Who else is taking online classes during this pandemic?
I’m getting my professional culinary certification online with @rouxbe. I started a month ago with the goal to fine tune my recipe development skills and become even better in my profession.
I thought I was doing well until I got email last week saying that most people one month into the course are way further on in the course than me. DOH! Three teenagers in the house apparently do affect my focus, so I’m doubling down on my lessons and homework to get back on track.
My last lesson was all about knife skills. I didn’t think I was that bad until I had to cut some carrots using SEVEN specific cuts: Brunoise, small dice, medium dice, large dice, fine julienne, julienne and båtonnet. Perfect cubes that were 1/8-inch, 1/4-inch, 1/2-inch and 3/4-inch were more of a challenge than I thought! You know, round peg vs square hole?
I confess that my “discard” pile of carrots was larger than pictured in second shot. But no worries, I made 2 soups and carrot cake with all of the carrots. I turned in my pictures and expected getting a ‘C’ on it because I just couldn’t get those perfect squares in the larger sizes and I was getting more and more frustrated. I said ‘screw it’ and turned it in.
Boy was I relieved to see I got a 95 and encouraging words from my culinary teacher. I realized how hard I am on myself and my desire to get it perfect can really bring me down. I did good and I was so happy to get that encouraging email from my instructor.
Lastly, I gave myself permission to not be perfect and to make mistakes. I mean, when am I really going to need perfect 3/4-inch square cubes of carrots in my recipes?! But, if I do need to do it, I know I can!
What new skills are you learning?
#rouxbe #knifeskills #culinaryschool #culinarystudent #carrots🥕 #nevertoolate