Le Cordon Bleu

Chan Yan-Tak Chan Yan-tak is a Chinese chef, he is best known for being the first Chinese chef to earn three Michelin stars. Working in Restaurants since his early teens, he earned his stars working at the Lung King Heen restaurant which is situated in the Four Seasons Hotel in Hong Kong after they convinced him to come out of retirement and come back to working in the kitchen. Chan Yan-Tak began working in kitchens at the age of either 13 or 14 at the Dai Sam Yuen restaurant. He had no intentions

Culinary arts is the act of preparing food. However, has simple it may look, culinary art is a wide topic that needs to be divided into a small bit for people to understand. Therefore culinary arts is anything related to food which entails preparation of food, planning of the menu, the styling of food or edible art designing, nutrition and diet, management of hotel and restaurant, and even photography of food (Labensky, Hause, Martel, Malley, Bevan, & Sicoli, 2014: Panlasang Pinoy., 2017). These

Do you know why you eat as much as you do? Well marketers know the power of psychology on food. Social cues such as outside influences and internal cues have an important affect how much food we eat and why. Dr. Brian Wansink is a food psychologist who works for Cornell University. He founded the Food and Brand Lab in 1997. His goal is to inform people about mindless eating and its effects on health. Wansink has conducted 250 studies, written 100 academic articles, and has made 200 research presentations

Burning sherbets, instantly frozen ice cream, pasta made out of jelly or vegetables, edible menus, kitchens with sonicators, pH meters, liquid nitrogen, which can flash freeze almost anything, makes it feel almost like magic or something out of a fantasy or science fiction novel. But it is not, in fact it is part of culinary arts, where innovation has taken wings, and revolutionized the art and science of cooking. Terms like culinary science, culinology and molecular gastronomy have become part of

Erica Wright- Bakery Manager, Carol Pipher- Convention Services Manager, Kade Kruger- Beach Foods Manager, Nikki Almasi- BCBG MAXAZRIA manager, Elana Trencher- Manager of Joseph and Friends Salon The following executive summary will answer a series of questions about general managers within various industries. The topics covered will analyze the type of work done, the state of the industry, the compensations and advancements, and skills and experiences necessary for these industries. The industries

America has changed over the years in a multitude of way. Women have touched it all, everything from humanities to arts to science to government. When studying history, students usually learn about the fights the men have fought; women are often overlooked. This paper is dedicated to learning about women and their fight to create history; this paper is dedicated to learning about the struggles women have faced that have been overlooked by those that dictate what a history book is supposed to contain

Thailand itself has a strong potential to be the top culinary tourism destination. According to the inadequate of promoting, good management and marketing strategy by both public and government sectors, culinary tourism in Thailand is not well known as a top tourist destination. The proliferation of promoting for Thai gastronomy through any kinds of tools could be a crucial key to attract Thai food culture in the heart of culinary tourists. Furthermore, understanding culinary tourists’ behaviors

Date of submission: October 6, ‘14 Monday REPORT ON EFFECTIVE COMMUNICATION AND FOOD SAFETY AS A MANAGER Name: Vaibhav Vishen Student ID No: L572407 Le Cordon Bleu, Wellington, New Zealand TERMS OF REFERENCE: Knowing the most common employee complaint about inconsistent messages that causes several work related problems like poor performance and many others. In this report we will be covering and giving light on the the following major topics

The CP105 Patisserie of Bachelor of Culinary Arts and Business introduces students to practical techniques and theoretical skills, and also knowledge pertaining to traditional and contemporary patisserie techniques. Throughout the course students will increase knowledge, skills and passion for the art of pastry. There are two parts to the CP105 Patisserie assessment: Part 1 is a report that involves self-directed research and reflection on the evaluation of patisserie practices. Students are expected

It is a truth universally acknowledged that the culinary industry is flourishing expeditiously and is expected to do so for the next upcoming years. According to National Restaurant Association, the United States of America’s culinary industry sales are expected to hit a record high of $709.2 billion in 2015 in which will represent the sixth consecutive year of the growth in the culinary industry (National Restaurant Association, 2015). This creates a ripple effect, generating an immense demand of