Most of us have a general outlook about what a career consists of. Despite that details are not always identified, the smallest niceties should be considered. In today’s economy, competition is rapidly expanding as well as a demand for individuality and talent. Having the components and knowledge can make a “make it or break it” massive difference in your career and the industry. Cooking involves your five senses and reaches further into other abilities. Culinary is an asset to the Arts careers that involve utmost creativity, technique, and history.
Foretold, bright colors and abstract images attract the human eye. It is when we are attracted that we are interested. Food decorating is a technical skill, for presentation and delight. It increases your appetite and makes your meal more pleasing. Chefs can decorate dishes to look like animals, Fruits can be carved into flowers, and cakes adorned to look like practically anything. This makes food all the more fun to eat! Also, there are companies that hire trained and professional chefs to promote and enhance marketing opportunities. In example of this, are television shows such as “Ace of Cakes”, and “Iron Chef America”. (Richard Auffrey, http://passionatefoodie.blogspot.com/2009/09/culinary-creativity-chef-matthew-barros.html). It would be very exciting to star in one of these shows, and can take a spin on your career. There are multiple types of ways to take advantage of a Culinary Arts degree. There is a variety of opportunities that allow you to explore possibilities for example; Food Stylist, Food Taster, Food Writer, Food Critic, Food Consultant, Test Kitchen, Gourmet Retail Buyer, Restaurant Manager, Cafeteria Manager, Restaurant Owner, Sous Chef, Executive Ch...
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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.
Geoffrey Zakarian success was not something that was created over night it was something he learned from the best. Zakarian was trained traditionally under some of the finest French master chefs (Chef/Proprietor, “TOWN”). Zakarian took success by the neck as he started at the restaurant Le Cirque (a Manhattan restaurant) and was named Chef de Cuisine (Chef/Proprietor, “TOWN”). In 1987 he became the executive chef at ‘21’ Club then in 1990 he was hired, same position, at “44” at Royalton (Geoffrey Zakarian). In 1995 he opened the Blue Door at Delano Hotel in Miami, Florida (Geoffrey Zakarian). Zakarian kept opening establishments and getting hired in high positions from that point on. He graduated the Culinary Institute of America (Iron Chef Geoffrey Zakarian) and within 15 years he made several trips to Europe working briefly in restaurants like Pierre Orsay in Lyon, the Porchester in London, Auberge de lilll in Alsace and more (Chef/Proprietor). Now about 20 years later we know him as a food personality, he is on Chopped, 24 Hour Restaurant Battle, Best Thing I Ever Ate and Iron Chef America.
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.
A wave of celebrity chefs began maybe with Julia child and Graham Kerr in the 1970s, with many more following when the rise of cable channels like Food Network. fashionable food things in the 2000s and 2010s (albeit with long traditions) embrace doughnuts, cupcakes, macaroons, and meatballs.
Kudler Fine Foods was started by a women, owner Kathy Kudler, who had a passion for cooking and a love for shopping for unique and creative culinary options. Kudler’s entire business plan focuses on the consumer, their needs and their wants, as well as what will provide them with the best customer service available in the San Diego, Metropolitan area. Kudler is constantly receiving new products, offers catering services and online options for shopping, as well as a staff that is educated about the products sold at Kudler Fine Foods locations. The trends at Kudler revolve around healthier living, and healthier eating. Since food trends come and go, Kudler must employ a knowledgeable staff that remains on top of the latest, emerging
People like Mizutani, a former apprentice of Jiro, and Yamamoto, a food critic, are interviewed. The honest opinions help show the deeper meaning of Jiro and his worth ethics. Yamamoto and Mizutani serve as narrators that tell the story of why Jiro is considered to be the most successful sushi chef of all time. For instance, Yamamoto says “I’ve seen many chefs who are self-critical, but I’ve never seen another chef who is so hard on himself” (site). Yamamoto provides an insight on how Jiro is successful because Jiro is always looking ahead and is never satisfied with his work. He describes Jiro as always looking for new ways to make sushi better and improve his skills. Mizutani a former apprentice is interviewed during the documentary and provides an insight on how Jiro’s son, Yoshikazu will have great difficulty taking his place. “Even if Yoshikazu makes the same level of sushi, it will be seen as inferior” (Quote). This interview shows how Jiro is the hardest worker and his work ethic is that to run a restaurant you need to be tough. Another interview with Yamamoto describes the five things a chef needs to be successful. These five things are: “they take all their work very seriously and consistently perform to the highest level, they aspire to improve their skills. Cleanliness. If the restaurant doesn’t feel clean, the food isn’t going to taste good. Impatience. They are better leaders than collaborators; they are stubborn and insist on having it their way. Finally, a great chef is passionate”
Application of career theories to my own life allows for analyzing past and future career decisions. Holland’s Theory of Careers states that one’s vocation is an expression of self, personality, and way of life. There is an indisputable and fundamental difference in the quality of life one experiences if they choose a career one truly enjoys, versus choosing a career one detests. A true testament to the validity of Holland’s theory, my job/career choices reflect my interests, as well as the evolution of my personality (internal self). My first job as a fine jewelry specialist and second job as a make-up artist echo my love of the fashion world. As I matured and became less fascinated by presumed “glamour” careers, I became captivated by physical fitness, nutrition, and medicine; I received my national fitness trainer certificate so that I may become a personal trainer. Nevertheless, my career decisions do not fit uniformly into merely one career theory.
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
People are influenced by everything from jobs, music, fashion, certain people, even to different cultures. Chefs never seemed like the group of people one would expect to have an impact on the world, but they do. They change the way people see food and show that it is far more than just a way to stay alive it is sort of like a new way of life to say. There was one woman who changed the scene entirely, by graduating from the Parisian cooking school Le Cordon Bleu, publishing 19 books, airing 13 television shows, and having 8 DVD releases. Julia Child has been an inspiration for many cooks but has also influenced society as a whole while changing the way people thought about food and at the same time, revolutionizing the professional cooking industry for women.
The history of how my career became what it is today, starts way back to when humans first discovered how to cook and the various ways of cook. Many different factors contribute to the changes this career goes through. The French Revolution and Industrial Revolution were the main factors. Cooking was first discovered some time in between the first uses of fire and the first appearance of the Neanderthals.
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 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
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.”
The Culinary Institute of America (2014). Guide to the Kitchen Brigade System. [ONLINE] Available at: http://chefsblade.monster.com/benefits/articles/208-guide-to-the-kitchen-brigade-system. [Last Accessed 10 February 2014].
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.