Hoping for the Best; Planning for the Worst

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How important is problem-solving in culinary school?

Hoping for the Best; Planning for the Worst

If you're a culinary institute student moving into Level 4 of your training, it's time to put on your management hat on because you're going to be making some big decisions. First there's a large buffet to plan for, weekly menus to prepare, and ingredients to order. At this stage of the game, you'll be evaluated on everything you do, from the traffic flow you create to the way you and your team organize and create menus for the college staff.

There are a lot of things that can go right, and a lot of things that can go wrong. Always be prepared for the things that can go wrong. For students in New York City, ordering a wide variety of ethnic ingredients shouldn't be a problem. But there's always the chance that you won't get your ingredients in time, you get the wrong ingredients, or your grand idea turned flat at the last minute. As a professional culinary arts student, you and your team will really have to work closely together to make it work, no matter what happens. This is where the real testing begins. Do you completely lose it and walk out on your team, or do you work together to come up with a solution?

At this stage of the game, you're really going to be in the thick of things. You've aced the mid-terms and you're moving quickly into the drama and theatre of the culinary arts. It's time to think on your feet, utilize your problem-solving skills, and stay focused.



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