Stephanie San Sebastian's Practice In The Blue Coyote Cafe

Wasting money is a big problem, yet it is not the only one; wasting the catering associate’s time is another. Catering associates only have about two minutes to spend in a patient’s room. That may seem like plenty of time to get an order and move on to the next patient. However, by the time the caterer describes the menu, diet, and the Always Available Menu, by the time the patients decide what they want, it is time to for the catering associate to move on. There is very little time to search for a menu and describe the process of ordering. Therefore, this leads to confusion for patients.

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.

Another solution we could execute is introducing a board of various students that oversees and works with the kitchen staff to make sure the meals are both well prepared and well varied. These

Anthony Bourdain, world renowned chef and television personality, in his autobiography Kitchen Confidential (2000), conveys his experiences working in the restaurant business-high tension and new stressors at just about every corner. More specifically in the chapter “Food is Pain,” he convinces his audience that the abilities to maintain concentration, handle stress, and keep pace with the quick movement of a high-pressure environment are extremely important. Bourdain shapes this through an anecdote of his past experience working under boiler man (Tyrone) at the Dreadnaught, with his development of ethos, use of imagery, and manipulation of syntax to not only draw in but appeal to a wider audience.

Café D Pownd is a campus cafeteria, which serves 450 students and faculty, on the campus at the National Academy of Liberal Arts. The Café’s busiest time is at dinner time, where two thirds of the residents are expected to be served between 5:00 and 6:30 pm. The café serves meals, beverages, salads, desserts sandwiches and other snacks. Most students pay with their student meal cards. The Café is designed with three waiting lines, L1, L2 and L3. Line one is for the pre-cooked meals, and it provides a menu of its items. L2 is for the interactive cooking station and the students get to pick what they want to be cooked at that time. L3 is designated for the payment of meals. They have numerous complaints

Meals and snacks are part of the overall learning experience. Breakfast, lunch, and an afternoon snack are served daily. Meal times are as follows: a.m. snack between 8:30 and 9:00; lunch between 11:30 and 12:00; p.m. snack about 3:00 PM-3:30 PM. Menus are posted weekly. Meals are served family style in the classrooms. Children’s nutritional needs are met with foods provided by the Center. We ask that families not send food with their children, except under special circumstances when they have made arrangements with the director and the teacher(s).

Before the program starts the staff member and volunteer need to make sure all counter tops and equipment being used have been washed and wiped down (Kids in the Kitchen, n.d). Once the children are settled and attendance has been taken, it is time to designated tasks to the children (Kids in the Kitchen, n.d). These task are as followed set table, clear table, wash table wash dishes, put away clean dishes, pick up garbage (Kids in the Kitchen, n.d). Once the rules are set and told to the children the cooking class can begin. During the cooking process the staff and volunteer discuss about the certain foods and what food groups they would fall into. Depending on what is being made that week there are some different questions that are being asked in regards to the food of the week. The first week they make “Shake your Frooty” which is a fruit shake (Kids in the Kitchen, n.d). During the process of preparing the food, staff are recommend to ask discussion questions that are related to nutrition. Some discussion questions can be in regards to the taste and texture of the fruit shake, discuss the different ingredients in the fruit shake and see what food group they go into, what is sweeter honey or sugar? (Kids in the Kitchen, n.d). The questions are all based off the session of the week. While the food is being cooked or cooled down the children are allowed to go out to the games room or computer room for 15 minutes. At the end of the session the kids are given a copy of the recipe that they put into there cooking book that they can take home at the end of the

While pursuing my Associates Degree in Baking and Pastry Arts from The Culinary Institute of America I was introduced to numerous working kitchen environments that were entirely new to me. The rigorous curriculum that proceeded throughout the course ensured that going into the industry I would have the knowledge and techniques required to be successful in any potential work environment I may take on.

            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

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

Sarah’s short story is about a young boy who has dreams of becoming a professional chef.

Julia Stewart is an extremely successful businesswoman who brought in the techniques that her father used in teaching his US history class into the world of restaurant management. Julia takes her skeptical father to several Taco Bell restaurants to show him how she has been using techniques learnt from watching him. She identifies the importance of crediting employees for their work and thereby increasing their moral.

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

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.

Chef Gustavo Calderon’s career began in Saltillo, Mexico, where his grandmother owned a small family restaurant and where he became immersed in authentic Mexican cuisine. He received his bachelor’s degree in hotel management from the Monterrey Institute of Technology and Higher Education in Mexico. Calderon furthered his education with a degree in culinary arts from the Culinary Institute of America in Hyde Park, New York, where he was exposed to fine dining during an internship at Le Bernardin under the legendary Chef Eric Ripert. Calderon and LaValley previously worked together at the acclaimed Mark’s South Beach and The Regent Bal Harbor, where Calderon honed his skills in South Florida cuisine under James Beard award winning Chef Mark Militello