Essay about Becoming A Professional Chef
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The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated.
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."
The formal educational process must begin with the choice of institution, in the United States, the Culinary Institute of America, New York is the leader in traditional culinary cuisine preparation. The curriculum is taught on the Escoffier ideal. The California…show more content…
for top executive chefs.(2) A chef can be a team player a "team" player like any other organization or a chef can be a sole-proprietor of an establishment. The "Brigade system" (3) was instituted by Auguste Escoffier for use in large kitchen environments such as a hotel. The Brigade system streamlines and simplifies work, the elimination of chaos and avoidance of duplicate effort will describe the titles as originally given by
Escoffier,first in English then the original French. Under this system, the chef is responsible for all kitchen operations, the "sous" chef meaning "under" chef would be second in command, fills in where needed, assists the line chefs. The line chefs or station chefs(chefs de parte) are as follows. The Sauté station (saucier) is responsible for sautéed items and sauces. This is the most glamorous of the line positions. The fish station (poissouier) is responsible fish items, preparing the fish to cook. The roast station (rotisseur) is responsible for all roasted foods. The grill station (grillardin) is responsible for all grilled foods, the fry station (friturier) is responsible for all fried foods. The vegetable station (entrimeiter)is responsible for all hot appetizers, soups and vegetable preparation.
The pantry chef (garde-manger) is responsible for all cold food preparations, salads sandwiches etc. The butcher (boucher) is a chef responsible for butchering the meats, poultry sometimes assists the Poissouier. The
My name is Kenneth Jerome Verrette, I am 23 years of age. I am currently attending The Art Institute of Dallas acquiring my Associates in Applied Science under Culinary Arts. I was always in the kitchen as a kid. I love to cook a variety of foods. There have only been a handful of dishes that I have prepared that were not up to par. I chose to take a cooking class in high school over other electives. So let see as to why I was destined to become a chef from a child. I love to cook. Growing up, I would always be in the kitchen, and it didn’t matter as to whose house that I was in. I would always ask if there was something that I could do to help out. I remember one Thanksgiving when I was at my Grandmother’s house and it was my job to make the mashed potatoes and sweet potatoes. I think that was some of the most fun that I have had in the kitchen. It ended up being the hit of the evening. When I got out of high school I didn’t touch the cooking side of things for a couple of years. I actually specialized in weapons and missiles while I was in the military. But when I got out because I got disabled I knew that I had to go to school because I couldn’t sit behind a desk again. I had done that before and I knew that I couldn’t sit behind a desk for 8 hours a day or more, I needed to be active. The day that I went to look into enrolling into this school, the individual gave me a tour of the school. When we got back to his desk and I knew that I was going to enroll and I signed the papers and knew that I just entered the career that I was destined to be in. I love to cook. I have cooked many of different dishes from around the world and I am always interested in new dishes to cook at home with my girlfriend. It is always fun cooking something new and tasting it for the first time after it has been prepared. I go out to eat occasionally and the food is good but there is something better about eating at home something that I have prepared myself. I would much rather cook at home 3 meals a day than go out to eat. When I was in my sophomore year in high school, I was asked to take an elective and I remember seeing the cooking class on the paper. I remember saying to myself that was the class that I was going to take before I had even looked at the other classes that there were to offer. The whole time that I took that class I had a blast. I remember when we had to make something and bring it in to class for everyone to taste. I made chocolate pancakes that had chocolate chips in them because I knew that I could make them well and they were my favorite. When I brought them into class they were eaten up within minutes of being uncovered. It made me very pleased knowing that they were that good. As you can see from a child I was destined to become a chef. From all of the times of being in a kitchen, from the class that I took in high school, to getting out of the military and enrolling in this school. I just couldn’t get away from the kitchen. Cooking it was my career from the start.
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