Iron Chef America

lunch.” The 6-foot-1-inch chef smiles and greets each person with a raspy “Good morning” and a friendly wave followed by a grim white smile on his face. He accepts his assignments and heads to the back of the…

health-conscious parents who are too busy with their careers to be in the kitchen. For this reason, the idea of hiring personal chefs to do the cooking has becoming appealing to many. As stated in Ferguson’s Careers in Focus, “Entrepreneur, Time, US News and World Report, and others have listed personal chef services as one of the hottest new businesses” (95). The title of personal chef is something that I have decided to pursue, and have taken into special consideration the the path I will have…

that demonstrates the ingenuity of chefs and how seemingly impossible ingredients are completely transformed into tasty creations. Chopped’s concept is unique and presents cooking in a way that has never been seen before on television. With over twenty seasons since 2009, Chopped has proven it has the excitement and action that viewers want. Although every episode is structured the same, Chopped never fails to surprise the audience. In each competition, four chefs vie for a $10,000 prize and…

Catering, Executive Chef, Personal Chef, and Wine Sommelier. As similar as they are there are huge differences between them. Baking and Pastry Arts deals with baked goods and pastries. That means you’d have to become a baker or Pastry Chef. Annually they can make from $21,115 to $31,263. An executive chef is very different from another other type of chef. Their job is to make sure that their staff has what they need and are executing their jobs perfectly. Executive chefs carry the most…

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…

cooking shows, like Barefoot Contessa, prepare traditional, or well-known, foods of the show’s founding country in new ways. Other food shows, like Top Chef and The Great British Bake off, use competition – a reality TV of sorts – to connect with the culture that watches the show. Through…

relates to contemporary and futures issues as the issue being investigated links to contemporary trends in food and hospitality. The research question I am basing my investigation on is, “The need to cater for an increasing rise of vegans makes a chefs life challenging.” This research question is a contemporary issue because ‘vegan’ has become a trend and is seen in many different magazines. This investigation will be based on my local region because of the rise in restaurants that will cater…

When I was once doing an internship at Jaleo in Washington D.C. I asked the head chef what makes a person a great chef and he told me “The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It 's in the blood.” He was telling the truth I always wanted to be chef ever since I was 7 years old. The first time I ever cooked, I was 7 years old living in Los Angeles, California with my mom. One Saturday morning, I was hungry and my mom had…

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…

All About “Auguste Escoffier” Auguste Escoffier, or as otherwise known as, “The King of Chefs” was born in Riviera town of Villeneuve-Loubet, France. He was born on October 28, 1846 and his career took off at the age of 12 when he entered into apprenticeship in his uncle’s restaurant. This vastly efficient and prominent Chef spent most of his life excelling in the cookery business and essentially making a name for himself. Primarily, at the age of 19 he started working at another…