Practicum portfolio project

This is a project to show the photos 📷 throughout the hospitality program

I know you can't see the brisket itself, but smoking is dry heat technique

We were training how to plate the dishes, when you are serving the food.

It is described in French. It is 50% of onion, 25% of carrots and 25 percent of celery.

That day was about how to cut the vegetables in professional way

I would choose this.