September 24, 2010
CULN 270
Reflection 5
In my second reflection in this competition course I wrote about the idea of the Chinese word weiji, which I saw as opportunities gained within danger or challenges. I couldn’t have predicted what exactly my challenges would be. But, as it turned out one of our challenges would be the relationships building within our group.
During the first few weeks there were definitely differences of opinions when we were given tasks that required creativity, and there were issues about work habits. Eventually, the group was split in half because of comfort levels between our four members. Those differences finally built up to an inevitable fracturing point. Personally, I would’ve ignored it, and remained quietly frustrated for the next four weeks, until the end of the module; a trait I should consider dealing with if I’m going to manage people one day as a chef. But, thankfully one member came forward and expressing his frustrations. I believe his frustrations were exactly what we were all feeling, but not being completely upfront about it – we were not the team we needed to be just yet.
On the first day of the following week we agreed on a team meeting with Chef Alan. Initially it was a little uncomfortable, but Chef’s calm personality set the tone. It was a great conversation, and everyone got to speak their heart. My contribution to the conversation was that relationship building is always challenging, and as a group that’s randomly put together, the chances of conflict is almost a guaranty. We fell into a comfort zone where we were comfortable and clique-ish with one team member, and we needed to break through that comfort zone. I’m reminded of a quote from Pastor Groeschel, and that is, “The path to your greatest potential is straight through your greatest fear.” To even start being a better team we had to face those fears of connecting to someone that we were uncomfortable with, or felt that we didn’t relate to.
I’m thankful, that we had that meeting – it broke that communication barrier, and it opened each of our doors to a greater potential. In due time, because this week was the first week of our skills salon and cooking phase. Honestly, I wasn’t completely prepared – due to the “turn and burn” of my school and work schedule. And if our team didn't pull it together we could have bombed in many ways. We may have been able to pull off similar scores, but our biggest success was how we bonded as a team as our efforts, patience, and hearts opened up to each other. It was awesome!
A personal success for me was spiritual. Three minutes before we had to start our first attempt at the cooking phase, I offered a huddle and a short prayer. I'm very touched that our team was open to that. I feel that God was speaking to me to not only look to Him for my own personal goals, but that there was an opportunity to honor Him and look toward Him for the success of our team. Honestly, that was uncomfortable for me to do, but I’m always reminded of that clip of Chef Lance Nitahara praying with his kitchen team on the Food Network show Chopped. At that second, I broke through that fear, and everyone huddled up. Awesome! And on day two of our cooking phase we did it again! We huddled up, shoulder to shoulder, with our heads and hearts bowed. I said a prayer thanking God for blessing us with this passion and ability to cook, and asked that he give us wisdom, patience, and speed. God is good, and so was our scores! Praise the Lord!
Friday, October 1, 2010
September 17, 2010
CULN 207
Weekly Reflection 4
Coming into the fundamentals of competition I was under the assumption that competition was about cooking; flavor profiles, skills, and technique. Of course it’s all that, but there’s a whole component to it that was quite vague to me – the whole set of skills that’s involved in producing a cold platter.
The skills needed to develop a cold platter for competition is of course the most important skills necessary in this industry, and that is to cook. But the cold platter takes that to a whole new level. Not only do you need to understand the fundamentals of cooking, but you also need to be creative to the point of pushing the bar, and very, very critical of yourself. And personally, despite all the necessary skills and attitudes of a team, what’s ironic is that what’s least necessary in a competition team is a competitive nature.
The cold platter that our group was in charge of was to create a salmon “teardrop “terrine with accompanying garnishes and salad. When we chose the protein among the other proteins (reindeer and red snapper being the other choices) it seemed challenging enough for our group. (And out of all honesty, I don’t think I could’ve handled much more that that personally and as a team.) I honestly didn’t understand the concept of the particular teardrop terrine; I didn’t understand how we were to do it, or what exactly we were doing with it. I was quite oblivious to the whole concept of this section of competition. After our task was explained more in depth I better understood that not only would we be doing this preparation as a competition skill, but that we’d also be doing this for our Ho’okipa function to actually be cooked, served, and eaten.
So, the first step was to create flavor profiles; what was going to work with salmon? This was not only a challenging task, but it was also educating. The resource we relied on for flavors was the book The Flavor Bible: The Essential Guide to Culinary by contributing authors Andrew Dornenburg, Karen Page. This is an excellent resource that I could get just as lost in as I did in Escoffier. In the end of our team’s research we came up with: a salmon teardrop with a scallop and chive mousseline center with a champagne vinaigrette, an arranged salad of asparagus, artichoke heart, and red onion with a grapefruit vodka vinaigrette, and lastly pineapple compote in a lavosh cup garnish.
After the developing phase we were happy with the results – everything came together and flavors worked well. The next step was the “glazing”. Now, I’ve heard of this term being used, but I didn’t know the mechanics of glazing. So, this was a completely new skill I learned this week, and any additional knowledge (even though this particular end product is inedible) will impact of my overall success in life as a cook and chef. I realized this when I took my camera to work and showed Town Restaurant cook Mark Noguchi and Chef Dave Caldiero; they both new of this aspect of the culinary industry and had helpful critiques of it, and then they both joked and asked how it tasted.
Although neither of them got fully engaged in competition they obviously are aware of the skill, and I’m sure if needed they could pull it off as well. What would’ve really changed my view of the competition course and it’s relation to the industry is if they had no idea of what terrines, and the skill of cold platter and glazing was. But now knowing all the skill, creativeness, understanding of flavors, and extreme attention to details it takes in competition, I have a newly developed understanding and appreciation to the culinary competition industry.
CULN 207
Weekly Reflection 4
Coming into the fundamentals of competition I was under the assumption that competition was about cooking; flavor profiles, skills, and technique. Of course it’s all that, but there’s a whole component to it that was quite vague to me – the whole set of skills that’s involved in producing a cold platter.
The skills needed to develop a cold platter for competition is of course the most important skills necessary in this industry, and that is to cook. But the cold platter takes that to a whole new level. Not only do you need to understand the fundamentals of cooking, but you also need to be creative to the point of pushing the bar, and very, very critical of yourself. And personally, despite all the necessary skills and attitudes of a team, what’s ironic is that what’s least necessary in a competition team is a competitive nature.
The cold platter that our group was in charge of was to create a salmon “teardrop “terrine with accompanying garnishes and salad. When we chose the protein among the other proteins (reindeer and red snapper being the other choices) it seemed challenging enough for our group. (And out of all honesty, I don’t think I could’ve handled much more that that personally and as a team.) I honestly didn’t understand the concept of the particular teardrop terrine; I didn’t understand how we were to do it, or what exactly we were doing with it. I was quite oblivious to the whole concept of this section of competition. After our task was explained more in depth I better understood that not only would we be doing this preparation as a competition skill, but that we’d also be doing this for our Ho’okipa function to actually be cooked, served, and eaten.
So, the first step was to create flavor profiles; what was going to work with salmon? This was not only a challenging task, but it was also educating. The resource we relied on for flavors was the book The Flavor Bible: The Essential Guide to Culinary by contributing authors Andrew Dornenburg, Karen Page. This is an excellent resource that I could get just as lost in as I did in Escoffier. In the end of our team’s research we came up with: a salmon teardrop with a scallop and chive mousseline center with a champagne vinaigrette, an arranged salad of asparagus, artichoke heart, and red onion with a grapefruit vodka vinaigrette, and lastly pineapple compote in a lavosh cup garnish.
After the developing phase we were happy with the results – everything came together and flavors worked well. The next step was the “glazing”. Now, I’ve heard of this term being used, but I didn’t know the mechanics of glazing. So, this was a completely new skill I learned this week, and any additional knowledge (even though this particular end product is inedible) will impact of my overall success in life as a cook and chef. I realized this when I took my camera to work and showed Town Restaurant cook Mark Noguchi and Chef Dave Caldiero; they both new of this aspect of the culinary industry and had helpful critiques of it, and then they both joked and asked how it tasted.
Although neither of them got fully engaged in competition they obviously are aware of the skill, and I’m sure if needed they could pull it off as well. What would’ve really changed my view of the competition course and it’s relation to the industry is if they had no idea of what terrines, and the skill of cold platter and glazing was. But now knowing all the skill, creativeness, understanding of flavors, and extreme attention to details it takes in competition, I have a newly developed understanding and appreciation to the culinary competition industry.
September 10, 2010
CULN 270
Weekly Reflection 3
Structure; everything needs it; conceptually and physically. Obviously, food and recipes need structure. Without appropriate structure a sauce may break because the roux wasn’t developed enough, a dish may taste off because the flavors aren’t balanced, or if a recipe isn’t properly performed it just will not work. Life needs structure as well. One can’t simply work hard all their life – rest, exercise, nourishment, relationships, and spiritual sustenance are also necessary in life. As I journey through my culinary education and career, I’m constantly stumbling, learning, and reflecting on how I can make all these things work. This semester I decided to push myself by taking 20 credits. I did this for a few reasons. One is because I’m in school on borrowed time and it’s being funded with borrowed money. I don’t have the finances to be in school for as long as I’d like, so getting it done with as fast as possible is important. And the funds are coming from the graciousness of others. And if I decide to continue my education at the Culinary Institute of America, more time and more funds are needed. But another question is if time and funds are available can I honor it academically? One thing that I need to constantly be aware of is structure. Structure and organization in my life allows for me to be healthy while still being successful in school. I can honestly say I don’t have it down, and I’m not sure if I’ll be able to regain it – something here is definitely falling short. But, this semester is all about challenging myself and my faith, and of course, I don’t plan to slack on the integrity of either.
Structure is an important element in team work as well. During this week’s activities, our teams work successes took a step in two different directions. In reflection, I notice that when creativity is required, such as with the Escoffier dish, and the canapé dish, it’s an episode of Head Bangers Ball. However, when there was the task of cooking the hot appetizer and composing the salad, the team was able to function much better. It just goes to show that in our situation, the structure was the idea, dish, or particular task given – the creativity was already taken care of. All that had to be done was the work.
Understandably, everyone has their own ideas and relationship with food. However, just like the week before when we had to create the Escoffier dish there were too many opinions, indecision, and emotions involved. When there was another task to create something – this time it was the canapé – I could it see it all happing again. It’s definitely challenging being put in this random group. I have no reason to hold my ground just so that my ideas have the chance to shine. In this particular group, it’s necessary to me that I give my input, but it’s also important that everyone get’s a chance to have their idea’s and skills challenged or given a chance (unless of course their idea is salmon, strawberries, and shoyu?). As I continue to work with this group throughout the next few weeks, I will continue to take this stand of being fair to others ideas while still giving my ideas a chance as well. Working as a team is no doubt, a challenge – I see the challenge come to real life at work all the time! But, it’s inevitable, and I feel I need to always remain humble and respectful of those around me.
CULN 270
Weekly Reflection 3
Structure; everything needs it; conceptually and physically. Obviously, food and recipes need structure. Without appropriate structure a sauce may break because the roux wasn’t developed enough, a dish may taste off because the flavors aren’t balanced, or if a recipe isn’t properly performed it just will not work. Life needs structure as well. One can’t simply work hard all their life – rest, exercise, nourishment, relationships, and spiritual sustenance are also necessary in life. As I journey through my culinary education and career, I’m constantly stumbling, learning, and reflecting on how I can make all these things work. This semester I decided to push myself by taking 20 credits. I did this for a few reasons. One is because I’m in school on borrowed time and it’s being funded with borrowed money. I don’t have the finances to be in school for as long as I’d like, so getting it done with as fast as possible is important. And the funds are coming from the graciousness of others. And if I decide to continue my education at the Culinary Institute of America, more time and more funds are needed. But another question is if time and funds are available can I honor it academically? One thing that I need to constantly be aware of is structure. Structure and organization in my life allows for me to be healthy while still being successful in school. I can honestly say I don’t have it down, and I’m not sure if I’ll be able to regain it – something here is definitely falling short. But, this semester is all about challenging myself and my faith, and of course, I don’t plan to slack on the integrity of either.
Structure is an important element in team work as well. During this week’s activities, our teams work successes took a step in two different directions. In reflection, I notice that when creativity is required, such as with the Escoffier dish, and the canapé dish, it’s an episode of Head Bangers Ball. However, when there was the task of cooking the hot appetizer and composing the salad, the team was able to function much better. It just goes to show that in our situation, the structure was the idea, dish, or particular task given – the creativity was already taken care of. All that had to be done was the work.
Understandably, everyone has their own ideas and relationship with food. However, just like the week before when we had to create the Escoffier dish there were too many opinions, indecision, and emotions involved. When there was another task to create something – this time it was the canapé – I could it see it all happing again. It’s definitely challenging being put in this random group. I have no reason to hold my ground just so that my ideas have the chance to shine. In this particular group, it’s necessary to me that I give my input, but it’s also important that everyone get’s a chance to have their idea’s and skills challenged or given a chance (unless of course their idea is salmon, strawberries, and shoyu?). As I continue to work with this group throughout the next few weeks, I will continue to take this stand of being fair to others ideas while still giving my ideas a chance as well. Working as a team is no doubt, a challenge – I see the challenge come to real life at work all the time! But, it’s inevitable, and I feel I need to always remain humble and respectful of those around me.
September 3, 2003
CULN 270
Weekly Reflection 2
One thing that I was reminded of at the end of this week was the Chinese character 危機 (weiji). Wei means danger and ji means opportunity. There’s a lot of translations and understanding of this word and its translations, but I was reminded of this because of it’s general understanding (or misunderstanding) of the word. When I think weiji, the combination of danger and opportunity, I believe there’s always opportunities where ever there are challenging times – even times where there could be actual danger involved.
Competition is obviously challenging in many ways. Personally, I see it as more than a competition between two or more parties; competing to see who’s smarter, faster, and stronger. Neither do I see it as an avenue to fuel an adrenaline rush, gain notoriety, or even a gold medal. Given, that all exixts in there, but more importantly I see competition as an opportunity – an opportunity to expose weakness’, to bring out the better in others, and most importantly for me, to honor God. It’s my belief that real opportunities aren’t just handed to you – you walk through some of the greatest challenges before they present themselves.
This week presented a few opportunities to specifically gain knowledge and skill as the future 2011 competition team develops – whom ever they may be. A few things that came to me as a challenge this week was dealing with the different personalities, different skills, different knowledge, and temperaments. Whew! I tend to take things as they come, try to flow with it, and maintain the peace – that’s my personality. One person is more verbal and directive, one person is sensitive, and one person is seemingly non-directive. None of these alone are particularly better than another, they’re just what people are made of, and I think that it’s what a team will be made of to create some kind of balance – as unbalanced as it sounds. And truly in a real work place there’s going to have a mix of personalities, and everyone can either learn to deal with it appropriately, or quit and learn absolutely nothing in life. In our Escoffier dish team those personalities and reactions where definitely present and healthfully flowing. Most times we disagreed; sometimes we just had to agree to disagree. In the end, however, when our dish was on the plate, it was a pretty good accomplishment considering the challenges including the team, time, and our resources. More importantly, the class as a whole brought together all of their own teams frustrations, whatever they might have been, and we brought together a greater accomplishment of creating a team oriented dish. Although, I’ve still got my own personal preferences on the dish, it’s still awesome to think that the knowledge and experiences of twelve individuals helped create the dish that will go to nationals. That dish I hope will continue to evolve and become perfection, but again, I know that will not be achieved without conscious effort and the inevitable challenges along the way.
But, sometimes God just blesses you with a great day! A day such as when we figured out the daunting task of removing the tendons of the chicken leg! For me, this was a reminder that humility and patience will be rewarded. That particular day was exciting for me because of the fact that we’d be deconstructing chicken. Ever since taking Chef Dale Thomas’ butchery class last fall I always get excited when I have the opportunity to butcher any meat whether it be chicken, fish, pig, beef – whatever. But, chickens the cheapest to play with and the most available, so I’m always trying to get better at cutting chicken. At work I deconstruct chickens when I can a case at a time, so I may have a little more experience than most of my peers, but each time I’m trying to understand my way around the chicken with my knife.
When I first picked up my chicken I was eager to put my training to the test. I thought it would be an easy task – despite the issue with removing the tendons. But, whenever you think you know something, you quickly find out you don’t know as much as you think you know. The tendon situation brought my momentum to a halt. It was frustrating to say the least, so all I could do was take my time. But, as I worked on that chicken leg that was turning warm in my hands, I just stopped to think it through. I knew the tendons moved up through the leg, it started at one end, and ended at another. I just had to figure out how to get to it. And eventually I did! I was able to share the information with the class, and ultimately assisted in figuring out that darn chicken leg for the 2011 KCC competition team!
CULN 270
Weekly Reflection 2
One thing that I was reminded of at the end of this week was the Chinese character 危機 (weiji). Wei means danger and ji means opportunity. There’s a lot of translations and understanding of this word and its translations, but I was reminded of this because of it’s general understanding (or misunderstanding) of the word. When I think weiji, the combination of danger and opportunity, I believe there’s always opportunities where ever there are challenging times – even times where there could be actual danger involved.
Competition is obviously challenging in many ways. Personally, I see it as more than a competition between two or more parties; competing to see who’s smarter, faster, and stronger. Neither do I see it as an avenue to fuel an adrenaline rush, gain notoriety, or even a gold medal. Given, that all exixts in there, but more importantly I see competition as an opportunity – an opportunity to expose weakness’, to bring out the better in others, and most importantly for me, to honor God. It’s my belief that real opportunities aren’t just handed to you – you walk through some of the greatest challenges before they present themselves.
This week presented a few opportunities to specifically gain knowledge and skill as the future 2011 competition team develops – whom ever they may be. A few things that came to me as a challenge this week was dealing with the different personalities, different skills, different knowledge, and temperaments. Whew! I tend to take things as they come, try to flow with it, and maintain the peace – that’s my personality. One person is more verbal and directive, one person is sensitive, and one person is seemingly non-directive. None of these alone are particularly better than another, they’re just what people are made of, and I think that it’s what a team will be made of to create some kind of balance – as unbalanced as it sounds. And truly in a real work place there’s going to have a mix of personalities, and everyone can either learn to deal with it appropriately, or quit and learn absolutely nothing in life. In our Escoffier dish team those personalities and reactions where definitely present and healthfully flowing. Most times we disagreed; sometimes we just had to agree to disagree. In the end, however, when our dish was on the plate, it was a pretty good accomplishment considering the challenges including the team, time, and our resources. More importantly, the class as a whole brought together all of their own teams frustrations, whatever they might have been, and we brought together a greater accomplishment of creating a team oriented dish. Although, I’ve still got my own personal preferences on the dish, it’s still awesome to think that the knowledge and experiences of twelve individuals helped create the dish that will go to nationals. That dish I hope will continue to evolve and become perfection, but again, I know that will not be achieved without conscious effort and the inevitable challenges along the way.
But, sometimes God just blesses you with a great day! A day such as when we figured out the daunting task of removing the tendons of the chicken leg! For me, this was a reminder that humility and patience will be rewarded. That particular day was exciting for me because of the fact that we’d be deconstructing chicken. Ever since taking Chef Dale Thomas’ butchery class last fall I always get excited when I have the opportunity to butcher any meat whether it be chicken, fish, pig, beef – whatever. But, chickens the cheapest to play with and the most available, so I’m always trying to get better at cutting chicken. At work I deconstruct chickens when I can a case at a time, so I may have a little more experience than most of my peers, but each time I’m trying to understand my way around the chicken with my knife.
When I first picked up my chicken I was eager to put my training to the test. I thought it would be an easy task – despite the issue with removing the tendons. But, whenever you think you know something, you quickly find out you don’t know as much as you think you know. The tendon situation brought my momentum to a halt. It was frustrating to say the least, so all I could do was take my time. But, as I worked on that chicken leg that was turning warm in my hands, I just stopped to think it through. I knew the tendons moved up through the leg, it started at one end, and ended at another. I just had to figure out how to get to it. And eventually I did! I was able to share the information with the class, and ultimately assisted in figuring out that darn chicken leg for the 2011 KCC competition team!
August 27, 2010
Culinary Competition I
Weekly Reflection 1
Coming into Culinary Competition with Chef Alan Tsuchiyama was pretty exciting. The whole idea of competing, being at the center of attention, crowds, judges, and medals are pretty exciting. But in all honesty, the thought of all that gives me a little anxiety attack. But, after taking a breath, it’s of course all still pretty exciting. But none of those “wow” factors come without sacrifice and a lot of hard work. So, ultimately I came into Culinary Competition to humbly research this idea of culinary competition.
I all honestly wouldn’t have registered for the culinary competition class if it weren’t for the encouragement of Chef Frank Leake, and the befriending of Chef Lance Nitahara. Maybe these chefs recognized my appreciation of high standards, maybe it was my belief that your only as good as your fundamental skills, or maybe God’s giving me an opportunity. Whatever the end outcome is of this next fifteen weeks, I’m here to see where this boat takes me.
This week we got a sneak peak at what an ACF salon is like, what caliber of personal skill you should attain for, and what is required of a team like this. The American Culinary Federation’s Skills Salon has several components to it, but this week we naturally started out with knife skills – julienne 4 ounces of potato, small dice an onion, tournée eight carrots, and concassé two tomatoes. I’m always my worst critic, and I think that’s good – it just pushes me to better myself – but my few performances frustrates me. Although I sometimes improved a little after each trial, I was still frustrated because I know it’s those little fractions of a point, one goal, a few seconds, or a few millimeters is what some teams loose to. At the moment it’s hard to find that balance of patience (allowing time to practice and develop) and having that feeling of “yes! I got it!” But, as Chef Alan says, “Only perfect practice makes perfect.”
I think that some of things that I should take advantage of while practicing my cuts is to utilize my ruler. All this week I insisted on not using my ruler because I stubbornly wanted to “get it” on my own. But, to my frustration, I was always a few millimeters off. So, I should probably back up, use my ruler while I can, and retrain myself how to gauge a true 2 inches, ¼ inche, and 1/8 inche. And even though I may be able to get away with it in a competition, why settle for mediocre? And just as Chef Alan mentioned, the KCC team always strives for the highest standard possible.
At the end of this first week we watched the movie Miracle’s – a movie about the USA hockey team that won the Olympics in 1980 against the dominate Russian team. This movie really made me think about the sacrifices made to attain something you want badly. Not only that, but also the importance of communicating your goals to receive the support that’s needed. The movie showed me that a great team isn’t just made of individual talent, but of talented individuals that are homogonous, they are able to ebb and flow, they push each other as well as carry each other, and they share a common goal – that makes up a great team.
Week one has gone by fairly quickly, but there’s a lot to learn in the next seven weeks, and skills to continue to develope I look forward to the next week as my team mates Eddie Mafnas, Brad Nagasako, and Brandee Meinell develop our Escoffier menu, learn how to work with each other, and find that ebb and flow.
Culinary Competition I
Weekly Reflection 1
Coming into Culinary Competition with Chef Alan Tsuchiyama was pretty exciting. The whole idea of competing, being at the center of attention, crowds, judges, and medals are pretty exciting. But in all honesty, the thought of all that gives me a little anxiety attack. But, after taking a breath, it’s of course all still pretty exciting. But none of those “wow” factors come without sacrifice and a lot of hard work. So, ultimately I came into Culinary Competition to humbly research this idea of culinary competition.
I all honestly wouldn’t have registered for the culinary competition class if it weren’t for the encouragement of Chef Frank Leake, and the befriending of Chef Lance Nitahara. Maybe these chefs recognized my appreciation of high standards, maybe it was my belief that your only as good as your fundamental skills, or maybe God’s giving me an opportunity. Whatever the end outcome is of this next fifteen weeks, I’m here to see where this boat takes me.
This week we got a sneak peak at what an ACF salon is like, what caliber of personal skill you should attain for, and what is required of a team like this. The American Culinary Federation’s Skills Salon has several components to it, but this week we naturally started out with knife skills – julienne 4 ounces of potato, small dice an onion, tournée eight carrots, and concassé two tomatoes. I’m always my worst critic, and I think that’s good – it just pushes me to better myself – but my few performances frustrates me. Although I sometimes improved a little after each trial, I was still frustrated because I know it’s those little fractions of a point, one goal, a few seconds, or a few millimeters is what some teams loose to. At the moment it’s hard to find that balance of patience (allowing time to practice and develop) and having that feeling of “yes! I got it!” But, as Chef Alan says, “Only perfect practice makes perfect.”
I think that some of things that I should take advantage of while practicing my cuts is to utilize my ruler. All this week I insisted on not using my ruler because I stubbornly wanted to “get it” on my own. But, to my frustration, I was always a few millimeters off. So, I should probably back up, use my ruler while I can, and retrain myself how to gauge a true 2 inches, ¼ inche, and 1/8 inche. And even though I may be able to get away with it in a competition, why settle for mediocre? And just as Chef Alan mentioned, the KCC team always strives for the highest standard possible.
At the end of this first week we watched the movie Miracle’s – a movie about the USA hockey team that won the Olympics in 1980 against the dominate Russian team. This movie really made me think about the sacrifices made to attain something you want badly. Not only that, but also the importance of communicating your goals to receive the support that’s needed. The movie showed me that a great team isn’t just made of individual talent, but of talented individuals that are homogonous, they are able to ebb and flow, they push each other as well as carry each other, and they share a common goal – that makes up a great team.
Week one has gone by fairly quickly, but there’s a lot to learn in the next seven weeks, and skills to continue to develope I look forward to the next week as my team mates Eddie Mafnas, Brad Nagasako, and Brandee Meinell develop our Escoffier menu, learn how to work with each other, and find that ebb and flow.
Subscribe to:
Posts (Atom)