The mind works in many different ways, there are electrolytes or shock waves running through the brain. Getting pinch or getting hit by a ball would activate the sense of the body once the brain receives the wave it will process it and respond to the action that is going on.
I have worked in a kitchen for most of my teenage years, where I have experience burns, cuts and verbal abuse to the point where no one could understand why I chose this life style. I started to work in a rustic farm to table restaurant in 2013, the restaurant is called Agricola. I had learned many new things while working for them. I was station with another cook in between two heat sources. On our left we had sauté 1 and the fryer, and on the right we had a brick oven …show more content…
Going back to the kale salad the lettuce would have to be between 30 and 40 degrees to be able to use the product because if it was warmer than 40 degree than the lettuce would be over work also the texture would be like if you are just eating the dressing. If kale was any colder than it would wilt and freeze. Understanding the core process of the product would educate the cook and advance the process skills to be ready for responding.
When I would work the grill or sauté one I would only use my respond. My response time would be impeccably for the right moments. Rushing and multitasking would cause you to only use a small percentage of other skills however while I am cooking during the dinner rush I would be multitasking using all three skills to execute the dish properly. While I am cooking I would use mainly 80% of the response than I would of sense and processing because the 20% I have already experience it so I had process the knowledge so it would help me to respond to the chicken from being burnt.
Working in a professional kitchen could help other to understand the skills set that they use every
I have worked in a kitchen for most of my teenage years, where I have experience burns, cuts and verbal abuse to the point where no one could understand why I chose this life style. I started to work in a rustic farm to table restaurant in 2013, the restaurant is called Agricola. I had learned many new things while working for them. I was station with another cook in between two heat sources. On our left we had sauté 1 and the fryer, and on the right we had a brick oven …show more content…
Going back to the kale salad the lettuce would have to be between 30 and 40 degrees to be able to use the product because if it was warmer than 40 degree than the lettuce would be over work also the texture would be like if you are just eating the dressing. If kale was any colder than it would wilt and freeze. Understanding the core process of the product would educate the cook and advance the process skills to be ready for responding.
When I would work the grill or sauté one I would only use my respond. My response time would be impeccably for the right moments. Rushing and multitasking would cause you to only use a small percentage of other skills however while I am cooking during the dinner rush I would be multitasking using all three skills to execute the dish properly. While I am cooking I would use mainly 80% of the response than I would of sense and processing because the 20% I have already experience it so I had process the knowledge so it would help me to respond to the chicken from being burnt.
Working in a professional kitchen could help other to understand the skills set that they use every