Chefs

My Ideal Job I see myself as Pastry Sous Chef for an establishment in Las Vegas within the next five years. My ideal job would be a position which allows me to provide for myself and live comfortably, where I fit in with the company environment, and which will help me grow and gain experience for the future. I want to work in Las Vegas, Nevada because I want to live near my family at this point in my life. Additionally, my ideal job would need to meet at least some, if not most, of my job…

pretty naturally like teaching has always been their passion or they’ve always loved the feeling of being in a kitchen. For me however what I wanted to do as a career and attend college for didn’t come as naturally. I explored many ideas like becoming a chef. But I soon found out that I could burn water and therefore cooking wasn’t exactly my strong suit. After many failed attempts at finding a career that would be a good fit for me I started a mission to find out what exactly I wanted to be.…

When I started the process for the Internship at Buffalo Wild Wings, I set up different goals for myself that I wanted to accomplish by the end of the Internship in each department that I worked during the Internship. In the Kitchen Department, I was able to learn the proper procedure for creating each dish by shadowing the cooks and Kitchen Manager. I was able to meet this goal by shadowing Wing Certificate Trainer (WCT) and the Kitchen Manager, not only did I learn the dishes by shadowing WCT…

For the purposes of my analysis I have chosen the restaurant scene from Francis Coppola’s “The Godfather”. The reason being is that the scene is intense and sound design plays an immense role in it. The use of it complements the visuals brilliantly and helps the viewer understand what is happening in the characters’ heads. The scene is full of suspense and a balanced mixture of diegetic and non-diegetic sounds accurately underlines that. The whole scene is “framed” by the sound from the…

"Tell me what you eat, and I will tell you what you are." quoted by Jean Anthelme Brillat-Savarin French Lawyer, a politician, and then gained fame as epicure and gastronome. I do not know how to cook my own meals 9 years ago before I met my husband and his family. My husband and his sister are a Certified Professional Chef's and his mom is a brilliant home cook. My 2016 New Year Resolution was to cook/bake more food so, in order to start there are steps to accomplish this Prep, cook, and clean.…

sets the tone for future career opportunities. A uniform or any type of attire is always first to be noticed, and the object of judgment of an individual. Therefore, it is a constant reminder that every day is a potential job interview, be it with the chef, other students, or outside companies coming to recruit from one of the most prestigious culinary schools in the country. At the end of the day a pristine uniform can be a foot in the door to…

Once a choice is made, must consult with floor staff, 2IC, and chefs. In brief meeting before shift the day before candidate starts. Select appropriate buddy for candidate, Planning an induction program The first day for a new staff member at your business is particularly important. You will want to make the new staff…

into the second year I was overjoyed. In the second year of the program, you have the freedom to make whatever recipes you desire. I will become a mentor for the first year students and will help guide them through the program. I will also be a sous chef for the first year students and will teach them different skills and techniques they can implement into their culinary journey. I made many new friends who have the same interest as I do, learned how to take risks in and out of the kitchen and…

(2010). Study Guide to Accompany Professional Cooking for Canadian Chefs 7th Edition (7th Edition ed.). Wiley & Sons Canada, Limited, John.) With a Table d’hôte menu you sit down have no clue how much something is. “Originally meant a fixed menu with no choices—like a meal you would be served if you were invited to someone’s home for dinner.” (Gisslen, W. (2010). Study Guide to Accompany Professional Cooking for Canadian Chefs 7th Edition (7th Edition ed.). Wiley & Sons Canada, Limited,…

possessed by people working in a hotel, and it also depends on the designation. Like for example for a Chef position, the chef should oversee food production at places where food is served. They might work in restaurants, private homes, or hotels. Chefs are responsible for directing the cooking staff and making numerous decisions related to everything from food production to administrative issues. Chefs have to develop a variety of skills, ranging from hard skills related to cooking to soft…