THE LIFE OF A YOUNG DON: January 2010

Tuesday, January 26, 2010

New Updates

Since the beginning of the trimester I have changed my essential question and my thesis statement. My new essential question is “What does it take to mange a successful restaurant?” and my new thesis statement is “In order to manage a successful restaurant there are many different aspects that need to be determined such as the theme of restaurant, the type of menu created. And the hiring of employees.”

Thursday, January 7, 2010

Today's Progress

Today in class I got another chapter done for my graduation project. Today I finished the notes that I started on Tuesday. The notes are titled “What are the different levels of management?” I’ve gotten a good 3 ½ pages done, which I think is a good start.

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

Tuesday, January 26, 2010

New Updates

Thursday, January 7, 2010

Today's Progress

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the life of a young teen in city high