Chef Essays

  • Career Essay: A Career As An 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

  • 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

  • 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

  • Judy Dolphin Research Paper

    1144 Words  | 5 Pages

    access and the resources and people we have access to.” However, she shared, “we have Sean Conry, who is a tremendous asset to the students who compete every year and a key component to our victory this year.” Conry is an award-winning chef who worked as the Executive Chef at Longboards for 15 years and is now a Culinary Arts Professor at Feather River College. He met with the students for xxx and attended the competition with

  • Gordon Ramsay And Hell's Kitchen Nightmares

    983 Words  | 4 Pages

    Ramsay is known as the bête noir of the cooking world, a foul-mouthed perfectionist who doesn’t suffer fools gladly- as famously recorded in his treatment of celebrities and chefs in the hugely successful TV shows “Hell’s Kitchen” and “Ramsay’s Kitchen Nightmares”. Chef Ramsay was born on November 8, 1966 in Glasgow, Scotland and was brought up in Stratford-upon-Avon, England. As a youngster, he took up professional football with the Glasgow

  • Michael Vita Observation

    625 Words  | 3 Pages

    private chef who often did catering work. He joined her in the kitchen observing what she and the other cooks were doing. After spending time in the kitchen with his grandmother, he realized that he wanted to work in the hospitality industry. Following high school, he attended two schools. He studied at the University for Hospitality management to learn how to run restaurants and hotels. However, he ended up leaving that school, “When I realized if I was running a restaurant and the chef quit and

  • 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

  • Julia Child Research Paper

    667 Words  | 3 Pages

    Famous chef: Julia Child Julia Child was a Chef, Television personality and Author, she is most know for bringing the French cuisine to the public with her books and television program on PBS and being one of the first women to cook on television and out of the home kitchen. Julia Child I belive truly changed the way cooking was looked at and made it enjoyable to do and watch. Julia was born in California, her family mostly all cooks yet she didn’t enjoy cooking, standing at a whole 6 foot 2 inches

  • Chef's Fight For Songbird Analysis

    767 Words  | 4 Pages

    Alderman for completing “Chefs Fight for Songbird” in a way in which she successfully set key points from both sides of the arguments while also discreetly and strategically establishing and backing her own position in the feud. For those completely unfamiliar with the topic, Alderman might be able to

  • Giada Pamela De Laurentiis's Life And Accomplishments

    352 Words  | 2 Pages

    Giada Pamela De Laurentiis was born in Rome, Italy in 1970. She is currently forty-five years old. Giada is divorced to her husband of eleven years, Todd Thompson and she is now dating Bobby Flay. She also has a seven year old daughter named Jade Marie De Laurentiis Thompson. Giada attended and graduated Marymount High School, University of California and Le Cordon Bleu in Paris, where she learned the majority of her cooking skills. She then returned to Los Angeles, where she worked for two prestigious

  • Arnold V Yellowtone Mountain Club Summary

    1678 Words  | 7 Pages

    to his executive chef position) and for the discretion BWO has in terminating managerial employees. As a matter of law, Chigurh cannot overcome summary judgment because the undisputed facts prove BWO had good cause to terminate

  • Personal Narrative: My Trip To New Orleans

    1554 Words  | 7 Pages

    the plate because I was still eating tomatoes and rice. He Said: This dish was an unusual spin on catfish, as it relied less on the catfish itself, but instead placed most of its flavor in the total package of the catfish and the chef-made creole sauce it sat upon. The chef clearly had the mixture in mind, as you won't find much added flavor on the catfish (which was fried to a more than satisfactory level of crispness), but you will find a taste of total New Orleans when you dip it in its bed of Creole

  • 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

  • HMD 101 Personal Statement

    558 Words  | 3 Pages

    Similar to other five to six year old girls my answer varied from gymnast to princess to chef. Wanting to be a chef became my goal. As I grew up and became a freshman in high school I was given the opportunity to be a member of a competitive culinary team. High school went on and I fell in love with food, restaurants, and special events. More importantly

  • Definition Of Family

    1121 Words  | 5 Pages

    My family reminds me of Christmas hectic but at the same time merry and full of joy. Growing up my parents taught us that family always came first. I have always been proud coming from the family I come from for a variety of reason. I have the type of family that regardless of the situations we get into we manage to overcome them together. My parents are the type of parents that want nothing but the best for us. As a child I strongly believed I had the strictest parents I could have ever asked for

  • Chipotle Swot Analysis

    1175 Words  | 5 Pages

    loved to cook at an early age. He would cook and host dinner parties for his friends while in college but still never considered the idea of becoming a chef. After some coaxing from his friends and family, Ells enrolled in the Culinary Institute of America. Upon completion of this, Ells went to work at a restaurant named Stars as a sous chef. A sous chef is second in

  • Acf Code Of Ethics Case Study

    904 Words  | 4 Pages

    The ACF code of ethics states (among other pledges) that any professional chef should provide services that contribute to the health and welfare of society, to act with honesty, integrity, and fairness, to provide services in non-discriminatory way, and to show professional respect for all coworkers (American Culinary Federation, 2008). As a professional chef and as a member of a staff including chefs, Jared should be following these guidelines and his coworkers should be as well. As

  • Chef Evaluation

    1257 Words  | 6 Pages

    A worthy way to describe sushi would be, simplicity with great finesse. The way that the precisely cut piece of fish sits effortlessly on the perfect amount of white vinegar rice reflects great minimalism, but only a great chef would recognize the refinement that goes into creating such a masterpiece. It’s hard to believe that something so simple could be packed full of different flavors. Each piece of fish brings a new flavor to your taste buds, some being sweet and others with a flavor that is

  • The Four Economic Challenges Veterans Face

    1024 Words  | 5 Pages

    a military interested in looking into becoming an electrician, it could be a senior electrician or the owner of an electrical repair business. For interest in sports coaching, a successful coach. If interested in food preparation, a current master chef. The program could be named, "Mentors for Military". It could be run out of either the Veterans Administration (VA) or the Pentagon. The US Defense industry, huge supporters of the Pentagon, could be early participants as mentors. Also former military

  • Summary Of Tribute To Mary Neil Reck

    484 Words  | 2 Pages

    This book is tribute to Mary Neil Reck by the Coronado Club of Houston. . In 2003 Mary Neil died from the effects of breast cancer and the sale of this book was distributed to several breast cancer charities and The Mary Nell Reck Culinary Scholarship in her honor. This book contains many varieties range of recipes from appetizers, salad, eggs, and poultry to desserts. It mostly contain western food near the west coast. Published by the Coronado Club Publications in September, 2004. Mary Neil Reck