Iron Chef America

Blue Apron is a well recognized food service that delivers ingredients and recipes to people's houses. Ingredients delivered also seem to be always high quality even though things such as meat that can easily be contaminated is used the cooking process of the food. They also have large quantity of recipes within their cookbook database that expands everyday with new a healthy recipes. They even categorize food in a way which allows people to easily navigate the cookbook and see what they may…

I interviewed my boss, James "Mitch" Mitchell, the executive chef of our emerging restaurant group. He has been in this position for four years with an additional thirty years experience owning and operating restaurants. Today, he over sees food operations for our restaurants. Our group is the Midtown Oyster cafe LLC, named after the Midtown Oyster Bar, the first restaurant started by two partners 4 years ago. Since then, they have purchased and opened 3 more restaurants, an inn, and a mill.…

on providing sustainable, cruelty-free dining options for patrons at its restaurants. Recently, they’ve partnered with Chef David Burke, a renowned culinary expert, artist, and entrepreneur, who has provided an unforgettable dining experience for visitors and residents of the NYC area at ESquared Hospitality’s renowned steakhouse, BLT Prime Restaurant. Burke is an award-winning chef and author of Cooking with David Burke. He has also penned New American Classics, which gives insights to his…

From a very young age, Chef Michael Petruso Jr. has always been drawn to cooking. As a third generation Chef, he grew up in Columbus, Ohio, working in his family’s restaurants. He started as a dishwasher and learned every position in the kitchen. This was where he realized his love for cooking and how hard work, education and determination were some of the keys to success in the restaurant business. His strong work ethic earned him a certificate of perfect attendance and his Associates in…

My internship took place in Sioux City, Iowa, at a local restaurant that goes by the name of Minerva’s. Minerva’s has multiple locations, where it started in Sioux Falls, South Dakota. The restaurant itself is considered an Americano, which serves a variety of dishes from different cultures. The position in which I worked was in the back of the kitchen. I did not get the chance to work on the line as much was I would have liked, where the plates are put together, during my internship. I mainly…

Profile Essay What makes someone a mentor? Do you know? Better yet what makes me want to proclaim someone as my mentor? It takes a person with certain characteristics or qualities. My mentor is an amazing chef characterized by her compassion, conviction, determination, and intuition. This is the story of my mentor’s life and the various things that tried to hold her back from reaching her goals and the four traits that she possesses that overcome those challenges. My mentor’s compassion arose…

Table of contents: 2.1: Assess the staffing requirements of different hospitality industries. 2.2 Discuss the roles, responsibilities and qualification requirements for hospitality staff 3.1: Analyse operational, managerial and legislative issues resulting from recent developments affecting the hospitality industry. 3.2: Discuss the current image of the hospitality industry Introduction: As a specialist manager of an hospitality industry, I have incited this report, to sparkle light on…

most of all, my parents. It took three years of culinary arts, iron chef, and convincing from everyone around me for me to be confident enough to participate in a competition and realize I had a true talent. Iron chef is the entire reason I initially thought about participating in a competition. Junior year, I had the best team I could ask for. Out of seven members, I ended up being the only girl and the guys named our team “The Naked Chefs”. We made it…

If you found $100 on the street, what would you do with it? If I found $100 just sitting on the street, the first thing I 'd do is probably look around for people searching for something, ask around maybe. However, if there was no one around, I 'd do what most people would do and pocket it. One hundred dollars isn 't a ridiculously large amount of money, (maybe to a teenager like me with nothing of necessity to pay for on a regular basis) but I 'd still save it. Ever since I was a kid, I was…

Basic KITCHEN FLOOR PLANS There has been a lot written about kitchen floor plans and it all comes down to logical choices. You need enough space in the areas where you actually work. For me this means between the sink and stove, clean up area and secondary work station. You need somewhere to place a hot dish that comes out of the oven and when taking items out of the fridge. These three kitchen cabinet plans are the most common. In this kitchen the number of doors is a problem. The new plan…