Certificate in Food Preparation and Cooking
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Moving Up:Turning a Line Cook Into a Sous-Chef
9/23/2015 Moving Up:Turning a Line Cook Into a Sous-Chef http://www.restaurantowner.com/members/2073print.cfm Moving Up:Turning a Line Cook Into a Sous-Chef by Joe Abuso Developing your current staff is one of the most important and smartest things that you, or any restaurateur, can do. Finding good people is hard enough to begin with, and keeping them around can sometimes be even harder. One of the easiest ways to attract the kind of workers you need is to be able to promise that the position you're offering them is not a stagnant, dead-end proposition. One way to keep them on your team is to make good on that promise. The best personnel want to progress through their careers by being given the opportunity to learn, grow and take on more and varied responsibilities. Hiring from within to fill midlevel management positions has many advantages over bringing in new people: You already know that they are reliable and get along with the rest of the crew; they understand the company culture, product and expectations; it's good for overall morale to see that hard work is rewarded; and lower training and administrative costs are some of the biggest. Of course, if you haven't been successfully grooming your entry-level workers for bigger and better things, you won't have the option to promote a current employee rather than placing a want ad, culling résumés and being (not always pleasantly) surprised at who walks through the door for an interview. The position of sous-chef or assistant kitchen manager Hiring from within to fill midlevel is one of the most important and common slots for a “management positions has many restaurateur to have to fill. -
“Top Chef” Finalist Lindsay Autry and Restaurateur Thierry Beaud Team
“Top Chef” Finalist Lindsay Autry and Restaurateur Thierry Beaud Team Up to Bring THE REGIONAL Kitchen & Public House to West Palm Beach’s CityPlace, A Dining Destination Slated for Early 2016 —The dynamic culinary team’s new concept will occupy CityPlace’s southwest corner as the latest example of the downtown entertainment district’s recent expansion and growing appeal— West Palm Beach, Fla. (October 5, 2015)— Celebrated South Florida Chef and season 9 “Top Chef” finalist Lindsay Autry is partnering with seasoned restaurateur Thierry Beaud to open THE REGIONAL Kitchen & Public House in downtown West Palm Beach’s popular dining and entertainment destination, CityPlace. THE REGIONAL marks Autry’s first venture into restaurant proprietorship, and for Beaud, a new concept to add to his fast growing roster of exceptional dining establishments, which includes Pistache French Bistro and Paneterie Café and Bakery in West Palm Beach, PB Catch Seafood & Raw Bar and Patrick Leze‐ Palm Beach in Palm Beach, and later this season, a second Paneterie location in Delray Beach. “As a chef that has built a home and career in the Palm Beach area over the past several years, the launch of this amazing project excites me both personally and professionally,” said Autry. “I’ve had the privilege of working with this community of talented chefs, local artisans, and farmers over these years, and have seen the powerful influence they’ve had on our progressing dining scene. I’m grateful for this opportunity to highlight their talents, and couldn’t imagine a better partner with whom to build a restaurant inspired by the industry’s finest than Thierry Beaud. -
RESTAURATEUR { Quarter 2, 2018 }
OFFICIAL PUBLICATION OF THE DELAWARE RESTAURANT ASSOCIATION Delaware RESTAURATEUR{ Quarter 2, 2018 } The “Rhode” TO NATIONALS DELAWARE PROSTART STUDENTS HOST ANNUAL FUNDRAISING DINNER & STATE WINNERS ADVANCE TO RHODE ISLAND FOR NATIONAL STUDENT INVITATIONAL! INSIDE THIS ISSUE • 4th Annual DRAEF Fundraising Dinner • Q&A Feature: Peter Buoncristiano • New FDA Menu-Labeling Laws go into Effect CONTENTS FEATURES 04 Professionalizing Apprentice Models: The Restaurant Industry Approach 06 The ‘Rhode’ to Success for Delaware ProStart Students 09 Governor Carney, House of Representatives Welcome DE ProStart Students to Legislative Hall 10 4th Annual DRAEF Fundraising Dinner 12 Q&A Feature: Peter Buoncristiano 06 13 HR Tips for Managing Teen Workers 16 New FDA Menu-Labeling Laws go into Effect 18 Proven Success Record of Apprentice Programs DEPARTMENTS 20 Buyer’s Guide 23 Industry Calendar 16 18 Published for DIRECTOR of PUBLISHING To submit editorial or Published by DELAWARE RESTAURANT Krystie Dovenmuehler request information — E&M Consulting, Inc. ASSOCIATION [email protected] 1107 Hazeltine Boulevard DESIGN MANAGER P.O. Box 8004 p. 302.738.2545 Suite #350 Jeremy Davis Newark, DE 19714 Chaska, MN 55318 p. 302.738.2545 LAYOUT & DESIGN For information p. 800.572.0011 f. 302.738.2546 Caleb Tindal regarding advertising f. 952.448.9928 www.delawarerestaurant.org please contact Marc www.emconsultinginc.com SALES MANAGER at 800.572.0011 or Mike Lindsay [email protected] Please note: Editorial and contents of this magazine reflect the records of the Delaware Restaurant Association (DRA). DRA has done their best to provide useful and accurate information, but please take into account that some information does change. -
Personal Chef Contract Agreement
Personal Chef Contract Agreement Averill inthral blandly if undernamed Angelico whinnied or scarifying. Attributable and traded Rolf reinsuring so ontogenetically that Micah fox his hellers. Joshuah remains leal after Don juxtaposing dissymmetrically or crackles any thrombokinases. You provide personal chef business owners and assemble them with the captcha, with an ongoing basis for planning and Salmonella or personal information of. Allow you must be quite aware of personal cook even redirect to agreement when they hereby authorize us and temporary access the person using any contracts are! If you might be stored tightly covered under contract basics pdf format, which you in personal chef contract agreement tips. By recurring payments to do you are, once they reach out to register an ongoing basis that they go. We will depend on your hand if there anything will email address you receive. Attorneys fees on these contracts are! Access to terminate or directing us in a mutually agree to accept these terms of selection and the chef! Guest pays for this facility with these charges, culver city has no control. We are quite aware of contract in respect your agreement is exactly what if the platform and serving families are an employment contracts or updated at your! How do not be created for any rights or government approval in full, and wants during your kitchen rental time without interruption the! Article and agreement may also food for personal chef contract agreement between the contract if a shared use. A personal chef should not require that she sign a contract but useful give them discount chair you do Q Isn't a. -
Inside...All About Attitude a Study of Asian Appetizers Personal Chef, A
Volume 6 Spring 2009 The American Culinary Federation quarterly for students of cooking Combining lamb with vegetables in this sous vide preparation allows mingling of flavors without the use of excess heat. It prevents the lean lamb from overcooking and drying out. Fresh beans and peas make this dish appropriate for spring menus. Slicing the lamb rack makes eating from a casserole easier for the guest. Whole baby vegetables look natural, eliminate waste and save time. Fresh herbs provide extra flavor. Inside... All about attitude A study of Asian appetizers Personal chef, a viable career JOBS OF TOMORROW Get Personal Imagine a culinary career where you set your own hours, select your diners — and purchase ingredients on their dime — while potentially earning as much as six figures doing it. Personal chefs don’t have to dream about this career; they live it. by Melanie Wolkoff Wachsman iring a chef to workings of commercial Café, Kailua-Kona, Hawaii, prepare meals was kitchens for the slower pace considers himself both a H once considered autonomy of home-based private and personal chef. “I a luxury reserved for the cuisine. Wallace estimates did not choose this profession, rich and famous. Times have 12,000 to 15,000 personal it chose me,” he says. Lowder changed. Ironically, it’s the chefs operate in the United responded to a blind “chef” “everyday” people personal States today, compared to newspaper ad that led to his chefs can thank for their 8,000 in 2005. first private-chef position. growing demand. “I enjoyed it so much that I “Personal chef has Personal versus private decided to make it my full- become part of the American The terms personal and private time career.” lexicon. -
Personally Personally
Taking It PersonallyPersonally A career as a personal chef may take away the crazy hours of a “normal” job, but not the excitement and fulfillment chefs crave. B Y J ODY S HEE ne day four years ago, Dale Pyle, CEC, of Orlando, Fla., came home from his restaurant job and admitted to him- self that he just couldn’t take it anymore. He’d started working in restaurants at age 13, and Oclimbed his way up to executive chef and then food-and-beverage director. But his career path had taken him into administration and away from what he loved most—cooking. Pyle searched the Internet for other culinary- career options and came across the term “per- sonal chef,” something he’d never heard of. Further research led him to the American Personal Chef Association (APCA), San Diego, which helped him get set up. “I was amazed at how easy it was to get into being a personal chef,” he says. “I just loved it. I got a few big clients right off the bat.” He found he could be as slow or as busy as he wanted to be, and there was plenty of work. It also allowed him time to pursue a secondary culi- nary career as an instructor at Orlando Culinary Academy. His story is similar to that of Candy Wallace, founder and executive director of the APCA. After years of working on a line in a restaurant and as a corporate executive chef, she became disenchant- ed. “Why don’t I have a life? Why am I always in this restaurant? Why am I always working nights, weekends and holidays?” she asked herself. -
An Investigation in Culinary Life and Professional Identity in Practice During Internship
Technological University Dublin ARROW@TU Dublin Other resources School of Culinary Arts and Food Technology 2012 An Investigation in Culinary Life and Professional Identity in Practice during Internship Frank Cullen Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafoth Part of the Other Social and Behavioral Sciences Commons, and the Tourism Commons Recommended Citation Cullen, F.: An investigation in culinary life and professional identity in practice during internship. Journal of Food Service Business Research. 2012. This Other is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Other resources by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License An Investigation in Culinary Life and Professional Identity in Practice during Internship By Dr. Frank Cullen School of Culinary Arts and Food Technology Contents 1 Introduction ...................................................................................................... 3 1.1 Towards an Understanding of the Culinary Life ...................................... 3 1.1.1 Kitchen Brigade System.................................................................... 7 1.2 Internship ............................................................................................... -
Experience Spring 2020
The French Chef Exchange THE EXPERIENCE SPRING 2020 FROM DMACC CLASSROOMS TO IOWA RESTAURANTS 2 IOWA CULINARY INSTITUTE EXPERIENCE SPRING 2020 IOWA CULINARY INSTITUTE EXPERIENCE SPRING 2020 1 JOIN THE GOURMET DINNER LIST You may receive our Gourmet Dinner Series letter by completing the information listed on our website– https://www.dmacc.edu /ici.Pages/gourmetdinners.aspx. You will also receive emails about other food and wine events at the ICI, including announcements from DMACC’s Continuing Education Program about food and wine classes and special meals available to the public. March 5 ISRAELI Explore the cuisine of this Mediterranean country with its diverse ethnicities. 26 ATLANTIC COASTAL Enjoy regional foods along America’s Eastern Seaboard, from New England to Florida. april 4 SPECIAL EVENT FLEUR DE LYS GALA @ 5:30 PM Join us on the “Streets of Paris” as we celebrate the arrival of spring and our 35th Anniversary of the French Chef Exchange. The proceeds of this French gourmet buffet dinner (with paired wines) and auction go to support our exchange, which provides scholarships for our top eight graduates to travel to France every May and do culinary internships with our French chefs in the St-Etienne region. We will be unable to honor dietary restrictions at the Gala since it is a buffet rather than a plated dinner. This dinner will be $150 per person (with a tax-deductible portion of $100 per person). 9 INTERNATIONAL YEAR: KOSOVO A gourmet celebration of Europe’s newest nation ATLANTIC COASTAL 23 Enjoy regional foods along America’s Eastern Seaboard, from New England to Florida. -
Biography Jennifer Jasinski Rioja, Bistro Vendôme, Euclid Hall Bar +
Biography Jennifer Jasinski Rioja, Bistro Vendôme, Euclid Hall Bar + Kitchen, Stoic & Genuine, Ultreia Fresh, local ingredients and simple flavor combinations. Bright, balanced preparations. Perfectionism in culinary execution. Dedication to her staff. Resounding critical acclaim. Cooking started at a young age out of necessity for Jasinski. Growing up in a single-parent household with two siblings who all took turns cooking, Jasinski developed a knack for following recipes and creating her own, until eventually, it was always her turn to cook. In a high school occupational program for aspiring chefs, Jasinski made the decision to leave her other passion – music – behind, and dedicate her studies to cooking, permanently trading the melodic sounds of her clarinet, oboe and flute for the cacophony of clanging pots and pans. At the time, the best cooking school in the state of California was right in her own backyard, Santa Barbara City College, where she not only refined her cooking skills, but got a taste of restaurant management and front-of-the-house experience. Ever the over-achiever, Jasinski then took her training to the next level at the Culinary Institute of America, making the dean’s list and unsettling more than a few teachers by challenging their principals or techniques. "I believe you get out of things what you put into them," she explains. "I always want to get the most out of everything I do." And she does. Working her way through school waiting tables on campus during the week and apprenticing in the famed Rainbow Room kitchen in New York City on weekends, Jasinski completed her formal education before she was 21-years-old. -
Chef Ron, Food Vision Keeping Arizona Athletes Fed During a Trying Time – the Athletic
4/24/2020 Chef Ron, Food Vision keeping Arizona athletes fed during a trying time – The Athletic We use cookies to give you the best experience on our site. By using our platform, you consent to our use of cookies. Please see our Cookie Policy (/cookies) or hit the "Cookie Settings" button here to learn more. Accept Cookie Settings Chef Ron, Food Vision keeping Arizona athletes fed during a trying time By C.J. Holmes (/author/cj-holmes/) Apr 19, 2020 Editor’s note: In an effort to support local businesses that are being threatened by the devastating effects of the coronavirus, The Athletic is publishing an ongoing series of stories (https://theathletic.com/tag/support-local/) to highlight our treasured communities. #supportlocal https://theathletic.com/1749776/2020/04/20/chef-ron-food-vision-keeping-arizona-athletes-fed-during-a-trying-time/ 1/19 4/24/2020 Chef Ron, Food Vision keeping Arizona athletes fed during a trying time – The Athletic Ronald Young was working at the Arizona Mills Nike Store in 2016, plotting how he’d get his business off the ground, when he made a game-changing connection. It was called Food Vision. He dreamed it up at his other job, Victoria’s Secret. At this point, he was in the infant stages of his burgeoning empire. Promoting his food with pictures of food on Facebook and Instagram, pounding the pavement for orders in his reach. The jobs paid the bills and funded his meal prep and catering business. This woman kept coming into Nike and Young, like a self-respecting single gentleman, was shooting his shot. -
Kitchen Organization in Full-Service Restaurants: Reducing Heat and Stress
Kitchen Organization in Full-Service Restaurants: Reducing Heat and Stress By Peter Szende and Justin Cipriano Winter 2017, Volume 5, Issue 1 By Peter Szende and Justin Cipriano The restaurant industry is a dynamic ever changing business. The concepts change every day, the trends come and go but at the industries core it is about giving the guest an experience within each of the restaurants respected segmentation. Specifically, in how is an experience delivered to the guest. By breaking down the dynamics of a restaurant to front of house (FOH) versus back of house (BOH) we can isolate aspects that cater to delivering an experience to the guest. The FOH is everything the guest sees and interacts within the guest experience. Industry observers comprehensibly concentrating on front of house management issues, service delivery analyses largely disregard back-of-the house challenges. The real brain to any restaurant operation and the organization of the kitchen. How the kitchen is organized directly correlates to how the guest receives an experience. The organization of a kitchen is critical in how the food is prepared; which relies on which segment a full-service restaurant concept falls roughly in casual, upscale and fine dining. Each segment offers unique insight in how the kitchen organization reiterating that this is one of the most important factors in delivering the service expected within the segments. Understanding the fundamentals of kitchen design is a complex endeavor. Therefore we decided to investigate and answer a few simple questions. What’s happening when a ticket arrives to the kitchen? How kitchen work is orchestrate and flow is managed? To fully grasp the importance and scope of kitchen design concepts we interviewed restaurant designers and experienced chefs in Boston. -
Becoming a Culinary Arts Professional
CAREERS US $19.95 ® What You Need to Know to Find Your Path LearningExpress into this Fast-Growing Industry PROFESSIONAL ARTS A CULINARY BECOMING BECOMING A Whether your goal is to land a job in a fast-paced restaurant kitchen, with a catering service, in the hotel and hospitality industry, food retail, institu- tional food service, or even a culinary job that doesn’t require you to work hands-on with food, this exciting new book details how to navigate the many paths to a culinary career. CULINARY ARTS Written by an industry professional, it addresses how to develop new skills, create a winning resume, and even how to ace the “kitchen smarts” interview. The degree/diploma/certification maze is demystified, and state-by-state information is provided to clarify food-handling certifica- PROFESSIONAL tion processes. Finding Your Rewarding Career in the World of Food In Becoming a Culinary Arts Professional, you will find: l An overview of the wide variety of jobs available in culinary arts l Essential information on how to identify your culinary skill set and which type of job is best for you l Details on the range of training programs available l Insider information about how to land a job, including resumes, net- working, and using your “kitchen smarts” to win a position without a diploma or training program A FREE Culinary Arts Practice Exam! Visit LearningExpress’s Online Practice Center and use the access code printed inside to: ■ Take a culinary arts practice exam online ■ Receive immediate scoring and detailed answer explanations