I have learned so much in culinary school, many cooking techniques, business management, math, sauces, meat butchery, meat cookery, starch and veg cookery, how to make different sandwiches, soups, and desserts. I have got to experience how to work on a line, in afternoon classes cooking for the discovery room at VIU, as well at cooking and serving large quantities of starches, veg and meat for the cafeteria. For meat cookery I have prepared things such as beef tenderloin wrapped in prosciutto, frog legs with fennel slaw, seared duck breasts, and chicken supremes. I have butchered whole lambs, beef, chickens, quail, duck, and pork. I have made sauces such as Provencal, tapenade, hollandaise, demi-glace, espagnole, and velouté. I have made amuse bouchée dishes for the dining room at VIU such as compressed melon, cajun shrimp with lime soup cream in crispy wonton wrapper cups, and rabbit with apricot puree on crostini. As for starch and veg I have prepared potato croquette, risotto, twice baked potatoes, duchess potatoes, glazed carrots, and turned zucchini. I have learned good knife skills such as julienne and brunoise.
I also got the opportunity to travel to Paris the my culinary instructors and fellow classmates at VIU.
