1st week

This is the 1st week of my course, was both nervous and excited.  Felt a little out of my depth due to the fact some many of the class knew so much terminology , but everyone was helpful. On Tuesday got to do some practical work on techniques of dicing. There were so many different ways i never knew how to do before and know now. Very pleased just need to practice more.  Today we did stocks and saw how simple but important stocks are. No more bouillon for me.  Though do have a dodgy tummy  now from too much taste tasting. Definately would recommend eating something before hand