12:32 Line Cooking Simulation - Modern Cuisine Batch 32 With Chef Joi So
Line cooking is one of the most tedious tasks in a professional kitchen. Considered the workhorse of the kitchen, a line cook should be equipped to cook at any station he or she is assigned to. This experience was simulated by the Batch-32 Diploma in Fundamental and Modern Professional Culinary Arts students, led by their Chef Instructor Joi So.
Students displayed the disciplines they were trained for. They worked both as individuals and within a team. “Since the class is composed of 12 students, we opted to designate everyone inside the kitchen during service. Student assistants stepped up to the plate of the service team, and I immersed them into the tastes, origins, and techniques of each dish right then and there”, Chef Joi shares.
In-course training, a crash course - both aspects of this simulation were the factors of its success.
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