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Food truck advantages and disadvantages
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SWEET SUCCESS
Making desserts can be just hobby or can turn into a professional career. I started making desserts as a hobby later I deicided to turn it into a career. This paper will talk about what it is like as a pastry chef. This paper will include parts of an interview with exceitive pastry chef Kate Richter. She works in Sarah’s cake shop located in Chesterfield. Also this paper will also talk about the difference is between a baker and a pastry chef. And What is the typally duty of a pastry? What takes to become a pastry chef? All these questions and more and will be explored in the paper.
First of all, What is the difference between a baker and a pastry chef? Although techniclly both do make sweets, both are as different as apple and oranges. The first thing would to define each job. According to the
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Is it different than working in a bakery? What are the pros and cons of working in a food truck?. As mentioned earier in this essay Sarah’s cake two food trucks as well as a bakery. I asked Ms. Richter who has experence in working in a food truck, how it differs. She states that as the exective chef she deals mostly with employees. Food trucks deal more with the custmors than the employee. They complety cutmors based she says there are “small and crowded and cramped” (Kate Richter). The pros of working in a food truck, according to Ms. Richter it’s fun, “because you get talk to many different people and see different places.” Since food trucks are mobil they go all over the place. The cons is that it is hot in summer , small and just like any bussiness there will not always have good days. The factors of bad day are that weather is bad, too hot, too cold, raining, snowing whatever else. Aslo a bad location can lead on a bad day. If someone wanted to start a sweets centraled food truck, Ms. Richter advise that you stick to one thing and do it well. She says she sees a lot food who will many things but they often
The essay Four Menus by Sheila Squillante challenges mainstream pieces of writing in various ways. This essay closely resembles poetry with its metaphors and symbolism. This similarity is not a surprise given that Squillante is also a poet. Most essays explain an idea in a structured format which is greatly different from this piece. Four Menus jumps from scenes starting at a Korean restaurant and later at a house. Within the essay she tells flashbacks of times with her friends. These flashbacks are rather random and there seems to be scattered ideas. While pondering all of these aspects of her work I came the conclusion that an essay does not have to be black and white; as long as a main idea is covered it can be left as is. Most of us grew
According to Coming to America: A History of Immigration and Ethnicity in American Life, between 1880 and about World War I, the vast majority of Eastern European Jews and Southern Italians came to the United States populating neighborhoods in New York and the Lower East Side is the best example. One thing, which was common to the immigrant experience is that, all immigrants come to the United States as the “land of opportunity”. They come to America with different types of expectations that are conditioned by their origins and families. But every immigrant comes to America wanting to make himself/herself into a person, to be an individual and to become somebody. In this case, the author showed in Bread Givers, Sarah’s desire to make herself into something and bring something unique to America, which only she can bring. It is an effort to understand the immigrants, particularly Jewish immigrants, from a woman’s point of view. The book shows that it was a challenge for Jewish immigrant children, particularly females, on the account of the intensity of their family’s connections and obligations that was so critical for the immigrant communities. This was true for the immigrants who came to settle in the neighborhoods like the one Sarah and her family settled in.
Anzia Yezierska’s 1925 novel Bread Givers ends with Sara Smolinsky’s realization that her father’s tyrannical behavior is the product of generations of tradition from which he is unable to escape. Despite her desire to embrace the New World she has just won her place in, she attempts to reconcile with her father and her Jewish heritage. The novel is about the tension inherent in trying to fit Old and New worlds together: Reb tries to make his Old World fit into the new, while Sara tries to make her New World fit into the Old. Sara does not want to end up bitter and miserable like her sisters, but she does not want to throw her family away all together. Her struggle is one of trying to convince her patriarchal family to accept her as an independent woman, while assimilating into America without not losing too much of her past.
Thirdly, the one aspect that has remained quite consistent at Merritt's Bakery is it's implementation of standardized behaviour though rules, procedures, and training. Formalization has been imperative at the bakery ever since its inception. The initiation of The Fort is an example that proves that Larry and Bobbie Merritt were keen on providing standardized training to all their staff in order to produce quality service constantly. Formalization is portrayed yet again when Christian decides to formulate flow charts and reports to help standardize work activities in order to maintain quality and reduce direct supervision. Merritt's bakery should continue have a formalized organizational structure as it promotes growth, avoids overlapping,
In America today, race/ethnicity, class categorization, and gender inequalities are just some of the most controversial issues that have created social division in every facet of our society. Gender inequality for one, remains a significant issue from the past up to this day. Looking at history, women have struggled to gain equal rights as well as equal pay against their male counterpart. As described in her book, “Cutting into the Meatpacking Line”, Deborah Fink detailed the inequalities against women and ethnic groups in the meatpacking plant where she had a first-hand experience as a worker. Furthermore, capitalism played an important role in the inequalities in race, gender, culture, and ethnicity, and it has also legitimized the disparities
Ever since the creation of the golden arches, America has been suffering with one single problem, obesity. Obesity in America is getting worse, for nearly two-thirds of adult Americans are overweight. This obesity epidemic has become a normal since no one practices any type of active lifestyle. Of course this is a major problem and many wish it wasn 't in existence, but then we start to ask a major question. Who do we blame? There are two articles that discuss numerous sides of this question in their own unique way. “What You Eat is Your Business” by Radley Balko is better than “Don 't Blame the Eater” by David Zinczenko due to its position in argument, opposition, and it’s reoccurrence in evidence.
“I’m sorry I am late, I overslept” or “I can’t make morning appointments, I have a hard time waking up in the morning.” These are the infamous excuses and reasoning’s I have abused time after time for my repetitive failure to accept the help my alarm clock offers every morning. For the longest time, I have shared a deep passion with sleeping in. However, this passionate habit of mine has cost me a lot of losses from losing responsibilities that were entrusted to me as well as losing valuable time each day. Having accustomed myself to this comfortable habit, I have neglected the fact that I am being given twenty-four glorious hours each day to accommodate my responsibilities as a human being. With each day wasted, I tend to live a more stress filled lifestyle because after I wake up each afternoon, I anxiously spend the remaining hours of my day trying to make up for lost time. After being fed up with my delayed lifestyle, I had no one to blame but myself. To help me battle my habitual sleeping in, I turned to the help of Laura Vanderkam’s book, What The Most Successful People Do before Breakfast.
Baking is one of the world’s oldest trades. However, unlike their counterparts in ancient times, today’s bakers have a lot more tools and ingredients at their disposal. They also make much more than just bread. In general, bakes earn anywhere from about $17,000 to $37,000 a year, although highly skilled speciality bakers can earn more. Median earnings are approximately $23,000 a year. Successful bakery owners can earn upwards of $60,000 a year. Requirements for this career is a high school diploma. One way to become a fully trained baker is to find a position as an apprentice or trainee. This involves training on the job, under the supervision of an experienced baker. The entry- level job is usually that of baker 's assistant. Apprentices are often encouraged to take baking courses at vocational or 2 year colleges during their training period. Bakers employed by wholesales, retail, in store, and franchise bakeries. They may also be hired by institutions that features baked goods on their menus, such as restaurants, hotels, and hospitals. Some bakers, particularly those who specialize in certain products such as wedding cakes, are self employed. Bakers generally work in clean, well-ventilated, and well lit environments. However, some kitchens are small, hot, and
It all started four years ago when a family member had a birthday where a cake was ordered from the local grocery store. The cake was not up to par. Dominica Clementi’s mother Nonna Jo-Ann decided that she could bake cake that was better. She sent her daughters to school to learn pastry decorations in order to keep up with the new trends of baking. They started by making cakes out of their home. From word of mouth around the church and community Nonna Jo-Ann and her family started to bake for holidays, family functions, and religious activities. In December of 2004 Nona and her daughters bought a store in the Terraces at University to keep up with increased demand for their product.
The production process of our product the input is first the personnel will take your order let you decide the flavor of the waffle, choose your ice cream flavor and then the toppings. Then the customer should pay the amount of his order. In the receipt there has the indicated order number. In throughput, after the personnel gather all the orders he will make the waffle and place the ice cream and the topping. And then if it’s dine-in the personnel will make plating and if it’s take-out the personnel will wrap it. And lastly the output, after making the order of the customer, the personnel will be calling the attention of the customers by
"I've always liked to be adventurous with food, especially desserts," said Lavonne Temple, founder of Creative Confections (CC), a small and emerging specialty bakery in Jacksonville, Florida. Starting with cake and candy recipe experimentation in 2002, Temple developed a tidy little business selling scrumptious specialty cakes and candies from a home-based operation. Increasing demand for Temple's upscale homemade confections recently poised CC on the brink of major expansion. In the next decade, CC can expect to encounter changing trends within the baking industry, each impacting the company's long-term environmental objectives in remote, industry, and operational contexts.
Children love television, movies, and games. From personal experience, many life lessons instilled in me were from the former sitcom Full House. Each episode contained a “moral of the story” and it was demonstrated through real life, relatable examples. I did not have to steal to know it was wrong, I watched Michelle Tanner (character on Full House) do it for me. Perhaps we should invest in generating blockbuster movies and amusing sitcoms to indistinguishably revise cultural norms.
For most of my childhood, I dreamed about being a architect. High school I realized that I am terrible at drawing and have difficulty drawing a straight line with a ruler. I began exploring other options. One of the class I wanted to take was at a Career Developed Center in Bennington, Vermont. As I was going through all the available and reading the course descrption, none of them were interesting to me. Several choices seemed, but did not seem like they fit my personality. One of options I thought about was culinary arts. I love baking and cooking food for other people. I took an introduction class and I found it very fun. I could not see myself going to pastry school and getting a
A survey given to forty chefs; for they volunteer to take an occupational stress questionnaire. The results showed a report of higher stress than in previous years. The key variables of stress are excessive workload, feeling undervalued or bullying. The lack of control over demands seems as a strong predictor of lots of stress. Likewise, excessive workload can make a chef go insane or sick. An executive chef carries out big responsibility on its team because his job depends on it. The source is valuable because it gives examples of real chefs in a real life situation. The use of professional chefs and its stories to explain in detail the problems associated with an executive chef. Also, states the consequences a chef might face in the kitchen. Such as, customer complaints or running out of recipe ideas. However, a chef can also struggle with over-eating in the restaurant industry. Lots of hours and passion for cooking fuel the restaurant business. The amount of hours a chef works leads to no breaks or eating healthy. A chef is around food and beverages all the time, yet making it harder not to try a little
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.