Pastry chef

Group Observation Paper This semester I decided to observe Ted’s Montana Grill kitchen staff. My boyfriend is the head cook in the kitchen. I thought it would be interesting to see how they all work together. For some back ground information. This is a group with 6 people. I started observing at the perfect time because every kitchen staff member was brand new other than the head cook. Each of these 6 people depend on one and other to reach their goal of having the “perfect plate.” If one of…

a personal chef in Hawaii I have had first hand experience working with both good and bad chefs. Many of my clients are world-wide travelers and have told me that they wished they had some insider tips to finding a reputable and trust worthy chef while on vacation. I have put together a list of 3 steps on how to find a personal chef that you can trust and full-fills all your service needs and expectations while on vacation. The first tip is to not just randomly search online for a chef, but…

John Besh is a chef that is dedicated to the culinary quality of southern Louisiana. In his restaurants, he conserves and encourages ingredients, techniques, and tradition one delicious dish at a time. Besh raised in southern Louisiana and has set the standard for fine dining in New Orleans. In a town whose identity is bound to its food. He has twelve commended restaurants August, Besh Steak, Lüke, Lüke San Antonio, La Provence, Domenica, Pizza Domenica, Borgne, Johnny Sánchez New Orleans,…

With a rich heritage of cultures from all over the world, it has always attracted great chefs who opened superlative restaurants. Some of these excellent chefs teach private classes. There are also many other venues for learning particular styles of cooking. Some are at colleges for professional training in the culinary arts; some are offered by area caterers for people to…

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.…

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…

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…

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…