Our first day in the culinary kitchen at Regency College was an exciting and memorable experience for both of us. As first-semester BCTCA students, we were eager to explore the world of cooking, learn new culinary skills, and understand how a professional kitchen operates. Although we felt a little nervous, our enthusiasm and curiosity made the experience special.
On our first day, we were introduced to the chef and kitchen staff, who explained the basic kitchen rules, personal hygiene, grooming standards, and the importance of maintaining cleanliness. We learned that food safety and hygiene are essential for every aspiring chef.
We also became familiar with various kitchen tools, equipment, and utensils used in food preparation. We observed how ingredients are prepared before cooking and learned about basic vegetable-cutting techniques and mise en place, which means arranging and preparing all ingredients before beginning the cooking process.
Another important lesson from our first day was the value of teamwork and discipline. We understood that working in a professional kitchen requires patience, concentration, time management, communication, and the ability to follow instructions carefully. Our chef guided us throughout the session and helped us understand the importance of working safely and efficiently.
Although everything was new to us, the experience increased our interest in culinary arts. Observing the kitchen activities and learning from experienced professionals gave us a better understanding of the skills and dedication required to become successful chefs. We realised that culinary excellence comes through regular practice, creativity, hard work, and continuous learning.
Our first day marked the beginning of an exciting culinary journey at Regency College. As first-semester BCTCA students, we look forward to learning advanced cooking techniques, exploring different cuisines, and improving our practical skills in the coming semesters.
Conclusion
Our first day in the culinary kitchen taught us valuable lessons about hygiene, teamwork, discipline, food preparation, and professional kitchen practices. We are grateful for this opportunity and look forward to developing our culinary knowledge and skills as we work towards our dream of becoming successful professionals in the hospitality industry.
By Rishitha and Sujethan
BCTCA, 1st Semester
Regency College of Culinary Arts & Hotel Management