Essay about Becoming A Professional Chef

This discussion is on a food production company which is divided into two groups: Those that prepare and serve food and those that produce and distribute food, equipment, and services needed by food providers. The most common example of the first group food staffs are Restaurants employ who manages 60% of the work to be done within company. The former includes staffs, hosts, and busboys. The latter includes chefs, cooks, managers, and dishwashers. Fast food restaurants limit their employ to food preparation people, managers, and cashiers. The trend of food trucks adds a mobile

Sous chef: The sous chef will be second in command and will be reporting to the executive chef. He is expected to have a have 5-6 years of work experience as should be well versed with how the kitchen works. He will be helping the executive chef to come up with new recipes and menus. He is also expected to handle the kitchen and make sure it runs smoothly during service. He is also expected to maintain a positive environment in the kitchen and guide the staff as and when needed. The sous chef is also expected to follow the executive chefs and company’s guidelines and help in garnishing and tasting dishes before it reaches the guest. He expected to maintain the food and service quality and report

The study begins by explaining how much the residents of Gourmand love good food. They love food so much that that over time, a commission of distinguished chefs had decided that not any one should be capable of opening up a restaurant. If a restaurant was to be open, a chef would have to have 21 years of training, attend a prestigious school, and obtain a license to become a chef. These guidelines would ensure that when a resident would go to a restaurant, the food would be good. The first-class quality of food consequently rose the prices of restaurant meals to become very expensive.

versed and accredited chef who has trained in France for 9 years with grandmaster chefs. His

            All things changed my sophomore year with the decision to take culinary. I had finally found my niche in high school. Here I met the infamous Chef Rick! Chef is definitely not like any other teacher, he has no filter, which surprising is probably the reason that he is one of the best teachers at Sickles. He is real and up front and will make you become a hard worker. Culinary has taught me more about life than any other class I’ve taken. “Never be

In the kitchen, many people were constantly bustling around. For example, sauce cooks were constantly watching soups, boiled meats, and sauces. The pantler was in charge of serving bread and butter. Assistants worked hard to chop vegetables, clean poultry, cut and gut fish, and to ground herbs and spices. Aside from cutting and cleaning, assistants also shredded and grated cheese, strained jellies, and blended sauces.

She loves listening to the jukebox before the dinner rush. Once the dinner rush starts, she loves to experiment with the food. Too much salt? She’ll just add in more ingredients to balance out the flavor. To Chef Sallier, imperfection is a virtue, no one has to be perfect. Though she might be a bit too laid back, the food and energy she creates is amazing. With so many chefs in the industry, she is the one that stands out the most. Chef Gleeson on the other hand is a very strict man when it comes to measuring the ingredients but he styles the food like they are pieces of art. He can make a simple dish of peach cobbler look like pieces of art. He wants to create a special dining experience that no other restaurant can compare. Quiet, peaceful and private. While he may be too strict on the amounts of ingredients, the wonderful food he creates is known throughout the entire city. Andrew Gleeson is like no other chef in the business. Unique, quiet and

One person who has inspired my career choice of culinary arts who is famous is Ina Garten. Although there are many other great chefs to look up to, Ina Garten has inspired me the most. Culinary arts provide many career opportunities in the food service industry. Many believe attending culinary school is required to succeed in being a chef since extensive training and discipline is required. My grandmother has always expressed upon me “to each his own”, in which my girl Ina Garten has not attended any culinary school yet is one of the most successful chefs in the culinary industry. There are television networks dedicated to preparing and cooking food. My goal is to become an Executive chef which is the highest position in the

Chefs and restaurant owners goal during the revolutionary war of French cooking was to make new and personalized dishes that were made with combinations that never existed before. Chefs and cooks while getting their professional training were instructed and forced to learn how to cook dishes that were considered standards of cooking and are now called classical cuisine. Chefs began to grow tired of making the same dishes and using the same recipe, these chefs than began to rebel against the establishment of cooking. These chefs started to experiment and tamper with dishes to see what new creations that they can

Because of passion with cooking and dream to be a chef, I have read a lot of cookbooks, regional culinary books and books about famous chefs, some of them are interesting but none of them was attracted to me the most. Normally, I just found some my favorite recipes in such books. However, “Letters to a young chef”, a book contains a collection of letters which Chef Daniel Boulud wrote to Alex Lee whom worked alongside Daniel for ten years as a passionate young cook, truly brings me desire to make my dream come true as much as help me to broaden my knowledge about culinary arts.

Georges Auguste Escoffier is perhaps one of the most significant influences of the culinary industry today due to his role

The Making of a Chef was a fascinating book that alternated my perspective on cooking giving me a clearer view of working through a culinary program. Michael Ruhlman gave readers a glimpse of life within the Culinary Institute of America, which is the most critical culinary school in the United States. Nothing is left to instinct or assumed information, everything is shown whether it is with culinary maths or precisely how you lay out unresolved issues for the ideal stock. Everything was just striven to be excellent, not good, nor O.K., but miraculously perfect.

My interest in Food Science is never-ending and I am really looking forward to finding out more about the food industry. I hope to gain the scientific knowledge and practical experience from this course so that I will be able to contribute to achieving a better quality of life in the

2.Restaurant Manager- Candidates are to maintain budgets and plan menus. Welcoming and advising customers, preparing staff and sales reports, overseeing stock levels and taking reservation requests are all included in the key responsibilities.

This includes the rules and regulations, benefits as well as an introduction to the company. Rules in the handbook are actions that no employee should act out and the regulations explain the consequences if a rule were to be broken. Benefits are only available to staff members; usually they consists of discount prices on meals and insurance. The Hiring process of restaurants usually consists of filling out an application with a minimum of two interviews and one test (Marchetti). When the restaurant tests future employees, they usually give a brain test testing the mathematical skills in case the computers are down. A test on how to deal with customer problems and issues that may occur.