How to become a good chef by Prakash Kumar

Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods.

Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers.

A kitchen is almost scorching hot year round so you should be quite prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher.

If that doesn't sound like enough to do, try doing it while you are also maintaining all of the rest of the kitchen staff. Choosing to be a chef for a living is a very rewarding and time consuming job.

Now do you see why being able to multi-task is so important? The road to becoming a chef requires much training and hands on experience.

Here's what you need to do to be a good chef.

A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't.

Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors.

If you are cooking for a stranger, you will want to cook your food to perfection. Of course, you will also want to present the food in an enticing manner as well.

There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment.
Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to cuisines, recipes, cooking tip, do please browse for more information at our websites.

http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/how_to_become_a_good_chef.html

This i took from his site as an example for my students. Please do not copy it but get a similar example of what I want from all of you.

God Bless

Responsibilities and Specific Duties of a Chef

Responsibilities and Specific Duties of a Chef

The term chef may conjure up different definitions for individuals. Some may view a chef as having general cooking knowledge whereas others may deem a chef to be an individual with great experience and cooking flair. In general, a chef will have greater experience than say a cook or sous chef in the culinary arts. In order to really get a glimpse as to the role which a chef plays, one must look at the general responsibilities and specific duties that a chef undertakes every day.

What Is a Chef?

A chef is an individual who oversees the culinary staff and wears quite a few different hats with regard to what goes on in their workplace. Frequently a chef will oversee the staff, place orders for culinary items and direct the overall preparation of the food which is served in the dining establishment. From time to time, the chef will also don the apron and help to prepare the meals as well.

General Responsibilities of a Chef

One who holds the title of chef has quite a few different general responsibilities related to their professional role. The chef is responsible for overseeing all who work below them in the establishment and ensure that their duties are being carried out to the fullest of their potential. An individual who is a chef will also be responsible for planning the set menu items and any specials as well as provide the recipes in most cases. In addition, the chef is usually responsible for placing food orders and necessary kitchen tool orders in order to enable the preparation of the meals. The chef will also address any complaints which affect his kitchen staff and resolve those issues. One who is the chef of the establishment may also like to get behind the burners and engage in some cooking and food preparation as well.

Specific Duties of a Chef

An individual who is a professional chef has a wide array of specific duties that they must carry out on a daily basis. The first duty which is overly encompassing in and of itself is that of overseeing subordinates in their daily work environment. The chef is responsible for overseeing all individuals who work under their charge in the kitchen. This list can include everywhere from assistant executive chefs to the kitchen preps. The chef will oversee the preparation of meals and ingredients, final presentation, sanitary issues and timeliness on the part of the employees, to name just a few duties related to the managerial position of the chef.

The chef is also the main planner with regard to the menu items and any specials which the dining establishments offer to its patrons. Along with planning the menu, the chef is also responsible for creating the recipes and may or may not allow input from the assistant chefs. One who is in the position of chef will spend many hours developing their recipes and making them just perfect to serve the patrons.

A chef may also choose to take part in preparing a few or many of the menu items on a weekly basis. This may occur due to the kitchen being short-staffed or simply because the chef has a love for his/her position and wishes to maintain cooking involvement as much as possible. Sometimes the chef will prepare the main courses whereas they may opt to only prepare a dessert or two now and again.

Administrative duties are also a part of the chef’s daily operations. Items such as ensuring employees show up to work, performing payroll calculations, calculate purchase order costs, placing food orders from merchants and addressing worker’s complaints are all duties which fall under the administrative category. In addition, the chef is the go-to guy or girl when a customer has a complaint regarding their meal preparation or quality.

Also, the chef is one of the main individuals who is responsible for training the kitchen staff. This individual is in charge of the employees who work in the kitchen and therefore must ensure that the job they do is a good one. The chef will detail what the worker’s duties are and how they should be carried out.

Lastly, one who takes the role of chef must ensure that all food-handling regulations are abided by and that everyone under his/her charge is aware of these items. The chef must ensure that safety standards and sanitary requirements are met each and every day.

Positive Traits for a Chef to Possess

In order to excel in the role of chef, one who pursues this profession may find their job a whole lot easier if they possess certain traits. One such trait is good communication skills. This is a very important attribute to have as there are many individuals who work underneath the chef in a dining establishment. A chef who can communicate his requirements well is one who will not only teach their staff as efficiently as possible but keep their staff as well. Communication skills are key components in the role of a chef.

A chef should also possess the trait of creativity. Creativity is important as it will allow an individual to prepare new and unique recipes and keep the originality flowing throughout their career. Patrons like to go to a restaurant where the food is not only flavorful but unique as well. A creative chef is quite able to pull off the originality and uniqueness factors with regard to their menu items.

One who pursues a career as a chef should also possess the beneficial attribute of professionalism. Since this individual will need to deal with a wide array of individuals such as patrons, managers and staff, it is important that they handle themselves in a professional manner. This is especially true since they are in a lead position in the dining establishment and should set examples for those who work with them.

Conclusion

Pursuing a career as a chef can be both challenging and rewarding all at once. This individual not only gets to do what they love, which is work with delicacies and food, but they also are able to take on a supervisory role. Their day will be filled with a variety of items ranging from planning the menu at one point to overseeing employees at another point in time. One who is a chef will find that their days will be run much more smoothly if they possess certain positive traits such as good communication skills, creativity and professionalism. The role of chef is a varied and exciting one which more and more individuals are showing an interest in pursuing.

http://www.exforsys.com/career-center/career-tracks/responsibilities-and-specific-duties-of-a-chef.html

This is another example of an outline I copied, but i would like you guys to make me a similar outline for your Chef's Brigade outline

God Bless to all

ALL FOOD & BEV MANAGEMENT STUDENTS

Our first lesson in the culinary world is by acknowledging what we really desire to accomplish and to become.

To be posted online:

1. Please give a written statement of not more than 500 words of the topic, 10 Points
"What drives me to become a chef?"

2. What do I want to learn in the hotel and restaurants course? What is my expectation of my
teacher/s? not more than 200 words 10 Points

3. When dining in an establishment, write a personal write-up on;
"What angers a customer when dining in a restaurant?" 10 Points

(Please click on comment and begin) Due June 23

Due June 25 lesson group presentation: - Chef Brigade Chart
- Definition of rank and responsibilities
- Herbal Medication as given to you on our last class

Due June 30: - Four types of menu planning and describe each
- 5 recipes of Nutritive Entrees to be posted online

for additional 25 points (optional)
- Written form online
When and where do I like to go for a field trip?
What do I want to learn? 200 words only


God Bless to all

FREE CULINARY CONSULTATION!

Dear Students of the Culinary World,

Chef Adventures is offering free consultation on anything about the culinary practice just don't abuse it! hehehe

My only request is to please browse through my sponsor AD (advertisement) links on either sides of the blog or at the bottom of my every post by clicking on it, subscribe or buy something.
Just a tiny request, and feel free to email me with your questions.

Comment me for help and then let me try to solve your culinary (business or personal) problems.

Don't forget your email details for a private consultation.

God Bless and keep up doing good works for the Lord...

Chef Adventures

Guessing Corner..

Guessing Corner......

Does anybody know what this thing is?

A. Whisk for beating light flour batters

B. A Head Masseuse

C. Used for lighting on the Christmas Tree

D. A form of sex tool


ANSWER: B. A Head Masseuse


Believe it or not this contraption is a head massaging mechanism that totally relaxes your mind.

When I first saw this in my home, I was baking a cake and I was looking for my stainless whisks all over the kitchen but I couldn't find it. So I thought of going through the dining area of the house, I saw this thing on top of the table, well without complaining to the domestic helper about the tips of the whisk, I grabbed it and used it. Due to the delicate aeration of my cake mixture I was desperate to use any whisk that could get the job done.

My wonderful woman came to the kitchen moments later and asked me if I saw her head masseuse. I nodded with disregard and then changed the subject for her to taste the froth icing in one of the bowls that I finely whisked.

"MMMmmmm.. Yummy...", she said
Then when looking towards the stainless bowl she glanced at the copper handle that protruded amongst the chocolate caramel froth icing.
She then reached over the handle then lifting it from its place. She glanced at me then began laughing.
I was at a sigh and looked at her funny that she would pose at me holding a whisk and laughing at me.
I thought to myself if I ever gave the mixture an accidental dose of prozac or too much stimulants with the African cocoa ingredient that I used..
She then covered her mouth and laughed then took the whisk to the kitchen sink and began washing it.

"Do you know this is what I have been looking for?" my wife implied with sarcasm, "Did you find this on top of the dining table?"
I nodded while she was wiping the whisk dry with a clean cloth.
She then walked up to me and brisked the whisk from the tip of my skull and allowed it wallop down to my nose.

My gosh this tingly sensation came from nowhere and gently excited me, not in a sex way ha, that I wish, but in a relaxing manner.

I got so addicted in using it, then I began using it on my kids in which they enjoyed it as well. I tell you if you fell so uptight, this thing is great for that minute relaxer.

Just don't leave it on your head and walk around outside, people might think you've just came from rehabilitation or a mental facility.

We got it a pop at 50Php (pesos) or just above 1$.
If you're interested in trying this, just email me or comment me for details and I'll send it to you.

And by the way, I found my whisks, they were in the office. I saw them the next day at work. :)

Chefs, Cooks and Foodies

It's So Confusing isn't it?
Let's get something straight, what is the difference between a chef, a cook or a foodie?

In my years of profession in the Food Industry, some people seem to get confused of the terms they use to identify themselves. Other times they misuse a term to call other people, probably due to lack of understanding for the definition or how it is used by people in the Food profession.
Here are some of the examples...
A Chef (Shef) according to Websters dictionary is defined as 'the head of the kitchen' or also known as Chef de Cuisine.

To earn the right to be called a Chef, you must be able to have had to learn all aspects in the Culinary world.
Not necessary to have a Master's degree or the actual Executive Chef Certification - although some do go for that in desire for self -accomplishment.

The Chef is expected to perform the roles of the kitchen at all times without the Head Chef or Executive Chef having to repeatedly bark down orders when things get extremely busy.

Chefs must be able to be creative and control their cooking abilities once he has accomplished his training or apprenticeship.

The Chefs guide the Cooks in their day to day "mise en plas" (preparation) and they follow the Chef's daily itinerary plan.

"THE CHEF" VERSUS "THE COOK"

Being in this country is like a jungle of surprises, my gosh since I have lived in Australia for the past 20 years. I've always valued a routine but when I stepped into this country, that routine came from "Ok, there's our plan!" but then the plan will become somewhat totally up side down and leaving you with a question mark.

Let me give you an example. In Melbourne we love to make beautiful fresh foods like the cheesecake in an easy, casual manner. While here in the Philippines, we had to teach students and workers repeatedly in much more detailed instructions in such a way for them to better absorb it in their beautiful brains. One time, I had an order for them to buy it as a test of knowledge, but still they ended up with a lemon square type of muffin cheesecake far from what I had in mind.

This happened to me on one of my caterings...
I burst out laughing because of the term cheesecake was needed to be further defined.

Oh my, oh my, I ended up so late with the catering and what all Chefs do on the last minute in the firing line is...to pretend. And so I did.
I was sweating so marvelously while my nerve endings crippled my fingertips. I pondered through my mind that this misfortune would ruin my reputation and be slapped so silly...

So in the end, I ended up buying a cheesecake at a nearby restaurant who is owned by a friend of mine.

From that incident, I realized that not all beings have similar mentalities as we had in Melbourne where we just ask and we could relate to each other easily. But here in the Philippines, oftentimes it is necessary to elaborate the whole process just to have a specific instruction be understood plain and simple for them to execute the plan.

You know what was the best result in the end?
They didn’t know that I never baked it at all. Heheheheh...
And they LOVED IT!!!

But ahhh ehhmm….
For those learning young Chefs in school and apprenticeships, as much as I sound like the biggest hypocrite - I strongly advise you not to do that!!! Its kinda cheating and frustrating...
But I did love that last comment of my customers hehehe...
Nothing better than to be proud of what you have accomplished.

Now buying this cheesecake and giving to the customers to save my ass was just a figment of illusion meaning that I never baked it and if so I would not do that again next time.

The manner of taking someone's pride into your hands is just wrong and its not being a true Chef, its just being a true fake.

So how do we differentiate between the two occupations, a Chef and a Cook, without having to insult the other?

For once, the people must know the true meaning of a Cook and a Chef.

In the kitchen, Chefs wear a "TOQUE" aka Chef's hat. Those long cylindrical-paper looking things shaped like a cake placed on your head.


I hated them while I was still in training to be a Chef. Now I know why I wear them.
Only in the kitchen ha, people might think you've got the case of the mentals...


Berets are also used by Chefs, depending on the user's position in the kitchen, from what country you are from and where you were trained. They vary in color and pattern. Mostly used by Pastry Chefs.




Cooks in the other hand wear a CAP, or a BANDANA(head scarf) as the person is in a position of assisting, being a kitchen helper.
This is what the restaurants should follow in this country.



Like right now, customers and friends immediately call "the Cook" a Chef . If they have not studied the culinary arts and not know the difference, "the cooks" themselves will presume that its ok to call themselves Chefs due to the title addressed to them by someone else.
It could become a bad habit in the end because in due course, establishment owners may have a different perspective on Chefs alone due their lack of culinary knowledge.

In Sydney and Marseilles, to be called a 'Chef' is well honored by the Chef alone because of he earned the hard work and studies he had attained of a minimum of four years to become a true Chef. It is a title, not just a job position.


THE COOK
A cook, is a person with cooking experience or could have no experience at all, still in training as a helper of the Chef in the kitchen.

Cooks perform the extended tasks of the Chefs in the kitchen.

Cooks do not hold a culinary degree and their knowledge is based on what they have learned from there past kitchen cooking experiences.

Cooks can only become Chefs upon accomplishing the four year culinary degree.

To the cooks out there who are honest to themselves, do forgive me, I'm just pointing out the manner of those who think they are Chefs.

Not that I want to squeeze their pride and necks to the manner of perspective hehe, but to let them know that having a wrong identity can kill you in the intelligence bureau. :)

THE AVERAGE FOODIE
The foodie is also known as a food expert or a critic in food fashions and food trends.

They may also be food designers for food photography and know recipes, but they are not certainly named as a Chef for they do not have that experience and education in the kitchen sense.

They may hold a culinary degree but never continued the kitchen environment.

They may also surprise you in the newspaper and comment so many things about you or your food.

Then you realize that ugly fat four-eyed monster at your restaurant is out to squeeze your expertise dry and poke your nerves until blood clots at all ends of your head....

What a wonder? :)


A MYTH OR TRUTH?

Question of a manner...

"Some" Foodies are opinionated of their types of foods, food dishes, table settings, places of eating environment and may become very persisting and grouchy if it does not reform into their liking.

Why is that?

Send me comments or your views..

I hope this helps you readers have a better idea on the basic culinary practices, especially on some confusing occupational ranks or levels.

God Bless and do good works for god
always.