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.... it was really good time & knowledge you passed on was invaluable & I personally cleared lot of gray areas which I had in this industry. Such as, why we are cooking at one temperature while some one else is cooking at a different temperature, how to determine how long to cook, why we need to cook different times for different type of fish ect ect. Simply it makes me to have a good sound knowledge on this industry. Really thankful for passing on critical knowledge in a such a simple way.. you are very good in lecturing.
Saman Amarasinghe, Fiji
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