pila diay tuition sa PSCA??
we may have different experiences once you get there. all i can say is take it all in...
the good, the bad, the sights. the smells. the pain of your first burnt food, the cake that never rises, the pressure on making the perfect hollandaise sauce, to regard criticism as "room for improvement". the fact that being knowledgeable in basic physics, chemistry and biology can help you in a lot of ways. that books are only there to guide you but never dictate you. the realization that experience is always better than any cookbooks out there...
and also, ABSORB EVERYTHING. in other words BE A SPONGE.
thanks for the tip chef toni... = )
Do you know unsa na school or center offer short term in baking? then weekends lang ang klase and also affordable lang. thanks
caro ang marie and bake art murag naa... = )
san carlos bro 120+ i think
kinsay ni enroll sa USC? hihihii!!!!
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