Chef

Kunal Kapur Kunal Kapur is a 35 year old chef from India. This report will enlighten one about chef Kunal’s personal life, career and accomplishments. How Kapur chose to become a chef, and the many influences from his family. Along with the many heights of his career including how he got the Master Chefs job,which ultimately launched his career. Lastly, taking a look at the vast accomplishments he has achieved, from shows, to books, and being recognized for multiple awards. “I came from a family

“If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did”("Gordon Ramsay Quote”). Gordon Ramsay said to become a great chef you have to work with great chefs he never said you had to be a male or female. Its shouldn’t matter about their genders. So why do female chefs get paid so little and male get paid way more ? “Nation’s Restaurant News found out male executive chefs was $17,950 higher than female executive chefs $68,000 V.S. $50,050”(Coomes). There's

Chef John Folse was born on Cabanocey Plantation in St. James Parish, Louisiana in 1946. He was brought up in a huge family of five brothers and two sisters by his father, Royley Folse, and mother, Therese Zeringue Folse. His father was a plant manager of St. James Sugar Co-Op and the Zeringues, his mother’s family, were a long line of sugarcane farmers on Cabanocey Plantation. They were all great cooks. He attended St. James High School and later Nicholls State University. Being born in the Heart

Chef All you hear about is I want to be this or I want to be that, but I was sitting there wondering what I want to be when I grow up. I think that I am halfway good at cooking, and I have a lot of determination. That got me to really thinking about what I wanted to do when I graduated from high school. That is when I decided to become a chef. I always help my dad cook when he is cooking supper, so I thought that being a chef would be perfect for me. There are some requirements to becoming a chef

Julia Child: Master Chef and TV Star O Julia, Julia, Cook and nifty wench, Whose unsurpassed quenelles and hot soufflés, Whose English, Norse and German, and whose French, Are all beyond my piteous powers to praise- Whose sweetly-rounded bottom and whose legs, Whose gracious face, whose nature temperate, Are only equaled by her scrambled eggs: Accept from me, your ever-loving mate, This acclamation shaped in fourteen lines Whose inner truth belies its outer sight; For never were there

Being a chef is an amazing art that should be shared with the world. Culinary artists know the many difficulties of preparing an aesthetically pleasing dish while still acquiring that amazing test that is so important. This company, Bequeen Spoons, has created a product that is so simple yet will help many chefs create masterpieces faster. The Quenelle Spoonis it's name, and no chef can do without it. The Quenelle spoons create a simplistic design that many chefs try to acquire. For many professionals

an absolute joy. But what started out as a look into a cooking class, turned out to be so much more. The class started with Chef Vito explaining that today they would be making pumpkin soup. The class is a mixture of different people and though it is a men 's class it couldn 't be more varied or inclusive with men of all ages and even caters for men with disabilities. Chef Vito runs the class with sheer enthusiasm and a passion for cooking that is quite clear as he demonstrates how to carve a whole

Jean-Georges Vongerichten Despite his overwhelming name that seems to extrude nobility and power Chef Jean-Georges is a very down to earth and laid back gentleman who collects vintage toasters. Born in the middle of March in 1957 in Alsace France this future chef was destined to be a great Chef. With his earliest memories with his family centering around food it is no wonder he became a Chef. Growing up he was around his family run business on a daily basis. One of the main reasons he fell in

of food.” Growing up and having a love for food never went away for these chefs, in fact, both went on to pursue their passion and talent in the culinary arts field shortly after childhood. “If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did,” Gordon Ramsay once stated, and he could not have been anymore correct. Through training and education from other chefs, these two chefs became a household name and icon worldwide. Through all challenges, these

Auguste Escoffier King of Chefs 1846-1935 Auguste Escoffier, "The Chef of Kings and The King of Chefs," was born in the Riviera town of Villeneuve-Loubet, France, on October 28, 1846. His career in cookery began at the age of 12 when he entered into apprenticeship in his uncle's restaurant, in Nice. Escoffier went on to another apprenticeship at the age of 19, this time working in Paris. Escoffier was the first great chef who worked directly for the public throughout his entire career. Prior to