Top Chef

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…

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…

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…

on one side. Try not to have the stove right against the wall if possible. Even if you can only have a 6 inch piece of counter it is better than having the stove touch the wall. In my last condo I installed a 6” wide box wine rack cabinet along the top and base against the wall. It did not take up much space but it allowed the stove and microwave vent to be away from the wall for a better layout4look. At least a 2 ft wide counter between the stove and fridge is best, more is better. With this…

In 2015, a survey was completed to determine what the sources in human’s lives that make them the most stressed out. It was shown that money (67%) and work (65%) were the main sources why humans get stressed out (“2015 Stress in America”). It can be inferred then that when most people are afflicted, it is because they have too much work strain or they are not making an adequate amount of money at work. In reality, should these be considered as everyday struggles though, since everyone deals with…

The chef develops the menus and delegates orders to lower cooks. The system is reffered to as the Brigade system. Escoffier developed the brigade system and modeled it after the French army. The head of the kitchen is the chef de cuisine. This member of the kitchen oversees al menu preparation, ingredient ordering, staff, and cooking. Below the chef de cuisine is the Sous-chef. They are the second-in-command, and they are responsible for receiving…

As a chef with Turner Broadcasting Network, Stewart visualized that opening his own restaurant was within his grasp. As a chef on set, Stewart formed good relationships as he prepared meals for well-known celebrities such as Shaquille O'Neal, David Banner, and Tracee Ellis Ross. Stewart stated that God was revealing more about his journey than just cooking. Many of us can relate to having a goal and venturing on one path to reach it, well, Chef Stew came across many paths. Chef stated that…