My level of knowledge in the kitchen was very basic, nothing professional. I was able to make very simple dishes.
Since then I have learnt about various subjects including culinary, food safety and business.
My knife skills are a million times better. I have a good understanding of preparation and cooking methods for things like butchery, bakery & pastry. I also have an improved understanding of seasonality and sustainability, different diets and a much better understanding of industry trends. I learnt about how big veganism is becoming and how important it is to keep up to date.
My knowledge of food safety was very basic before. I now know about HACCP, risk assessment and the correct temperature of foods and storage.
My business knowhow has advanced too. I learnt how to cost dishes for my end point assessment, what gross profit is, waste management procedures and the basics of the supply chain.