Senses of taste, where food comes from and possible contaminants, time management and open class discussion on taste help all students to become better at their trade. real life experiences and field trips can be so informative. I love to use the explanation of why is our Chefs jacket white? Its because we are in the hygiene business and the better we can keep our jacket clean the better our practices will be on our station. It also has to do with impressions. We all have 15 seconds to make an impression and when our jackets are messy and wrinkled what kind of impression is that? Prep lists and timelines are key to understanding time management in the kitchen and also help us to become more efficient with our time.
