Cnn Interview With A Chicken

Written and narrated by chef Marcus Samuelsson, the autobiography Yes Chef shares the journey of a novice home cook transforming into an elite celebrity chef. Originally born in Ethiopia, a Swedish family adopted Samuelsson at the age of three due to the Ethiopian civil war. Samuelsson grew up in Sweden as a member of a middle-class Caucasian family, but throughout his life he traveled around the world in order to advance in his cooking career. Currently, Samuelsson owns multiple restaurants throughout the world, but New York City is where he calls home. He now resides in Manhattan, along with his wife and daughter. His goal in writing this book was to share his evolution from novice home cook to celebrity chef, and to

Not much is given about his early life and family structure, except that he had three brothers. Since he could not afford to attend a university in Korea, Kwon applied to work on Hawaii’s sugar plantations. In 1905, the year that the Korean labor supply to Hawaii was cut off, he successfully immigrated as a seventeen-year-old sugar plantation laborer with the hopes of fleeing poverty (Pai 4, Takai 238). Approaching his mid 20’s as a young bachelor, he was working as a yardboy for a Mr. Hackfeld when his picture bride sailed across the ocean. Afterwards with the help of a friend, Kwon took up a more respectable job as an apprentice upholsterer at the Coyne Furniture Company. As years passed and he became noted as one of the most prestigious upholsterers in Hawaii, the company he was working for shut down, causing him to lose his job in 1928. Young Soon Han states, “The most viable businesses would be the same ones they [Koreans] did before, because…they have only this experience” (249). Just like the solution to the Korean liquor storeowners who lost their businesses in the L.A. riots, Kwon’s solution was to get back into the same business. The only difference was that this time he was an entrepreneur.

teen chef in his hometown seafood restaurant. He worked in a lot of New York restaurants. He

I choose “The Interrupting Chicken”, written and illustratored by David Ezra Stein. The book is about little a red chicken’s bed time and her father “Papa” who has the same issue every night while he reads a story. Every night when Papa reads the story to her, she involved in a story, and then she changes it in her way. Every time she tries to safe the story’s characters. After three attempts for Papa to read a story to her without her interrupted, he gives up. then he asked her to read him her own story.

One of the chefs I identify is chef Francisco. He owns the restaurant La Cocina de Gabby. One of the struggles he had to go to was trying to provide for his family. And the one thing that stood out was when he was trying to fight for his house. And he said “ I will fight for my house and if they try to take it, I will keep fighting.” the reason I pick him was because struggles. Some of his struggles are hard to accomplish. But the one thing he does is he keeps trying. But everyone has a struggle. Some are hard to accomplish and some are easy. One of my struggles was when I was little, but I still find it a struggle to this day. The struggle was about my family. Mostly about my parents. And I know some people have bigger struggles, but this struggle in particular made me love cooking.

She has always had a passion for cooking at an early age of ten. She has always cooked every meal her mother she would ask. Without hesitation, Kiara would agree to go spice it up in the kitchen. She dreams to pursue her dream career in the city that she calls home: New York City. Also, Kiara hopes to open up her private restaurant serving unique savory dishes. What she loves the most about cooking is the creation of new dishes and seeing how you can put a bunch of spices and ingredients together. Kiara hopes to further her education within the next four years at Johnson & Wales. She hopes to be able to find a great steady job and to be able to provide for herself in the future. Becoming an independent black woman is something that motivates Kiara every

Why did the chicken cross the road? Why can’t we talk to our pets? Why do we dream? Every good question begins with the word why. Merriam-Webster defines why as “for what cause, reason, or purpose”, but to me, why has a much greater meaning. Why is the bridge from ignorance to knowledge; and because of this, why is my favorite word. Ever since I was young, I have always been called a “questioner” by my friends and family. I am constantly seeking out more information, and questioning the very world we live in. Some questions can be researched and answered, like “why is the sky blue?”. Conversely, some questions may never have a definitive answer, like “why do we exist?” That is the beauty of why, it can lead to hours of research, hours of

Many people fail to realize and educate themselves on how their food is prepared. When thinking about our packaged foods we rarely think of the cruel and inhumane death that followed it. Birds are crammed into disgusting windowless sheds for weeks to live in their own waste and harmful fumes. An investigation on Tyson foods by PETA found that chickens that were raised for flesh (called broilers) were jam packed into sheds which leads to outbreak of disease. These birds often go untreated and are sent to slaughter for human consumption anyway. They are bred to grow so big and quickly that their limbs and organs can’t keep up. This causes organ failure, heat attacks, and crippling deformities. These side effects can lead to starvation because they are not physically able to move and reach food and water.

Ethical Issues in “The Trouble with Chicken” The Trouble with Chicken is a documentary that describes several serious outbreaks of salmonella in the USA. Cases of severe food poisoning were caused by bacteria from poultry products that were sold by big companies like the Foster Farms. The video raises an important ethical issue – big manufacturers know about the presence of salmonella in their products, but do not want to recognize it as their problem. In spite of fact that salmonella killed more people than other types of bacteria, like the food safety attorney William Marley said, manufacturers did not treat it as an adulterant.

The restaurant did not bring up many happy memories. My parents would work there everyday of the week, until eleven p.m. each day. As a result, I was supposed to be more understanding. Jenny, I would hear, you must be responsible. Be a model for your brother. It was expected for me to have perfect grades, causing no trouble. From time to time, I would be have to help out in the restaurant, do daily house chores, and helping my brother with homework. But with these expectations came with conflicts--conflicts with friends at school, and rebellion against my

“I came from a family of bankers and I was expected to be one too. Aside from the fact that I hated math, seeing my father, grandfather and uncles in the kitchen, I realized that it was normal for men to cook and soon enough I knew where I really belonged.” This quote is from Chef Kunal Kapurs’ website and many other interviews he has taken in the past. Kapur comes from a middle class family, whose men are all bankers as they are expected to be. When Kunal finally decided to follow his heart in the culinary world; his father and other members of his family looked down on him with little to no respect. Before he actually went into cooking he went to an Institute of Hotel Management Chandigarh, where he received a degree. Though through thorough research dates of Kunals’ degree are widely unobtainable, most recognizable is Kapurs’ graduation from Delhi University in Commerce. His full commit to school exemplifies the passion Kunal has for his dreams and goals, which will propel his career in the future.

“There is no way that Dad was recreating the Bet On It scene from High School Musical 2 last night. He hates that movie” Barb said as she continued to gather the eggs from the chicken koop. Judy, who was feeding the chickens said, “It’s true I swear” Barb turned around, clothes covered in feathers, and brushed off her shirt, “No way I won't believe it until I hear it from the horse's mouth” She didn’t think that Judy would be up late enough to see that and Judy probably wasn’t even telling the truth. Knowing her it was probably just a prank.

A cook is a person who can change anyone 's mood by giving tasty food. Growing up I never thought that being a chef at a restaurant in the casino was the profession I would have, but here I am. I started with an interest in art, then acting and poetry when I was younger, then food became my fascination and cooking became my passion. I find it enjoyable being able to cook for people and provide them with a sense of satisfaction.

Culinary art is a momentous part of my life.When I was around the age of nine I was living with both my mom and dad. I was always in the kitchen helping my mom cook dinner. I made baked ziti, empanadas, sweet potato pie, and other foods.When I was in high school, I lived with my father,and after my older siblings grew up it was just me and my little sister so I was responsible for cooking the meals. I was cooking for my family an average of seven days a week and I was never tired or bored, I enjoyed it. I developed a strong passion for culinary arts. I am passionate about it because it excites me, inspires me, and encourages me to open a restaurant.

As I was creating my chicken documentary, I delved deeper into the egg industry’s hidden world. Essentially, this project sparked an interest in the different egg titles, which lead me to seek out more humane lifestyles for these hens. Sadly, “some (people) hold this (animal treatment) on a basis of divine revelation—the other animals were put here for human-kind to use as they see fit—while others deny that animals have the kind of subjectivity or experience that could give rise to a moral duty or obligation on our party (Thompson).” For humans, it is easy to view chickens as inferior and boring; however, my project contradicts this assumption. The ten chickens I filmed demonstrated unique characteristics, complex reasoning and future planning, and pure joy whilst roaming freely. Therefore, the battery cage farms are archaic and cruel environments that further support animal cruelty.