First Blood!

First cut of the culinary journey on my thumb! I will never forget that! What an experience it was to debone my first chicken and seabass. Had a hard time thinking of the best way to maintain as little wastage while filleting the seabass and deboning the chicken as much as possible.. Learning from my classmate boh yun was really good. Quick and clean filleting of the fish was amazing. I learned that he took 1 and half years in an Japanese restaurant to reach that level. Time to save money to buy back home some chicken and fishes to practice. Practice will never make perfect but will be better!