The good thing about having Chef A for the practical class is he can show you the precise technique for doing something. For instance, I had some trouble carving the watermelon at the beginning, and Chef stopped by (twice) to show me exactly how it is done. You see, I was making the cuts at the wrong angle, and when it was pointed out to me the second time, I finally understood and was able to correct my technique after that. To me, that's the real value of having a chef instructor present in a practical class.
In short, I thoroughly enjoyed this learning experience.
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PS. Here is a photo of the set of fruit carving tools I purchased from the LCB Ottawa boutique for under $10:
I found these tools to be quite useful during my practical class.
