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Becoming A Professional Chef - College Essays

Becoming A Professional Chef

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.
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."
(1)
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 ...

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follow-up for all chefs in training. Learning should be an ongoing process, there is no substitute for experience;only with practice will classroom teory become fully developed.
The purpose behind the education is learning basic food preparation, learning the styles of knife cuts and food presentation. Most importantly of all food preparation is sanitation.
The importance of sanitation cannot be over emphasized.
In a business based upon service and hospitality, reputation and indeed, livelihoods are dependent upon the customers good will.
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
the beginning, using properly sterile utincels, food storage, etc.
Being a professional chef like any profession has a great many sides. The career opportunities for a chef that
come to mind are that, a chef, a cook. The ...

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PAPER DETAILS

Added: 6/19/2004 11:29:11 AM
Category: Miscellaneous
Type: Premium Paper
Words: 898
Pages: 4

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