Over the years I have learned to manage how to work different types of dough such as bread, pizza and leavened dough in general and how to shape it. I learned the necessary approach during service and with customers and guests. I learned to create a menu based on people's allergies and intolerances and to involve them in my cooking classes. I learned to work as a team and solve problems. I learned to talk to people, to be interesting in explanations and a good storyteller and to achieve the set goals.