Pastry chef

Career Narrative The career I’d like to get into is culinary arts. Though I have some other careers that would be equal to this one, I chose to do this one because cooking is exciting. Growing up with just my mom I got to experience on hand things. Whether it was handing her spices or stirring the pot. With this career, my goal is to learn in depth details of cooking and knowing my way around the kitchen. I’d like to have this as a career because you’re supposed to have a job that you love.…

"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.…

Ever wonder who is cooking the food in the kitchens of America’s favorite restaurants? Anthony Bourdain answered this question in his article titled “Who Cooks?” Anthony Bourdain is a chef, writer and has been featured on some reality television shows. He discussed how the line cooks are not who most people think they are; they are not professionals but instead they are non-American men who cannot make it elsewhere according to his experience. Line cooking involves mindless repetition that not…

interesting article on the internet which also talks about the hot debate whether the food should be viewed as art or not. The author Susan Smillie begins her article with a brief introduction of a piece of news which involves a wonder chef, Ferran Adria. The chef was invited to Documenta, the five-yearly German art show by the festivals director Roger Buergel as one of only two Spaniards. Then the debate was raised that whether Ferran Adria should be invited or not and even whether the food…

Women face many challenges in a male-dominated world. One in particular being finding employment to support their family that comes with a livable paycheck. Barbara Ehrenreich’s book “Nickle and Dimed: On (Not) Getting by in America” was mainly focused on poverty in the United States, but her experiences with low-wage employment display many struggles women have succeeding in our currently sex-stratified labor market. Her experiments in Florida, Maine, and Minnesota demonstrate how women’s work…

women were working in the U.S. Today modern society has opened up a larger variety of opportunities to women all around the world. Women are no longer are just staying at home moms, they are more like ambitious entrepreneurs, carpenters, or even a chef. The food industry has always been a man’s world. However, women are building up a reputation for dominating and schooling man in their own kitchens. Moderns times have brought more than just fashion into women’s lives. Millions of organizations…

Le Bernardin, New York (1800 words) Introduction Le Bernardin, New York’s internationally renowned four -star seafood restaurant, the brothers Gilbert and Maguy Le Coze was born in Paris in 1972. Totally dedicated to Gilbert Le Coze, self-taught gourmet seafood guide, only served fish: fresh, simple, ready and respect. Le Bernardin is a monk who like to eat, drink order of monks Gabriel Le Coze, Maguy and Gilbert’s father, kept singing a song named after them. Gilbert's new cooking double…

VIKING COOKTOP REPAIR So many things makes a food look absolutely gorgeous and taste great; the skill you use in preparing the food , the recipe you choose to employ, the ingredients you use and the cooking utensils such as the size of pans and pots, all have a way of impacting the food you prepare and they help to decide the direction the food will go and the quality as well. But as important as all these mentioned above, they vary and change with each meal you prepare are of lesser impact…

graduated from the world-renowned Culinary Institute of America in 1978. Bourdain then moved back to New York, where he worked as a chef in several kitchens such as the Supper Club, One Fifth Avenue, and Sullivan’s and later became an executive chef at Brasserie Le Halles, French Bistro steakhouse in 1998. Bourdain’s career as a restaurant chef gave him credibility as a chef, a writer, and a television show star. He has written articles and books that legitimize him as a person you can trust…

Chicago-style barbecue served in Shreveport. It’s not hard to find Chicago area native Robert Hutson and Rib Tip Express. If there is an outdoor event with food trucks, Hutson is probably there up in smoke. If there isn’t an event, Hutson can be found at his Highland based walk-up/drive thru window building. Life and family brought Hutson to Shreveport a few years ago. When he arrived, he knew that he wanted to have his own food service business. His interest was piqued from managing several…