The Day Of Diwali Festival

The third issue was the process of the servers running the food. Since they are shorthanded on servers, the scheduled servers help each other out by delivering each other’s food which in turn takes away time away from their own guests.

As I added the finishing touches of friend onions and parsley to make it look aesthetically pleasing, I took a step back to stare at the masterpiece I had just created, a luscious and delectable Pakistani rice dish called “Briyani”. Making this dish is the epitome of success in every Pakistani girl’s lifetime. It’s considered an essential quality to add to one’s marriage “resume”. However, to me, it was more than just a future “in law pleaser”, it was my compass for life. A cook must be diligent and attentive to detail, conscious of every ingredient and amount that is being used. A cook is a provider, helping with the wellbeing of the people who are consuming the prepared food. The kitchen is their clinic, and the consumers are their patients. Nine years of cooking with my mother has taught me dedication, obedience, and tested my patience when some recipes would fail. Cooking, as a safe haven from the difficulties of everyday life, has helped me better connect to all my experiences throughout the years and has molded the foundation for my passion and calling, medicine.

Early one November morning a woman stared at me with utter disbelief, tears of gratitude streaming down her cheeks."Thank you," she mouthed silently to me, clutching her son to her chest. I was proud knowing that, because of my efforts, her family and many more who struggle with poverty would be able to share a Thanksgiving meal. I knew that many children in my community would not be able to celebrate the holiday as others might because their parents could not afford to buy food items, and so as Vice President of a community service club called Interact, I was inspired to provide these children with a Thanksgiving dinner. The club officers and I sat crowded around our adviser's desk brainstorming how we would collect ingredients. We decided

(9) Menus are based on the food on hand which is sometimes donated from area

To begin with, I chose this project because I distinctly remember that my older brother did the same cooking option. I remembered how good that meal was from 3 years ago. He cooked pork shish kabobs as an entree and they were outstanding. I wanted to create a similar effect on my family and their tastebuds. Looking back, I was unaware that I was capable of producing a meal this tasty and coordinated.

Necessary to feed thirty people, delegation of some food preparations are assigned to individuals outside the host home. Responsibly taken over by my chef sister-in-law, the turkey and stuffing invoke the annual high expectation. Never to disappoint, each year, when she arrives, she brings with her into the house, the aroma of turkey, signaling a sigh of relief, raising the level of enjoyment and increasing the appetites of all. As each member of the family arrives, the temperature in the house rises and the growing humidity ushers in the scents of holiday culinary perfection, much to our anticipatory delight.

Since its implementation, S.P.A.R.R have experienced a surge of students seeking to utilize our resources, but since our program is run by student-parent with limited times, the structural changes needed for our program has failed to keep up with its rising physical demands. As a result, many of the student parents who are in need of food security are turned away. Therefore, with the support of your organization, we hope that S.P.A.R.R Food Donation Program will meet with its structural demands by improving the consistency of their food services through better pick-up and coordinated food practices, its efficiency by hiring a group of interns that will be responsible for collaborating with other food justice programs and by helping us quantify our needs, so that we can present these changes to Financial Aid and make our program no longer

This reflection paper focuses on my experience at Just-Harvest (Action Against Hunger)'s 21ST annual Empty Blows Dinner event. This event occurred in North Oakland. I attended the 4:30-6:30pm session on March 20th. The event represented potters, both professional and non, chefs and cooks, restaurants, bread makers, a temple youth group, volunteers, walk-in communities' members, communities’ leaders and more.

1. A challenge for my mother and I would the food. I find the menu lacking diversity. I think all the options are western and very American; it lacks comfort. It seems fancy and delicious for a few days, but I know eventually my mother would start to miss Fijian- Indian food. Also, like I mentioned before, my mother does not eat pork or beef and she is vegetarian only on Mondays, Tuesdays and Fridays. Both these things are an important part of our religion and culture; however I am unsure if the staff would be able to accommodate my mother’s particular eating habits. I think this would be a great challenge for my mother.

During our visits to help with housing construction in local villages, I was able to offer a simple meal of rice and beans to children and elderly adults and watch the pure joy erupt on their faces as they were given a proper meal, perhaps the first full meal they had for several days. In stark contrast, we take for granted the availability of substantial quantities of food and drink every single day, something we are fortunate and extremely privileged to have available to us . We can't afford to be wasteful, or picky with what we eat when so many of our fellow mankind are living day to day not knowing where their next meal might come from, or if it will come at

I believe that the menu is where your success will be ensured. Take your time and consider all your guests. Be sure to be aware if someone is allergic to a specific meat or spice. Also, you probably know what your family's traditions are, so plan accordingly. If your family's tradition includes turkey and ham, try to keep to tradition as tradition makes everything go smoother. You can also add side dishes to enhance the meal and try to start new traditions.

‘Sahni’ is a small business located in Glenferrie road amongst a small strip of small businesses, Sahni offers a wide variety and food and drinks. Sahni core message is provide the community with high quality food and deliver high customer service. The competitive advantages that Sahni offers are firstly, ‘All you can eat’ Wednesday buffet in which any you can eat only for $ 17.50 each person. Booking can also be made by phone and email. Secondly, there is ’ value added pack ‘offer in which you can get 1 vegetable dish, 2 Meat dish, 1Naan/ roti, 1Raita,2 Pcs samosa and rice in $44.50 only for take away and delivery.

Eating brings people closer together everyday, and for everyone, there are important memories that have been created because of food. Whether it’s a formal dinner, or an informal picnic, there will always be special bonds between people because food was involved. We need to have traditions with food because they form and strengthen the bonds between us.

Punjabi Junction considers importance on developing a menu which customers want. Market research establishes exactly what this is. However, customer’s requirements change over time. What is fashionable and attractive today may be rejected tomorrow. Marketing continuously monitors customers' preferences. In order to meet these changes, Punjabi Junction will introduced new products and phased out old ones, and will continue to do so. Punjabi Junction will provide excellent service to their customers. Our restaurant

For many people in Thailand today, food has become a very important aspect of any holiday celebration and special occasions. In the American western cuisine today, a regular restaurant quality meal consists of appetizers, followed by the main course, and ends with a serving of dessert, where each person would order his or her own food. In Thailand it’s the complete opposite to the American cuisine where they would never have any structure in their meals like beginning with appetizers and ending with dessert. In Thai cuisine the number of dishes is based on the number of people there are around the table, so for example if there are ten people, then ten dishes would be order. One interesting aspect about Thai cuisine is that everyone sitting around the table would equally share their food, so that no one would get stuck with eating the same plate of food, everyone gets the opportunity to enjoy the unique flavors of all the different dishes. The main reason that the Thais share their food is because they believe that it is bad luck for them to eat alone and they see that each meal is a big celebration of social and friendly interactions.