Introduction 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. Methods Finding information from a reliable source was a challenge. However, in the journal from …show more content…
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 …show more content…
In the interview, there was valuable information learned. It started by asking simple questions such as; did you go to culinary school, how long were you a chef? In addition, did you enjoy it? All these questions provided more knowledge about the field. Abhdon was an assistant chef in New Jersey. He went to culinary school for two years and immediately developed a passion for cooking. Even though the job was stressful, he still enjoyed it. However, the only part he hated about the job was not spending enough time with his family, for his job required for him to work long hour shifts including on
Management keeps Ehrenreich and other employees under surveillance. They monitor the behaviors of the employees for any signs of theft, drug use, sluggishness, or anything that might be concerned worse. The managers and assistant managers are what some employees’ think are “class enemy”. Most of the management is former cooks or clerks that have crossed over to the other side. Ehrenreich views those former cooks that as “corporate as opposed to human”. Assistant manager are paid only about $400 a week and follow the directions of a corporation that exists far away from the actually location of the restaurant. Management only job is to ensure that money is being made and to not cut the employees any slack. “You give and you give and they take”, Gail another employee informs Ehrenreich. Gail vows to never work in management again for this reason.
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”
I believe in the old adage, “treat others as you wish to be treated”, and along with a healthy dose of common sense goes far in producing a healthy work environment. I think a chef can still remain authoritative, but be respectful of your employees’ social and mental needs thus creating a solid team of individuals willing to give it their “all” in the work environment according to the business organization known as Call of the Wild (n.d.). Therefore, as executive chef I would, I think team building is essential through rewards, training, and involvement as well as proper equipment to accomplish tasks. In order to eliminate food waste I would install a POS system at each station, thus giving those staff members the responsibility for their portion of the dish. Employee recognition definitely is a morale builder. Furthermore, I consider policies such as
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.
When choosing a famous culinarian I probably should have chosen someone a bit more famous like Paula Deen, Gordon Ramsey, or Anthony Bourdain; (at least that way I would have a plethora of bios, summaries, and different multi medias to work with) who mind you are all amazing chefs and have made great names for themselves. But they are all “cookie cutter” chefs. They each have amazing talent and great TV personalities. But what have any of them done to enhance our industry? what have they done to revitalize a dieing breed? The only thing any of them have done is enhance their own bank accounts and pawn off basic knowledge that should have been passed down from generation to generation. Unfortunately in our fast paced culture no one has time or energy to do anything more than watch people cook on TV and re-heat pre made dishes that have been so processed im not sure they are anything but flavored calories. Its a sad brave new world we live in, which brings me to the main topic of this essay: Alice Waters. I doubt many of you have ever heard of her. She is most famous for her restaurant in my home town of Berkeley California, called Chez Panisse. The restaurant menu changes daily based on whats in season and available. Unfortunately before I can get into all the juicy fun facts about Alice (like how drunk she and mom would get at the bar) Ill have to give you a quick dry briefing on who what where when and why our heroine exists.
It was not easy for Chef Blumenthal to become success like today. To become a chef, for him, it took more than a decade because he did not get any professional education. One of the interesting facts is that he mastered the French cuisine by studying French for 10 years by himself. Chef Blumenthal had a variety of jobs such as a photocopier salesman, debt collector, and cr...
My childhood was impacted early on from my father’s career in the Army which meant moving often and one of my favorite places we lived in was Belgium. We lived in Europe for many years and we not only lived but traveled as well all over Europe. I spent my childhood at times watching behind the counter at food stalls as cooks made fresh real Belgium waffles and crepes with chocolate Nutella and powdered sugar. When my brother and I were good we would eat the fries that the Belgium’s were famous for located in small shops everywhere.
The training program for Cook Out restaurant will require maximum use of resources for employees to achieve the set goals. A continuous training program is necessary for the restaurant employees as it will enable them to develop future goals by understanding the performance demands of the restaurant. The implementation of this training program will have various benefits for Cook Out restaurant as it helps create qualified personnel that will ensure the business growth. The training program will provide knowledge and skills to the restaurant employees in areas of quality customer service, personal career development and a...
The culinary industry has many different types of jobs, Something that might not come as common sense to people is keeping your workplace clean but not for the reasons that they may think. Food has many different ways of hurting people physically, and biologically, I will talk about different Food Borne illnesses(FBI) that may harm you biologically. Sanitation is the most important part about culinary arts, and different equipment will be talked about as well. Culinary arts will never be industrialized like vehicles driving themselves but people and food with always make and eat themselves.
From a simple blue collar job to being lifted into something extraordinary, the position of chef has been extremely sought after recently. The stresses of the kitchen have been pushing out the older chefs and getting replaced by young professionals eager to join the trade. Remaining positive in the workplace is vital for chefs in order to prolong their careers in the food
The requirements of becoming a chef aren’t very difficult. You do have to have some training that will help you out. They have certificate programs that last a couple months and some earn 2yr. associate or 4yr. bachelor. Also hands-on training, in-class instruction in kitchen is needed. Safety, san...
Cooking is not made easy when you 're still guessing. In fact, guessing at cooking increases the stress because guessing makes you unsure of the results to come. I 'm going to give you a little cooking help by offering some tips on how to end your guessing.
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...
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.”
Becoming a professional chef not only requires a thorough understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; "No theories, no formulae, no recipe, no matter how well written, can take the place of experience."