What i learned this week

What i learned this week so far was something that i have done in my life but not something that i would do consistently. I was cutting carrots,celery and onions. While i prepared all of this i had to be cautious for contamination, debris and biological waste. I found this very interesting because it felt as if i was doing this for a career in my life.Knowing that i had to stay cautious with this would put pressure on people who do this everyday as a job so i felt like i had a little taste of culinary professionalism