This
was my first visit to a real culinary institute. I got to get
hands on experience with Chef Michael Klein doing a variety of dishes.
This dessert was easy and yummy!
I
also got to see students learning in class. Every now and then I
got to talk to the students about what they were learning or where they
saw themselves going with these new skills.
Having
patience to learn and having purpose about what you are studying is very
important. Le Cordon Bleu was a great place to visit and see those
principles in action.
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