H1 - Foodridge Frequently-Asked-Questions
Foodridge is a vibrant community of chefs and food lovers. However, if you’re unsure of how everything in Foodridge works or if you have queries and questions, you will find the answers in this FAQ.
Chef FAQ
Do I have to pay to use Foodridge?
To register as an esteemed chef and food maker on Foodridge is free.
How does Foodridge work?
It works like a real-life restaurant:
Creating a chef profile in Foodridge is like opening a restaurant in real life...without having to pay rent and leave home.
Your license details in your profile are like your license numbers and certifications on a restaurant.
Your virtual Foodridge menu is like a real-life printed restaurant menu. Unlike the latter though, you can update and change your menu every day. You can also list all the ingredients of each dish.
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Foodridge chefs have the option to accept/reject the order.
Charges are taken from the customer’s account (Paypal) and credited to the chef after the food is delivered.
How do I register?
To register as a chef, go to My Profile and tap on the option “Are you a chef?”. After which, fill in information about yourself, your expertise, and other needed details. After doing so, your chef’s profile will be registered.
How do I list my dishes?
After creating your Chef’s profile, simply edit your profile and list the dishes you want to sell, along with their details and price.
Can I list my future dishes?
Definitely - we will add this feature and all chefs will be notified.
How can I educate myself about this app?
Other than this FAQ section, we will also be releasing an education section which will provide tutorial on how to use the app along with its other functionalities.
How will I be notified of the app’s new
Nutritionism and Today’s Diet Nutritionism is the ideology that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. In the book, “In Defense of Food” by Michael Pollan, he critiques scientists and government recommendations about their nutritional advice. Pollan presents a strong case pointing out the many flaws and problems that have risen over the years of following scientific studies and government related warnings on the proper amount of nutrients needed for a healthy diet. Pollan’s main point is introducing science into our food system has had more of a negative impact than a positive one, we should go back to eating more of a traditional diet. I believe food science has given us
Michael Pollan makes arguments concerning the eating habits of the average American. Pollan suggests, in spite of our cultural norms, we should simply “Eat food. Not too much. Mostly Plants.”
A major issue that is occurring in America is a phenomena known as “food deserts”, most are located in urban areas and it's difficult to buy affordable or good-quality fresh food. Whereas in the past, food deserts were thought to be solved with just placing a grocery store in the area, but with times it has become an issue that people are not picking the best nutritional option. This issue is not only making grocery store in food deserts are practically useless and not really eliminating the issue of food deserts because even when they are given a better nutritional option, and people are not taking it. In my perspective, it takes more than a grocery store to eliminate ‘food deserts’. It's more about demonstrating the good of picking the nutritional option and how it can help them and their families. For example, “Those who live in these areas are often subject to poor diets as a result and are at a greater risk of becoming obese or developing chronic diseases.”(Corapi, 2014).
Gordon Ramsay is a well known chef for his numerous television series and famous restaurants across the globe. He worked to become the successful chef and television personality he is today in many places. This allowed his work to spread across the globe and gain popularity. He is a successful chef that has been awarded multiple awards for his achievements in cooking. He helps others learn cooking through his television shows and ways of cooking. He is known to have a successful career for many reasons.
Throughout the world there are all different types of social justice issues that are happening in many countries, that involve food. A major place in the USA, that this is occurring in is in Philadelphia, PA. In Philadelphia there are many different things that are happening but one major issue that they have are food deserts. This is affecting a lot of people who live in the urban area, that have low incomes and don’t have access to healthy food; It means that people are not getting the nutritious food that they need to survive. In recent years, there are people and groups that are trying to help these communities. They are trying to help these people by planting food forests, which can lead to people getting the food that they need, and they
This TV show is through a competition to challenges the 8 kid chefs not only of the test of food or culinary skills but also how they work together, their creativity and their ability to handle pressure. In this show, they have few judge to invited to not only to judge or comment to all the food that cooked by the kid chefs and also will mentor and guide the kid chefs through the culinary challenges from preparing the perfect well-balanced bite. And also, the judger is all-star guest judge, they will be offering an advice and giving some helpful feedback in an encouraging manner to the kids. We know that nothing can be perfect but sure all the kid chefs will be learned something in the process.
The United States Department of Agriculture has reported that approximately 23.5 million Americans currently live in food deserts, including 6.5 million children (Shannon 248). Food deserts have left Americans without the option to provide fresh food resources for themselves and their families. As a result of the lack of food provided for Americans, obesity and illness rates have increased for people living in these areas. Food deserts have created a negative effect on people by causing a rise in obesity and illnesses, and causing difficulties in families. In order to fix this issue there needs to be a movement that will include placing supermarkets in food deserts and these markets should provide a variety of fresh food sources.
Environmental justice focuses on the fair treatment of people across all demographics, as it relates to environmental laws, regulations, and policies (Hilmers et al., 2012). An example of environmental justice is food deserts. Food deserts are areas concentrated in low-income neighborhoods, where residents do not have access to healthy food options such as fresh fruit, vegetables, and other whole foods (USDA, 2011). Similarly, low-income areas tend to lack supermarkets and other healthy food retailers (Office of Community Services, 2017). In California, food deserts are prevalent due to the unaffordability, limited access, and an overabundance of unhealthy food choices.
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
College students are usually disturbed by the fact that they are not able to get their meals availed regularly and at times when they are free. It is also the same with bachelors who live with roommates. People don’t get the time to purchase their regular ingredients for the week such as vegetable, yogurt, spices and meats, is covered with Hello Fresh website that will get you your dishes made. If you are alone and there is no one to cook then you can contact Hello fresh as there is easy online access you can avail. Online orders take just click of a button on your smart phone and just a payment made of
Bigger contribution to the community calls for a well-disciplined professionals, well organized work-flow systems and lots of energetic working hands. Campus Kitchen is licensed by Minnesota Department of Health and managed by ServSafe staff who have been certified restaurant managers. As I am a person who likes to cook and make delicious dishes, I found this service learning opportunity was perfect for me. Not only I got the chance to make variety of delicious food, but also was able to contribute positive impact on the community. Therefore, I decided to volunteer for a 4 hour sessions on one of the available schedule evening.
It takes a lot of hard work and dedication to be a chef. However, if one has a passion for cooking it will pay off. I am a creative person and cooking has endless possibilities of creativity, such as the way you make it and the way you plate it. I want to become a chef and hopefully open a restaurant one day. To do that, you need to learn the basic skills. Julia Child once said, “No one is born a great cook, one learns by doing.”
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
Many people dine at restaurants’ and hotels’ but are unaware of the system utilized within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system (Brigade de Cuisine) which is a hierarchy system invented by Georges Auguste Escoffier to ease and simply the operations of a kitchen. There are two types of kitchen brigade which are the classic kitchen brigade and the modern kitchen brigade. This report aims to explain each of the system, the individuals involved in it and the responsibilities of each person.