Advanced: Week One

My first week in the Advanced Culinary program at PICA marked a significant transition from foundational skills to professional kitchen operations. With a new structure of dedicated prep and service days, we dove into creating complex dishes like Coq au Vin, Chicken Suprêmes with Renaissance stuffing, and Chicken Chasseur. This week provided a realistic glimpse into industry expectations, highlighting the importance of time management, precision, and efficiency under pressure. While facing challenges with timing and execution, the focus was on continuous improvement, building confidence and intentionality in every task.