Sophomore Year Culinary Arts

Discussion in 'General Culinary School Discussions' started by hjr783, Aug 18, 2013.

  1. hjr783


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    Culinary Student
    In the fall I will be a sophomore at Johnson & Wales in FSM, though I am highly discouraged going into this upcoming trimester. Over the summer I have had ZERO culinary practice, due to working on campus full time (I received a scholarship and a free class so it was financially worth my while.) I am extremely worried going into labs in three weeks because I haven't had a kitchen to even pick a knife for three months. I know a lot is expected of us since we have already had freshman year. 

    To get to my point , what is some advice that I should follow before labs start soon? I have been reading my text book to try and stay sharp but that doesn't mean my skills are up to par.