Boot camp reflection

In today's bootcamp how did you do? What did you do good and what did you do bad

At today's bootcamp, there were defiantly some things that were good and bad. For the very first 10-20 minutes I thought we started off rather slow and did not have much communication, but I felt that we kept our space relatively clean. However, this did not last long. We warmed up slowly to the speed and bustle of the kitchen, but when we finally got into the groove of things, our communication and speed of working. We improved on those two, but unfortunately did not keep our organization up to par. I think we were all so caught up in the moment, we forgot to clean up after ourselves.

One of the things that I thought I did well was following the directions and cutting everything well. I was the head prep person, so I cut most of the vegetables and herbs. This meant I had to know the right was, and how much to cut each ingredient. Being able to do so may not see. Like much, but it it is actually one of the most important jobs in the kitchen. The prep must cut and measure everything out for the dish. If the prep does anything wrong down the line, like cutting up vegetables too big or too small, the dish will be ruined. Also, if they cut too much of a ingredient up, or use the wrong ingredient, it will ruin the whole dish.

During the cooking lesson, I understood that I also made some costly mistakes during our boot camp. One of the things I did wrong was I did not go above and beyond the duties of my job. As the prep, all your really told to do is cut things. And that will definitely not take up 2 and a half hours. Many times I was sitting around, not really doing much. What I should have been doing was looking for things that I could do that would help my group out in the long run.