CUUL1000-Fundamentals of Culinary Arts 28 February 2013 James Beard: The Dean of American Cuisine James Beard was one of the most famous chefs of the 20th century. He was born May 5‚ 1903‚ and died January 21‚ 1985. Beard was well known for bringing French cuisine to the American middle and upper class population‚ and being the first to bring cooking to television. Julia Childs once described James “Beard was the quintessential American cook. Well-educated and well-traveled during his eighty-two
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Waraku chain fail to offer good quality pasta. Therefore we intend to target the niche area in between by offering high quality pasta only found in high end at affordable price comparable to those of Pasta Mania. One of my partners work as a sous chef in Ritz Carlton’s western kitchen specializing in pasta‚ therefore he will handle the kitchen and ensure that quality is upheld. Location wise‚ we are currently looking at either the Toa Payoh or Bishan area‚ for this area not only have office crowd
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2013 Part A Book of Possibilities Royce Ferrer Careers ISU 2013 Part A Book of Possibilities Royce Ferrer Careers ISU Bodily/Kinesthetic My first intelligence was Bodily/ Kinesthetic. I’m very athletic and I love to play sports a lot. I play basketball after school on Tuesday‚ Thursday‚ and Friday at my local community center. I even play basketball outside when I have spare time on my hands. I play a lot of 2K13 on my PS3 and my favourite team in the NBA is Oklahoma City Thunders
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Introduction of the Company “LJC” stands for the initials of the late Larry J. Cruz. Founder and president of the LJC Chain of Restaurants. In 1979‚ Cruz‚ a journalist and information man‚ made a career change and opened his first restaurant‚ a small café in a modest corner of the Remedios Circle in Malate. He named the restaurant Café Adriatico‚ after the street it was on. Banking on little else than his eating experience as a seasoned traveler and the support of his media friends‚ Cruz who had
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mother whom I always respect. I used to work eight years as a cook in my native country. I love cooking so that is the reason I spent a long time working in the hotel. I had a dream to study cooking in the United State where there are a lot of good chefs and many good schools. But the dream did not come true because it was expensive for my family. In 2011 I immigrated to the United States with my sister’s sponsorship. I looked for a job. But my English was not good. I found a job at a Vietnamese restaurant
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and costing) 24 Chapter 6 (comments) 43 Chapter 7(conclusions) 45 Acknowledgment This assignment would not have been possible without the support of many people. I would like to express my deepest and sincere gratitude to my dear lecturer‚ Chef Arieff who was abundantly helpful and offered invaluable assistance‚ support and guidance. Deepest gratitude is also due to my group mates; Ashikin‚ Kai‚ Catherine‚ and Jaffar; without their help‚ this assignment would not have been successful.
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-14 MY DREAM TO BECOME A PASTRY CHEF What do you think about when you hear the words pastry chef? Do you think of chocolate desserts or ice cream? Some may think well how do I become one or where do I begin to learn how to become a pastry chef. During this essay you will many things about the world of a pastry chef. Now I’m not going to tell you what’s in here but‚ just know it’s very good stuff. Let’s begin shall we? Many people do not know what a pastry chef does or who they are so I will
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in the aspect of socio-cultural: multi-culturalism and diversity‚ in the aspect ofpsychological: food and drink: choice‚ preference‚ avoidance‚ hedonism‚ aesthetic principlesand identity‚in the aspect of culinary arts: contemporary entrepreneurial chefs‚ and in the aspect of philosophical: the politics and ethics of food and drink consumption: food scarcity and security. In other words‚with the above theoretical foundations andanalysis‚ the students are able to critically analyse and discuss some
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Guagua National Colleges Guagua‚ Pampanga MIDTERM EXAMINATION FOODS 1C : CULINARY ARTS AND SCIENCES(LABORATORY) Name:_____________________________________________Date:_______________________ Course/Yr./Sec:_____________________________________Score:_______________________ Group no: ____________ I. FRUIT FLAMBE FREE STYLE 1. To prepare a fruit flambé dessert good for 2 portions. Main ingredients is peaches complimented with a local fruits 2. The flambé must be presented with
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Many find creative ways to do tasks. Lets say‚ for example‚ you used a screwdriver as a pry bar‚ or that you used a butter knife to get baked on food off a pan. These are all examples of the originality characteristic of creativity. My personal experiences with being creative are best explained by this very characteristic. When I joined the Air Force‚ who knew what to expect. As soon as you get to basic training you have to adapt and overcome. Those words are something I have lived but since day
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