Well we are finally getting to around hands on skill in Culinary. I've been in class for going on two months. A lot of book studying.

We starting to work on our knife skills. We learn how to do the chiffonade, rondelles, diagonals, oblique, lozenges, dice, julienne, batonnet, bruinoise, , and paysanne.

Interesting part was the learning to dice an onion. So many tears in so little room. LOL

I have decided to join Delta Epsilon Chi, which is a chapter similar to DEECA in high school. I also will be joining Skills, USA. Which is another club to aid those who are studying to become professional in a skill trade. We will be doing competitions. Part of these two programs will also give me an edge when it comes to job hunting and resumes.