I Volunteered And The Inspiration For Choosing

I Volunteered And The Inspiration For Choosing
Place I volunteered and the Inspiration for choosing that place
I did my volunteer work in Cathedral Kitchen. The overall coordinator of the program is
My volunteering in Cathedral kitchen correlates with values I admire most. I have seen a lot of
sufferings among people being born and brought up in a developing nation, Bangladesh which got
its independence not long ago. There are so many poor people without access to food and shelter.
While volunteering with Grameenbank back in Bangladesh I have seen what a small help can do. It
simply brings a huge smile on their face.
Similarly Cathedral Kitchen is doing a great job for several years. They are serving the local poor
community with nutritious food. Not only that but they are also ... Show more content on
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The four founders were all around 19 years old when they attended the International Eucharistic
Congress in Philadelphia and saw Mother Teresa. They got inspired and decided to help people in
the community. They collected $146 from their friends and bought baloney and bread. They took the
food to a church on the corner of Broad and Market and asked if they could distribute sandwiches to
those who may be hungry or homeless. They got the permission for a two week trial and the rest is
history. One of them Domenic Vallone, was on the board until a couple years ago and the three have
since moved from the area.
They operated from seven different locations before having its permanent place on Federal Street in
2008. Now they serve close to 400 guests each weeknight and sometimes even more. During
weeknights they serve from 4 to 5 p.m. and on Saturday from noon to 1 p.m. The guests coming in
are a mixed group with people who are homeless and on food stamps which itself is not enough to
feed a full family. The nutritious meals they serve each night include homemade main entrees with
drinks and desserts.
Apart from the CK purchasing foods by themselves, the kitchen also receives donations from many
different food distributors and grocery stores including Philabundance, BJ's Wholesale Club,
ShopRite
... Get more on HelpWriting.net ...

Essay On Being A Chef
Being a chef goes above and beyond what the average person might expect. Beginning a journey
into the culinary arts and making a career out of it requires endless hours of practice as well as
laborious work. While some people are born with an intuition of what flavors that pair naturally and
how to assort them, in the current state of the profession, it is integral to have the right qualifications
("What Does a"). This however, is not the only qualification; you must also have a passion for the
career as well as a tolerance for what it requires ("What Does it"). A career in the culinary arts is
quite unique, as is the path to achieve a substantial career, in addition a day in the life of a chef
contains chaos and a considerable amount of stress. ... Show more content on Helpwriting.net ...
For example, you are required to obtain superior time management skills. This includes, making
sure that nothing is cooked too extensive a time period or too short, and that all the food is prepared
for a table simultaneously. In addition, taste is not always what is principal. A majority of the dishes'
personality pertains to how you present it. The visual aspect is just as important, if not more so, than
how the food actually tastes. "Visual is extremely important, involving how food is plated and
arranged, ideally displaying different textures and colors. A professional chef is an artist and the
plate is the canvas ("What Does a")." After reading this quote it is easy to understand just how
monumental the presentation aspect of a dish can be, and also how exciting presenting can be for
someone with artistic intuition. While presentation and time management are exceedingly important,
it is also important to have quality people skills. Being a chef means collaborating with people that
may not always be the most friendly in the kitchen, as well as addressing people who may not
present the kindest criticisms about the food outside the kitchen. Having the right people skills is
necessary in ensuring that what goes on behind the kitchen doors is a smooth process ("What it

I Am Proud At Patty 's Kitchen Of Class
Well Patty's Kitchen of Class can help you with that, we offer so many different classes to help all
you cooking curiosity. Many people need to have a little helping hand for the times the want to have
that big event but don't have the time to actually prepare everything they need but don't worry here
at Patty's Kitchen of Class we got your back. Lately culinary has grab the attention of many as they
have learned it always an easy way to create easy, healthy meals and very cheap and I promise to
show many of my secrets. Ok who all has watched Chopped and Chopped Jr. well at Patty's Kitchen
of Class we offer a competitive cooking throw down for adults and children that's sure to pull out
the true cook in anyone. And one thing I am very proud of is that we offer a scholarship for kids
who find Culinary Arts as their calling here at Patty's we strive to ensure that you will have fun and
be full. But please make sure to visit our gift shop that has anything you made need like our
personalized aprons, personalized mugs and also our wonderful photo booth. My job is create a fun,
educational environment for all ages male or female. Cooking has always been a passion of mine
and sharing that passion with others is a blessing. At Patty's Kitchen of Class we believe that
cooking with the ones you love is the best and we strive to make every family experience
memorable. So come enjoy Patty's Kitchen of Class were cooking is a lesson and a Blessing and

Hot Food Research Paper
Starting off to say that my expectations and goals for hot food where high, I went to culinary school
at phoenix college and my expectations and goals were not met after taking a few classes I realized
that getting handed a recipe and cooking was not the only thing I needed to learn in the culinary
business to become a chef and a restaurant owner. In this hot food class, I wanted to learn how
things start from start to finish. Starting off with learning how a restaurant functions and works to be
able to be profitable restaurant owner and a chef. From purchasing to receiving orders and food
quality these are some things that as a student I want to learn and expect from this hot food class,
also how to make the most out of food products and menu planning, ... Show more content on
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Plating for me is something I really enjoy because it is the finish product of all the food preparation
and cooking before it goes out to the client to taste and enjoy. Having a beautiful plate in front of a
guest who sees art not just food is what I want every time I sent out a dish to a guest. Learning how
to plate is one of my goals in this class also knife skills and speed, my knife skills are good some
people say, plus yes, I do have speed but I still feel like I got a long way to go with being a fast paste
and skilled at making perfect knife cuts. There a lot of things I want to learn in the Culinary business
and I will never stop learning new things, but I can say that this class is a start to career that I love
and enjoy and whatever I learn in this class will stay with me for a very long time and maybe it will
be learned by others in the future if I accomplish my goals in the culinary world thank

Culinary Specialist Essay
Culinary Specialist
Dr. Seuss once wrote, "You have a brain in your head, you have feet in your shoes, you can steer
yourself any direction you choose." I chose this career because I find that food is a universal
language on its own. I am going into the Navy as a Culinary Specialist because I love making
people happy. When soldiers are out on deployment, there is nothing like a home–cooked meal to
make them feel better about being away. This paper will explore the job description, requirements,
and salary expectation for a Culinary Specialist.
First, the job description of a Navy Culinary Specialist, according to usmilitary.about.com, "is to
provide food services for Admirals, Senior government executives, and to run the White House mess
for ... Show more content on Helpwriting.net ...
To begin, there are factors that affect salary like years of experience, hazardous conditions, sea pay,
deployment, hardship duties and many more. According to the 2016 Military Pay Chart, a starting
salary for a recruit starts after swearing into the Medical Entrance Processing Station (MEPS) is
approximately $37,605.60 with room to grow upwards to $184,392 annually as an E–9 (Military
Benefits). As time goes on there are opportunities to rank up. It is very easy to graduate from basic
training as an E–4 which starts out at $59,601.60 without including the incentive pay. There are
other additive increases in pay like Sea pay which is when military members are out on a ship
somewhere afar adding anywhere from $100 to $520 onto their paystubs. For those in submarines,
sub pay adds approximately $285–835 a month contingent upon location and other factors (Military
Benefits). I believe salary is not the only factor to consider when choosing a career; the benefits of
being in the military are more worthwhile than having a large salary. I feel that as long as you are
happy with your career you never work a day in your life. I now know that the information above is
what I can expect to some extent in terms of salary expectancy. To sum up, salary is an important
consideration but not the most

The Culinary World Of Culinary Arts
Burning sherbets, instantly frozen ice cream, pasta made out of jelly or vegetables, edible menus,
kitchens with sonicators, pH meters, liquid nitrogen, which can flash freeze almost anything, makes
it feel almost like magic or something out of a fantasy or science fiction novel. But it is not, in fact it
is part of culinary arts, where innovation has taken wings, and revolutionized the art and science of
cooking. Terms like culinary science, culinology and molecular gastronomy have become part of the
innovative culinary world. Innovation is communicated and translated into culinary arts, especially
by chefs and others involved in the industry through creative adaptations, like molecular
gastronomy, culinology, fusions, transformations, co–creation etc. Innovation spans through
different areas of the culinary world and is not only limited to the process of cooking, but also to
understand the consumers, as well as to develop different utensils and incorporate other means of
technology. (Várela, 2013)
In the world of innovative culinary arts, culinology, a term coined by Winston Riley, founder and
former president of the Research Chefs Association (RCA), is considered as the approach to food,
that blends culinary arts and food technology in an effort to make food better, safer and more
consistent.(Tenbergen, 2009) It often translates ideas from fine dining or traditional ethnic cuisine to
chain restaurant dishes or processed food. It was evolution of a new process and

Personal Narrative: My Life Beyond Valley
Life beyond Valley
First, after high school my plan is to attend at Santa Ana college. For right now I'm still deciding on
what I want study for. In the future I will find a academy I want to study for. I wanted to attend at
occ but I don't have the money to go and pay for the classes. I wanted to join culinary arts at occ but
again I can't afford it, so that's why I rather be at sac and get free education. While being at santa ana
college i'm just going for my 2 years and then join culinary arts after. Next, after santa ana college I
want to get a career and get good money. I would want to get a career that I love doing and just have
fun. My goal is to be a chef because I love cooking and been cooking since when I was a kid. I

Culinary Arts Career Paper
Growing up as a little boy I've always wanted to become a culinary arts top chief. That's because
I've been in the kitchen helping/working with my mother preparing a lot of different meals, and I
found that really enjoyable that I can cook. I think that cooking/culinary arts would be a good career
for me because I enjoy being in the kitchen and learning new thing about what's in the kitchen.
Another things is that I think I would be able to grow up and be able to teach other students in
culinary what I've learned and what I've been taught in the culinary arts classroom.
I'm currently in my culinary arts class now and I'm 92% in there. The last thing I have to do in there
is to take my servsafe food handler manger test and I'll be on 100%. According to
(www.servesafe.com) the servsafe food handler test is a complement of food ... Show more content
on Helpwriting.net ...
They may be able to share their experience for education to move up in in the company. Also
according to (bls.gov) in industries such as retail trade or transportation, workers without a college
degree may work their way up to higher levels within the company to become executives or general
managers. Chiefs must know how to manage and lead their company to success. They must be able
to coordinating policies, people, and resources. They also must be able to manage business plans,
employees, and budgets. I think culinary arts is a good career because it lets you explore the world,
meet new people, and you get to do a lot of thing that you will never expect. Culinary arts can take
you a very long way.
Inclusion my plan is to be a chief and I plan to open a/an business one day but I'm up for the
challenge because I want to be the best chief ever. Conducting this research has taught me so many
things concerning the culinary arts field. Pursuing this career is not only a good fit for me but it's a
career that I love and this will allow me to go along

Baking Is The Superior Method Of The Culinary Arts
Baking and cooking are both very different but one takes the cake in my book and that 's baking,
whether it be how the end result is much prettier, the comfort of less area to mess up, or that its
revolved around sweet things than savoury, all these things contribute to baking being better than
cooking! Though cooking is not an exact endeavor I think by comparing and contrasting the
differences between baking and cooking many people can come to the conclusion that baking is
better for cooking. Many would argue in favor of cooking but I'm here to argue for baking for a
multitude of reasons. When one looks at these two methods, I think it's important to look for
meaning behind one's own thoughts. Many of the things I'm arguing for here have a basis in some of
the many things I've learned while doing both baking and cooking. Through looking at the benefits
of pitfalls of both cooking and baking I think it's easy to conclude that baking is the superior method
of the culinary arts.
Firstly, the basis of baking ends up with a product that is much more visually appealing than in
cooking. By cooking the food in a traditional sense often times the food can be processed in a way
that though it may add to flavor, it detracts from the overall plates beauty. However, when we
contrast this with baking, the process of baking allows for a meal or dish that looks inherently
cohesive because of its cooking process. In essence, when looking at cooking you have elements
that often times get

Reshaping The Image Of The Food Service Specialist Rating
Reshaping the image of the Food Service Specialist rating. For many years the Food Service
Specialist rating (FS) has experienced many challenges. Today the rating is not only losing
personnel at an alarming rate, it cannot create a center of attention for new recruits who truly desire
to be culinarians. Part of this reason is due to image problems that plague the FS rating and create a
workforce of members who are dissatisfied with being FS's in the Coast Guard. Retention and
recruitment will be a challenge for the FS rate, but by reshaping the image we may be able to attract
the right personnel with the right drive so that we can fill the critical billets needed to keep the rate
moving ahead in the years to come. Following the Navy's efforts in 2004, a name change to
Culinary Specialist (CS) keeps the occupation 's definition current with today 's civilian counterpart
(www.navy.mil, 2004). It better portrays the rating and contributes to a more professional image.
Adopting the Culinary Specialist designation aligns our Food Service rating with DOD and civilian
sectors, aiding in efforts to reshape and reimage the rate.
The name Food Service Specialist is confusing to some people and sparks questions as to what an
FS does. It does not clearly state that FSs are culinarians, but implies that they serve food rather than
prepare culinary cuisine. As per Merriam–Webster dictionary, the definition of Culinarian means
cook or chef (Merriam–webster.com, 2015) which better aligns

Reshaping The Image Of The Food Service Specialist Rating
Reshaping the Image of the Food Service Specialist rating For many years the Food Service
Specialist rating (FS) has experienced an abundance of challenges. Today the rating is losing
personnel at an alarming rate and consequently, it cannot attract sufficient new recruits who truly
desire to be Culinarians. Part of this reason is linked to image problems that plague the FS rating
and create a workforce of members who are not satisfied with being FS' in the world greatest Coast
Guard. Retention and recruitment will continue to be a challenge for the FS rate. However by
reshaping the image, the rating will be able to attract the very best personnel with the right drive to
not only sustain but greatly improve this rating for years to come.. Following the Navy's efforts in
2004, a name change to Culinary Specialist (CS) keeps the occupation 's definition current with
today 's civilian counterpart. It better portrays the rating and contributes to a more professional
image. Adopting the Culinary Specialist designation will align our Food Service rating with DoD
and civilian sectors aiding in efforts to reshape and reimage the Coast Guard rate.
The name Food Service Specialist is confusing to most people and fumes questions as to what
exactly a FS does. It does not clearly state that we are Culinarians; it does however imply that a FS
serves food rather than prepare culinary cuisines. As per Merriam–Webster Dictionary, the definition
of Culinarian means cook or chef

1. What Future Career Are You Studying For?. I Am Studying
1. What future career are you studying for? I am studying for culinary arts. Which means I want a
career in food or hospitality. My love of cooking would be my job. Which is something that a lot of
people dream about.Most are afraid of chasing their dream job, but I am not.I have wanted to do the
same thing since i was 11 years old.As long as I have a job in this kind of field, I can never be sad or
angry.This is what I want to do and that's what I will do. Culinary arts will live on forever, no one
will ever stop eating.It's only getting bigger as an industry. 2.Describe and explain your greatest
challenges to being successful in this work? I want a job developing food for grocery stores and or
be a corporate chef for a restaurant, but ... Show more content on Helpwriting.net ...
4.What are two cutting–edge areas of research within your future profession? Use scholarly, peer
reviewed journal articles;one from google scholar, and One from doaj.org There are a decent amount
of cutting edge ideas in the culinary world. Research is done every single day by qualified scientists
and professional chef. The RCA, a research chef association comes up with the areas of research for
the culinary world. They also created culinology which is a way of integrating food science and
culinary expertise to start ways of product development.It helps eliminate all the challenges of
product development and it is the biggest source for information about a mix of culinary arts and
technology(which can refer to science as well).This is big for anyone in the culinary arts
industry.Food development is a big part of everyone's life.This will help make food more delicious
and healthier with no preservatives. ("RCA : About," n.d.) http://www.culinology.org/page/about
5.What is one benefit of joining a professional association in your field(be sure to name the
professional association)? Joining a professional association is important for me for many reasons.
As a member of my association I could have relationships with other people in my field which can
lead to many job offers.It can also help me get to know others in the industry as well as get my name
out so people can know who I am. I can ask for ideas and

Culinary Arts Is The Act Of Preparing Food
Culinary arts is the act of preparing food. However, has simple it may look, culinary art is a wide
topic that needs to be divided into a small bit for people to understand. Therefore culinary arts is
anything related to food which entails preparation of food, planning of the menu, the styling of food
or edible art designing, nutrition and diet, management of hotel and restaurant, and even
photography of food (Labensky, Hause, Martel, Malley, Bevan, & Sicoli, 2014: Panlasang Pinoy.,
2017). These are among the broad topics related to culinary arts and preparation of food is
considered the most linked to culinary arts. This because anytime the term culinary arts comes up
people think of either a person preparing food or a nicely arranged ... Show more content on
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In 1898, Cesar Ritz and Auguste Escoffier the London's Savoy Hotel which was among the finest
restaurant to dine in (Burnett, 2013; Panayi, 2007).). Escoffier made a simple cuisine called classic
cuisine by refining Careme's grande cuisine. Escoffier made contributions to the field of culinary
arts he simplified complicated dishes, fussy procedures, and classifications (Stierand, & Lynch,
2008; Svejenova, Mazza, & Planellas, 2007).). In the mid–20th century, Fernand Point is credited
for new cooking or nouvelle cuisine movement. A trend that was aiming towards moving into foods
that are prepared in a simple form with more natural flavors (Cousins, O 'Gorman, & Stierand,
2010)8. In 1970, the birth of New American Cuisine begun in California and spread throughout the
United States (Flandrin, & Montanari, 2013). The aim was to utilize the fresh locally grown,
seasonal produce and high–quality ingredients that are prepared to preserve and emphasize flavors
that are natural. In the mid–1980s there was the emergence of the fusion cuisine which blended the
use of ingredients and methods of preparation from various ethnic, regional, and national cuisine in
the same dish (Pilcher, 2017).. From the humble Boulanger's restaurant the amazing industry that
has emerged with chefs devoting their entire time to cooking as seen the development of culinary
arts and the

Jamie Oliver Research Paper
I. Introduction
Ever wondered what is like making a living in a professional kitchen? It certainly isn't as glamorous
as television makes it appear. I can't ever wonder how he became a successful chef and he also
appear on T.V.The chefs that inspires the researchers are Gordon Ramsey, Bobby Flay, and Jamie
Oliver. Biography of Gordon Ramsey narrated by Niel Simpson (2006) narrated that he has cooked
for prime ministers, ousted Hollywood actresses from his restaurants, set records for cursing on
television, and changed the way Britain eats. As famous for his volatile persona as he is for his
cooking, Gordon Ramsay remains London's most talked–about chef, an international sensation
whose eponymous restaurant boasts ... Show more content on Helpwriting.net ...
He is most known for his typically English cuisine that has garnered him numerous television shows
and restaurants. Born and raised in the village of Clavering, Essex, he was educated in London
before taking his first culinary engagement at Antonio Carluccio's Neal Street restaurant as a pastry
chef. In this capacity he was noticed by the BBC and in 1999 debuted his television show, The
Naked Chef which was followed by his first cook book subsequently becoming the No. 1 bestseller
in the UK. After his Naked Chef Series he was endorsed by multiple companies and expanded his
television capacity to include a documentary called Jamie's Kitchen; garnering him an invitation
from the Prime Minister to 10 Downing Street. In June 2003, Oliver was honored as a Member of
the Order of the British Empire. In 2005, Oliver initiated a campaign originally called Feed Me
Better to move British schoolchildren towards eating healthy foods and cutting out junk food; this
campaign was eventually backed by the British government. Soon after he launched his first high–
end restaurant, Jamie's Italian, in Oxford in 2008 and hosted a TED Talk winning him the 2010 TED

Dining Through The Decades By Anetta Nowosielska
Dining Through the Decades By Anetta Nowosielska Miami's broad gastronomic landscape has
transformed the region into an eminent dining destination. In addition to diverse cuisines, the
restaurant scene is a combination of longtime establishments that have been pleasing appetites for
decades and newer eateries dedicated to the latest cooking trend. With several of the restaurants
hitting major milestones their illustrious deeds are inspirational for the newer kids on the culinary
block. The results of this cross–pollinating effect are delectably rousing. The Grand Dames Nothing
speaks more about epicurean longevity then Joe's Stone Crab's centenary domination. An institution
in a city that embraces trends with gusto, Joe's Stone Crab's humble beginnings could have never
forecasted its epic success of today. Established by Joe Weiss as a small eatery out of his home, Joe's
Restaurant began serving the crustaceous once an ichthyologist, fascinated by the creature
populating the area, convinced Weiss to give it a tasting. Today stone crabs are considered a delicacy
enjoyed by frequent patrons that include actors, politicians and a myriad of VIPs. Yet arguably the
most noteworthy of fans is none other than James Bond, who named these stone crabs the best meal
of his life in Ian Fleming 's novel "Goldfinger." Equally storied and also a Bond favorite (Sean
Connery is a regular here) is the 25–year old Caffe Abbracci in Coral Gables. A celebration of old
school northern Italian

Statement of Purpose for My Passion for Culinary Arts
Culinary art is a momentous part of my life.When I was around the age of nine I was living with
both my mom and dad. I was always in the kitchen helping my mom cook dinner. I made baked ziti,
empanadas, sweet potato pie, and other foods.When I was in high school, I lived with my father,and
after my older siblings grew up it was just me and my little sister so I was responsible for cooking
the meals. I was cooking for my family an average of seven days a week and I was never tired or
bored, I enjoyed it. I developed a strong passion for culinary arts. I am passionate about it because it
excites me, inspires me, and encourages me to open a restaurant.
To begin with, the culinary arts is my passion because it excites me. The culinary arts is a
competitive field and I love the thrill of competition. It allows me to reach the height of my
potential, in addition, compare my skills with other people who have the same passion as I do.
While I'm cooking my senses explode when the collaboration of components create sensational
textures, aromas, and colors.When I'm baking I enjoy the science involved with timing, measuring,
and patience as the results always excites me. For instance, it excites me how a French croissant
starts as a dough and transforms into a beautiful golden crescent with layers of soft, flaky, and
buttery pastry inside. The ingenuity is also what excites me about culinary arts because everything is
art, from plate decorations, to the food its self. I

Cole Ellis Research Paper
Roots run deep for Cole Ellis, Owner and Operator of the Delta Meat Market, both products of the
Mississippi Delta. Born and raised in Cleveland, from a young age Ellis relished in his time around
the dinner table when family and friends would come together. From his appreciation of fellowship
and the basic notion that a good meal serves to enhance experiences as the catalyst of conversation,
Ellis has rendered his life's passion of finding the best ingredients to prepare the most delicious
food.
As many will, Ellis left Mississippi to attend school landing at the Culinary Institute of Charleston
in South Carolina completing his education. He finished with two degrees holding a Bachelors of
Culinary Arts in Baking and Pastry, as well as Restaurant ... Show more content on Helpwriting.net
...
While in Nashville he took root further nurturing his inherent nature to provide the freshest
ingredients locally available by raising live stock and produce for the hotel property. As Chef de
cuisine, he also participated in multiple of the James Beard Foundation's "Sunday Supper South"
series and the Williams–Sonoma "Tasting Table" chef series.
In his latest endeavor, the magnetism of the Mississippi Delta to those with its roots has brought
Ellis and his family home. "I feel it is very important to spread the word about healthy and fresh
food to all areas and the Mississippi Delta has a need with a much deeper meaning to me," Ellis
says. The doors to the Delta Meat Market opened in November of 2013 providing a service of great
quality food to Cleveland and the entire Delta while also hosting travelers from around the country
and even the world.
The Delta Meat Market and Ellis almost daily result in acknowledgements and recognition including
several publications: Garden & Gun's "Back–Road Trip: The Mississippi Delta's Blues Highway"
and Delta Magazine's "Delta Charcuterie: Where to Find the Ultimate Cure." Ellis also participated
in the 2015 Atlanta Food and Wine Festival Tasting

The Art Of A Pastry Chef
Mclaughlin 6
Brittany Mclaughlin
Mrs. Ossman
English IV
29 August 2014
The Art Of A Pastry Chef
The art of the pastry chef has been around since the eighth century BC. Being a pastry chef is a
difficult job and requires a creative mind. I 've chosen this project to get a greater understanding of
the art. Pastry chefs work in varies places, bake many pastries, and work long hours. Many get
training on the job while others receive their training at a culinary school. Pastry chefs require an
eye for detail and good managing skills; they must also be great at following directions. The history
of the start of pastry chefs goes way back in time.
The Assyrians are known as the first, in the eighth century BC, to conjoin very thin layers of bread
dough with chopped nuts and honey to produce what we know as the Baklava (Made Man: History
Of The Pastry Chef). Greek seamen discovered this and loved the pastry. They brought the recipe to
Athens. Then, Greek pastry chefs discovered a way to roll the dough thinner and they created phyllo
dough. French and Italian Renaissance pastry chefs took the primary phyllo dough recipe and
perfected "puff pastries", which were filled with anything from sweetmeats to fruits, small eggs or
birds (Made Man: History Of The Pastry Chef). In the seventeenth and eighteenth century, pastry
chefs created new recipes such as Cream puffs, Eclairs, and Napoleons. Chocolate was first used to
create pastries after Spanish and Portuguese traders brought it to

Gordon Ramsay Research Paper
As famous critic George Bernard Shaw once quoted, "There is no love sincerer than the love of
food." Growing up and having a love for food never went away for these chefs, in fact, both went on
to pursue their passion and talent in the culinary arts field shortly after childhood. "If you want to
become a great chef, you have to work with great chefs. And that's exactly what I did," Gordon
Ramsay once stated, and he could not have been anymore correct. Through training and education
from other chefs, these two chefs became a household name and icon worldwide. Through all
challenges, these two gentlemen made the best of their career. From knowing there passion at a
young age, working hard, being dedicated, and receiving the education needed to ... Show more
content on Helpwriting.net ...
Little did they know they were about to become famous. In 1996, Gordon Ramsay became a
television star while judging other cooks on the show Masterchef. Gordon opened his very own
restaurant named "Restaurant Gordon Ramsay" in London, 1998. Receiving 3 stars for his
restaurant, Chef Gordon went and opened several new more food establishments. He then earned the
very honorable award, "Chef of the Year" for 2000. In the year 2006, Chef Ramsay's restaurants
were finding their way to the United States, and he was named Officer of the British Empire. The
documentary "Boiling point" led to his career, which in present time, he has produced many shows
including "Masterchef," "Masterchef Jr," "Kitchen Nightmares," "Hell's Kitchen," and much more.
Aside from his television career and being a restaurant owner, he has also written over 20

Why I Chose Culinary
I am Taylor Sellers, an upcoming student at Jefferson State Community College. I want to attend
Jefferson State Community College because of the outstanding state of the art culinary program. I
have visited with other schools that have recommended and well respected culinary programs, but
their programs do not even come close to comparing to this program. Also, Jefferson State has
already created memories for me and have largely impacted my basic knowledge of culinary and the
basic skills needed to start out in the industry. I have attended a weeklong culinary camp they hosted
this past summer and I was able to learn basic skills that led up to us being able to prepare a three
course meal to showcase for our families. I also have had the opportunity of joining the culinary
explorers program and I have learned and I am still learning many valuable lessons not only skills
needed in the kitchen but also with important character traits that are needed in every profession not
just ... Show more content on Helpwriting.net ...
Through these programs I have been able to work with the chefs and I love how they are more than
willing to go above and beyond to make sure that we are able to widely succeed in the culinary
industry, they are also very honest with you and tell you all of the good and the bad about the
industry. Through my high school Culinary teacher, Brandi Eades who attended Jefferson State
Community College's Culinary program– and loved it!– I was able to learn about and participate in
all of the wonderful programs that they have to offer for high school students. I was also able to
compete in the Prostart competition on a small team consisting of me and another student where we
placed sixth for the state, and all throughout the day chefs that I have worked with wished me good
luck and asked me how did we do and they continuously go above and beyond to help with
whatever I

Body Work Research Paper
Ever since I was a child, I have had a wide variety of interests. As I got older, it all boiled down to
three main things: painting, cooking, and bodywork. I was making some form of artwork since I had
the dexterity to do so and I took any art class i could get my hands on. I loved helping my mom in
the kitchen and pretty quickly started cooking on my own, and even sold baked goods at school to
pay for my prom dress. My interest in bodywork, though I had no idea that's what it was called,
started with walking on my dad's back when he came home from work when I was a child.
There was never any hesitation when it came to pursuing what I loved to do. I went to a magnet high
school for the arts and sciences, then got my BFA in painting from SCAD, then went to Atlanta
School of Massage to become an LMT. I'm pretty sure culinary school will make its way into my
life eventually, but for now I just take advantage of the wealth of free information available. I
couldn't seem to pick one thing to do with my life, so I just did everything. ... Show more content on
Helpwriting.net ...
My passion for bodywork has grown exponentially since I went to Atlanta School of Massage.
There is such a wide variety of modalities to choose from and I try to learn something new about
massage every day. Right now, I specialize in Active Isolated Stretching for orthopedic
work/postural correction and Hawaiian Lomi Lomi massage for relaxation. I like to incorporate
some of both modalities to combine quick, effective pain relief with deep levels of

Matt Preston Essay
Matt preston is a award winning food critic and a TV star. He although apperaing in mutiple diffrent
tv shows have grown up , throughout his entire life he has strived and worked for a better life for
Himeself and has never gave it just a few percent. Growing up he was a person in love with the
knowledge for food. Through thick and thin matt worked toward a better life and that is exactly
what he got thankfully it made a great life for him and his family. Thought the thick and thin he
worked hard non stop to achieve his dream. Matt Preston should be the one person everyone looks
up to
Carrer
Matt is an award winning food journalist, restaurant critic and television personality. Matt preston
appears in several different TV shows. Just to name a few Masterchef Australia, celebrity
masterchef, master chef junior, master chef all stars, masterchef: the professionals. Matt preston by
all means appears in several different TV shows. Preston has twice appeared as a guest on the
Australian talk show Rove, and the game show ... Show more content on Helpwriting.net ...
Matt Preston is the guy who faught for everything he belived in. I think he should be the person who
is that inspirational person not the person who people do not even know unless you have the passion
for cooking or culinary. Matt preston knew that he should not give up and he did not he. Thankfully
he did notbecuse if he did it would have made his life alot worst. For we as people with the love and
passion for culinary arts would not have the knowledge and the learning abiliies to see what he
could possibly offer to us. Knowing that he could do many more things as such a inspirational
teacher for all of us as people for learn from. From all of his opinions during master chief and all
others so we as a group should be thankful that he is there. He is the best that is put there for he has
done everything

I Will Never Forget The Dream Job
I will never forget the dream job I wanted to have. I would love to be a five star chef and own my
own restaurant. Being a chef is having your own restaurant and a reason to cook. "A late 20th
century movement that began in California but has spread across the United States; it stresses the
use of fresh, locally grown, seasonal produce and high–quality ingredients simply prepared in a
fashion that preserves and emphasizes natural flavors." (Labensky, Hause, Martel 6),"Culinary
Periods." . N.p., n.d. Web..You have your own restaurant show that you work hard for a reason.
Being a chef is having your signature. "This internationally known culinary arts school is
synonymous with expertise, innovation, tradition, and refinement – qualities that are meticulously
nurtured by Le Cordon Bleu.""HISTORY OF LE CORDON BLEU." Http://www.chefs.edu/. N.p.,
n.d. Web. .Having your own signature gives you customers a feeling that your food, restaurant, and
environment all together is different."For Americans who dine out regularly, this chef 's training
program promises a continuity of good eating–with increasing accent on the 'American ' tastes."
Look magazine, 1950,"Growing Up in New Haven." Http://www.ciachef.edu/. N.p., n.d. Web. 2015.
.
Being a chef is having your own restaurant. The real meaning of having your own restaurant is
showing that you are not a failure."Culinary arts is a prominent part of American history and culture
– not to mention an important and exciting career

What Why Xxx Chose A Career As Culinary Arts Is His Passion
As working and studying at the same time, I surround by numerous amazing people from different
countries, cultures and backgrounds. However, they all achieve a certain kind of success in their
own fields. One of my coworkers at Stella's, XXX, a first cook and assistant inventory manager, is
very enthusiastic. Her unequaled palate of sight, taste, and touch has been displayed through her
beautiful style of cooking. The purpose of this interview is to further understand about how would
life be if you were a first cook as well as implementations of cooking concepts in real kitchen
scenario.
Interviewing with XXX help me to learn more about the life of a cook and also applications of
business strategies into running a restaurant. XXX, graduated at RRC 4 years ago with an Honor,
has worked in the Hotel environment for few years then now is an assistant inventory manager in
the restaurant. One of the reasons why XXX chose a career in culinary arts is his passion. XXX
believes that to be successful in culinary arts fields, especially as a kitchen manager, passion is not
enough, but ability and talent. With his genuine devoutness and considerable experience, he has
trained for many new kitchen staffs in the last few years, and became the most favorite employee in
the restaurant.
Staffing, staff training
Finding and maintaining good kitchen staff are two major pain points for operators today. With
barely a prompt, XXX said that cultural diversity in culinary arts field is a must

Culinary Arts Personal Statement
My interest towards a career in culinary arts I credit to my need to create and perfect with every
chance I get. I started cooking as a way to distract myself from my outside reality that was growing
up in a very dangerous part of South Central Los Angeles, there were very limited resources for
career readiness given to me throughout my life until I got to high school and became obsessed with
my cooking class. I was 16 at the time and while my friends were out playing sports and going to
social events, all I wanted to do was learn new techniques and experiment with recipes. When I
turned 17, while a senior in high school, I decided that I did not want to attend university for the
simple fact that I did not find anything but cooking to be exhilarating ... Show more content on
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I recall working with one chef in particular that really lit a fire inside of me. He was a very
passionate but extremely aggressive chef. I had been working with this chef for only a week when
he told me that I should consider another career because I did not care or know enough. I took what
he said to heart and made it a mission to really prove him wrong. I began working as hard as I could,
dedicating every minute of my day to cooking and to learning something new. I was determined to
hold my own in a kitchen of veterans and to gain the respect of this chef. I worked with this man for
a year and even though he was extremely tough on me, he raised my talents to a completely new
level. I was working so much on my craft that eventually he began giving me assignments that were
usually reserved for the higher level chefs. It was an honor for a chef that thought so little of me in
the beginning to invest time into making me somebody he wanted to work one–on–one

Autobiography : Matthew Hogue 's Story About Me, And My...
Matthew Hogue
Mr. Christian
Web Design I–6
31 March 2015
Autobiography: Matthew Hogue
My History: This is the story about me, and my family's heritage. From my mom's side of the family
they are from Germany. From my dad's side of the family they came from Holland. I was born on
December 29 1997 at around 3:00 a.m. My dad's parents moved to the U.S. because he was
deployed. My Mom's parents moved because of the same reason. My dad was born in California in a
city located just outside of Las Angeles. My mom was born in Lawton, Oklahoma. I am currently an
11th grade student at Eisenhower high school at 5202 West Gore Blvd. Lawton, Ok 73505. I am
currently working on getting my high school degree. If I don't go to college then I will be ... Show
more content on Helpwriting.net ...
Some of the ideas consist of Italian and German food. I have plans on attending college for culinary
arts. I have been invited to the culinary arts institute in New York, and I plan on visiting their
college. If I do not like this college I will be attending vocational technology here in Lawton,
Oklahoma. I plan on using this experience to better myself in my goals to open a restaurant.
Things I would like to own: I would like to own a house in California. My dad came from
California, from a city close to Los Angeles. He lived in a city right next to the Pacific Ocean. My
dream cars are the Lamborghini Aventador and the Nissan GTR and the Scion FRS. I hope to own
one of these cars in my lifetime. I believe that if you work hard enough in life that you can
accomplish anything. This is something that has been taught in my family since I can remember. As
I have said before my dream is to open a restaurant and if I am successful at it then I want to open
up a chain of restaurants. I would like to have my restaurants expand to Germany and Holland
where my family has originated. I still haven't got a chance to visit these countries, but I plan to in
the near future. I also plan on sending my mom and my dad back to Holland and Germany for a
vacation. They haven't been in Germany and Holland since they were teenagers. These are some of
the things that I would like to own in my life.
More about me: If my goals to open up a restaurant don't happen then I have

What Is Culinary Arts?
What Is Culinary Arts? Culinary arts have been around since the dawn of time, it is one of the most
important jobs in our society because everyone needs to eat. It is a prominent part of American
history and culture. The proper definition of culinary means relating to, or used in the kitchen, while
the definition of art is "human effort to imitate, supplement, alter, or counteract the work of nature."
(What is culinary arts?) When you put these two words together, you begin to see that culinary arts
is based on creating things that are unique and beautiful, tasteful. The culinary arts have been
rapidly growing more and more because everyone is starting to realize they love creating new
tasteful things and love to put their own unique twist on famous dishes to make it their own. There is
a reason that it is called culinary arts, because not just anybody can create delicious and beautiful
masterpieces. It is not for everybody, you have to have a passion for creating new things with food.
There are three main people involved with culinary arts; they are the eaters, the cookers, and the real
food people. How do you become in this field? To get into the field of culinary arts, many people are
inspired by famous chefs or family members who cooked amazing dishes or just loved doing it
themselves. There is inspiration everywhere to be inspired by to get a liking for culinary. Most like
many of the famous chefs of our generations, there are countless numbers of people to be

Graduation Speech : Family Meals
Growing up, family meals were a daily occurrence, bringing together my sisters and parents together
to talk about how well or how poorly our day went. We cherished the meals put in front of us,
salivating at my mother's perfectly seasoned chicken or her incredibly spaghetti and meatballs with a
freshly picked tomato puree. These simplistic yet delicious meals were almost like magic to me at
such a young age in my childhood. I never understood or even valued the specificity and effort it
takes to make such a well prepared meal until I grew older and entered middle school. I watched my
mom prepare meals in the kitchen, putting an exact one–fourth cop of sugar in the meal, perfectly
contrasting the savory, tangy flavors with the sweet crystallization of simple sugar. Too much sugar,
and the meal will be washed in sweetness, and too little sugar, and the flavors won't be perfectly
contrasting. Finding the perfect equilibrium is what created these scrumptious meals in which I
valued so much. This art was almost a type of mathematics to me, a perfect set of variables to find
the perfect solution. Using this reasoning, after studying culinary arts for an extended period of time,
I consider it more of a form of mathematics, rather than a for of artistic expression. Although
solving a function equation and baking cupcakes are two very different things, finding the solution,
or perfecting the extremely moist cake both share very similar criteria that make them both types of

What You Need for a Career in Culinary Arts
For my career in physics, I chose culinary arts. The reason I've chosen this is because I love to cook
and make different creations out of food. Why I like this job is because I love to cook, eat, and make
tasty food for people to try. The job description for this job would be that you need to know how to
cook, communicate well with others, and be to work on time, and have the food out there as soon as
possible fresh and ready to go. The education and training required to be a chef would be culinary
school or a four–year degree program. Now, unless you become a celebrity chef who makes millions
of dollars a year, honestly chefs don't make much. They make anywhere from $34,000.00 to
$60,000.00 a year. There are tons of chefs out there in the world, but no other job is like a chef's.
There are a lot of different things that you need to do to become a chef. First, off after high school
you need to either go to culinary school or another four–year program and get a degree. Then after
that you need to start out slow not just jump to the top. Start out slow like starting out in a restaurant
and assist the chef to learn more before you become a head chef. Now there are certain things you
must wear when you cook:
Must haves are: o Closed toe shoes o Long sleeves o Hair pulled back o Long pants
Those are for safety issues so nothing bad happens. You need to make sure you have the right
utensils.
Utensils: o Knives, spatulas, whisks, spoons o Measuring cups, tongs o Mixers,

Baking Personal Narrative
While pursuing my Associates Degree in Baking and Pastry Arts from The Culinary Institute of
America I was introduced to numerous working kitchen environments that were entirely new to me.
The rigorous curriculum that proceeded throughout the course ensured that going into the industry I
would have the knowledge and techniques required to be successful in any potential work
environment I may take on.
Being able to work quickly and multitasking were greatly stressed by my chefs and are two skills I
can say I do well while both maintaining a relaxed and professional demeanor. Where I excel, is in
my ability to work well within a team and in communicating clearly with them. I am also confident
in my capability to work inexpediently and producing consistent product with attention to detail. ...
Show more content on Helpwriting.net ...
As well as having some experience in the production of macaroons and laminated doughs, for the
use of croissants and pain au chocolat.
Baking is a very creative career and I believe I possess the necessary skills and knowledge to be
successful and can use it to become an asset for the company. I eagerly wait to start my career as a
baker in your company and am looking forward to hearing back from you to set up a phone
interview. Thank you for your time and

Chef Mark Peel Research Paper
Chef Mark Peel is one of the big names in the culinary world. Working forty one years in the
culinary business Chef Peel has a great resume and also proudly is an owner of the Campanile
restaurant in Los Angeles. Along with Chef Peel's great resume, came serious body aches along with
him. But during his young early years, Chef Peel started as a dishwasher and worked his way up to
being mentored by Alice Waters at Chez Panisse and Wolfgang Puck at Ma Maison. While in the
apprentice program for Ma Maison, Mark Peel was sent to work for two three–stared French
restaurants, La Tour d'Argents and Moulinde Mougins. Mr. Peel met his wife while working as a
sous chef in Michael's restaurant in Santa Monica, while, Nancy Silverton, worked as a pastry ...
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Back to Mark Peel, he also has two other establishments – The Point and The Tar Pit. The Point
restaurant is a casual dine cafe in Culver City, while in The Tar Pit it shows the passion of Chef Peel
for fresh market food and his work of art in artisan cocktails. Chef Mark Peel has made an
appearance on TV numerous times for ex; with Gordon Ramsay in "Hell's Kitchen" and "Kitchen
Nightmares", "Top Chef", "Top Chef: Masters and Just Deserts". He also is co–authored with Nancy
for their cookbook "Mark Peel and Nancy Silverton At Home; Two Chefs Cook for Family and
Friends" and also have currently finished working on another cookbook, "The Food of Campanile".
As of right night Chef Mark Peel is a retired chef from Campanile, but not doing any of the heavy
duty work but tasting, organizing, managing, and taking care of the restaurant more than being the
one who cooks, till the restaurant closed. Being in the business for forty years, Chef Peel has gained
the wounds of a chef warrior and has to deal with the shoulder and back pains, bone spurs, and
wrists aching. To Chef Peel, the culinary field is just like being in

Uniformed Soldier: Special Forces Contracter
Over the course of the last 10 years, I have served my country as both a uniformed Soldier, as well
as a Special Forces contractor. Throughout my experiences in this field I have come to learn several
things; a top of that list was to know when to walk away. In the winter of 2015 that's exactly what I
did. During that time I found myself struggling with post traumatic stress disorder as well as
recovering from a trumatic brain injury as a result of may last deployment. Left without the title of
Soldier, I quickly found myself lost and without direction. Why am a telling you this you may ask?
I'm telling you this because one of the most intrumental parts of my recovery was found though
cooking. Somehow, amungst the chaos, cooking was one area

Quenelle Spoons Research Paper
Being a chef is an amazing art that should be shared with the world. Culinary artists know the many
difficulties of preparing an aesthetically pleasing dish while still acquiring that amazing test that is
so important. This company, Bequeen Spoons, has created a product that is so simple yet will help
many chefs create masterpieces faster. The Quenelle Spoonis it's name, and no chef can do without
it.
The Quenelle spoons create a simplistic design that many chefs try to acquire. For many
professionals, this design is complicated to do in a short period of time. So, Pastry Chef Yarisis
Jacobo, created this design. She has years of experience, so she created the perfect design that all
chefs would need and appreciate. The designs were transformed

Marcus Samuelsson 's Influence On Life
Marcus Samuelsson was born in ethiopia in 1971. At one years old marcus contracted tuberculosis
along with his mother and sister . His mother soon passed away. A year later in 1973 Marcus and
Linda are adopted by Ann Marie and Lennart Samuelsson and brought to Sweden. This is where
Marcus is first taught to cook by his grandmother helga. She introduced him to lingonberries and
blueberries for the first time. He was also exposed to food in varieties. Growing up during the
summers in Smogen switzerland Marcus and his dad lennart along with his uncles would go fishing.
They would catch crayfish, lobsters, and mackerel, and then take them home to smoke and preserve
their catch. Helga would often gather Marcus and his sisters in the kitchen to teach them how to
pickle fresh vegetables, and make meatballs, ginger snaps, cookies, and apple jam. HAving gained
the experience of catching the food and handling it all the way to the cooking portion gave him
insight on how important fresh local food was to him and how he should appreciate it. Another food
window that marcus had was his family and his father. He learned that in ethiopia spices were a
large part of the food they made and that meals were more of a spiritual connection than in other
parts of the world. He looks back on his country and how hard his people work for what they have
and feels pride. Marcus has drive thanks to his people to move forward and show others how to
make fresh affordable meals. Marcus had more

Catering: High School and Caterer
Introduction
When I think about what I want to do after high school many things come to mind, like music, or
photography, but the one thing that stuck in my mind was cooking. Now there are many fields in
cooking or culinary arts, for example French cuisine, baking, hotel hospitality, but I chose catering.
There are unlimited reasons why I chose catering, and so many fields in catering I could do. I could
stick to what I know, or what I learned during my time in an institute, or anything else. There are
many elements to catering, or any job for that matter, like earnings, description, advantages and
disadvantages, etc.
Job Description and Duties
So you want to know about catering huh? Well do you even know what catering is? ... Show more
Qualifications and Specifications
Other than the education that you have to have to be a caterer you have to other skills to succeed.
For example you need to be artistic. Why, because if you want to have a large number of clients you
should have a gimmick. Some businesses carve animals or different objects out of the dishes that
they created and because of that they have a large number of clients. It is best that you always stay
clean, tidy, and you obey health codes in order to stay open. It is best that you have a great deal of
physical strength because you carry the food that you make up flights of stairs or even around the
kitchen. Depending on the amount of food, and the weight of the dish you can be carrying twenty to
thirty pounds of food at a time. And most of the time you don't even carry a lot of food. Sometimes
you carry a lot of supplies, like pots and depending on if you want to prepare the food at the event
you have to carry the ingredients. Most chefs have to wear a uniform that consists of white pants, a
double breast jacket, a hat and a neckerchief. To be a good boss you have to have great leadership
and listening skills. It is best that you have a keen sense of

Essay On My Program Of Study
My Program of Study Paper
This study has 4 classes
Food Science
Agriscience
Principles of Food Production
Food Science and Safety
Advanced Food Science.
The study will help teach you about all the needs to know about food.
You could possibly be a cook or chef with these classes.
These are the Related areas of the Program of study.
The Occupational Employment Statistics (OES) program produces employment and wage estimates
annually for over 800 occupations. These estimates are available for the nation as a whole, for
individual states, and for metropolitan and nonmetropolitan areas. The link(s) below go to OES data
maps for employment and wages by state and area.
Cooks, all other,Cooks, fast food,Cooks, institution and cafeteria,Cooks, ... Show more content on
Helpwriting.net ...
Programs Offered in New York
At the CIA's Hyde Park campus, we offer:
Bachelor's degrees in applied food studies, culinary science, food business management, and
hospitality management.
Associate degrees in baking and pastry arts or culinary arts
Professional development programs for leaders and professionals in the food industry
Programs for food and wine enthusiasts
Our 150+ faculty members include top chefs, food executive, restaurant owners, master sommeliers,
and more.
Campus Highlights
At the center of our 170–acre campus is Roth Hall, an early 20th–century brick structure that was
once a Jesuit seminary. Nearby are:
The Conrad N. Hilton Library,
Colavita Center for Italian Food and Wine
The Marriott Pavilion (featuring the 800–seat Ecolab Auditorium)
General Foods Nutrition Center

Also on campus is the Student Commons, which offers fitness facilities as well as dining options
The Egg, a popular hangout that includes a student–run craft beer brewery and restaurant
Seeing is Believing
There is no better way to learn about the CIA than by visiting our Hyde Park campus. Take a tour
led by CIA students. Hear from them firsthand about the career opportunities that await you–they'll
make you a believer.
And of course, if you're going to visit CIA's Hyde Park campus, grab a bite at one of our student–
staffed, public–facing restaurants that serve more than

Alice Waters Research Paper
Culinary Arts 3
Alice Waters: Chef –Author, and Her Contributions to the World of Culinary Arts
Sustenance through food is an ongoing evolution. Hunters and gathers once fed themselves through
a nomadic existence, but as these individuals domesticated animals and began farming, communities
evolved, thus the first exchanges in food products and styles in cookery arose. Throughout the
decades that have followed, there are many notable personages, who influenced the evolution of
food. They range from Boulanger with his restoratives (Glisson, 2007), Carême with his
development of the haute cuisine of the eighteenth and nineteenth century (Steward, 2014), as well
as, Escoffier, the French–born chef and restaurateur who revolutionized both the ... Show more
She is a member of the American Academy of Arts and Sciences, a 2007 Lifetime Achievement
Award winner as well as a 2007 recipient of being one of the World's 50 Best Restaurants. Alice
Waters is the founder of the Sustainable Food Program at the American Academy in Rome in 2006
as well as the founder of Yale Sustainable Food Project, and The Edible Schoolyard at Berkeley's
Martin Luther King, Jr., Middle School. Furthermore, she won several James Beard Foundation
awards, including Best Chef in America in 1992, the James Beard Humanitarian Award in 1997 as
well as the Bon Appétit magazine's Lifetime Achievement Award in 2000. In 2009, she received an
honorary Doctorate of Humanities by Princeton University and as of 2014; she experienced
induction into the New Jersey Hall of Fame. This is not an all–inclusive list of honors, but does let
us glimpse her plethora of

The Major Decision Between Majors
The Major Decision Between Majors There are many different paths that can be taken after
graduation. Some people go to college. Others join the military or even go right to work. Even some
choose to take a year off and travel. No matter what our choices are, we have to make them soon.
Senior year is almost halfway over and we have to choose our paths. Whether it is between colleges
or major the decision has to be made. It's always been a goal of mine to go to college. I will be most
successful after I get an education. I don't have to choose between paths, I know I will be attending
schools. The main choice I have is choosing between my dream and being practical. I am choosing
between majors, Tourism, leisure and event planning or ... Show more content on Helpwriting.net ...
This has been my dream since I was a little girl. I have always wanted to be a professional chef or a
pastry artist. The more and more I look at the facts of this major, the more and more I realize it is not
what I want. It is not the college experience. It is too unpractical. The Culinary Arts program at the
Institute of Culinary Education, consists of 650 instructional hours. Students are in the classroom for
440 hours and on their externships for 210 hours acquiring real–world experience in the culinary
field ("Careers & ICE Alumni"). This is nothing like a four year degree at Bowling Green State
University. Every class will teach students a specific skill. Beginning with basic ingredient
identification, the culinary arts chef instructors will help train the student's senses, guiding them
through all the tips and tricks of cooking. Over the course of the program, I would learn from an
average of four different chef instructors, which exposes me to a wide range of professionals with
different areas of expertise ("Careers & ICE Alumni"). After going to this institute I would have
everything I need to become a professional chef, but this does not guarantee success right off the
bat. Most chefs don't start out in their dream jobs, they have to work towards their goal for years. I
don't want to work in low grade restaurants for years before I achieve a decent job.
This institute has a wide range of class schedules are designed to accommodate both

Culinary Arts
Dranira Solomon
Mrs. Winzeler
English IV
March 13, 2013
Culinary Arts
Culinary Arts is a broad field that contains many different specializations. Culinary Arts is
something that will never go away, you have to eat everyday to live and lead a healthy life. Food as
we know is essential for the growth and maintenance of the human body. Culinary Arts enhances
your knowledge of life skills and cooking. Being in the Culinary Arts career field you have to have a
specific set of skills to make delicious appetizing meals. For example you have to follow safe food
handling procedures, learn the dos and don'ts of food safety and sanitation. Learning the proper
knife skills is one of the first things you learn in culinary arts; knowing the proper ... Show more
I would always be the first person up in the morning climbing on the counters like a little monkey
getting the cereal off the top of the refrigerator, and getting a two bowls out of the cupboard just so I
could make me and my brother breakfast every morning. I was always there when anyone was
cooking in the kitchen; I was very curious, ready to learn something new, and ready to give my
assistances to anyone who needed it. My favorite foods to cook till this day is desserts, but anything
I could get my hands on to cook I surly would no questions asked. I have a clear vision of my career
goals, and after high school I will attend the culinary arts program at the Raleigh–Durham Art
Institute. There culinary arts program comprises exactly the skills and tools I need to succeed in
becoming a Pastry Chef, and starting my entrepreneurship. Because I am determined and focused, I
do not need anything more than the training and education the Art Institutes will provide. I have
visited there campus and viewed some of their classes, they have a extraordinary culinary arts
program. They focus mainly on cooking; The Art Institute does not waste time on classes that won't
help you excel in life, that's why I know The Art Institute is the perfect school for me to shine and
show off my culinary skills. First, because I know exactly how I want to apply my new skills, I do
not need any extraneous courses. The Art Institute program perfectly reflects my own

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