Personal Statement: Emeril Lagasse

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

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.

The infamous Jessica B. Harris is widely popular in the culinary world, but acquiring her education, was her first priority. She was born in Queens, New York on March 18, 1948. As a teenager she attended High School of the Performing Arts and graduated in 1964. She attended Bryn Mawr College, in which she received her A.B degree in French in 1968. While a junior at Bryn Mawr, she was given the opportunity to study abroad in Paris, London. After attending Universiy de Nancy in France, Harris returned back to the U.S and earned her master’s degree from Queens College. Later earning her PH. D from New York University in 1983.

“I know how to cook now, but it would be cool to see a four-course meal prepared,” Elizabeth Gordon said, sophomore event management major. “I think it’s a great opportunity to network too. The students who want to go to culinary school after Rosen College have a great chance to meet distinguished chefs.”

Ever wondered what is like making a living in a professional kitchen? It certainly isn’t as glamorous as television makes it appear. I can’t ever wonder how he became a successful chef and he also appear on T.V.The chefs that inspires the researchers are Gordon Ramsey, Bobby Flay, and Jamie Oliver.

As an ambitious young man I began my journey of higher education at Burlington County College man where I initially studied Culinary Arts where I aspired to become an executive chef, with hopes to become well renowned. However, I knew that wouldn’t satisfy me from a long-term perspective so my interest quickly shifted homeward. My goal after my undergraduate degree was to return to my community and others similar to assist a population I believe needed it most, a population that

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

Participated in a cooking class for adults, prepared a recipe, & educated clients on reading food labels.

My involvement as a student in the BealArt program is a major contributing factor relating to my love of culinary arts. This enthusiasm familiarized me with the environtment as well as the knowledge of various cuts of meat. This makes me believe that I will excel at a job at the meat department . Volunteering experiences at St. Joseph's Hospital with elderlies and working with children in the FIRST Lego League Robotics have helped me establish patience and tolerance. This enables me to be versatile and provide

It is anyone’s guess as to why 33 Michelin star-holding Master Chef, Alain Ducasse has chosen to develop his space ready meals of tomorrow. Maybe he now rubs shoulders with the political bourgeois that can guarantee him a seat on that trip into deep space and he wants to dine-fine on his journey. Either way, Chef Ducasse has been, is and always will continue to be the premier vanguard in the culinary world. Alain Ducasse was born in Orthez in 1956 and educated on his parents' farm in Castel-Sarrazin, two hours south of Bordeaux, in France. By the age of 12, he decided he wanted to be a cook, inspired by his grandmother's skill. He began an apprenticeship at the Pavillon Landais restaurant in Soustons, near Biarritz, four years later and also trained at the Bordeaux hotel school.

difficult to answer. Cooking in an institution requires a whole new set of skills, talent and

Escoffier’s contributions to the culinary art range far beyond those innovations that the immediately seeming to the eyes and palate on the specialist. Escoffier established cleanliness standards and installed in his subordinates a real admiration for the wholesomeness of the food they served. He was one of the earliest chefs of note to have a sincere interest in protective the nutritional value of the foods we prepare and serve. Escoffier promoted the belief that foodservice professionals at all stages should be committed to improving their skills and general knowledge through

Over 15 years of work experience in the reputated chef position at a 5 star hotel, the president of Les Disciples D’escoffier” Vietnam ( the international chefs association), Sakal Phoeung has known as “the talented-conductor” in the combination of food with different themes to become the wonderful culinary orchestra, remains in the heart of gourmets with indescribably emotional levels.

As a teen, I worked in a scratch kitchen, where I had the unique opportunity to learn the essentials of cooking without using processed ingredients. I learned about food marketing during my work with Nabisco as a field sales representative, and food safety and handling working with Aramark in the catering division. In addition to these jobs, I considered how I could make an impact on my peers and the community. In my sophomore year I founded an Enactus team at West Chester University.

This course in it 's self-provides knowledge more extensively into not just making a 'pretty ' plate. It brings out the knowledge, the science of how it becomes to be, what it is in front of you. This provides such a base to create and explore more knowledge about food. Before this class I never truly realized what behold inside my oven. What simple but complex moves of the hand can help create a masterpiece of delicious cuisine. What it truly meant to hold a masterpiece of a tool in your hand. I now cannot stand the knives I have used for years in my kitchen growing up, now realizing what they lack in sharpness, but also in creativity. There have been three main key factors I have realized in my few weeks of beginning my path into such a broad career, The Science, The Adventure, The Passion. These have stuck out the most to me.