QUESTION

Reflection essay talking about what did I do in my externship and culinary arts I use my skills which will be Julianne and batonnet knife cuts. On vegetable prepping and grillin chicken breast smoking brisket and a large smoker and making Sorrento ranch sauce you can put these in your own words these are the skills I used in my 6 weeks plus maintaining dress code

ANSWER

My externship exposed me to real-life experiences in the culinary arts industry. I love
cooking different foods and the externship offered exactly what I desired. I got to learn different
techniques and ideas that will help in building my career. The externship was a compulsory
component of the curriculum and everyone must complete it before graduating from the culinary
arts or pastry arts program. The externship provided an opportunity to engage and get mentorship
from senior chefs and other mentors in the culinary industry. Through interaction and
collaboration with other externs, I was able to practice and hone the skills that I had learned at
school.
One of the important lessons I learned during my externship is that knife cuts matter.
Cutting food into the right pieces (often the same size) is an important technique for any aspiring
cook. So, I was exposed to Julianne and batonnet knife cuts – chopping and dicing food into long
narrow shapes like the French fries (Tan, 2019). Chopping and dice refer to the same thing.
Using Julianne and batonnet knife cuts, I was able to do several things like vegetable prepping
and grilling chicken breasts. Using a sharp knife, I would make chicken breasts slices by cutting
the chicken horizontally from one side. I would also clean the grill and oil it before roasting the
chicken breasts for about 10 minutes. To add favor to the grilled chicken, I would also add more
garlic, paprika powder, salt, cayenne pepper, ice-cubed cut onions, and other ingredients. I also
learned how to make Sorrento ranch sauce using allium, buttermilk, and mayonnaise.
Suffice it to say that the externship provided a kitchen experience that I will use for the
rest of my life. The experiences of cooking prepping and different foods completely changed my
life. It offered me a taste of how it feels to be in the hotel industry and I hope that in the future I
will be able to open my own restaurant and cook different cuisines to cater to all customersirrespective of where they come from. The six weeks externship was such a great learning
experience in the culinary journey.