If you had asked me this question a few days ago, I would have said that there is no need to go any deeper in what you have already learned in class for the past two years. Today, I realize that going deeper is experimenting, learning, creating and improving. Experimenting: for you are pushed out of your comfort zone looking for new challenges to overcome. This might come from one of the chefs or it can come from that fire that is inside of me. For example, I was instructed by my Chef to come up with a dessert including two ingredients, olive oil and basil. As a sweet chef apprentice this jumps to savory, nothing to do with pastry, outside of my area of expertise. Thinking of what I could do, I started to think of flavors that would go well with the instructed ingredients; olive oil can replace the fat of a cake mixture and in order to improve the flavor of it, is the fat of almonds. So there you go; one ingredient is done: olive oil almond cake. What to do with basil now and ice cr...