Sarah Snyder

Self-Reflection: Spring '16 Semester

My reflection of the Spring 2016 semester, including Baking I, Culinary Arts II, and Garde Manger.

    At the beginning of each section, I felt extremely nervous and somewhat didn't think I could complete all that was required of me in the five weeks. The only thing I needed was to get through the first recipe, and see that I could actually do it, and believe in myself.

    Baking, though it is my comfort zone, was more difficult than I initially thought it would be, but my team and I put out some amazing baked goods.

    Hot foods made me the most nervous, especially knowing that I would have to get over my dislike of working with raw meats. Still, I managed to overcome and work with great ingredients to create delicious food. This section is also where I got to experiment more with plating designs and learned some interesting techniques.

    Garde Manger to me was the most fun section. From pancakes to lobster chalupas, this section spanned the ingredients spectrum very widely. I feel as though I grew the most through the Garde Manger section during this semester.

    This semester has been a rough one, with all of the obstacles that I have had to overcome, but I am definitely more confident in my cooking abilities and I feel more comfortable with the equipment and each ingredient that has been given to us to use. Through this semester, I have been learning about flavor pairings and I have immensely enjoyed being in the Culinary program.

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