As working and studying at the same time, I surround by numerous amazing people from different countries, cultures and backgrounds. However, they all achieve a certain kind of success in their own fields. One of my coworkers at Stella’s, XXX, a first cook and assistant inventory manager, is very enthusiastic. Her unequaled palate of sight, taste, and touch has been displayed through her beautiful style of cooking. The purpose of this interview is to further understand about how would life be if you were a first cook as well as implementations of cooking concepts in real kitchen scenario.
Interviewing with XXX help me to learn more about the life of a cook and also applications of business strategies into running a restaurant. XXX, graduated at RRC 4 years ago with an Honor, has worked in the Hotel environment for few years then now is an assistant inventory manager in the restaurant. One of the reasons why XXX chose a career in culinary arts is his passion. XXX believes that to be successful in culinary arts fields, especially as a kitchen manager, passion is not enough, but ability and talent. With his genuine devoutness and considerable experience, he has trained for many new kitchen staffs in the last few years, and became the most favorite employee in the restaurant.
Staffing, staff training
Finding and maintaining good kitchen staff are two major pain points for operators today. With barely a prompt, XXX said that cultural diversity in culinary arts field is a must
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The aim of the investigation is to determine the effect that these diverse cultures have had on the food and hospitality industry and the main cultural influences in Australia. The following focus questions will help guide the investigation.
I have a solid understanding of classic culinary techniques. My expertise includes: Hands on passionate cooking, catering management, create recipes, prepare food menus, supervise staff. I have outstanding administrative skills.
I am running an Indian restaurant. The position of my in the restaurant is as a manager. The name of my restaurant is Queen Restaurant. It is located at Hoppers Crossing VIC 3029There are 10 employees working in my restaurant. It is a big organization today I am going to explain you what we make and how we provide service to customer policy and procedures. Staff: - we have 1 shift manager, 1 head chef, sous chef, 1 chef garde - manager,
Those that go into the business world quickly recognize that each work environment they find themselves in can be total different from another. This can especially be said even of environments within the United States, from region to region. There is definitely a disparity of workplace environments from country to country. Not only can culture drive a varied atmosphere, but the diversity of the personnel making up that environment can equally create a challenge that a leader must be prepared to manage. Recognizing that special care needs to be placed on communication and perception skills is crucial in our present professional domain. Managers of today need to employee tools from the psychological and sociological field to be successful. Having a deep understanding in the differences in culture and diversity in the workplace is critical, especially when debating about accepting a position overseas or assigning an employee to an embedded position abroad. With a broad knowledge of cultural differences and diversity, success as a manager and the stability of a positive work environment can be achieved and maintained without unnecessary effort and focus.
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
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 5-week apprenticeship in a professional kitchen was a big factor in deciding which school will best prepare me for a career in the food industry. The oppurtunity to work in a professional enviroment excites me because i will be able to put my hard work and training in to action. The hours of training and practice excite me, as I am looking forward to using my talents in creativity and learning techniques from experienced professionals.
Robert has perfected his culinary profession for over 25 years now. He cooked his way through Europe,The Far East,the Caribbean, and America. He has progressed in his culinary profession by working through hotels,casinos, and other places. He has made his way up to owning 2 restaurants in South Carolina. They are called Robert
Through research and development, he built customer relationship and prepares meals to their liking. To make sure that his service is the most efficient and economical he charges his customers a reasonable price that benefits both Frank and his customers. He also makes sure that the meals didn't take long to prepare, the sitting environment is comfortable and inviting and the staff members are approachable to avoid any sort of inconvenience.
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.
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.
I am Taylor Sellers, an upcoming student at Jefferson State Community College. I want to attend Jefferson State Community College because of the outstanding state of the art culinary program. I have visited with other schools that have recommended and well respected culinary programs, but their programs do not even come close to comparing to this program. Also, Jefferson State has already created memories for me and have largely impacted my basic knowledge of culinary and the basic skills needed to start out in the industry. I have attended a weeklong culinary camp they hosted this past summer and I was able to learn basic skills that led up to us being able to prepare a three course meal to showcase for our families. I also have had the opportunity of joining the culinary explorers program and I have learned and I am still learning many valuable lessons not only skills needed in the kitchen but also with important character traits that are needed in every profession not just
I’ve always had a passion for cooking. When I was a little girl I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. It’s the “art form” I pride myself at being good at and I don’t have to try (unlike drawing…not so good at that!). Like a child getting a new toy, I get excited when I discover new foods and ingredients. My mind feels “at home” when it’s in the process of creating in the kitchen. It’s fun getting the ingredients, piling them all on the counter, then chopping, stirring, adding a pinch of this and a splash of that. Then I have to wait for everything to cook. Finally the reward of my creativity is taken out of the oven and placed on a plate. The creative work I’ve done is fully realized when I can share my work with others.
Staff developing is vital for restaurants to run smoothly. A restaurant is composed of two sectors; a Front of House (FOH) and theirs a Back of House (BOH). The front of the house is what is visible to the