The chefs warn us about this. It's like when you hear about the star athlete moving up to a higher level of competition and everything is going so fast, they just can't seem to adapt to the different pace they find themselves in. I find myself there at this point in time. Not that I'm a star cook, but it's the analogy I can relate to. So here is what I did. I re-wrote my template for the prep sheets we use to make our new dishes. I made the font bigger and bold. I doubled space and spelled out each technique so I could read it and understand it at a glance. I tried to make it fool proof.
Monday, I have a Consomme and Clam Chowder practical exam. We'll see if this fool can adapt to his new space and font thing.