Essay on Working in the Kitchen: Culinary Arts

Cooking is something that has been around since the beginning and something that we cannot afford to loose. Cooking is what makes us human, what provides us with the right nutrients and what keeps us from falling into the industries trap. Michael Pollan’s The Cooking Animal reinforced my belief on the importance of home cooked meals and also expands it.

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.

Throughout essay “In the Kitchen,” Henry Louis Gates Junior recalls a time when he and his friends and family constantly tried to straighten their African American “kinky” hair. They did this to try to fit in with white people. The writer is using his personal experience as an African American straightening his hair to show how black people felt about assimilating into white society. It was very difficult for blacks to fit in with white people but he remembers how this difficult time brought the black community together.

Nowadays, it is almost impossible to find a building that does not have exit signs or fire extinguishers in America. Whether in a university or at the work place, exit signs and fire safety instructions can easily be found by anybody. Fire drills are regularly practiced to ensure the least amount of casualty will occur if something goes wrong. However, a hundred years ago safety issues were barely taken into considerations and safety regulations were most of the time inexistent, as illustrates the terrible fire that happened a hundred years ago at the Triangle

Is your school or office prepared for a fire if one ever did happen? Albert Marrin’s text, Flesh and Blood so Cheap shows a factory that was not prepared for the fire that was awaiting it. Marrin uses implicit and explicit evidence to hint towards his overall theme that safety concerns should be a priority for business owners. The Triangle Fire was a disaster, killing 146 people. There were ways in which it could’ve been prevented but those were overlooked. The fire couldn’t've been predicted, so safety was not a priority.

If you look at all the deaths worldwide that are caused by fires each year, this number is a staggering

Fatal fires usually began before the actual fire ever starts. On February 20, 2003 The Station Night Club had a tragic fire. In this case, it started when the co-manager of the Station Night Club purchased cheap sound proof foam which was not fire retardant. The fire retardant, sound proof foam would have been very expensive to purchase and install. The Night Club main frame was primarily wood which fed most of the fire. The pyrotechnics that the band “Great White” used is what ignited the foam which then moved to the wood paneling. This fire took the lives of 100 people. Building a structure safely is the first step in preventing fires. Suppression and detection systems are the next. The Night Club did not have either one.

When I was in High School I attended Atlantic County Institute of Technology (ACIT) studying the culinary arts half my school day, and the other half was spent at Mainland Regional High School (MRHS). I was offered this program due to the fact I was labeled as having ADD at the time. This vignette is not about my ADD or my horrible experience at ACIT, but about about one single month of my senior year English class. The year had whirled by and it was almost summer, but when it was time to read Shakespeare Romeo and Juliet my high school English teacher decided that instead of reading the classic play the class would watch a sub-par movie staring Leonardo DiCaprio instead.

There was an automatic click when food appeared on TV. There is no way to watch television without seeing a food that can make a person’s mouth water. The idea sparked to carry cooking on to television, starting as a simple way to share recipes, tips, and tricks with home-making mothers over the radio; the food and cooking industry has developed into a full-fledged entertainment basis for many Americans today. The evolution of cooking is positively influenced by the introduction of television and technology on American culture.

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 steps for fire safety include installing carbon monoxide detector and alarm detector, easily accessible and working fire extinguisher, check chimneys and fireplace annually and repairs and cleans as necessary. Develop an escaping plan for each room and floor in the home to follow in case of a fire emergency. Practices the plan to familiarize yourself and family members, teaches family members to get out of the home first before calling 911. To escape from a home on fire checks the temperature of the door first and do not open it if it’s hot, crawl low if there is smoke, and stays in the room and call 911 if there is no escape possible (American Red Cross, 2011, p. 151). For home safety, enter and place emergency number such as 911, national poison help hotline, family’s healthcare provider, and any others important numbers on all the family members cell and near every phone in the home. Childproofing the house, putting knobs on doors and cabinets, and keep any hazardous substances and objects out of the rich of children should be taken into consideration when there is a younger child in the household (American Red Cross, 2011, p.

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.

Etiquette has always been an important part of life, be it social or business. However, it seems that business etiquette is has become more important in the last decade. This is mainly due to the fact that the business world is becoming more global and that “relationship selling” has become must for success. Etiquette is important for a variety of reasons. It helps to ease what might become and uneasy situation and can make or break business relationships that are worth millions of dollars. In essence, etiquette helps people to understand what is appropriate in any situation. It is also important to know the difference between business protocol and business etiquette. Business

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.