THE LIFE OF A YOUNG DON: In class what I am thinking

Monday, June 8, 2009

In class what I am thinking

In class I am finishing the pre-writing for the proposal. I feel that this is going to be the hardest part because I am doing my project at my internship, which is at Max and Erma’s that is located in Downtown Pittsburgh. I really don’t know what I will be doing there yet so I am really looking forward to a new experience in that field. Plus I feel that it will help me in the field that I want to enter in after high school. The field that I want to enter is hospitality or known as hotel/motel/restaurant management. So therefore I don’t have any idea in what I will be doing at my internship.

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Terms

A Personal Chef-A Personal Chef is someone who loves to cook and help families gather around the table again for a meal together. Busy, time-starved families need the services of a Personal Chef in order to avoid frozen pizza, fast food joints, or expensive restaurant dining. A Personal Chef will complete a family interview to determine dinner time favorites, discuss allergies and dislikes, then shop for all the fresh ingredients and go to their client's homes to prepare delicious meals to their client's specifications.
Garde Manger -Like most kitchen positions, the Garde Manger is a highly specialized line cook who is responsible for all cold food presentation, such as composed salads, pates, canapes and hors d'ouevres--everything cold that might appear on a buffet table. The garde manger chef handles all cold sauces, such as vinaigrettes and dressings, as well as aspics, pickles, chutneys and relishes. In a large corporate setting, the garde manger chef could be responsible for ice sculpture and large-scale food still-lifes to decorate a buffet table.
Executive Chef-Executive chefs plan and direct food preparation and cooking activities in restaurants, hospitals or other establishments with food services. They plan menus, ensure that food meets quality standards, estimate food requirements, and may also estimate food and labour costs. They supervise the activities of sous-chefs, specialist chefs, chefs and cooks, and they recruit and hire staff. They may cook food on a regular basis for special guests or functions.
Sous Chef -The sous ("soo") chef is the second in command after the chef de cuisine or executive chef in the kitchen, almost like the first mate to the captain. Sous is French for "under," and the under chef is the unsung hero of the kitchen, the one who makes things run. While the executive chef's name is on the menu, it might well be the sous chef who created--and cooked--the dish that's on the table in front of you.
Saucier-Among the kitchen positions known as "section chefs," the saucier (sah-see-ayy) is relatively prestigious. This person makes all the sauces, and sometimes might make meat dishes cooked in a particular sauce. Because sauces are the foundation of French haute cuisine, the saucier might be considered "the keeper of the flame" in the traditional French-based restaurant kitchen.
Pastry Chef-Pastry chefs must have the knowledge to create different kinds of baked goods and confections, as well as be able to take on special projects. They must also be creative, have a good aesthetic eye, and understand the principles of taste and flavor in desserts.
Commis-The commis is an entry-level position. Also known as an assistant or apprentice, the commis works under the line cooks (chefs de partie) to learn particulars of a station, through food preparation and plating. Though the commis may seem to have a lowly position in the kitchen, the experience is invaluable. Besides gaining knife and prep skills by working with chefs, the commis will experience the pace, pressure, and demands of a kitchen.

THE LIFE OF A YOUNG DON

Monday, June 8, 2009

In class what I am thinking

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the life of a young teen in city high