1.What first inspired you to pursue this profession?
Was it the kitchen set my mom bought me when I was four or was it the incredible smells coming from our kitchen that always brought family and friends together? What I do know is that cooking always held a sense of fascination and intrigue for me. From a young age, I remember having an obsession with the creation of a restaurant. I can recall drafting menu after menu. Through travel, I developed a love for the infusion of ethnic flavors into traditional French techniques and was inspired to research and seek mentorship in professional kitchens. As an outlier in school and social situations, I found that cooking allowed me to be part of a world based on merit opposed to popularity.It challenged me both intellectually and creatively in a way my peers
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As a young chef still cultivating my food philosophy I have realized the value and necessity of immersing myself in the fine dining experience from inception to fruition. Winning would give me the opportunity to completely immerse myself in that pursuit. This would also be a significant networking opportunity to make connections that would lay the groundwork for working towards my own restaurant. I believe that this scholarship would enable me to gain the mentorship that I need to pursue opportunities that would advance my career. It would enhance my understanding of food and allow for me to begin creating a style of cooking that is unique to me while reflecting what I value most in cooking.This opportunity would also introduce new styles of cooking and techniques that I would aim to incorporate into my personal cooking style. This is absolutely a once-in-a-lifetime opportunity that would give me so much experience before I pursue my formal cooking education, hopefully at the Institut Paul Bocuse next
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.
As a child I did not know a lot about college. None of the adults in my life had been to College, my family did not talk about it, and it seemed like a distant land that I heard about only in movies and on Television. I was first introduced to college when my third grade class took a field trip to Iowa State University, clearly a much needed field trip considering my lack of exposure to higher education. I was immediately amazed by the grand architecture and massive buildings. I had never seen anything like a University campus before. The few things that I remember about the trip were that everything was big, the college students played with us, and we got to swim in the pool. While the larger purpose of the field trip may have been lost to my childhood excitement of getting to swim in a big pool, the field trip did mark the beginning of my knowledge of higher education and from then on I always viewed it as something that I would be a part of eventually, even if it did seem like a very distant future at age eight. As I grew older I developed other reasons for wanting to attend colle...
A global citizen is that who is willing to use its voice and knowledge to make a change. No one would ever be able to make a change in just one day, it is something that takes time and devotion. I’m really interested in diversity and I’m seeking to what is my role is as a world citizen. The fact that I’m searching for an international education is the proof of my desire to establish myself as a global citizen and my interest in the world issues.
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.
Cooking and cookbooks focus on the different ethnic cuisines, therefore creating diversity. “Each recipe and style of cooking represents a different cultural background yet to be discovered, enjoyed and celebrate the dishes that they might not otherwise have access to.”(Girl in Capes). People of all backgrounds explore other cuisines and have begun to adapt to the taste and style of different
Who you are: A creative chef who loves being inventive with food and cares deeply about quality and presentation. You will be responsible for approving every dish that comes out of our kitchen, so your perfectionist tendencies will be put to good use. You are organized enough to keep track of our inventory and ensure that the kitchen remains well stocked with needed supplies and ingredients. You love to share your skills and knowledge, and will be comfortable hiring and training kitchen personnel. You are also interested in marketing yourself and your employer, and will be glad to share your marketing ideas with our General Manager and Assistant General Manager. Finally, you're a team player who won't hesitate to jump in when the kitchen is short staffed or when we're asked to cater a special event.
First off, I would like to say again, thank you for nominating me as a possible recipient for this scholarship. I do not think I have ever been recognized for my academic achievements throughout my entire school career. I never was really focused and determined to learn before like I am now. So just the nomination is an honor, no matter if I receive the scholarship or not. Thank you for the recognition. It truly made my day.
A pastry chef’s occupation is an impeccable employment to any individual who savors the possibility of rising early and finishing the vast majority of their work before lunchtime. It is likewise a vocation that accompanies numerous prizes, both substantial and impalpable. Case in point, a baked good culinary specialist, otherwise called a patissier, not just gets the opportunity to encounter the fulfillment that originates from transforming a heap of crude fixings into a delightful cluster of warm, scrumptious treats before breakfast time; additionally has the security of knowing there are numerous great job opportunities accessible to them. A great deal of diligent work both physically and mentally is required as a pastry chef.
5- Application: Cooking Demonstrations and Recipe Exchange (Weekly) VI. Supplementary Materials
I watched each and every chef, trained or untrained during my family visits to various eateries as a youngster. The exposure was unlimited due to our frequent sojourns abroad to world class facilities with my father who happened to be a medical doctor with an international airline. The seeds of this initial interest took shape when I joined institute of hotel management and catering technology. That was the beginning but I never knew that it will take the shape of my passion for life.
The United States Department of Labor states that “Employment of chefs and head cooks is projected to grow 9 percent from 2014 to 2024, faster than the average for all occupations.” This statistic reveals that many people want to be chefs and that more chefs are needed in the world. To be a successful chef, a few things that a person may need to evaluate is how he or she can attend a school. You must also realize what you have to do before culinary school; and what type of chef you want to be. Thinking about obstacles that you may have with money is something to think about as well .
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.
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.”
working environment of the individual will dictate how they wish to apply the skill. Being a chef can lead to other occupations as well, some which are not directly related to the foodservice industry. Teaching the skills of a culinarian, newspaper columnist or journalist critic. There are many possibilities to a professional chef outside a kitchen environment, learning by contact with other professionals is what professionalism is all about.
Many chefs love their work, and always seems to be so passionate about what they do. I want to make people happy by serving them the best food they have ever had, but also having the dream job to me. Cooking tends to make you less stressed about life. It also makes you feel good when someone loves your food as much as you love to cook it, and this is why I want to become a chef.