1. It is important to consistently work on your senior project, whether it is break or we are in school. What did you do over the break with your senior project?
2. What was the most important thing you learned from what you did, and why? What was the source of what you learned?
From the last time I visited the Cantina for break, I began to see that cooking in general can be a painstakingly slow, difficult and yet rewarding process for any recipe. While making Chile Colorado (spiced red beef) with one of the cooks, dicing onions and marinating meat, I discovered just how much work and time goes into a single dish (nearly an hour to prepare what would be no more than ten or so meals). At first, I considered our efforts to make the dish too slow but as we got further into the preparation, I realized just how much our efforts and work were going to contribute to many customers' enjoyment.
From the last time I visited the Cantina for break, I began to see that cooking in general can be a painstakingly slow, difficult and yet rewarding process for any recipe. While making Chile Colorado (spiced red beef) with one of the cooks, dicing onions and marinating meat, I discovered just how much work and time goes into a single dish (nearly an hour to prepare what would be no more than ten or so meals). At first, I considered our efforts to make the dish too slow but as we got further into the preparation, I realized just how much our efforts and work were going to contribute to many customers' enjoyment.
3. Your third interview will be a 10 question interview related to possible answers for your EQ. Who do you plan to talk to and why?
For this next interview, I plan to interview my mentor Saab Shamans or his daughter, Kathy, the day manager and a secondary mentor of sorts. The reasons behind this decision is because I trust their knowledge of the business and profession to ask them questions to better my EQ. I've begun to form close companionship with the two and they seem to have strong opinions on what makes and breaks in the world of cooking and restaurants.
For this next interview, I plan to interview my mentor Saab Shamans or his daughter, Kathy, the day manager and a secondary mentor of sorts. The reasons behind this decision is because I trust their knowledge of the business and profession to ask them questions to better my EQ. I've begun to form close companionship with the two and they seem to have strong opinions on what makes and breaks in the world of cooking and restaurants.
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