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Having taken the Food and Beverage and Professional Cooking programs, I learned a lot about the basics of cooking. We were taught all aspects of cooking such as hygiene and sanitation, history and culture of food, from meat to fish to vegetables and anything imaginable that had the slightest relation to our course.
Though I had never cooked prior to culinary school, I worked in the front of house for my father’s bakery as well as in a high end restaurant that hired me right ...
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