Culinary art Essays & Research Papers

Best Culinary art Essays

  • Culinary Arts - 1263 Words
    Dranira Solomon Mrs. Winzeler English IV March 13, 2013 Culinary Arts Culinary Arts is a broad field that contains many different specializations. Culinary Arts is something that will never go away, you have to eat everyday to live and lead a healthy life. Food as we know is essential for the growth and maintenance of the human body. Culinary Arts enhances your knowledge of life skills and cooking. Being in the Culinary Arts career field you have to have a specific set of skills to make...
    1,263 Words | 4 Pages
  • Culinary Arts - 778 Words
    CULINARY ARTS PURPOSE The purpose of this paper is to introduce the reader to the wonderful world of culinary arts. In the beginning people only saw cooking as a hobby or a chore. Now, it is regarded as a highly skilled profession. The passion for cooking can be found all around the world. Food has and will always continue to be a significant part of our daily lives. Definition Culinary art is defined as the practice or manner of preparing food or the food so prepared. Cooking is the...
    778 Words | 4 Pages
  • Culinary Arts - 420 Words
    Culinary arts are the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking. A culinarion is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cookor a chef. Culinary artists are responsible for skilfully preparing meals that are as pleasing to the palate as to the eye. They are required to have a knowledge of thescience of food and an understanding of diet and nutrition. They work...
    420 Words | 2 Pages
  • Culinary Arts - 891 Words
    Gabrielle Quick Rohr English III 5 February 2014 Title People wonder about the point of making food look creative. The point is simply to make a dish look beautiful and appealing, bringing new flavors to the dish. There is a high level of creativity that’s being used in the culinary arts field as we speak. Creativity plays an important role, because if the dish that your preparing don’t look eatable wouldn’t nobody eat it. It also brings new things to the dish that did not exist before....
    891 Words | 3 Pages
  • All Culinary art Essays

  • Culinary Art and Chef - 955 Words
    Aigner Bond Senior Project Paper 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 and going to a Culinary Arts School that good to make me more successful. Also I always like to do things hands on and I always enjoyed cooking when...
    955 Words | 3 Pages
  • Letter of Motivation - Culinary Arts
    Name Address November 1, 2011 Name of dean Dean Name of school Address of school Dear Mr. xxxxxx: I am a graduate of Silliman University Bachelor of Science in nursing and currently a Registered Nurse with a passion for cooking, and who seeks to gain sufficient knowledge, skills, manner and experience as possible in the food and beverage field and eventually work in a growing and exciting company with a work environment were my talents and strengths are appreciated and challenged....
    334 Words | 2 Pages
  • History of Culinary Arts - 292 Words
    . The history of culinary arts started in the early 1800 when the first cooking school in Boston was established to teach the art of American cooking and prepare the students to deliver and forward their knowledge to others. It was in 1896 Fannie Merritt Farmer published the first cook book; the book was written referring the Boston cooking school. In the year 1946 the first cooking show was telecasted on the televised. After thatJames Beard the father of American cuisine conducted regular...
    292 Words | 1 Page
  • The World of Culinary Arts - 384 Words
    The world of Culinary Arts: Cooking food is commonly known as culinary art. The word culinary is related to the art of making various kinds of food. A culinarian working in restaurants is commonly known as a cook or a chef. The chef skillfully prepares food that is pleasing to the eye and the palate of the guests. They are required to have knowledge of the science of food and the understanding of diet and nutrition. They work primarily in restaurants, hotels, airlines, cruise liners,...
    384 Words | 1 Page
  • Culinary Arts Research Paper
    Culinary Arts: A Piece of Cake Culinary goes back to the beginning of time; we’ve always had to eat. Cooking is an art, and many different countries and cultures create their very own way of making their cuisines. So, in the beginning of time, how’d they make their food? How has culinary developed as a profession? These questions and many more will be answered to you. At the beginning of time, humans ate whatever was available to them. They didn’t have fast food restaurant or fancy Italian...
    2,872 Words | 7 Pages
  • Broad History of Culinary Arts
    Renita Thornton Chef Jerome Culinary 1010 18 February 2013 A Broad History of the Culinary Arts Introduction Culinary arts describe the art involving the preparation and cooking of foods. Culinary artists are usually responsible for preparing meals skillfully, which implies that the food made is appealing to the eye and the palate. The culinary arts history dates back from 1800s, when the first school in Boston involved in teaching the art of cooking became...
    940 Words | 4 Pages
  • history abut culinary arts
    A Brief History of the Culinary Arts The history of the culinary arts and institutional instruction in cooking is a very new enterprise. Throughout the ages, cooking has been taught at the apron strings for untold generations. The brewing of wine, ale and spirits, the distilling of medicines, baking of bread, butchering of livestock and the harvest of produce and cereal history of the culinary artscrops were essentially all overseen by the head mistress of the household. In these times, all...
    381 Words | 1 Page
  • Research Report About Culinary Arts
    CULINARY ARTS MARIA AZYLEAH PINEDA SHIELA FORTUNA SHIELA MAE GABUD CONTENTS Page 1 ...........................................................................INTRODUCTION Page 2 ….......................................................................HISTORY Page 3 ….......................................................................CULINARY ARTS BASICS : The Fundamentals of Cooking A. Food Safety Page 4...
    1,602 Words | 7 Pages
  • Why I Pursued a Culinary Arts Degree
    My true passion in life has always been cooking. Being born to a father who had an unconditional love for his family and an affinity for cooking made me feel that being in the kitchen was where I always wanted to be. I always admired my father’s love and commitment not only to us but to his craft and even though he was a carpenter by trade; deep down inside he was a chef at heart. He always took the time to explain the “who, what, where and why” of what he was preparing even though he was not...
    558 Words | 2 Pages
  • Culinary Professionalism - 972 Words
    Bryan Fultz Chef Ronda Robotham CUL1315 Stocks, Sauces and Soups 10/10/12 Culinary Professionalism To have a sense of professionalism in the workplace or anywhere that requires it is a pivotal attribute for any one person to have. To me a culinary professional is someone who can work efficiently and effectively for long hours, someone who is organized, creative, works well with others and passionate about their profession with a desire to always learn something new. Lets not forget the...
    972 Words | 3 Pages
  • Chef and Culinary School - 503 Words
    Daryl Jasper Deleon What it takes to be a chef? What it takes to be a chef? To be a culinary artist? I don't know much about cooking, but I wanted to learn about it. A chef is a person who cook for restaurant, hotel, hospitals, an other institution. Culinary arts is the way of preparing and cooking foods. A culinary artist is very skilled in cooking and preparing food. They make food that is really good to eyes of people as they taste it. I wanted to be a chef because I love food, and I...
    503 Words | 2 Pages
  • The Benefits of Attending a Culinary Program
    In the last decade, the culinary arts have become hugely popular. As a result of this growing trend, many people consider attending a culinary arts program or school, either because they want to pursue a culinary career or because they just want to learn to cook for their own enjoyment. Sometimes, though, people can be skeptical about whether a specialized culinary education, or even a few cooking classes, is really necessary. If you are in the latter group or considering which path to take for...
    1,027 Words | 3 Pages
  • Culinary vs Hospitality - 766 Words
    Culinary Arts and Hospitality Management People today seem to think that culinary arts and hospitality management is the same field of work but, these two fields are entirely different in many aspects. There are a lot of careers that can be found that use both aspects of culinary and hospitality however, there are more choices for hospitality careers than there are culinary. Which of these two different yet similar fields dominates the other? Taking into account the classes needed to...
    766 Words | 2 Pages
  • Culinary Village in Pakistan - 325 Words
    Culinary village Executive summary: Culinary village is the first ever cooking institute In Pakistan providing bachelor and master level programs. Culinary village is situated in Islamabad. Culinary village is a project according to foreign standards. The staff in culinary village is highly qualified and efficient. The students in C.V will become entrepreneur chefs in the market. Culinary village building is fully equipped with all the required materials. Culinary village needs a huge...
    325 Words | 2 Pages
  • My Path Through Culinary School
    My Path Through Culinary School Monique Williams Le Cordon Bleu School of Culinary Arts Abstract The basis of this essay is to explain my planned path through culinary school. I have always loved to cook and found my nitch in the kitchen. I plan to improve my culinary skills and techniques so that I may have a successful career. I have experienced different careers and a significant amount of job experience, but after years of contemplating,...
    415 Words | 2 Pages
  • Motivation Letter for Applying for Culinary Academy
    MOTIVATION LETTER I do not exactly remember the year, however, I do remember the moment when I realized that food will be one of the most important things for me – the food that is well prepared, rich in flavors, stylish looking and perfectly served. I was known as a little glutton when we were invited to a dinner with family friends. Entering their house, the first thing that grabbed me was the scent - divine, delicious, confusing, glamorous. Shortly after that the discovery was served at...
    789 Words | 2 Pages
  • example of job advertising - 367 Words
    1.1 Example of the job advertisement. We are the Human Resource Department from La De Flora Café. We plan to hire a New Head of Chef to improve the productivity of our company since the previous Head of Chef was retired. 1. HEAD OF CHEF. Requirements A Bachelor’s Degree or Diploma in Culinary Arts or equivalent. At least two years experience working in cooking industry. Strong leadership and communication skills. Able to lead the team of cooking department. Able to motivate the team...
    367 Words | 3 Pages
  • Becoming a chef - 445 Words
    Running head: Becoming a chef and the responsibilities you must take The reason people want to become a chef is because cooking is something they enjoy doing with the spare time that they have while at home or anywhere else , me personally have a good feeling that some would get far in life becoming a chef if they like to travel cause chef’s travel to places such as Italy, London, Europe, japan, China, Paris, and so on, those are places that a lot of people never visit…. Most people never...
    445 Words | 2 Pages
  • What It Take to Be a Great Chef
    Jeff English 099 Great Chef Essay July 12th, 2010 What It Takes for a Student to Become a Great Chef The culinary profession can be rewarding if he or she stick with it. Most people do not know hard it is to be a chef. So most people start out by honing cooking skills with education. By doing so, you the student can build your experience. To me the most important key in being a great chef is the dedication. Through these characteristics you will have what is takes to be a chef....
    487 Words | 2 Pages
  • Pebble Beach Cover Letter
    1946 Campus Dr. Hyde Park, NY 12538 Mail box #1379 November 13, 2012 Benjamin Brown, Executive Chef Pebble Beach Golf Resort 2700 Seventeen Mile Drive Pebble Beach, California 93953 Dear Chef Brown, Please consider me for the externship that was advertised in the Culinary Institute of America’s career service office. My leadership, hardworking ethnics, and enthusiastic attitude combined with my past work experience and knowledge I have learned thus far from the Culinary...
    330 Words | 2 Pages
  • Cooking Is Something That Many People D
    Cooking is something that many people do. Some do it as a profession, some do it for fun, and some do it because they have to. Most people cook because eating anything raw is unappetizing and boring. I cook because it is entertaining and almost hypnotizing in a sense that I become almost oblivious to my surroundings. Sadly, some times I share the feeling of most people, gwhy o why do I have bother to do this. h But even if preparing a dish for themselves, people tend to get caught up and...
    330 Words | 1 Page
  • working mothers essay - 531 Words
    Duy Nguyen Writing level 4 McGrath Draft 4 04/14/13 A PASSION FOR COOKING I grew up in Vietnam. I have two passions in my life which are Kung Fu and cooking. I studied Kung Fu when I was eleven years old. When I was twenty- four years old I worked at the Marriot hotel as a cook. The first time I became a Kung Fu champion when I was fourteen years old in my city and I won two more times after that. My hobby when I was young was fighting with other kids because I always beat them. Once my...
    531 Words | 2 Pages
  • My Goals - 337 Words
    My Goals My goals in life are to one day own my own restaurant. I want to do this by the time I’m forty years old. My career goal is to be a business manager. To be an executive chef you will have to have many skills. Some of the most important skills I think you need first know how to cook of course and you need to know the ins and outs of the establishment. Some of the other skills you will need are good math skills and you should have the best quality for one of the lowest prices. The...
    337 Words | 1 Page
  • Definition of a Cook - 1360 Words
    The Typical Cook In her article, "Too Many Cooks? Not Nearly Enough," from NYC, Amanda Hesser states, "Cooking is an art, but working proficiently in a professional kitchen is a craft (Hesser, 4). Being a cook is a tough job. It's more than just cooking. It's also planning, managing, accommodating the needs of co-workers and patrons, and making the best of things when your pantry contains only a stick of butter, two sausages, and three carrots. The typical cook is a Caucasian male in...
    1,360 Words | 4 Pages
  • Career Essay - 540 Words
    The Executive Chef is possibly one of the most important jobs in all of the food industry. They are responsible for the food that is bought, prepared, cooked, and served to the customers. They manage the food quality and stock in a kitchen, organizing the food and observing the quality of the kitchen hardware. On an average day, Executive chefs will manage a team of chefs during working hours, check the quality and the quantity of the food and make note of any vital ingredients that are low on...
    540 Words | 2 Pages
  • Dream of Becoming a Chef - 620 Words
    My name is Kenneth Jerome Verrette, I am 23 years of age. I am currently attending The Art Institute of Dallas acquiring my Associates in Applied Science under Culinary Arts. I was always in the kitchen as a kid. I love to cook a variety of foods. There have only been a handful of dishes that I have prepared that were not up to par. I chose to take a cooking class in high school over other electives. So let see as to why I was destined to become a chef from a child. I love to cook. Growing...
    620 Words | 2 Pages
  • The Road to a Man's Heart is Through His Stomach
    The way to every man’s heart is through 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. For years, my mother and I would serve dinner to our whole family and as the years progressed i got better and better at cooking. My love also grew...
    524 Words | 2 Pages
  • Lord of the Flies - 554 Words
    What are goals? Are they just plans that you make yourself for the future? Or are they a list of what you hope to accomplish in life? Well me personally, I believe my goals are challenges I set for myself to hopefully overcome throughout my life so that I can become something more. There is a lot of career options out there that where recommended to me but many different people. But ever since I was a little boy there was always one thing I wanted to be… a Chef. I love to cook, so it’s no...
    554 Words | 2 Pages
  • James Beard - 1092 Words
    CUUL1000-Fundamentals of Culinary Arts 28 February 2013 James Beard: The Dean of American Cuisine James Beard was one of the most famous chefs of the 20th century. He was born May 5, 1903, and died January 21, 1985. Beard was well known for bringing French cuisine to the American middle and upper class population, and being the first to bring cooking to television. Julia Childs once described James “Beard was the quintessential American cook. Well-educated and well-traveled during his...
    1,092 Words | 3 Pages
  • Chefinterview - 480 Words
    Chef Steve Shockey G&B Oyster bar Executive Chef By: Brittany Workinger Anisha Roberts Haley Braunstein Michael Walker BACKGROUND AND PERSONAL HISTORY Steve Shockey is from Houston, Texas Moved to Florida in 1999 When did you decided you wanted to be a chef? After a 12 year career as a GM for Budweiser in Texas, he decided to pursue a career in the culinary field. Started a catering business with a friend before attending culinary school. Is this a career you are passionate about or is this...
    480 Words | 3 Pages
  • English Social Skills - 323 Words
    I take Diploma in Culinary Arts (D.C.A) as my course,because I’m very interested in cooking line, before this I’m in catering education class at my school.My ambition is one day I would like to be come a international chef. To raise the spirit I make Chef Wan as my idol.Since I was like on his cooking and his keriativety, with a variety of cuisine in it’s own way , I joint into this, is because I’am very interested in learning the culinary world with more depth. Further more, to make...
    323 Words | 2 Pages
  • Make Probability Real - 404 Words
    Probability plays a crucial and important role in many things: industries, recreation, etc. Let's see how many we can think of. I know that we will all be amazed at how much our every day life is influenced by probability. • Identify at least one example of probability encountered in everyday life which has not previously been mentioned. I am the “chef” in the house and work most of my hours in the afternoon. As I am the one who is the most creative in the kitchen and the evening...
    404 Words | 2 Pages
  • becoming a pastry chef - 278 Words
    To become a successful pastry chef a good education is needed, and also a lot of training, and amazing cooking skills to help right along with the journey of becoming a pastry chef. Being a chef is not always an easy job. This job takes a lot of dedication. When working on a pastry arrangement chefs could possibly get no sleep, and if they do get a chance to sleep, it would not be much sleeping time before they are back up starting another arrangement. Taking on this job is a big deal because...
    278 Words | 1 Page
  • Jean Georges Vongerichten - 540 Words
    Jean-Georges Vongerichten London, Paris, Shanghai and Las Vegas are all iconic places for the famous Chef Vongerichten who commands his culinary capital in the finer places. Born in France with residency in New York, chef thanks his mother and grandmother to his success. Preparing meals for more than 50 forces in their family possessed trade his love for food was brought about at an early age. His began training as an apprentice under Chef Paul Haeberlin. He migrated to the United States in...
    540 Words | 2 Pages
  • The Life of a Chef - 579 Words
    Artists in their own right - they regularly come out with masterpieces to tease, enthrall and tantalize our senses. With the introduction of channels like the ‘Food Network Channel’ and reality shows like Hells Kitchen, coupled with the excessive number of cookbooks released, has led people to believe that being a top notch chef is a very glamorous profession. With this in mind Team 99 set out to find out what the job and life of a chef is all about. What it’s all about As can be imagined,...
    579 Words | 2 Pages
  • Mr Man - 1062 Words
    Explore how different TV chefs use language in their cookery demonstrations and consider how the language they use influences audience responses Cookery demonstrations have become more and more common on television and the TV chefs have somewhat adapted public talk to benefit their needs of simplicity. TV chefs vary from the teaching type like Delia Smith to the fun, relaxed chef like Jamie Oliver. Chefs all have something in common in that they want to exchange their knowledge to the audience...
    1,062 Words | 3 Pages
  • Chef Charlie Trotter - 546 Words
     Chef Charlie Trotter Sept 8, 1959~Nov. 5, 2013. 9/2/2014 XXXXXXXXXX XXXXXXXX Chef Smith American Regional 2 Sept. 2014 Chef Charles (Charlie) Trotter Chef Trotter was born September 8, 1959 in Wilmette, IL. Unlike most famous chefs, Chef Trotter didn’t grow up in the culinary field. He did not consider being a chef until his college days at University of Wisconsin-Madison. He roomed with a person that opened his eyes to food. His roommate in college loved to cook and...
    546 Words | 2 Pages
  • Airasia : the Sky's the Limit
    What Steps Do you need to Achieve to Realize Your Career Goal? How can this course help you to achieve it? Growing up I have always wanted to become an Attorney-At-Law, well time and things change, and I have been exposed to other career options. Becoming an Attorney-At-Law was not meant to be but still I had a burning desire and passion inside me to become a trained professional, so I thought I heard the kitchen calling, I could almost hear sounds of pots and pans cluttering, I could see...
    811 Words | 2 Pages
  • Letter of Introduction - 417 Words
    36921 5th ave SW Federal Way WA 98023 February 7, 2013 Dear Chef Blaylock, I want thank you accepting me into this program. I'm also very excited to learn new things about cooking. Being in this class will help me a lot later on in my goal of becoming a chef. I cook for my family and friends but I know that there are still a lot of things about cooking that I don't know and would love to learn in this class. I chose to be in this culinary arts...
    417 Words | 2 Pages
  • The Transformation of Jeff Henderson - 378 Words
    The Transformation of Jeff Henderson In life, a “Fall” means that someone loses his position or becomes unsuccessful depending on economy, family discord, or crime. You cannot rise if you do not fall first. In the autobiography Cooked, Jeff Henderson undergoes his own “Fall” into the abyss of insanity and a redemption born from necessity. The rising/falling motif of the life lessons can be explained by narcissism, solipsism, denial and rationalization. Cooked by Jeff Henderson is a memoir...
    378 Words | 1 Page
  • Cooking to Become a Chef - 972 Words
    Cooking for me is my way of expressing myself. It gives me a chance as a person to show my friends and family what I’m good at and what I love to do. I haven’t always enjoyed the art of cooking. With cooking, I have learned to prepare different types of meals using different methods, ingredients, a potpourri of equipment and seasonings. Food seasoning is a personal trademark you create and eventually it classifies you to either be prominent as a chef or just a plain Jane Suzy homemaker who cooks...
    972 Words | 3 Pages
  • Molecular Gastronomy - 1057 Words
    “Molecular Gastronomy is a form of art” Course: Gastronomy HTH Amsterdam, 20 September 2012 Molecular gastronomy and science ‘Molecular gastronomy’ was invented late 1980s by scientists to apply physics and chemistry to restaurant and home cooking, and is best known today through the world’s number one restaurant, elBulli, in Spain. In order to develop a thorough understanding of the science of molecular gastronomy, it needs to be examined not only in the context of the...
    1,057 Words | 4 Pages
  • Business Communication Application Letter
    3/26/13 Junior M ar keting Executive - CILANTRO CULINARY ACADEM Y A d ve rti se d :2 5 -2 -1 3 | Cl o si n g Da te :2 5 -4 -1 3 CILANTRO CULINARY ACADEM Y Cila ntro Culina ry Aca de m y is the la rge st priva te voca tiona l culina ry a ca de m y in Ma la ysia . Es tablis hed s inc e 2006, we area highly res pec table Profes s ional Chef Training Ac ademy loc ated in USJ, Subang Jay a. Being the pioneer in the c ulinary educ ation, our es tablis hment is well-k nown in the c ulinary...
    927 Words | 4 Pages
  • Resume Sample - 255 Words
    Lana Halima Canaan 22 Fifth Street Juniper, NV 89268 Mr. Paul Ramos Juniper Culinary Academy 202 Park Boulevard Juniper, NV 89268 Lana Halima Canaan ------------------------------------------------- 22 Fifth Street, Juniper, NV 89268 * Phone: 420-555-2939 * * E-mail: 22 Fifth Street, Juniper, NV 89268 420-555-2939 Inc@world.et May 12, 2008 Mr. Paul Ramos Juniper Culinary Academy 202 Park Boulevard Juniper, NV 89268 Dear Mr. Ramos: I am responding to the...
    255 Words | 2 Pages
  • Statement of purpose - 356 Words
    STATEMENT OF PURPOSE CANADA I XXXX have successfully enrolled with XXXX, XXXX to pursue 2 years Diploma in Culinary Management in XXXXX Intake. I have decided to study in this area because when I started attending school, I was asked about what I wanted to be when I grew up and my answer always keep on changing ever since. I have always dreamed of being known of something important something that would make a difference in everyone's routine, even it meant a typical meal or a box of delicious...
    356 Words | 1 Page
  • Cosmetology School Essay - 351 Words
    Thank you for your consideration and kind review of my essay for entrance into the Academy for Cosmetic Excellence. My name is Mai Nguyen and I am an International student from Vietnam. For many semesters, I have been struggling to decide which major would best match my personality. For some historical perspective on my university experiences, I studied in Singapore for 4 years and obtained by BA degree. In completing studies and receiving my degree, I ultimately realized that I hated...
    351 Words | 1 Page
  • STATEMENT OF PURPOSE CANADA - 601 Words
    STATEMENT OF PURPOSE CANADA I XXXX have successfully enrolled with XXXX, XXXX to pursue 2 years Diploma in Culinary Management in XXXXX Intake. I have decided to study in this area because when I started attending school, I was asked about what I wanted to be when I grew up and my answer always keep on changing ever since. I have always dreamed of being known of something important something that would make a difference in everyone's routine, even it meant a typical meal or a box of...
    601 Words | 2 Pages
  • Santa Maria Bed and Breakfast Business Plan
    BUSINESS PLAN SANTA MARIA BED AND BREAKFAST Apartado 1623-Zona Veraguas Panama, 1 Republica Panama 507-268-2301 MIRIAM ROLON-HERNANDEZ January 14, 2013 Description of My Business The Santa Maria Bed & Breakfast will be a charming bed and breakfast (B & B) located overlooking Veraguas/Santiago in Panama on our beautiful Mountains. The area is well known for its beauty and history. The B & B will be set up as a LLC of Carcamo de Panama and will reside in the Panama...
    1,644 Words | 6 Pages
  • Benihana Case Study - 527 Words
    A restaurant makes most of its money from food and beverages. When a person visits a restaurant, he ensures that the restaurant has good food and beverages, has a nice ambience and is hygienic. Also, the customer keeps in mind, the price of meal at the restaurant. As it can be seen from the Benihana case, to maximize their revenues, they reduced their costs by minimizing the kitchen area. Usually, a restaurant uses 30% of its area for operating the kitchen, whereas Hiroaki Aoki, increased the...
    527 Words | 2 Pages
  • Imagination has the power to encourage
    Imagination has the power to encourage When walking in the kitchen you hear the footsteps tap clink clang, tap clink clang from a young man age twenty-three, tall, lean but not too frail. Continuation footsteps entering the sauté station, pans moving side to side, gas burner being constantly turned to high or low, and tongs being flipped around all happening in a quickly motion. Top chef walks in says, “Get to work, start with immaculate the sauté station immediately.” “Yes, chef”, He...
    325 Words | 1 Page
  • James MasilamaniGS1145Trends in the Workplace EnvironmentMr
     James Masilamani GS1145 Trends in the Workplace Environment Mr. Antonio Hewlett November 23, 2014 Being a Chef is harder than what it may seem and especially a chef who has to run a full kitchen as well. It is time demanding and a very hectic profession to be in but it is also a career I am very interested to be in. I love cooking and preparing exotic meals. There is an endless possibility of recipes that can be combined and put together to make a fantastic creation and it is when...
    690 Words | 2 Pages
  • Hard Working Mother! - 586 Words
    Having a dream since I was 9 years old does not really give anyone room to take it down, although many have tried. My father’s dream was to open his own restaurant and be the head chef there. He was sent to heaven when I was 9 and since then that is all I have thought about. Watching many TV shows, movies and usually sitting on the kitchen counter when mom was cooking, I have learned and taught myself how to cook. I am slowly learning to bake. It is proving to be harder than breakfast, lunch...
    586 Words | 2 Pages
  • Christine Ha - 345 Words
    “You cook like an angel”. Here is the compliment which Chef Ramsay, who is one of the most famous chefs in the world, gave to Christine Ha. She is the first blind contestant in the history of Master Chef US. Moreover, she has won the title Master Chef. Christine Ha has touched many hearts all over the world with her talent, passion and perseverance. Christine Ha was born in 1980 in Houston, Texas. She was diagnosed as neuromyelitis optica, which made her completely blind by 2007. She is not...
    345 Words | 1 Page
  • Discussion Board - 286 Words
    Discussion Board #1 Answer the following questions in the Discussion Board after reading chapter 1 & 2. 1. Is it possible for an economy to be based entirely on services? I think so. It is possible for an economy to base itself solely on services and importing manufactured materials or raw materials from other countries. However, in real life, it is more "service dominant" than "service monopoly". 2. What is the value of self-service in an economy? It can reduce labor costs. For...
    286 Words | 1 Page
  • Dreams: My Unrealized Reality
    Dreams: My Unrealized Reality All people have hopes and dreams. What one does with those hopes and dreams, separates them from every other person on the planet. It is a shame to just let them dissipate without acting upon them. But first, one needs to distinguish between what is a dream and what is an unrealized reality… Ever since I was a little boy, I knew I wanted to be a chef. Every career day at school, no matter who came to talk about their job, or what my friends dressed up as, or what...
    945 Words | 2 Pages
  • Gordon ramsey - 1203 Words
    dddxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx- xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx- xxxxxxxxxxxxx Gordon: Have a look in there(3) Look at the state of what they’re cooking out of (2) ‘ave you any idea what’s in what box (.) uuuuuuuh (.) what goes where (2) over here you’ve got a little uh back of chicken carcases (1) oh and in this one here you’ve got some raw chicken (,) cooked pork there (.) This is you with 30 years in the business (.) yee hold on It...
    1,203 Words | 3 Pages
  • Thomas Keller was born October 14
     Thomas Keller was born October 14, 1955 Marine Corps base camp Pendleton, Ca. Thomas Keller started his career at a very young age working in a palm beach restaurant managed by his mother (Betty Keller). He quickly made his way up the ranks into the kitchen, where he discovered his passion for cooking. Early in his career, Keller met up with the world famous master chef, Roland Henin. Henin guided Keller through the process of mastering the culinary arts, teaching him that cooking well...
    654 Words | 3 Pages
  • Cooking shows influencing cooking habits?
    Literacy Task Using your research from the websites and the TV cooking shows Write a page explaining: How Cooking Shows could influence people’s cooking, eating and shopping habits.” Today we have access to more information than ever before, with our range of social media, websites and television, there are endless ways to find out new things. If you want to play the guitar, you simply type into YouTube ‘How to play the guitar’. Complicated things have been made so much easier just...
    568 Words | 2 Pages
  • Boy in the striped pajamas - 308 Words
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  • Food Network: A Culture and its Food Formed Through Media
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  • Journey Is a Person in Itself
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  • Top 5 reasons to become a chef
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