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Hi Renna,I try to give details, if pissoble But as you see I hardly have time to update promptly because of my concurrent studies of Pastry + Cuisine.Timing is definitely not my strength at this moment but I am trying. At the start of intermediate cuisine, I was having so much trouble serving on time, too.The key to working fast:1) Good workflow a good workflow is vital to get the work done in the shortest time2) Experience you need the experience/practice in order to mise en place (ie. chop) fast. The '10,000-hour rule' definitely applies.3) Confidence feeling confident and being able to already visualize a successful end product certainly helpsHope this helps!Cheers,P
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(VISITOR) AUTHOR'S NAME
Lameck
MESSAGE TIMESTAMP
18 december 2014, 09:35:48
AUTHOR'S IP LOGGED
219.93.183.103
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