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This is when I learned how to wrap bread to make sure it stays good and fresh.

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This is a video of me cutting tomatoes.

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I learned during this time how to prep my own line so when we get a rush everything isn't messy and it is ready to go.

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2/10/20- I worked on my project for about 5 hours. This passed my 25 hours of work and I finished with 26 hours of work in 4 weeks. On this day I learned how to proof Cuban bread after the dough is beat. We had to leave it for about until almost when I was done before we could put it in the oven because it had to rise. When they are done they are golden brown just like they are supposed to be. On this day I also learned more knife skills as I am getting quicker when it comes to cutting things. Onions are one of my favorite things to cut now because once you master them they are just fine. The trick is to not think about the onion to avoid crying. This day was probably my favorite because I really succeed when I was learning new things. I really took in information that helped my knife skills and thinks that will help me in the future. Overall, this experience has grown me as a baker, cook, and a overall person. It has brought out my creativity and has made me eager to learn new things.

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I learned how to batter the fish with flour and tempura. I fried them and also made the habanero aioli that went on top.

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I used my flat top skills and knife skills to create this sandwich.

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I fried the plantains and made the guacamole myself. This was one of the first things that I did.

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I learned how to beat the bread, rise the bread, and to cook it,

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I used my knife skills and creativity to make this salad.

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1/31/20- I worked about 3 hours on my project this day and I am up to about 21 hours worked on my project. This day we really focused on the food that I was making is clean and precise. Food always taste better when it looks better and it is more appealing to the customers. We also worked on knife skills to cut my avocados to make sure when we put them on the salad that they look appealing. We worked on how to cut sandwiches without crushing the sandwich to make sure that it looks as good as it tastes. Another thing that we did on this day was work on my flattop skills. Such as knowing when the chicken is cooked all the way through, when the grilled fish is ready to be taken off, and how to clean the flattop when I am done working on it as well. Today was probably one of my favorite days working on this project and I definetly learned a to when I was working on it as well.

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1/24/20-I worked about 5 hours on my project on this day. Now I am up to about 18 hours of hands on work. I have learned so much during this time. I have been doing lots of food prep because that is a big part of the culinary world making sure everything is done before you do the real orders. I have been cutting lettuce, tomatoes, and onions, I have learned how to get the bread prepped to go into the oven and what degree it needs to be cooked at. I have had some struggles, but over all I have been very successful at taking in the most information possible and preforming in the kitchen to the best of my abilities. There is just something different about working in the kitchen it gives me a sense of accomplishment and makes me feel proud of myself. I get to express my creativity into my food and that is something I really enjoy.

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So far I have accomplished a lot I have almost 13 hours actually hands on working in a kitchen. I have learned a variety of new things that have broadened my knowledge of cooking. My next steps are to get to know some more advanced things such as cooking on the flat top, frying different foods, and more upfront work as of right now I have been doing a lot of prep work. At first this was a brand new environment for me and there was a lot that needed to be learned. This has been overcome because I am taking in everything that my mentor has to offer me and I have begun to start to really respect and love culinary, A lot of things that I have learned so far is that you have to have patience, but you also have to think quick and always be ready for something new to be thrown your way! I have learned why so many people love to cook and how it is something people take a ton of passion in doing.

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I love cooking. Ever since I was little, I have had a strong passion for cooking. My overall purpose for this project is to expand my learning in culinary arts while being mentored by a chef who has been in the industry for 10 years. I want to develop the most amount of knowledge while under his impression, so I can become the best I can be. My Senior summit project is going to be to get better at cooking while learning the best/most techniques I can on the way. I want to make sure that the food will be the best quality and taste the best as possible as well.

Pursuing something that interests me the most is something that means a lot to me. My topic really interests me because it allows me to be creative in a different way than drawing or painting. This is necessary for me because it is something that I want to stretch my knowledge on, and something I may want to pursue after college.

It will only personally benefit me. Working on it now and pursuing it in the long run could really benefit me because I could make money as a career with it. It will expand my culinary experience and make me more versatile. It will also benefit me because even if I don’t pursue it and choose something else, it could just be something fun I like to do. Or even a back up plan.

This could be something I am really potentially proud of. I have the hard work and dedication to get the work done and make the best out of it. I would be proud to have this on a college application or a job resume because it will show my hard work and determination to actually expand what I already know about culinary and get the most out of it. It will show what I can bring to the table whether it is a job or college.

This will be a stretch of my current knowledge because ever since I grew up I would watch cooking shows where I learned a bunch of techniques and I cook all of the time, but this time is different. Now I will get the hands on mentoring which will expand my knowledge tremendously on different varieties of foods, different preparations, and new skills in the kitchen. Broadening my knowledge a lot in this area.

Success for me will be making a bunch of different foods that are hard or I want to make better, using the different techniques I will take away from this experience. A couple pieces of my own work in the kitchen will measure my success during the period of me learning more stuff about the culinary arts from my mentor.