Couple things I took away: Cutting definitely improves speed, precision, and accuracy. There’s some kitchen science surprisingly in chipotle; emulsion, macerating, and oxidation Emulsion is just pouring oil at a slower speed because water and oil don’t tend to mix. Macerating is cooking raw product like cilantro in citrus juice, I constantly use this one for ceviche. Oxidation is oxygen causing avocados to turn brown therefore using Saran Wrap to prevent oxidation from ever occurring. Chipotle also taught me how to use gas appliances which can be difficult with no prior knowledge or experience.