For my Senior Experience I did my research paper on Genetically Modified Food and why it should be labeled and separated from Non-Genetically Modified Food. When I started the project picking a topic was easy. I knew I wanted to do it on genetically modified food because I want to be a chef and we had just watched a movie about genetically modified food and how it can harm the human body in culinary. After watching this movie I was filled with questions and doing this research paper was an easy way for me to get answers. When it came time to set up my job shadowing I just asked Chef Z if he knew of any farms or restaurants that were certified organic. He immediately recommend Terra Kotta Farms so I called after school. It took a few days of
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It is a event that US Foods hosts to let restaurant owners and food representatives taste the food that they sell in hopes of gaining more customers. I helped prepare the food to be cooked the day before the event and I went back the day of the event to cook the food and serve it to anyone at the event. I was also running food from the kitchen to the serving area. Doing this helped me gain more experience working in a professional kitchen with professional chefs. I also got to talk to a few of the chefs in detail about their lives and how they got where they are now. One chef in particular inspired me to quit my job at San Jose as a hostess/ waitress and apply at Momma Rabbits as a line chef. He said that if I can work in a kitchen for 3 months cooking the same thing day after day and I still love going to work then I'm where I should be in life. So I got the job at Momma Rabbits terrified that I would hate it and need to find a new career, but its been 6 months and I still love going to work everyday. Chef Charlie helped me change my life for the better that day. He gave me the experience I needed both at that event and in my everyday
It is a event that US Foods hosts to let restaurant owners and food representatives taste the food that they sell in hopes of gaining more customers. I helped prepare the food to be cooked the day before the event and I went back the day of the event to cook the food and serve it to anyone at the event. I was also running food from the kitchen to the serving area. Doing this helped me gain more experience working in a professional kitchen with professional chefs. I also got to talk to a few of the chefs in detail about their lives and how they got where they are now. One chef in particular inspired me to quit my job at San Jose as a hostess/ waitress and apply at Momma Rabbits as a line chef. He said that if I can work in a kitchen for 3 months cooking the same thing day after day and I still love going to work then I'm where I should be in life. So I got the job at Momma Rabbits terrified that I would hate it and need to find a new career, but its been 6 months and I still love going to work everyday. Chef Charlie helped me change my life for the better that day. He gave me the experience I needed both at that event and in my everyday