From the numerous things that we were taught in cooking school, these are the list of the 10 things that stand out the most for me:
From the first the day we started working in the kitchen tiIl the last day of practical classes, our teachers never stopped making sure we held and used our knives the right way.
I can’t remember how many times we made bread…all shapes, all sizes…apparently Italians add things to bread that some people may find strange…from tomatoes to garlic, the list is endless. After all, pizza is really a type of bread.
HOW TO SET UP A WORK STATION
This is a very beneficial skill they teach you in cooking school. It has been an immense blessing to me in my personal and professional life because it keeps me organised and saves me so much time and energy.
FOOD PRESENTATION & STYLING
This is something you never stop learning; particularly because you have to keep up with the trend as my teachers always said.For a perusal of some of the lovely plating we did in school, click here.
CLEANING AN INDUSTRIAL DEEP FRYER
This was the dreaded task that most people avoided.As soon as the teachers asked for a “deep fryer” cleaner volunteer, you needed to see the way we would all start forming activity; cleaning tables that were sparkling clean, slowly marching towards the dishwashing section….people would do anything to avoid hot oil in massive amounts sha. All our exploits didn’t stop our teacher from singling out some of us and showing us how to properly clean the deep fryer.
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MAKING STOCKS, SOUPS, & SAUCES
I really enjoyed this module because it helped me add a variety of sauces recipes to my personal recipe bank at home.It’s nice to have a variety of sauce options.
THE HABIT OF FRIDGE CLEANING
Every Monday we would spend at least 1 hour cleaning our kitchen fridge, it has helped me clean my own fridge at home more often as well.
CLEANING AND PREPARING SEAFOOD
During our seafood class, we worked with a diverse range of aquatic animals from tiny mussels to very large monkfish. Seeing how fragile seafood is, we were taught the importance of treating them with care and making sure they were always maintained according to health standards.
We learnt how to make a lot of things from scratch. Salad dressing, mayonnaise, stocks, demi-glace, ice cream and ice cream cones, pizza dough, pasta…the list is endless. I really appreciated this part of our learning because it saved me from buying and consuming a lot of processed food and condiments like salad dressings, pizza dough, marinades etc.
Whenever we had banquets and events at school, we are always given the opportunity to create our own platters; from fruit platters to cheese and antipasto platters. It was fun having the chance to get creative and build platters.
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