I've just started the second year of my apprenticeship, which is hard to believe. Time genuinely did fly, and I can't believe I've completed a whole year of the course, and I'm proud of it. I've learned a lot over the year, from food hygiene to information on the animals and knife skills. I'm grateful we did get practical classes last year, but this year will be exciting because there will be even more time with a knife. I really enjoy practical classes because I get to learn and improve on my knife skills while also doing full animal sides, which I wouldn't have had the opportunity to do at my current work place.
Image: New Mexican Meatballs
I was glad to hear that our first day of second year straight away was going to involve cutting. We did a recap of a side of pork and break down of a chicken. I noticed right away that I was now aware of things doing these tasks that I hadn't been the first time. I would see a section of meat and immediately have an idea what to do next, where last year I would have been completely unsure. This was great because although I've not done these tasks many times, I'm clearly learning and improving. I've noticed my knife skills have improved, even at work, where I am doing things faster. My creative side has also improved, in class, we often discuss products and recipes that give me ideas and I bring these ideas back into work.
I do notice the extra workload while working full-time and doing an apprenticeship, but the fact I have an interest in the industry makes this a lot more motivating. I just enjoy the learning process. In general, I feel the course has made me even more interested in meat whilst also giving me confidence with the knife, and in myself, to always try new things.
Image: Lap and belly pork cut in class
Image: Brokendown chicken
Image: New bombay curry product
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