My goals in life are to one day own my own restaurant. I want to do this by the time I’m forty years old. My career goal is to be a business manager. To be an executive chef you will have to have many skills. Some of the most important skills I think you need first know how to cook of course and you need to know the ins and outs of the establishment. Some of the other skills you will need are good math skills and you should have the best quality for one of the lowest prices. The attributes I have to become an executive chef include a calm and level head; I have good time management skills. Also I have had experience in running a student operated restaurant called Bernie’s Place, and operating it was successful. I also have good people skills and I am very fair person. An executive chef has many responsibilities. They include hiring and firing employees, paying bills, supervising displays, setting store policies, and keeping good records. I chose this career for many reasons. First of all, I have a passion for cooking.
In my junior and senior years I was in a culinary arts class. Once I started doing all this, I kept saying one day I will own and manage my own restaurant. Once I become an executive chef I hope that I will be able to run and manage my own business. I don’t plan on getting married but if the right one comes maybe it will happen and I will enjoy my family. I will give to charity and I will also help young children start getting into culinary arts like someone has done for me who was Gracie Sahm, my high school culinary art teacher. Because I think by kids starting off young that gives them an advantage on others because by taken the class you are bound to learn something about culinary arts but you learn a lot if you want.
The Essay on Edible Art Culinary Chef Food
Buffet catering emerged as result of foreign and local diners' demand for good meals commensurate to what they have to pay. Sumptuous meals has come to mean delectable not only to the taste but also to the eyes. Thus artistic food garnishes and elaborate table settings was introduced. This allowed the chef's artistic talents to flourish. Today we can only be amazed by the beauty, simplicity and ...
