Iron Chef

Context: Iron Chef (IC) is a small family owned restaurant offering fresh takeaway Asian cuisine. The business is located an area central to many families and individuals. It is key for them to supply fast and quality Asian take-away. If they can’t deliver on these key fundamentals they will not succeed. Their location in a popular shopping precinct ensures they have good exposure year round, and with the owners living near by, they can quickly attend to any uncertain or unexpected events. This helps increase effectiveness in the businesses operations. Relationships: IC’s staff totals fourteen. Some roles involved on service nights are more specialised than others. The key roles include (but are not limited to) head chef, fry cook(s), food…

unknowingly became the face of TV cooking and provide a lively and enjoyable atmosphere for the home viewers. A small combination of the White House obtaining a French Chef, updates to ovens within kitchens and Julia Child’s personable demeanor all lead to French cuisines being incorporated into at home cooking. Post Dione Lucas made way for Julia Child who not only was an author of cookbook but was the face of TV when it came to cooking her personality is what put her above the others. Her…

realize that being persistent all these years and not letting anything to get to me has been worth it. 3. CIA is training the next leaders in the food world. Tell us about your leadership experience in the classroom, work setting, or community. What qualities do you have that will make you a successful leader in this industry? In my culinary class I've learned how to manage a kitchen I have been taught how the insides of the kitchen works, everything that goes on behind the scenes.Our chef…

With a rich heritage of cultures from all over the world, it has always attracted great chefs who opened superlative restaurants. Some of these excellent chefs teach private classes. There are also many other venues for learning particular styles of cooking. Some are at colleges for professional training in the culinary arts; some are offered by area caterers for people to gain skills in cooking for their families. Whatever level of instruction desired, Baltimore is a great place to get that…

Jamie Oliver is a British Chef who gained his broadcasted fame through the airing of his shows The Naked Chef and Jamie Oliver’s Food Revolution. He has written many indistinguishable cookbooks. Oliver’s Parents owned a restaurant in Clavering, Essex. Jamie lead his first job in London as the head pastry chef and later became the sous-chef at River Café. Because of his immense talent and skill in the kitchen, this sparked his fame on television. The Naked Chef simplifies the art of food…

My First Culinary Competition I never thought I would ever be good enough to do it alone... but I underestimated myself. I had gone through three years of culinary arts thinking I could never be good enough to compete in the competitions. Everyone supported me: my teachers, my friends, and most of all, my parents. It took three years of culinary arts, iron chef, and convincing from everyone around me for me to be confident enough to participate in a competition and realize I had a true talent.…

The investigation relates to contemporary and futures issues as the issue being investigated links to contemporary trends in food and hospitality. The research question I am basing my investigation on is, “The need to cater for an increasing rise of vegans makes a chefs life challenging.” This research question is a contemporary issue because ‘vegan’ has become a trend and is seen in many different magazines. This investigation will be based on my local region because of the rise in restaurants…

creamy beef stroganoff served over hot, buttery egg noodles was the ultimate in comfort food and could make even the most dismal days of winter seem cheerier. Tacos to casseroles, meatloaf to Swiss steak, Mom’s meals weren’t gourmet feasts meant to appease the persnickety palate of a gourmand or grace the cover of Bon Appètit magazine. However, there was always enough to feed anyone who showed up at dinner time, and everyone left with a smile on their face and a belly filled to critical mass. …

you dont have to settle anymore. And I think you’ll be able to better prepare yourself for the future.” Chef John Besh sees that going to a culinary school can be good, but isn’t necessary. Edward Forster, an executive chef at Buffalo Proper talks about culinary school and says, “I got great things out of it, but you learn professionalism.” So culinary school could help with other things besides cooking, for instance Forster said he learned professionalism. This could help more with being on…

continued to make a little money, or lose a little every month, but the company has been steadily losing money in the second year and has had to use reserves in order to keep in business. You think the problem is that the chefs do not know how to manage a business. As soon as the business seemed to be breaking even last year, you noticed that they changed menus, offering more elaborate dishes with more expensive ingredients without increasing prices. These dishes cost too much and take too much…