Hard Skills
IntermediateAdvanced Vegetable PreparationMastery of precision knife cuts and diverse cooking techniques specifically for vegetables including blanching, glazing, and roasting.
AdvancedPotage and Consommé ProductionThe technical ability to create complex soups, stocks, and clarified broths from scratch.
IntermediateStarch and Egg SpecializationExpertise in preparing various starches such as pasta, rice, and potatoes, along with technical egg preparations.
AdvancedFood Safety and Sanitation (HACCP)Strict adherence to health department regulations, cross-contamination prevention, and temperature control.
IntermediateMise en Place ManagementThe organizational skill of preparing and arranging all necessary ingredients and tools before service begins.