Essay On Kitchen Brigade

Executive chef: The executive chef is expected to manage as well as train the kitchen, he must supervise the kitchen team and also come up with strategies for the kitchen to run smoothly. The executive chef must have a minimum experience of 8-10years and should have a good understanding of how to run a kitchen. Other than that he is expected to come up with innovative and new recipes and menu for every season. He will also be responsible for controlling and estimating food cost, wastage and food consumption. He is responsible to know and follow proper nutrition and hygiene standards. He must also keep a log of the time and the payroll records. He is expected to meet the guest if asked for and help them understand a dish or help them decide on a dish if required.

I chose this topic because the kitchen is the most important and busy department of a hotel as it serves the most important thing to guest and that is food, as the kitchen brigade was established in the past, it grows and without its existence, kitchens would be a mess. The kitchen brigade began on the 14th century, soldiers had to eat so that they have strength to survive, so soldiers had to be selected among the soldiers as cooks to prepare food. During peacetime, rulers set up tournaments to keep their warriors prepared for future battles; the military cooks followed knights to castles and ultimately became the cooks to kings and nobility, orchestrating huge and complicated meals and feasts for vast entourages. Trade guilds soon developed; these were carefully controlled monopolies for cooks that ensured the membership steady employment. Expensive and exclusive, these guilds adopted uniforms, rigid hierarchies, and systems of exhaustive apprenticeship. Until after the French

Most people or college students like me have work in the food industry. While I have only worked in two restaurants my whole life, I have learned so much about food and management. First I worked in Francisco’s Tex-Mex Restaurant while I was still in High School. Then, after graduating I changed to Cotton Patch Cafe because they could fit my schedule better. Although they have many similarities, both follow different procedures in making food and managing. Cotton Patch Cafe and Francisco’s Restaurant relate to the same industry but have differences in their service and cuisine. (Thesis)

There are many requirements for being a chef some of their duties are to check the freshness of food, supervise the other employees and developing new recipes. The head chef is responsible for making sure every aspect of the kitchen is being ran smoothly, and functioning correctly. They also have many duties beyond the kitchen such as creating menus, review food and often training new comers. Sous chef is the second in command in a restaurant, they prepare meals, supervise the other chefs and they report back to the head chef in command. Private household normally work for one client some of these clients are corporate executives, university presidents, and diplomats.

From what I saw when I went to Oakcrest in 2013, the kitchen is very organized, and it keeps itself clean. As a potential Kitchen Duty Specialist, I will do my best to better its environment by working well with other staff members, doing all of my assigned jobs effectively, and smiling while doing it. I do not mind being on my feet most of the day, and I will do whatever task is assigned to me, I do not get tired of repetition.

• Kitchen manager and Assistants – They are responsible for the provision of a choice of lunch to all pupils and staff. They must ensure the management, preparation and cooking of the food meets all the required food safety standards and that the kitchen meets all the health and safety standards.

The nature of the products and services provided in the restaurant industry are based on customer satisfaction with the food and services that each location provides. Providing a selection of delicious and well-presented food made with quality ingredients that are simple and good tasting is exactly what the customer wants. Most customers go to restaurants to meet with others socially in a friendly environment. Making sure the restaurant is clean, attractive, and the décor is consistent with the food and restaurant’s image and making sure the waiting staff knows that it is ok to allow customers to linger adds to

Kitchen Confidential an interesting book. Bourdain doesn’t talk about the head chef, sous chef, or any of the glory of the restaurant world, instead he focuses on behind-the-scenes in the kitchen. He gives us a brief intro and makes it clear to the reader that Kitchen Confidential was not inspired by resentment or disgust with the restaurant industry. Heck, he is still there because of his love for the kitchen. Rather, his goal was to paint an accurate and brutally honest life of a restaurant chef. Bourdain is brutally honest about the often degenerate lifestyles of professional cooks when it was a far more harsh working-class industry than it is today in the 1980s and 90s.

Many young males or elder males are pursuing a career in Culinary. In fact in a recent Times New York Cover three males of various ages are titled as the “ Gods of Chef.” Culinary, is a very male dominated profession. Society is surprisingly very comfortable with the idea of men in kitchen cooking. Infact, men themselves are comfortable with such a profession, which was once viewed as a female job.

A restaurant that is practicing farm-to-table style presentations is M Street Kitchen which is located at 2000 Main Street in Los Angeles, California. M Street Kitchen is one block away from Venice beach. M Street Kitchen has always stood by having fresh, organic, seasonal, honest, and delicious food at all times. M Street Kitchen was said to be American cooking done right. M Street Kitchen presents simple, accessible modern American cooking using only the freshest ingredients. Some of the items on the breakfast menu include omelettes, French toast, pancakes, and morning sandwiches. Items on the lunch menu include a variety of sandwiches and burgers, tacos, a grilled teriyaki salmon bowl, and a quinoa and forbidden black rice bowl. Dinner

Da Kitchen has become famous for its creatively diverse cuisine with an emphasis on traditional Hawaiian food. The menu incorporates both traditional classic Local and Hawaiian favorites, which is inspired by the different ethnic groups established in the islands of Hawaii. The restaurant brings good local food, big portions with reasonable prices to Maui. The menu is innovative and is always up to date on the latest trends and technology, including Gluten Free selections. Favorites include Hawaiian Plate, Mahi Mahi Fish Tempura, Pulehu Grilled Steaks, fresh Fish & Seafood, Pastas, Salads and a different variety of other local plate lunch favorites like Teriyaki Chicken, Chicken Katsu and Loco Moco. Da Kitchen was honored to cook at the Inaugural

Trees, au natural flooring (aka dirt) and a cozy fire pit provide the patio at Lafayette’s American Kitchen with park-like ambiance that marries itself perfectly with the restaurant’s comfort menu theme. If you’re new to American Kitchen, try one of their nightly specials, like a burger and a beer, grilled cheese, or mac n cheese. We’re not just talking one option, American Kitchen features a handful of variations on a theme, like cajun mac, pesto mac, truffle mac and more.

The culinary field focuses greatly on creating experiences. Food in and of itself is a basic need for every living person. Chefs utilize their experiences to shape their styles of cuisine and the messages they convey through the food itself.

* Add some character to your kitchen by using strategically placed accessories. You can create a unique theme for your kitchen by using pot holders, salt and pepper shakers, dish towels, canister sets and toaster covers.

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.