Possible Experiences Of A Chef

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The researcher’s main ideas are the: levels to become a cook, personality traits of a Chef’s, and unforgettable experiences of a chef. And this main idea’s would help the culinary students to be successful someday.

This chapter presents the related literature and studies after the thorough and in-depth search done by the researchers. Researchers also want to continue and improve our research to help the cookery students be a successful chef someday.

Foreign and Local Literature J. M. Bedall (2013) enumerated the levels to become a chef the highest level is the Chef de cuisine. The executive chef or head chef is in charge of everything that relates to the kitchen. The third level is Sous chef de cuisine (deputy chef)
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From “mise en place” to impeccably clean kitchens, organization is crucial to getting the job done well. For those who are organized by nature, this part of the job will come easily. For those of you reading this and thinking, "I'm creative, I don't need to be organized," you're in for a rough ride. The Team-Oriented Chef-The best chefs know that to make a kitchen run like a well-oiled machine, it takes an entire team. There's a hierarchy in almost every kitchen to keep processes running efficiently, but smart chefs know that shouting matches inspire fear at best. “Jacques Pépin” is known for saying that respect, mentorship and the guidance of chefs so that everyone can perform at optimum levels are key to a good kitchen, a solid team and excellent food. You want your team behind you, not despising you. The Chef Who's Willing to Learn-Even the most renowned chefs know that to remain at the top of their game, they need to keep learning, improving and refining their craft. They learn from peers or from masters of certain techniques. They keep on top of new cuisines from other parts of the world and study the latest industry…show more content…
(2016) narrate the cooking experiences of chef Leah Cohen One look at Pig and ‘Khao’s’ menu it is noticeable where Cohen has traveled. She has her own Pork Belly Adobo that is marinated in the same ingredients, but instead topped with a slow poached egg. “Crispy Pata”, “Chicken Inasal”, Seafood “Sinigang” and “Sizzling Sisig” are among the many dishes on the menu that would be familiar to Filipino diners. For Thai diners, there are the red curry “Khao Soi”, Green Papaya Salad and Grilled Pork Jowl. “I would say a lot of people still don’t know what both authentic Thai and Filipino food is supposed to taste like,” Cohen said. “Hopefully people understand it a little better after eating at Pig and

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