Essay On Chef As A Chef

A culinary chef has many skills and responsibilities that are not only necessary and useful, but also required to succeed. According to the United States Department of Labor, Bureau of Labor Statistics, “Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.” (“Chefs and Head Cook”) I have three main reasons for choosing the culinary field. The first is I have a lot of experience with and around kitchens and I know I really enjoy the atmosphere of a kitchen. Secondly, I am talented in cooking and I have succeeded in the programs I have already been a part of for culinary. The final reason for choosing Culinary Arts is that

With education, training and experiences according to the United States Department of Labor, Bureau of Labor Statistics chefs must have a “High school diploma or equivalent” (“Chefs and Head Cook”) plus chefs can read into how “Others receive training at a community college, technical school, culinary arts school, or 4-year college.” (“Chefs and Head Cook”) The most common is having “5 years or more” training (“Chefs and Head Cook”), but they can also have “None” experience (“Chefs and Head Cooks”). Also, “A small number learn through apprenticeship programs or in the Armed Forces.’ (“Chefs and Head Cooks”) This gives chefs many options on how to get into the culinary force with any amount of training. But, as it can be seen, the education needed chefs have to take into account is the work environment. According to the United States Department of Labor, Bureau of Labor Statistics work environments can be anything from “...restaurants, private households, and other establishments where food is served.They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast paced.” (“Chefs and Head cooks”) The salary and benefits of being a chef, according to the United States Department of Labor, Bureau of Labor Statistics is as high as “$43,180 per year $20.76 per hour” (“Chefs and Head Cook”)

It has seen this with how “Technology is enabling researchers to make new discoveries that are changing our understanding of nutrition.” (Agrawal, AJ) Then again, with how technology changes “As awareness around these issues continue to grow, innovative entrepreneurs will identify solutions. Froozer is one company that is working to innovate food production and mitigate food waste.” (Agrawal, AJ) And the most popular is with how “Social media and smartphones have connected consumers to information about the harmful effects of certain ingredients, the source of products, and how things are made.” (Agrawal, AJ) Plus stuff we are working on now that will become huge in the future, such as “Lab-grown foods and smart tools for personalized healthy nutrition are already a reality and they will be further developing” (Belan, Kate). “As conscious food consumption grows, numerous food-related platforms, apps and tools will appear massively” (Belan, Kate). Bringing the upcoming of how “Bars and restaurants will use technology to provide customers with data-based fast services or immersive emotional experiences beyond the taste of food and drinks” (Belan, Kate). Plus, “The ‘Internet of Things’—app-connected smart devices—will find their places in the kitchen too.” (Belan, Kate) “Food 3D-printers and nanopackaging may revolutionize the way the dishes are cooked and how the