Our methods of cooking have changed over time‚ like some people still do today‚ ancient people cooked over coal‚ but today all we have to do is turn a knob to get the fire going. The technology of stoves/ovens has had an enormous impact on my life. Learning how to cook from a young age has resulted in the stove being a major tool for me. I cook 6 days out of the week‚ and having a stove has allowed me to bring happiness to many people‚ which is probably my favorite thing about it. Of all the tools
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For many years‚ I have been interested in studying baking and pastry arts. I want to pursue a career in culinary arts and attend a college that will allow me to be creative and collaborate with people that share the same passion. To me education is the most important asset that you can have or achieve. By attending college I want to gain my associates degree‚ by using the knowledge I learned and hope to begin a career as a pastry chef in a well-known restaurant‚ and to eventually own my own bakery
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My name is Bryan Hitchings. I am a 32 year old person passionate about food and aspiring to hone my cooking skills to become a professional chef. I have always loved cooking even as a child. When I was a child and barely able to see the eyes on a stove‚ I was given a stool by my grandmother and allowed to cook with her. I have had several influences such as my grandmother who was an excellent home cook‚ one uncle who was a chef‚ and another uncle who was a cook in the Navy. Though I don’t come from
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of becoming a pastry chef. Le Cordon Bleu is worldwide recognized program‚ and is seen as the most finest culinary arts program available for students interested in becoming a chef. Students that attend this program can learn up to anything as simple as basic cooking skills. “Our industry-current kitchens and culinary classrooms are designed for students to immerse themselves in the culinary world‚ working alongside professional instructors learning focused‚ theoretical foundation and essential‚
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Having a dream since I was 9 years old does not really give anyone room to take it down‚ although many have tried. My father’s dream was to open his own restaurant and be the head chef there. He was sent to heaven when I was 9 and since then that is all I have thought about. Watching many TV shows‚ movies and usually sitting on the kitchen counter when mom was cooking‚ I have learned and taught myself how to cook. I am slowly learning to bake. It is proving to be harder than breakfast‚ lunch and
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relationship that would last for 8 years and also take him around the globe. Jacques also fathered his education by going back to school on his days off to earn the degree of Master Pastry. From 1983-1986 Jacques taught a pastry class at a local culinary school in Cannes. In the years of his teaching his pastry class Jacques was also honing his skills in preparation for the infamous Meilleur Ouvrier de France competition. Jacques was the youngest chef to win the prestigious M.O.F. medal in 1986.
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may be able to become a successful pastry chef. So what kind of college education might a person need to be pastry chef? Possibly none at all! Culinary school is very expensive. You may end up making an extreme amount of sweets trying to pay that money back! Talent and ability is a huge part of making beautiful edibles. In this career field‚ culinary education is optional. However‚ you are working with food‚ so knowledge of food safety is a must! “You need a good understanding of nutrition and
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Math and Culinary Arts Math 150-section xx John Smith Month Day‚ Year A Chef’s Career As any chef knows‚ the creation or alteration of a recipe is vital to be able to serve his or her clients as they request. Having a basic recipe that is tried and true is the basis for success. In a restaurant‚ a chef must recreate the dish day after day with accuracy and dependability‚ since the patrons want to be able to depend on the same taste that they may have ordered before. Let’s suppose a food
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3/26/13 Junior M ar keting Executive - CILANTRO CULINARY ACADEM Y A d ve rti se d :2 5 -2 -1 3 | Cl o si n g Da te :2 5 -4 -1 3 CILANTRO CULINARY ACADEM Y Cila ntro Culina ry Aca de m y is the la rge st priva te voca tiona l culina ry a ca de m y in Ma la ysia . Es tablis hed s inc e 2006‚ we area highly res pec table Profes s ional Chef Training Ac ademy loc ated in USJ‚ Subang Jay a. Being the pioneer in the c ulinary educ ation‚ our es tablis hment is well-k nown in the c ulinary educ
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greater nightlife. Another thing that keeps the tourist coming is also its great cuisine. Miami has a cuisine that is uniquely its own. With its diverse community comes a cuisine with a blend of Latin‚ Caribbean and other influences. Lately the Culinary scene has been getting more important in this area‚ providing numerous outstanding restaurants of every kind. This sudden boom is due to the increasing amount of Food and wine festivals in the area held every year. One of the many anticipated wine
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