DOCSLIB.ORG

Gustafs Cvupdate2018

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gustafs Cvupdate2018 CURRICULUM VITAE GUSTAF MABROUK EDUCATION, TRADE QUALIFICATIONS 1992 Aug - June 1995 St: Görans Gymnasium, Stockholm, Sweden. Chefs College Sommelier Society of America's Certificate Course The Certificate Course program is a 21 week study of the significant countries and wine regions of the world. Professional emphasis is on the varietals, viticulture specifics, techniques of tasting, food and wine pairing and service. Languages: Swedish is my mother tongue. My English is excellent, plus good culinary French. Member of the prestigious Swedish årets konditor society, Web site: www.aretskonditor.se Member of the National Swedish Pastry team 2013-2014, Web site: www.konditorlandslaget.se Team Leader, The National Swedish Pastry team, Nordic Pastry cup 2018 Team President, The National Swedish Pastry team, Coupe de monde de la patisserie 2019 PROFESSIONAL EXPERIENCE 2016 - Present Owner/Founder STHLM Bean to Bar chocolate Web site: www.sthlmbeantobar.com Stockholm, Sweden Duties Details - I founded the first ever chocolate manufacturing plant of bean to bar chocolate, on an artisanal level, in Stockholm. The chocolate and its derivative products are being sold to gourmet restaurants, pastry shops and bakeries. 2014 - Present Owner/Consultant Chef de Partie STHLM AB Web site: www.chefdepartienyc.com Stockholm, Sweden Duties Details - I founded Chef de partie STHLM AB, to provide technical advice, product and concept development to restaurants, pastry shops and bakeries, on a consult basis. Services range from setting up a new bakery to providing instruction on the creation of all types of pastries and chocolate work with the end goal of streamlining business, expanding product line, and maximizing profits. Services typically include one or all of the following: initial planning and concept development (develop budget, finalize concept) menu development and equipment requirements (develop menu items, test recipes, determine kitchen layout), menu pricing (create master recipes, calculate food costs, determine selling prices, generate inventory lists, establish vendor relationships) and staff procurement and training. 2012 - 2014 Research and Development Delicato Bakverk AB Web site: www.delicato.se Stockholm, Sweden Duties details – I developed new and improved existing products. I was also setting the standards for producing, packaging and marketing these products. I also conducted basic tests and used applied research when working on food preservation, food quality and deterioration as well as making sure that hygienic conditions where maintained during processing, storage and packaging of products. I also tested raw ingredients for nutritional values and microbiological quality as well as checked foods for color, taste and flavor. I also developed new products and devised the techniques needed to produce these foods in order for them to maintain quality during storage. Another duty was to compare products with those of other brands and participate in surveys which provided information to management about new products and market trends. Finally, I also developed quality control procedures for the manufacturing of products in our bakery. 2011 - 2012 Executive chef Creative Edge Parties Web site: www.creativeedgeparties.com New York, USA Executive chef/Executive Pastry Chef Duties details – As the executive chef/pastry chef for Creative Edge Parties I was responsible for the quality of the food and the training of the staff. I was also responsible for making sure that the annual budget was met as well as developing new food items, scheduling of staff, supervise the ordering of produce and hiring and firing of staff. Pastry chef (Consulting) Dean & Deluca Web site: www.deandeluca.com New York, USA Corporate Pastry chef (Consulting) Duties details – I was hired on a 6 month consult basis to implement and develop a new core group of American pastries (chocolate chip cookies, brownies, lemon bars cupcakes, muffins etc.) for the demanding New York clientele. The New York market was treated as a test market for the products and the recipes were developed for a nationwide spread. I was in charge of training chefs and associates in the new items. I were also in charge of developing a flowchart of the distribution and production of the products as well as finding the right equipment and facilities to make sure the program would be a success. 2009 - 2011 Executive Pastry Chef Chocolatebar Web site: www.chocolatebarnyc.com New York, USA Duties details - Being the executive pastry chef for chocolatebar meant that I was in charge of creating chocolate related products (bon bons and truffles) as well as putting new concepts and recipe development into place. I was also in charge of training the in-house staff, to make sure that the quality of the goods were met and maintained. Chocolate bar is outsourcing most of her products except bon bons, truffles, pastries and cakes which I was in charge of. 2009 - 2010 Chef de Cuisine 42 the Restaurant, White Plains, New York, USA Duties details – I was in charge of planning the restaurant’s different menus that was based on the seasonal availability that we had upstate. I worked closely to my line-cooks supervising the daily execution of the dishes. I also set up special menus for VIPs and cooked them personally. Another of my duties was to oversee the quality control of the food we checked in. Staying on top of pricing and meeting new purveyors to ensure that the products they had were right for the restaurant. I was also in charge of training the cooks into food safety, waste control and not to forget the recipe development of the savoury kitchen as well as budgeting and keeping track of the food cost. 2007 - 2009 Executive Pastry Chef 42 the Restaurant, Web site: www.42therestaurant.com White Plains, New York, USA As the pastry chef at 42 I was in charge of planning the dessert menu on a seasonal basis, setting the budget for the department, working on food cost, train and oversee other chefs into executing the right procedure of the desserts I put in place and also research and develop new recipes for new concepts that we would take the restaurant to. Aside from pastries I would prepare breads and other baked goods and pasta as well work on a cheese program for the restaurant. I would also recommend and discuss parings of wine to my desserts with the sommelier. 2007 - 2012 Chocolatier/Owner Gucio Chocolaiteri New York, USA 2006 - 2007 Chef/Owner Chef de Partie- Private Dinner Service Duties details- Chef de partie was my private chef and dining service that I started up. Cooking for families that needed a chef for a day or for that dinner party. Tournant Parea, New York, USA Duties details- I worked close to Chef Jonathan Sawyer overseeing the daily operation at restaurant Parea during their opening phase. 2004 - 2006 Personal Chef The Dubin Family, New York, USA Duties details - I worked with the family for 2 years. My responsibilities on a weekly basis was to prepare lunch for Mr. Dubin at his office (only twice a week), cook one course dinners for the kids and three course dinners for Mrs. and Mr. Dubin. The weekly dinner menu for the kids and the adults consisted of balanced healthy meals. Mrs Dubin always touched base with me in the mornings to tell me what she and Mr. Dubin would like to have that day. I then went to the market and picked out everything myself. Only organic foods were bought for the dinners. I was also in charge of purchasing and re-stocking foods for the household and the breakfast (but the housekeeper was in charge of the breakfast). I worked by myself in the kitchen but I would be able to call-in a helper if needed. Mr Dubin's food preference was asian. He would give suggestions on dishes that he loved to eat at his favorite asian restaurant. I would then put my own twist on those dishes for him to enjoy. This way of interacting gave me the opportunity to refine and polish my skills in asian cuisine. Occasionally, I also prepared foods for the family when they were traveling. 2003 - 2004 Executive Pastry Chef Charlie Palmer Steak Web site: www.charliepalmer.com Washington D.C, USA 2001 - 2003 Saucier, Pastry Sous Chef Aureole, Web site: www.charliepalmer.com New York, USA 2000 - 2001 Corporate Chef Philipson och Soderberg, Web site: www.philipsonsoderberg.se Stockholm, Sweden Duties details – preparing lunch meals for a staff of 30 people on a daily basis 1999 - 2000 Chef de partie-Garde Manger. Chef de Partie-Hot appetizers. Chef de Partie-Poisson Aureole, Web site: www.charliepalmer.com New York, USA 1995 - 1998 Trainee Pastry Chef NK-Bageriet Web site: www.nk.se/brod Stockholm, Sweden Duties - Learning the basics in baking, pastries, chocolates, ice cream making and ice-carving ADDITIONAL INFORMATION I took a 3 week Nutritional (Nutricook, with Stefanie Sacks,m.s.) course in cooking for people with allergies, asthma, autoimmune diseases (including Celiac Sprue), cancer ,candidiasis (candida), diabetes, gastroesophogeal reflux disorder (GERD/heartburn), hypertension, hypo/ hyper thyroids, irritable bowel diseases (colitis, crohn's) irritable bowel syndrome, kidney disease, overweight/obesity and parasites. We touched base on topics relevant to assessing personal food and nutrition status. Understanding what resources and choices are available in foods and making the necessary changes to achieve better health. Author of the book “Chokladmakarens handbok” published in Sweden fall 2018. AWARDS Swedish National Champion in pastry arts 1995 Nordic Gold medallist for young pastry makers Rosenborg, Denmark 1998 World Championship (4th place) for young pastry makers in Barcelona, Spain 1998 Paris Gourmet U.S Pastry competition finalist , New York, U.S.A 2008 World chocolate master finalist, Paris, France 2013 REFERENCES Claws Landing +1 917 714-6840 Owner Güntherska Hovkonditori & Schweizeri Mike Love +1 914 837-2174 Owner Coffee Labs roasters Jonathan Sawyer +1 440 263-3316 Chef/Owner The Green House Tavern.
Load more

Recommended publications
  • The Bartender's Best Friend
    The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page i The Bartender’s Best Friend 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iii The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iv This book is printed on acid-free paper. Copyright © 2003 by Mardee Haidin Regan. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permis- sion of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copy- right.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose.
    [Show full text]
  • Staff Brigade of Kitchen
    STAFF BRIGADE OF KITCHEN: A. Staff Brigade of kitchen: (IN ENGLISH WORDS) Executive Chef Souse Chef Chef-de-Parties Demy Chef-de-Parties Commis-I/II/III Apprentices Trainees Executive Chef - the head honcho, or executive chef, in charge of the entire kitchen (basically the general) Sous Chef - the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cuisine is absent. Also acts as an expediter (aboyeur) during service (usually in training to become head chef) Chefs de Partie - various station chefs which have responsibility for a certain part of meal, which are divided according to the ingredients they specialize in, or the method of cooking. A chef de partie usually has several demi-chefs (assistant station chefs) and commis (attendants) working under them. Demi-Chef - assistant station chef. Does most of the actual preparation of the food in the specific station they are assigned, as supervised by the station chef (chef do partie). In charge of the station if the station chef is absent. Commis - attendants assigned to a particular station and given the grunt work, or lower-skill work. Usually in training to become a demi- chef. Apprentice - lowest man on the totem pole and given the heavy lifting work while studying the culinary arts and in training to become a commis and then move up from there. Works through all the various stations in order to become prepared to move up. B. Staff Brigade of Kitchen: (IN FRENCH WORDS) 1. Executive Chef Chef-de-Cuisine NATIONAL INSTITUTE OF HOTEL MANAGEMENT | KOLKATA Is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.
    [Show full text]
  • Thanks Check
    GM: CREATE A SPACE ADVENTURE CRUSTY & SEXY: Roll or choose on the tables below. Lena Voytek Based on The Doubleclicks’ A THREAT... LASERS & FEELINGS 1. Colonel Sanders 4. Spice Pirates [email protected] cricketcriminale.com Crusty 2. The Honey Armada 5. Cyber Pizzas This game is licensed 3. Rogue Chef Captain 6. McDonalds under a CC BY-NC- WANT(S) TO... SA 3.0 license. http:// 1. Destroy / Corrupt 4. Cook for creativecommons.org/ licenses/by-nc-sa/3.0/us/ Sexy 2. Snatch / Capture 5. Build / Synthesize 3. Consume 6. Deliver a Cake to thanks YOU ARE THE CREW OF THE INTERSTELLAR PIRATE SHIP HOOTERS. Your mission is to explore The LASERS & FEELINGS THE... charted regions of space, stealing bread from aliens both friendly and deadly, and support the Game, Lucas, Syd, Food Pirate Consortium. CHEF CAPTAIN GUSTEAU has been overcome by the strange entity 1. Donut King/Queen 4. Quantum Sex Dungeon Dub, Thor, Joseph, known as Salmonella, leaving you to fend for yourselves while he recovers in the freezer room. 2. Void Nuggets 5. Ancient Space Deli Spencer PLAYERS: CREATE CHARACTERS ROLLING THE DICE 3. Burger King 6. Orgy Planet check out Choose a style for your character: Alien, Android, When you do something risky, roll 1d6 to find out how WHICH WILL... thedoubleclicks.com Dangerous, Heroic, Hot-Shot, Intrepid, or Savvy. 1 it goes. Roll +1d if you’re prepared and +1d if you’re 1. Destroy a solar system 4. Start a war / invasion lvoytek.org an expert. (The GM tells you how many dice to roll, Choose a role for your character: Server, Busser, 2.
    [Show full text]
  • Copyrighted Material
    COPYRIGHTED MATERIAL © Dan Lipow. the food-service1 industry This is an exciting time to begin a career in food service. Interest in dining and curiosity­ about new foods are greater than ever. More new restaurants open every year. Many restaurants are busy every night, and restaurant chains number among the nation’s largest corporations. The chef, once considered a domestic servant, is now respected as an artist and skilled craftsperson. The growth of the food-service industry creates a demand for thousands of skilled people every year. Many people are attracted by a career that is challenging and exciting and, above all, provides the chance to find real satisfaction in doing a job well. Unfortunately, many people see only the glamorous side of food service and fail to understand that this is a tiny part of the picture. The public does not often see the years of training, the long hours, and the tremendous pressures that lie behind every success. Before you start your practical studies, covered in later chapters, it is good to know a little about the profession you are entering. This chapter gives you a brief overview of modern food service, including how it got to where it is today and where it is headed. AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO 1. Describe the major events in the history of cooking and food 2. Name the principal career positions in modern food service and service, from prehistoric times to the present. bakery operations. 1 2 CHAPTER 1 THE FOOd-serVICE INdUSTRY A HISTORY OF MODERN FOOD SERVICE The value of history is that it helps us understand the present and the future.
    [Show full text]
  • Kitchen Brigade Matching Activity
    Teacher Resource KITCHEN BRIGADE MATCHING ACTIVITY kitchen managers - payroll, food- cost, personnel management, menu creation and essentially Executive Chef Chef de Cuisine everything that happens in the kitchen falls within their scope of responsibility the right-hand to the Executive Chef - manages a staff of assistant Sous Chef Assistant Chef chefs, cooks and kitchen workers, as well as creating dishes for the menu assigned one particular menu Chef de Partie Line or Station Chef specialty in which he or she excels 1 Page Famous Chefs and Entrepreneurs in the Food Industry Copyright © Texas Education Agency, 2015. All rights reserved. Teacher Resource KITCHEN BRIGADE MATCHING ACTIVITY responsible for a variety of tasks, Saucier Sauce Cook such as sautéing foods and preparing soups and stews responsible for the preparation of Poissonier Fish Cook all fish dishes in the kitchen responsible for any foods that Grillardin Grill Cook must be grilled 2 Page Famous Chefs and Entrepreneurs in the Food Industry Copyright © Texas Education Agency, 2015. All rights reserved. Teacher Resource KITCHEN BRIGADE MATCHING ACTIVITY handles any foods that must be Friturier Fry Cook cooked in oils or other animal fats is in charge of preparing any Rotisseur Roast Cook roasted or braised meats on the menu In charge of all of the Entremetier Vegetable Cook vegetables dishes 3 Page Famous Chefs and Entrepreneurs in the Food Industry Copyright © Texas Education Agency, 2015. All rights reserved. Teacher Resource KITCHEN BRIGADE MATCHING ACTIVITY in charge of making any soups that Potager Soup Cook are on the menu the all-purpose chef in the kitchen - this role is designed to move from Tournant Swing Cook station to station, assisting with any tasks, as needed in charge of most cold dishes on the menu - includes various salads Garde Manager Pantry Chef and cold appetizers, such as pate, cheese spreads or even tartars 4 Page Famous Chefs and Entrepreneurs in the Food Industry Copyright © Texas Education Agency, 2015.
    [Show full text]
  • 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
    [Show full text]
  • The Chef in Society: Origins and Development
    Hospitality Review Volume 5 Article 6 Issue 1 Hospitality Review Volume 5/Issue 1 1-1-1987 The hefC In Society: Origins And Development Marcel R. Escoffier Florida International University, [email protected] Follow this and additional works at: https://digitalcommons.fiu.edu/hospitalityreview Part of the Asian Studies Commons, and the Hospitality Administration and Management Commons Recommended Citation Escoffier, Marcel R. (1987) "The hefC In Society: Origins And Development," Hospitality Review: Vol. 5 : Iss. 1 , Article 6. Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol5/iss1/6 This work is brought to you for free and open access by FIU Digital Commons. It has been accepted for inclusion in Hospitality Review by an authorized administrator of FIU Digital Commons. For more information, please contact [email protected]. The hefC In Society: Origins And Development Abstract In his discourse - The hefC In Society: Origins And Development - Marcel R. Escoffier, Graduate Student, School of Hospitality Management at Florida International University, initially offers: “The or le of the modern professional chef has its origins in ancient Greece. The uthora traces that history and looks at the evolution of the executive chef as a manager and administrator.” “Chefs, as tradespersons, can trace their origins to ancient Greece,” the author offers with citation. “Most were slaves…” he also informs you. Even at that low estate in life, the chef was master of the slaves and servants who were at close hand in the environment in which they worked. “In Athens, a cook was the master of all the household slaves…” says Escoffier. As Athenian influence wanes and Roman civilization picks-up the torch, chefs maintain and increase their status as important tradesmen in society.
    [Show full text]
  • Chef's Choice
    CHEF’S CHOICE · 1 Excerpted from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano and Don Gabor Copyright © 2015 by Saori Kawano (All Rights Reserved) Table of Contents Preface by Saori Kawano Introduction: The Japanese Chef’s Way of Thinking xvi by Toshio Suzuki 1. Elizabeth Andoh 2 Author, culinary educator, leading English-language expert on Japanese cuisine, and resident of Japan for more than four decades explains how she first learned about washoku cuisine from the woman who would become her mother-in-law. 2. Michael Anthony 16 Executive Chef at Gramercy Tavern, New York City, and winner of the James Beard Foundation’s Best Chef in New York City, 2012, talks about his career path from a small Japanese restaurant in Tokyo to Paris and then to Gramercy Tavern. 3. David Bouley 32 Executive Owner/Chef of Bouley and Brushstroke, New York City, shares how he and Japanese agricultural experts from Kyoto brought artisanal ingredients to his kaiseki-inspired New York City restaurants. 4. Wylie Dufresne 46 Founder of wd~50 and Owner/Chef of Alder in New York City, describes how he and his team use Japanese ingredients in non-traditional Japanese ways. 5. Ben Flatt 60 Owner/Chef of Flatt’s, a Japanese guesthouse and restaurant on the Noto Peninsula, recalls his culinary journey from Sydney, Australia to Noto and reveals the secrets of traditional Noto cuisine he learned from his Japanese in-laws. 6. Eddy Leroux 74 Excerpted from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine by Saori Kawano and Don Gabor Copyright © 2015 by Saori Kawano (All Rights Reserved) Chef de Cuisine at Daniel, New York City, recounts his career path and how he uses Japanese ingredients in the French kitchen.
    [Show full text]
  • Chef Titles Article
    Chef Titles Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen. Not all restaurants will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen- staff members at casual restaurants such as diners are more often called "cook" or "short- order cook".[1] Chef de cuisine, executive chef and head chef This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design. Chef de cuisine is the traditional French term from which the English word chef comes, and is more common in European kitchens. Executive chef is more common in England and the United States. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants. Sous-chef The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is off-duty.
    [Show full text]
  • Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue with William R
    Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue With William R. Thibodeaux Ph.D. ii | S t o c k s , S auces, & Soups Stocks, Sauces, & Soups | iii Flavors of the Saucier: Stocks, Sauces, and Soups Chef Amelie Zeringue With William R. Thibodeaux Ph.D. iv | S t o c k s , S auces, & Soups Stocks, Sauces, & Soups | v Contents Preface: viii Flavors of the Saucier: Stocks, Sauces, & Soups Chapter 1: Introduction and History of Sauce 1 Chapter 2: Light Stocks 23 Chapter 3: Brown Stocks and Demi-Glace 45 Chapter 4: Sauces and Thickening Agents 55 Chapter 5: Demi-Based Sauces 73 Chapter 6: Bechamel Based Sauces 81 Chapter 7: Veloute Based Sauces 89 Chapter 8: Tomato Based Sauces 95 Chapter 9: Hollandaise Based Sauces 101 Chapter 10: Miscellaneous Sauces 113 Chapter 11: Soups 119 Chapter 12: Gumbos 133 Chapter 13: Pureed, Thick Soups 137 Chapter 14: Bisques and Cream Soups 141 Chapter 15: Broth Based Soups 145 vi | S t o c k s , S auces, & Soups Notes: 151 Glossary: 153 Appendix: 185 Measurement and conversion charts: 187 Tree of Sauces: 189 Classification of Sauces: 191 Sauces & Terminology: 193 Design Principles for Plating Food: 215 Professional Associations: 221 Stocks, Sauces, & Soups | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book.
    [Show full text]
  • ACI-Catalog-2018.Pdf
    History ~ Philosophy The Arizona Culinary Institute was the vision of Chef Robert E. Wilson, former governor of Arizona J.Fife Symington III, former president of Scottsdale Culinary Institute Darren Leite and trucking entrepreneur and business leader Jerry Moyes. These individuals recognized the need in the Phoenix area for a culinary school focused on traditional French methods of cooking that would prepare its students for a career in the culinary field. The vision was for small classes (no more than 20 students per class) and hands on training where the needs of the student were primary in every business decision. After a year of working with leaders in the Phoenix business, restaurant and education community, a business plan was developed which met their vision. In early 2002 their vision became a reality when the Arizona Culinary Institute started its first class at 114th Street and Shea Boulevard in Scottsdale, Arizona. The school is positioned on one of the most beautiful sites in the Phoenix metropolitan area with views of the McDowell Mountains; a site which inspires creativity to both the chefs and students. The ACI location, well-equipped classrooms and professional instructors which were part of the school from day one, continue to be the foundation that has led to the school’s success. The original focus continues to be the guiding light which drives the school today – focus on your students and the business will succeed. Please take time to carefully review our catalog. We have tried to make it as helpful and informative as possible. Please call us with any questions, we hope that you will come and visit our school.
    [Show full text]
  • The Food-Service Industry Creates a Demand for Thousands of Skilled People Every Year
    COPYRIGHTED MATERIAL © Dan Lipow. the food-service1 industry This is an exciting time to begin a career in food service. Interest in dining and curiosity­ about new foods are greater than ever. More new restaurants open every year. Many restaurants are busy every night, and restaurant chains number among the nation’s largest corporations. The chef, once considered a domestic servant, is now respected as an artist and skilled craftsperson. The growth of the food-service industry creates a demand for thousands of skilled people every year. Many people are attracted by a career that is challenging and exciting and, above all, provides the chance to find real satisfaction in doing a job well. Unfortunately, many people see only the glamorous side of food service and fail to understand that this is a tiny part of the picture. The public does not often see the years of training, the long hours, and the tremendous pressures that lie behind every success. Before you start your practical studies, covered in later chapters, it is good to know a little about the profession you are entering. This chapter gives you a brief overview of modern food service, including how it got to where it is today and where it is headed. AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO 1. Describe the major events in the history of cooking and food 2. Name the principal career positions in modern food service and service, from prehistoric times to the present. bakery operations. 1 2 CHAPTER 1 THE FOOd-serVICE INdUSTRY A HISTORY OF MODERN FOOD SERVICE The value of history is that it helps us understand the present and the future.
    [Show full text]