Chef Research Papers

Culinary goes back to the beginning of time. People had to come up with some kind of food source and a way to make it. It wasn't as creative or as well presented as current dishes, but it was still cooking. When people didn't have refrigerator, they used salts in order to preserve the meats and many other types of foods. In today's society we have refrigerators and freezers in order to keep things relatively fresh. But what is so great about culinary and cooking in general? Cooking makes a difference in our lives. Instead of eating the same old dish everyday being able to mix things together giving variety to the dish. People who have become chefs do this everyday, trying to come up with something new that the customer will enjoy and wonder,

Is it that they woke up one day and said to themselves, hey I want to start cooking, or was it that someone had encouraged them into trying cooking in a kitchen, or was it just by chance? Some of the chefs that I had interviews said a combination of these three things. Chef Comar, a pastry chef at Johnson and Wales University in Denver, Colorado told me how he had gotten inspired to start going into this particular field of expertise.

"Chef has been just inspired through the time when I was still basically a teenager. I was working at this one hotel for a summer job and was placed in various locations as far as to help them out and one of them was pastry. When it came to make a decision as far as what I would like to do, I felt I had taste for pastry. No one specifically as a person has inspired me; it was more of just exposure to it that led me to [pursue becoming a pastry

When I interview Chef De la Torre, the dean of Johnson and Wales University, I asked him about the preparation of the dishes and if they showed a part of himself. I had an idea that it did but I didn't know to what extent. He answered that yes it did show a bit of himself in the way the dish was presented and created. When you think of a dish you must think of what tastes can you incorporate into this specific dish. Chef Comar gave me some example of somewhat "out of the ordinary" dishes that he has had his classes make, one of them was garlic ice cream. I heard this and I was a bit shocked but it wasn't anything that I would consider gross or weird; it sounded very good when he was describing what he had his students do in order to make it. He said that when you become a chef you can't just know basic and "normal" dishes. There is a certain amount of inspiration that must be put into making something. The ability to think of something that would be considered strange to some is a talent you must obtain while working as a