I decided to do my lab reflection on the cheese soufflé for the month of November/December. I chose to reflect on this lab because it required more technical skills such as whisking the egg whites to a stiff peak then slowly incorporating to the rest of the ingredients. I chose it because I enjoyed the technicality that the recipe calls for. I enjoyed this lab in  particular because it was more challenging than the other recipes we have done. It required more hands-on preparation as well as care for the final product to come out the way it did. The product turned out the way I had hoped. It was fluffy, risen, and very tasty as well. I believe the fact that it required more care for a good final product allowed me to make sure all elements that make a soufflé were covered, such as whisking the egg whites, and mixing it in gently. From my understanding, we worked very efficiently as a group, as we had worked together previous to the soufflé lab. People focused on their task very well and executed perfectly. If I were to do this lab again, I would want to make varieties of the same recipes, by using different ingredients. For example, using different cheeses, or adding another element would be interesting.