attention to quality. I’ve learned how to make dishes appear better in presentation. Cooking for others has brought me a whole new set of skills. Be it the snack shack, paladar, feed the need, banquets, or staff events, I am constantly getting good experience making food for others. So far in advanced by technique has improved greatly as well. I know how to use new equipment in the kitchen, and have improved my skills with equipment I already knew of coming into the year. My work ethic has been improved because of advanced. I’ve learned how to persevere and grind through tasks that may be seem dull and unenjoyable, such as dicing onions or peeling potatoes. I’ve learned how to power through and complete tasks that may be difficult, such as butchering whole chickens or roasting peppers. Through this class I have learned how to focus and get things done even when it isn’t easy. Another important skill I have learned in advanced so far is how to work under stress and pressure. Especially in the snack shack, there are often times when tension is high and food needs to be produced under enormous amounts of pressure. I’ve learned how to settle the nerves and simply do what needs to be done. This ability to deliver under pressure is something that can translate and help me outside of the kitchen as well. It’s been a great start to the year for advanced and I look forward to the rest of the year.

- John Carlson