• Head Chef
    not satisfy people anymore. People are trying to get happiness out of food. This is the reason why chef becoming a more important job. Back in days, chef is a low level job, no one will be pride to be a chef, but not anymore. More people are going to this career because they have a big interest in it...
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  • chef
    5/12/2014 You’re Future Chef Nobody influence me I was always been interested in foodservice and hospitality every since I was young at the age of 8 years old I always help my mother and aunt cook. I wasn’t a good as a cook that I was back then now I am now and as I grown up I got better  and better...
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  • A Day in a Life of a 16 Year Old Chef
    YEAR OLD CHEF TO BE. By: Frances Rios Hello. My name is Frances Rios. It is not easy starting to get ready to become a chef. We will explore some of the wonderful / artistic wonders of becoming a chef on this paper. There are many things I have to and want to do with this career. Here they are: I have...
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  • Culinary Arts Research Paper
    survive. But, it did slowly start to develop from there. Humans would find berries and fruits and mash them up to consume them. This started what would become an enormous profession in today’s world. Over the years, culinary has improved dramatically. It really began to take off in the United States in...
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  • Cooking Classes in San Francisco and Seattle
    his stomach Ever since I was 13 years old, I have always wanted to be a chef. I have loved food with a passion, not just food but also cooking it. My mother would teach me the basics when i was young and I used to love to help her. She would tell me neat little tricks and I would listen very intently...
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  • Being a Chief
    The Truth of Being a Chef (Just Sharing with all fellow Chef) Ambrim By:- Dab Raymond  Chefsociety.com  Have you often realize that Chefs often insist that you think really hard about whether you truly want to join their ranks? And if they sense the slightest hint of uncertainty in your replies...
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  • Introtuctionintroduction
    introtuctionIntroduction before I watch no reservation I expect that I will going to learn more about cooking and learn how is the proper attitude inside the kitchen to make my self prepare and responsible worker. Inside the kitchen. Because no reservation is talk about cooking. And practice how to...
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  • Chef to Drug Counselor
    Chef to Drug Counselor Chef to Drug Counselor ...
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  • Cultural Diversity
    Faisalabad, Multan, Rawalpindi and many others. http://tribune.com.pk/story/63055/chefs-of-pakistan-brewing-up-a-career/ By Rahat Kamal Published: October 21, 2010 Lately, the chefs of Pakistan have evolved from their customary role of conjuring up dishes that tantalise the taste...
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  • Reflection
    Through the survey on Naviance I have learned that my learning style is very mellow and that I usually have no preference which explains why most of my areas in the chart are grey/neutral. With the survey I have learned that to if I want to maximize my results in learning I must in a cool environment with...
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  • Lights and Sounds Museum
    I. List atleast 3 people you truly admire and share the characteristics that you admire in them. Nenita Lim Chiong- She is my mother. She is the most kind and responsible mother for me because she never failed to make us feel that she is our “Mom”. She does all the household chores and even preparing...
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  • Marketing Is Connectedness
    customers rather than on product. In fact, it’s from this relationship and the study of customers that the products are created to fulfill one’s needs and wants. Marketing is the tool that connects one’s desire and the product related to it. It is a science which helps understanding what people need even if...
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  • Work
    Diego California The private table is a private chef and catering services that focuses exclusively on in-home, fine-dining. Were a personalized service tailored specifically to your individual taste and dietary requirements. Whether you just want appetizers and dessert or a five course meal it’s entirely...
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  • Immigration
    kitchen I worked in the hot kitchen as a tournant commis. I immediately understood that teamwork was one of the most important factors. I had to prepare the meat that we served on that day and luckily my teammates helped me out because I wasn’t much organised the first day. Then I realised that I had to...
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  • Portrayal of Women
    many internal issues within herself and succeeds at the goal she has set for herself, which is to be accepted as a recognized ramen chef. Tampopo is an owner and chef of a ramen noodle restaurant which is failing in all aspects of a business. Goro and Gun, two truck drivers passing through town, stop...
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  • In the Fire
    the kitchen who help prepare and cook your food to order but the person who runs the entire kitchen is the head chef. In ten years I will be a head chef at a restaurant. To be a head chef you have to be responsible and be able to work in high pressure situations. This is an occupation in which there...
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  • Life Goal and Dream
    a community or state college course is one of which I have spent a lot of time thinking about. After conference with friends, family and counselors, I have decided that this is the right decision for me because this has always been my passion and I am not letting go or giving up my dream. There are...
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  • Profile of Gordon Ramsay
    February 17, 2013 Hell’s Kitchen Nightmares: What it’s like to be Gordon Ramsay Gordon Ramsay is an extraordinary chef and restaurateur, and he is whom I will be profiling. Gordon is mostly known for his chaotic antics on shows such as Hell's Kitchen and Kitchen Nightmares. What most...
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  • The Smoke That Sent Me Back in Time
    It was January 27th 2012 today. I was at the Ming Yang restaurant in Taj Lands End, Mumbai celebrating my 13th Birthday with my parents and my younger sister. We were sitting on a table opposite the kitchen and i was very much fascinated as we could see the chefs cooking for us as the dining room and...
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  • Kitchen Konfidential
    Confidential was the book of my choice to write about for this course. This exciting and interesting book is by Anthony Bourdain and was released in 2000. The chef extraordinaire has been in this game for over 25 years and he shares with us everything that he has learned, seen and achieved within the journey of...
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