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I continue to work at the FBI this week. FBI's work needs to be carefully and carefully. In addition to Labs, there are also Event Centres 7 days a week. These are what we have to prepare.

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I love experiences that I got in my workplace. Making Sugar flower is my favorite thing.

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I learned how to make a sourdough starter and I am so excited to use it when I make my first sourdough bread

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I learned how to do Banana chocolate Loaf from scratch and preparation and weight the mix ech loaf  pan about 700g  temperature (360f)for 35-45 minutes. and cooled down. It is best a grade experience ever.

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I am learning many new things and dishes at my placement. It is my best experience ever.

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I have been placed on the dessert station and have gotten a chance to practice my cannels. They still are not perfect, but they are better than when I started my placement.

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I feel so happy that this week I received compliments from actual clients because of my Good preparation and presentation. This is an example of one salad that I prepared at Joey.

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I learned how to plate a dish for events, all the stress that it involves. The prep in the days before the event, the transportation and finally plate to be served. Was an amazing experience. Thanks Granite Club for the opportunity.

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I learned few new things, i get comfortable making breads which i was really bad at. I started remembering recipes which i do on regular basis. one thing i love the most is shortbread cookies with cream cheese glaze.

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I learned how to shape Bavarian , feed mother  dough and decorate Bagel in this week. What impressed me most is that even what seems easy may not be easy to do.Many details need to record, practice and experience such as order, strength, how to save time and so on.

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I am learning at placement to make and taste so many recipes
i learned how to unwrap and cut 90lbs of butter 45-60 minutes in preperation to make two batches of swiss meringue butter cream for all cakes made in the bakery and cupcakes

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im learing so much at Bobbette and Belle especially how to unwrap and cube 90 bricks of butter in 45- 60 minutes for the swiss meringue buttercream

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I am learning many things at Le Dolci, specially how to use the swiss meringue buttercream to creat the smoothest texture when I mask several cakes.

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I already learned how to grill the steak, medium rare, when the blood pops out you need to flip another side until this side the blood pops out.  this is a medium rare steak.

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I really like my time to decoration experience at my placement - Granite Club

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I really love the bread making experience at Boehmer's!

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House bread @boehmerto ! Rolling skills get better and better. @centennial_cooks @shtca_studentsuccess @centennialcollege #greenmachine #housebread #baking #keeppracticing #chefléaishere #chefdetrebleclef

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21 Likes, 0 Comments - Lei Dai (@leadailei) on Instagram: "House bread @boehmerto ! Rolling skills get better and better. @centennial_cooks..."

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I have learned lots of new dishes at my placement and taken tons of photos of the amazing things I have made there. This was my first charcuterie board I made

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Chocolate Mousse w/ Fresh fruit and Hand whipped topping

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Chocolate Mousse w/ Fresh fruit and Hand whipped topping

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Team effort to create
Denise, Taran, Nagisa and the day team

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chocolate mousse w berriers and hand whipped topping.JPG

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Hello Students, welcome to our self reflection canvas. You have all shared amazing things thus far in your weekly work-plans and our weekly discussion boards. Take the time to reflect on an experience so far during field placement that celebrates your success and learning! Looking forward to your posts on the canvas!
Thank you ROCK-STARS!