|
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
...
|