Chef Essays

  • Chef Thesis

    1568 Words  | 7 Pages

    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

  • Pros And Cons Of Chef Vs Pastry Chef

    1278 Words  | 6 Pages

    Have one ever wanted to be a chef or a pastry chef, but didn 't know which one was right for themselves? There are similarities and differences between the two. chefs are usually more respected than pastry chefs in a kitchen. pastry chefs aren 't as rushed as chefs are in the kitchen. Both of them do this for their passion for food and creative, hard work, and time they put into making their food or desserts. pastry chefs take more time in making their desserts, different hours, paycheck, personality

  • Essay On Executive Chef

    755 Words  | 4 Pages

    An executive chef is one of the most top paid chefs in the cooking business. This chef is in charge of everything that happens in the kitchen. From ordering supplies to creating their own dish an executive chef does it all. In this line of work you are required a lot of things to. Many involve education and being able to stand for a long time. The executive chef is primarily responsible for assigning tasks among the kitchen staff to ensure that food preparation is good. A chef is the best job for

  • An Essay About A Chef

    845 Words  | 4 Pages

    Traditionally a chef is always pictured wearing a tall pleated, white hat holding a ladle in his hand. According to the dictionary definition a chef is “responsible for planning menus, ordering food stuffs, overseeing food preparation and supervising the kitchen staff or any cook”. In general a chef can be defined as a kind of highly trained food preparation specialist. On an ordinary day in the life of a chef, he will be found in his kitchen, checking the freshness of the food, determining the

  • Persuasive Essay About Being A Chef

    1452 Words  | 6 Pages

    Being a chef goes above and beyond what the average person might expect. Beginning a journey into the culinary arts and making a career out of it requires endless hours of practice as well as laborious work. While many people come into the world with an intuition of what flavors that pair naturally and how to assort them, in the current state of the profession, the stress remains integral on having the right qualifications (“What Does a”). This, however, makes up only one of the key aspects; you

  • Imarku Professional 8 Inch Chef's Knife Analysis

    1118 Words  | 5 Pages

    Imarku Professional 8 Inch Chef 's Knife Review Introduction The Professional 8 Inch Chef 's Knife is one of the kitchen products of Imarku, which is designed for professional chefs, food caterers, culinary experts, and for an ordinary people, as well. It is a multipurpose knife, which is ideal for a variety of tasks, such as dicing, chopping, cutting, slicing not only vegetables and fruits, but also other products, such as fish and meat. If you would like to smash or pound the garlic or to remove

  • Essay About Kitchen Manager

    804 Words  | 4 Pages

    Kitchen Manager (head chef) Job Description Overview Kitchen managers are ambitious individuals at the helm of professional kitchens, ensuring their smooth running. They lead a team of professionals in their daily tasks, including everything from setting menus to training new staff and creating new dishes. Day-to-day activities / duties and responsibilities • Leading a team, including everyone from porters to the sous chef • Responsibility for the smooth running of a professional kitchen • Creating

  • Kitchen Staff Responsibilities

    871 Words  | 4 Pages

    Duties and responsibilities of kitchen staffs: 1- Executive chef:  Executive chef is also called head chef, master chef or chef de cuisine.  Executive chef is in charge of all activities related to the kitchen.  Responsible of Executive chefs are: • Responsible to preparing the menus. • Responsible to ordering the food stuffs. • Responsible to overseeing the food preparation. • Responsible to managing and supervising the kitchen staffs. • Responsible to control the expenses of the kitchen.

  • Importance Of French Cuisine

    920 Words  | 4 Pages

    books. Other than the culinary experts the different practices, different means of cooking and many other introductions to the kitchen make French Food a revelation. The concept of having sub sections of a kitchen, all of them being headed by a head chef made it easier for the establishments to focus more on customer satisfaction and hence in turn adding to their business. The French Classical menu and the concept of having a number of courses in a meal. The concepts of TDH (Table d’hote) and A la

  • Kitchen Brigade Case Study

    1240 Words  | 5 Pages

    hospitality industry by the kitchen brigade.. Introduction The kitchen brigade is an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier. (culinaryLore.com, 2017). Born October 28, 1846, Villeneuve-Loubet, France—died February 12, 1935. He is known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as manager of the kitchens at the Savoy Hotel (1890–1899). (Auguste Escoffier, 2017). The kitchen brigade improves

  • Disadvantages Of Copper Cookware

    840 Words  | 4 Pages

    being used is as essential as the ingredients of the food itself. Although every home and restaurant operates uniquely, each shares common needs as far as cookware is concerned. As a result, the market is full of cooking equipment so that cooks and chefs have different options to choose from. However, regardless of the shape or size cookware, you always need to consider the metal that the cookware is made of. This makes your ultimate choice of cooking equipment a question of the metal it is made of

  • Red Copper Pan Case Study

    1308 Words  | 6 Pages

    Red Copper Pan: Complete Buyer’s Guide and Product Review Cooking is no longer just a household chore. There are people who find the joy in cooking. There are others who think cooking is a way to relieve stress, while there are those who release their creative juices through cooking. Creating food is no longer just a daunting task, but an experience we can all cherish. However, we all want great tasting food that our tummies can enjoy as well. The ingredients you use are not the only factor in ensuring

  • Essay On Kitchen Brigade

    1442 Words  | 6 Pages

    Sous Chef: the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cusuine is absent. Also acts as an expediter (aboyeur) during service (usually in training to become head chef) Chefs de Partie - various station chefs which have responsibility for a certain part of meal, which are divided according to the ingredients they specialize in, or the method of cooking. A chef de partie usually has several demi-chefs (assistant

  • Thomas Keller Case Study

    2745 Words  | 11 Pages

    private corporation owned and operated by Chef Thomas Keller (Company overview of Thomas Keller restaurant group). I chose this company because the Owner/Chef is a world class Chef who owns multiple 3 Michelin star restaurants, The French Laundry in Napa County and Pre Se in New York, New York (Le chef américain thomas keller reçoit la légion d’honneur, 2011). Thomas Keller “is the only American chef to have obtained simultaneously three Michelin stars” (Le chef américain thomas keller reçoit la légion

  • Persuasive Essay For Culinary School

    1984 Words  | 8 Pages

    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 culinary industry. This creates a ripple effect, generating an immense demand of chefs to take on these positions and the education sector has taken advantage by rushing forward to fulfil these need and offers plethora of courses suit to the interest of prospective students. Culinary schools are notorious for training vocational educations

  • Cultural Problems In International Food Fiesta

    1634 Words  | 7 Pages

    are from our culture so nothing to worry about them and can manage them very easily. Accommodations Our target participants are more than 100 but we specially invite only 20 chefs from other countries who are the people very famous in their country, the up and down flight tickets and rooms facilities are for those 20 chefs. For rest of other participants, we are not provide flight tickets but they should priory inform us whether they are participate in this event or not. Once they confirm we will

  • Mix Case Study Solution

    1966 Words  | 8 Pages

    other individuals who are interested in learning how to cook. Their business model is based on revenue from the classes they provide, and from a retail space where the tools used in class are available to purchase. The classes are run by professional chefs in the Boston area and are offered four times a week. As the company progresses they are hoping to offer more classes and take in more students. The following feasibility report will evaluate Mix Inc. on its potential to be a contender in the food

  • Essay On Pastry Arts

    1045 Words  | 5 Pages

    Making Your Culinary Creativity More Than A Hobby: Baking and Pastry Arts Degree Do you feel at home in the kitchen and love baking or decorating cakes? Would you like to take this passion further than a hobby and turn it into a career? If so, a degree in baking and pastry arts can provide you with the knowledge and professional credentials to make this dream a reality. Even if you have been baking for a long time, a degree can help to take your skills and creativity to the next level. Anyone can

  • Dining Concept In Hospitality

    891 Words  | 4 Pages

    and with a delighted service. It organizes a various events including conferences, seminars, banquets, cocktail reception, corporate cocktail reception, weddings, corporate Christmas dinner and special occasions like anniversaries and birthdays. The chef of the organization offers a menu for the corporate lunches or dinner with light and advanced dishes. It also offers the services like flora decoration, musical entertainment, and fireworks over the lake, technical equipment and different types of

  • Advantages Of Sous Vide Cooking

    784 Words  | 4 Pages

    Sous-Vide Cooking Sous vide cooking, the secret tool of innovative chefs, is now becoming popular with home cooks. The sous vide method of cooking produces perfectly tender meats and tender-crisp vegetables without any danger of overcooking. If you are new to the idea of sous vide cooking, it may take a little getting use to; but once you eat a meal cooked sous vide, you’ll understand what the fuss is about. What is Sous Vide? The French term sous vide means “under vacuum”, but a vacuum isn’t