Introduction For this assignment I have chosen to write about Michel Roux Snr and Guillaume Tirel. My reasons for choosing to write about these culinary masters of the past is because while carrying out my research I discovered interesting facts about both chefs which I found enjoyable to read and write about. Michel Roux Snr Michel Roux Snr born 19 April 1941 in Charolles‚ Saône-et-Loire ‚ a French-born chef and restaurateur working in Britain. Following his brother Albert becoming a pastry chef
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1 T FACULTY OF HOTEL & TOURISM MANAGEMENT DIPLOMA IN CULINARY ARTS HM 115 & HM225 HTC 296 & HTC 301 INDUSTRIAL TRAINIG REPORT WRITING FORMAT 2 INDUSTRIAL TRAINING REPORT 1) The industrial report is a written document where student is asked to write on the work activities/task‚ what they have observed and learned during their internship. 2) The industrial report must be wholly the student’s work. 3) The report should reflect the student’s abilities to learn‚ observe‚ analyze‚ comment
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them precipitated fair amounts of controversy. The most notable of these controversial structures is his Glass Pyramid at the entrance of the Louvre in Paris. For these reasons‚ I.M. Pei seems to be an architect who exhibits interest in the avant-garde through both the creative design and aestheticism of his architecture. Pei was born in China in 1917 and immigrated to the United States in 1935. He originally attended the University of Pennsylvania but grew unconfident in his drawing skills so he
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VITAMIN A - (retinyl palmitate‚ beta-carotene‚ lutein‚ lycopene‚ mixed carotenoids) POTENTIAL BENEFITS: Helps support bone formation and cell membranes. It’s important to support the eyes‚ hair‚ skin and teeth. In other words‚ Vitamin A stimulates growth and vitality. It helps form the colour purple which is essential for night vision. It’s great for immune system functions - like fighting infection‚ colds‚ flu and bacteria. It also helps maintain the healthy function of the reproductive organs
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Just imagine a life without cooking‚ so basically no food. I’m sure for some people they are thinking; yeah my speech is about food. Well sorry it’s not‚ I’m talking about the cooking part of the whole food making process. Basically my speech is about how I started to like cooking from the very beginning‚ also all the history going way back in time for cooking. Cooking is my natural high‚ whenever I have the chance to cook that is all I do for hours or a whole day if possible. In my opinion I fell
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[pic] MARKETING II(post case analysis) Loyalty Program[pic] Sales Promotion is a key ingredient in marketing campaigns which consists of a collection of incentive tools‚ mostly short term that are designed to stimulate quicker or greater purchase of particular products or services by consumers or the trade. Sales contests/incentives: Aims at including the sales force or dealers to increase their sales results over a stated
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Culinary Arts and Hospitality Management People today seem to think that culinary arts and hospitality management is the same field of work but‚ these two fields are entirely different in many aspects. There are a lot of careers that can be found that use both aspects of culinary and hospitality however‚ there are more choices for hospitality careers than there are culinary. Which of these two different yet similar fields dominates the other? Taking into account the classes needed to become
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A Career in the Culinary Arts The culinary arts provide many career opportunities within the food service industry. As this industry has grown and prospered‚ a career in this field has become highly visible and offers the flexibility to work anywhere. Although a career in culinary arts requires extensive professional training and discipline‚ it offers a combination of challenging and creative work and can provide real job satisfaction. The culinary arts are open to anyone who loves food‚ cooking
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Introduction In these few years‚ molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. This is a new culinary trend called molecular cooking has been investigated as the most exciting development in haute gastronomy. Molecular gastronomy is refers to a modern style of cooking‚ which is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. As well as it is the
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interested in foodservice and hospitality every since I was young at the age of 8 years old I always help my mother and aunt cook. I wasn’t a good as a cook that I was back then now I am now and as I grown up I got better and better and going to a Culinary Arts School that good to make me more successful. Also I always like to do things hands on and I always enjoyed cooking when I did it. Cooking always made me happy and that’s when I decide that I wanted to be a chef. Growing up I was always watching
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