Characteristics Essential for Food Service Professionals

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.

Question 4. TCO 6. Why do some culinarians take offense at being labeled a “foodservice professional”? Use your knowledge of the history of culinary arts to justify your answer.

maximizing the flavor of every dish. By bringing in comfort food to the scene of higher end

In chapter thirty-two of the kitchen as laboratory, César Vega and David J. McClements discuss what it means to cook from scratch in the context of modern society. Vega begins the chapter by introducing the topic of the importance of knowing where our food comes from, and how it is modified into the ingredients we know today. Although consumers should know where their food comes from, Vega and McClements claim that the consumers should also educate themselves about the process of how food is transformed to provide a better understanding of their food. The authors cite Michael Pollan, an author who writes primarily about food. Pollan claims that consumers should purchase food with a limited number of ingredients, or ingredients that are easy to identify. The authors disagree with Pollan’s point, citing that some foods are enriched to make people healthier, and if the additives were removed there would be a impact on everyone’s health.

So what is the most important thing in a restaurant? You’d think it would be food. In a talk given by Thomas Keller, a restaurant owner, about what excellent food does to a restaurant, Mr. Keller talks a lot about the quality of food, and a customers experience. The experience that one has in a restaurant is something that should be completely about the consumer. If the consumer does not have a good experience at a restaurant, there is a good chance that he or she will not come back. The quality of the food at a restaurant can depend a lot on the quality of ingredients. It’s important to always have the

Nowadays classical food and traditional food still exist. In a way of preserving cultural value, some people still use traditional cooking equipment, style even serving meal in a traditional way. Since the last decade, food production has evolved from supplier cook to more technological and modern cook

Cooking has always been a part of me, but it didn’t become as a passion until I moved to Gulfport. I always saw how my mom cooked and how she tried different things. She did not stay traditional like soul food every Sunday or do basic food such as sandwiches or take outs. I saw how she made different foods every day. It was different each week. is why I want to become an executive chef (or head chef). This school year, I was introduced to different chefs and positions in the kitchen. When I joined culinary arts 1, Chef Huey (my teacher) said that “Executive Chef or Head Chef is the highest positions in the kitchen.” I want the power to tell people what

If one were only to measure the success of Chef Keller by his restaurants, he would be highly regarded both for his talent in the kitchen as well as his skill as a leader. Notwithstanding his success in the business world and how busy it has kept him, he has nonetheless added even more to his list of achievements as the years have gone by and his success and influence have grown. He has authored award winning cookbooks such as The French Laundry Cookbook wherein he reveals the secrets to the food that gained him his success as well as The Bouchon Cookbook which he wrote alongside Bouchon Chef Jeffrey Cerciello. More popularly, he acted as a consultant on the films “Spanglish” and “Ratatouille”.

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.

While targeting a specific audience, Lauden uses an influential tone. She passionately convinces her audience that the best food that was awarded a prize is the modern fast food. “For every prized dish that goes back 2,000 years, a dozen have been invented in the last 200” (Lauden 273). Furthermore, she specifically reaches to an audience who considers modern fast food a disaster. The author conveys to readers how our ancestors did not live as long, or how they did not grow as strong as people do today. Everyone today takes for granted the processed factory foods that are used to flavor so called natural foods. Lauden targets people who believe this so she can show them her view of fast foods. After all, the previous mentioned questions readers have is exactly what audience she is trying to capture. Moreover, her strong emotion toward her culinary interest shows throughout the whole paper. She mentions people need experts, and not nostalgia for the way food used to be fresh, even if it did take hours upon hours to prepare. In the same way, these experts will show us how to make food that is proper and healthy for the current time (Lauden 275).

Chef Mark Peel is one of the big names in the culinary world. Working forty one years in the culinary business Chef Peel has a great resume and also proudly is an owner of the Campanile restaurant in Los Angeles. Along with Chef Peel’s great resume, came serious body aches along with him. But during his young early years, Chef Peel started as a dishwasher and worked his way up to being mentored by Alice Waters at Chez Panisse and Wolfgang Puck at Ma Maison. While in the apprentice program for Ma Maison, Mark Peel was sent to work for two three-stared French restaurants, La Tour d’Argents and Moulinde Mougins. Mr. Peel met his wife while working as a sous chef in Michael’s restaurant in Santa Monica, while, Nancy Silverton, worked as a pastry

The book is highly informative and educational, and as Michael Ruhlman wrote I could feel his learned passion for the craving to become a cook. He did the greater part of the course, both preparing to be a gourmet expert and expounding on it as a writer. Ruhlman learned the fundamentals of cooking stocks, roux, vegetables, and sauces; also, he gained the experience of working the front of the house by waiting tables. Most importantly, he gained the knowledge of the meaning of being a chef to become a leader within the industry. You were expected to know the answers to all the questions in the Culinary Institute of American (CIA), and know why things happen the way they do. As chef Pardus would add, “you better know how to do it” (35).

Home Chef is a well-performing meal kit company with dramatic growth rate. The company, has successfully built a healthy brand image by offering nutritious menus in a sustainable platform. However, in its ambitious effort to

Maintaining a positive attitude all through life impacts one's social status, physical health, and long term success. Many people only want to hangout with others that have good attitudes. They also enjoy being in the presence of others who have the ability to lift them up when they are down. Having a good attitude shows a person’s character in a positive way. A good attitude is the start to a good future, and a lot of success. Positive attitudes create a lot of wonderful opportunities in and outside of the workforce. Overall, a good personal character will create an easier route to achieve difficult goals and tasks causing a more trustworthy person to be created.