Foundations: Week One

My first week in the Culinary Foundations program at PICA focused on essential culinary skills. After tackling food safety, we practiced knife handling and fundamental cutting techniques, such as brunoise and Julienne. We then learned to create basic stocks, including vegetable, chicken, and dark veal, which served as the base for our delicious soups: potato leek, sunchoke, and French onion. This week emphasized precision, patience, and individual expression in the kitchen.