MEMORANDUM 03.01.2010 TO: FROM: RE: Daphne Matthews Alex Associate - 4667 Memo Assignment 1: Who Does the Pastry? I. Introduction Collins was hired as Head Chef at the Marrimount Hotel and believed that this job came with the inherent authority to choose his assistant chefs‚ even though nothing of this was mentioned in the contract for employment. Therefore‚ when Crest‚ owner of the Marrimount‚ attempted to determine Collins ’s assistants‚ Collins quit his job and went to work for the Treadwell
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Gordon Ramsay is a popular chef and entrepreneur in the world of culinary arts. He owns a number of successful restaurants. He created and stars in best known television show Hell’s Kitchen. When Ramsay started his career in 1993‚ he was first a head chef at a newly opened Aubergine Restaurant in London. While working at this restaurant over three years he earned the restaurant a two-star rating. In 1995‚ Ramsay was awarded the Newcomer of the Year Award at the prestigious Catey Awards. This event
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Journalism 2 JRN 3 500 words Chef Noreen De Guzman: The Papal Experience 01/26/15- Top of the Citi Restaurant with Chef Noreen De Guzman Chef Noreen de Guzman‚ a pastry chef at the Chef Jessie Restaurant and one of the Chefs who served during the Papal Nunciature said that she wasn’t always a chef. She said that she graduated as a Medical Technology student back in college and did purchasing work for Chef Jessie’s Restaurants before becoming a chef. “I asked my boss if I can work sa
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military type hierarchy for good reason and the purpose of this is to explain the structure‚ operation‚ and importance of a hotel restaurant kitchen and its employees starting at the top from the Executive Chef down to the dishwashers and cooks. A chart showing this hierarchy follows. The Executive Chef and the Executive Steward are at the top of this pyramid and together they rule the kitchen and oversee its operation. First‚ the Executive Steward his/her responsibility is to maintain sanitation for
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Explore how different TV chefs use language in their cookery demonstrations and consider how the language they use influences audience responses Cookery demonstrations have become more and more common on television and the TV chefs have somewhat adapted public talk to benefit their needs of simplicity. TV chefs vary from the teaching type like Delia Smith to the fun‚ relaxed chef like Jamie Oliver. Chefs all have something in common in that they want to exchange their knowledge to the audience and
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com/ss/Regulatory/rr_state_juris_summ.aspx?st=California>. "Responsibilities and Specific Duties of a Chef." Responsibilities and Specific Duties of a Chef. N.p.‚ n.d. Web. 28 Feb. 2013. <http://www.exforsys.com/career-center/career-tracks/responsibilities-and-specific-duties-of-a-chef.html>. "Summary." U.S. Bureau of Labor Statistics. U.S. Bureau of Labor Statistics‚ n.d. Web. 28 Feb. 2013. <http://www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm>.
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“You cook like an angel”. Here is the compliment which Chef Ramsay‚ who is one of the most famous chefs in the world‚ gave to Christine Ha. She is the first blind contestant in the history of Master Chef US. Moreover‚ she has won the title Master Chef. Christine Ha has touched many hearts all over the world with her talent‚ passion and perseverance. Christine Ha was born in 1980 in Houston‚ Texas. She was diagnosed as neuromyelitis optica‚ which made her completely blind by 2007. She is not only
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Background Info One of the UK’s most respected chefs‚ Raymond Blanc was born in a tiny rural village in Besancon‚ in eastern France. While his two sisters were taught to cook by the inspirational Maman Blanc‚ his father taught Raymond and his two brothers to work in the garden and surrounding woods. His father gave him a calendar and foraging map for his 10th birthday‚ and what he collected his mother taught him to cook‚ filling her meals with fresh local and seasonal flavours. Raymond’s
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Basic Kitchen Organization Food Processing Kitchen (Commissary Kitchen) - In large operations‚ it is a kitchen for the processing of all vegetables‚ salads and fruits - Purpose: to wash peel and sanitize and cut all raw products‚ increase hygienic and sanitary standards of a kitchen‚ reduce waste Cold/Pantry Kitchen (Garde Manger) - Produces all cold food items – salads‚ dressings‚ cold platters‚ terrines‚ pates‚ sushi/sashimi‚ cheese‚ fruits‚etc. - If there is no in-house butchery‚ also
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3.1 Personnel of the Establishment Manager Report to: Owner Department: Administration Duties& responsibilities 1. Estimate food consumption‚ place orders with suppliers‚ and schedule delivery of fresh food and beverages. 2. Resolve customer complaints about food quality or service. 3. Direct cleaning of kitchen and dining areas to maintain sanitation standards‚ and keep appropriate records. 4. Monitor actions of staff and customers to ensure that health and safety standards
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