1.What first inspired you to pursue this profession?
Was it the kitchen set my mom bought me when I was four or was it the incredible smells coming from our kitchen that always brought family and friends together? What I do know is that cooking always held a sense of fascination and intrigue for me. From a young age, I remember having an obsession with the creation of a restaurant. I can recall drafting menu after menu. Through travel, I developed a love for the infusion of ethnic flavors into traditional French techniques and was inspired to research and seek mentorship in professional kitchens. As an outlier in school and social situations, I found that cooking allowed me to be part of a world based on merit opposed to popularity.It challenged me both intellectually and creatively in a way my peers
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As a young chef still cultivating my food philosophy I have realized the value and necessity of immersing myself in the fine dining experience from inception to fruition. Winning would give me the opportunity to completely immerse myself in that pursuit. This would also be a significant networking opportunity to make connections that would lay the groundwork for working towards my own restaurant. I believe that this scholarship would enable me to gain the mentorship that I need to pursue opportunities that would advance my career. It would enhance my understanding of food and allow for me to begin creating a style of cooking that is unique to me while reflecting what I value most in cooking.This opportunity would also introduce new styles of cooking and techniques that I would aim to incorporate into my personal cooking style. This is absolutely a once-in-a-lifetime opportunity that would give me so much experience before I pursue my formal cooking education, hopefully at the Institut Paul Bocuse next
Alice with her self sustaining restaurant, friends and family based meals. Taking what the community has to offer and giving right back tenfold! thats what being a chef is. Being a chef really has nothing to do with how efficiently you can butcher half a cow, how perfect your battonet slice is, or how aromatic and golden your basic stock is. Being a chef is being a community leader/activist.
Haute Cuisine has been characterized by French cuisine, and modernized in every era. On June eighth, 1784 a revolutionary French cook was born Marie- Antoine Carème, also known as Antonin Crème. Antonin would inevitably be known as “The king of chefs, and chef of kings”. Antonin’s beginning would not be easy like a kings, his training would lead him to cook magnificently, and he would affect society for centuries with his amazing talent.
I, Hope Turnbull, am a Senior of Stockton High School in Stockton Kansas. My plans consist of attending North Central Kansas Technical College starting Fall 2016, where I want to begin my study of nursing. Due to me having all of my general education courses finished upon my college arrival, I have been accepted into the first year Nursing Program (LPN). I believe that I deserve this scholarship due to me excelling in my education at a very young age. My grades are earned as A’s and B’s in school.
Looking to advance your career in the restaurant business? Want to create gourmet cuisine, plan elaborate and interesting menus, and use your experience as a chef to train and manage other great chefs? In that case, we have a job for you.
Cooking and cookbooks focus on the different ethnic cuisines, therefore creating diversity. “Each recipe and style of cooking represents a different cultural background yet to be discovered, enjoyed and celebrate the dishes that they might not otherwise have access to.”(Girl in Capes). People of all backgrounds explore other cuisines and have begun to adapt to the taste and style of different
At the age of 10, being the only daughter in my family, most of the time I accompanied my mother to go to the groceries and helped to cook as well as helped my mother to bake were always the fantastic experiences in my life. Until now, I love to cook, bake and addicted with all delicious and drooling homemade cakes and pastries. Watching Anna Olson cooks and at the same time mesmerise by the tools or appliances that she uses, make me dream of having an extravagant kitchen to cook and bake. Moreover, my mother and I always get hitched with cooking competition shows such as Masterchef and My Kitchen Rule due to the intensity of the competition with all the adrenaline push to predict who will win, the drama, climaxes, struggles and lastly, the fine courses that they make at the end of the show.
A pastry chef’s occupation is an impeccable employment to any individual who savors the possibility of rising early and finishing the vast majority of their work before lunchtime. It is likewise a vocation that accompanies numerous prizes, both substantial and impalpable. Case in point, a baked good culinary specialist, otherwise called a patissier, not just gets the opportunity to encounter the fulfillment that originates from transforming a heap of crude fixings into a delightful cluster of warm, scrumptious treats before breakfast time; additionally has the security of knowing there are numerous great job opportunities accessible to them. A great deal of diligent work both physically and mentally is required as a pastry chef.
5- Application: Cooking Demonstrations and Recipe Exchange (Weekly) VI. Supplementary Materials
I watched each and every chef, trained or untrained during my family visits to various eateries as a youngster. The exposure was unlimited due to our frequent sojourns abroad to world class facilities with my father who happened to be a medical doctor with an international airline. The seeds of this initial interest took shape when I joined institute of hotel management and catering technology. That was the beginning but I never knew that it will take the shape of my passion for life.
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
A global citizen is that who is willing to use its voice and knowledge to make a change. No one would ever be able to make a change in just one day, it is something that takes time and devotion. I’m really interested in diversity and I’m seeking to what is my role is as a world citizen. The fact that I’m searching for an international education is the proof of my desire to establish myself as a global citizen and my interest in the world issues.
Although apprenticeships are pretty easy to get if you look, you do get better hands on experience in college or a culinary institute. Whether you choo...
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.
The formal educational process must begin with the choice of institution, in the United States, the Culinary Institute of America, New York is the leader in traditional culinary cuisine preparation. The curriculum is taught on the Escoffier ideal. The California culinary Academy, San Francisco, also offers culinary education, but along with the New England culinary Institute, Montpelier, Vt, offer an education for occupational demand and placement. In order to gain a solid understanding in basic and advanced culinary techniques, any aspiring chef will find formal training at an accredited school an excellent beginning.An apprenticeship and or on-the-job training can be useful for some individuals in the place of formal education, and is a a necessary follow-up for all chefs in training. Learning should be an ongoing process, there is no substitute for experience;only with practice will classroom teory become fully developed.
Many chefs love their work, and always seems to be so passionate about what they do. I want to make people happy by serving them the best food they have ever had, but also having the dream job to me. Cooking tends to make you less stressed about life. It also makes you feel good when someone loves your food as much as you love to cook it, and this is why I want to become a chef.