and that's just one..........try doing 100's for a couple of hours and getting them all right.
i learned the old school way and then 10 yrs later went to school. at the time i was disapointed at the school since i "aced" it and felt i got jipped. looking back i was expossed to things in a short time that would have taken years to come across so in that respect it was a good thing to do. as i get older i find that i learn more and more everyday, i learn from other chefs, cooks, dishwashers and even guests. the one thing i did when i came here was to take off my chef's coat and learn a technique from people who for the most part do not cook for a living.....and learn i did. while i was ahead of the curve on food saftey and had an understanding of applied heat, i just sat back and let it all sink in.