We worked with a lot of meat and fish in Dmmm Catering school Aba, but the most essential thing we learned was how to quarter and truss a chicken. I didn't find it easy, but with continued practice I'm starting to get the hang of it.
Everyone always talks about how important a good chef's knife is, but a good paring knife is also really essential in any kitchen. Until Dmmm Catering school, I'm embarrassed to say, I didn't even own a paring knife. We used it in class all the time to cut and peel vegetables, trim out ugly spots on potatoes, and do any small work that a chef's knife simply couldn't.