Cooking to Become a Chef Essay

Published: 2020-04-22 08:06:56
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Category: Cooking

Type of paper: Essay

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Cooking for me is my way of expressing myself. It gives me a chance as a person to show my friends and family what Im good at and what I love to do. I havent always enjoyed the art of cooking. With cooking, I have learned to prepare different types of meals using different methods, ingredients, a potpourri of equipment and seasonings. Food seasoning is a personal trademark you create and eventually it classifies you to either be prominent as a chef or just a plain Jane Suzy homemaker who cooks for her family only for the fact that we all need to eat.

Experimenting is what got me where I am at today. My mother was a diabetic so the meals were prepared with a bland taste, no seasonings, with just a tad bit of pepper, nothing more. When I started cooking I hated it for the simple fact I didnt know how. I had to follow recipes even for macaroni and cheese. It wasnt until I met my husband and his family that I started to enjoy cooking because the meals were starting to taste better and I was learning how to make them taste better. He and his family slowly taught me how to cook and when to use seasoning and how much to use.

At first, my meals were a work in progress. As the years went on, I have learned to use my eyes and taste buds for measuring cups and spoons. Thats what helps create your own cooking signature. As you learn to cook, you learn to shy away from some or all of the exact measurements in order to create your signature. For some, cooking is just another everyday back breaking chore, a necessity to always haven to follow a recipe, precisely measuring each ingredient, to the point of the great inventor of the microwave ovens.

For others it comes natural, a passion they thrive to live on by creating their own cooking signature. Coming to mind are a couple of brilliant and extraordinary chefs that are indulgingly reliable. These two men have countless awards, degrees, own restaurants, shows and cookbooks to show and prove their overwhelming credibilitys. They are Wolfgang puck and Bobby Flay. Neither of the two were born to cook, none of us are. Some talents came naturally while the rest they learned and were taught. Both men attended Le Cordon Bleu and both men are featured on the food network.

I may not have earned any degrees or awards such as a Michelin star or chef of the year and did not attend a culinary institute like they have, however, my cooking now exceeds my friends and families expectations. The qualities of an excellent educational resource would have to include tips and the breakdowns of recipes or step by step instructions for them. Pictures or video tutorials are also very helpful to one whos learning the art of cooking. Tutorials show you step by step from preparing to serving the dish or meal.

I have found two out of thousands of resources that have all the educational resources needed as well as countless credibility and qualifications to help you succeed as a prominent chef. These two would be, Le Cordon Bleu, a culinary institute and the Food Network a television show on cable and the food network also has a very useful website, www. foodnetwork. com . The food network website is filled with a massive amount of information that is accurate and full of every resource there is needed for and about cooking. The food network is a unique lifestyle network and Web site that endeavors to be more than just cooking.

The network is devoted to exploring new and different ways to tackle food through pop culture, contests, adventure, and travel while also increasing its repertoire of technique-based information. Food Network is strewed to more than 96 million U. S. households and averages more than seven million Web site users monthly. With its headquarters in New York City and branches in Atlanta, Los Angeles, Chicago, Detroit and Knoxville, Food Network can be seen internationally in Canada, Australia, Korea, Thailand, Singapore, the Philippines, Monaco, Andorra, Africa, France, and the French-speaking territories in the Caribbean and Polynesia.

Le Cordon Bleu, www. LeCordonBleu. com, is an extremely accredited culinary institute. The school is constantly keeping their courses up to date and actively adapting to current and future needs of culinary services. The schools graduates leave the school with a diploma that is acknowledged around the world. That has been proven by both Flay and Puck. The culinary institute is solely dedicated to the appreciation and mastery of culinary arts to the their students who study there from over 70 countries around the world.

This is where I would want to further my culinary learning, to gain more knowledge; they are one of the top culinary institutes. Qualifications of the resources should include Awards, culinary degrees, owning of their own restaurants with worldwide recognition. They should be well respected, well known with credibility too. Trademarks and copyrights also makes these resources important and credible. We want to make sure our resources are also current and up to date. However, cooking has been a part of our lives undoubtedly forever.

Resources such as cookbooks are for the most part revised after some time, but not always. So see, there are numerous and countless educational and reliable resources out there for everyone, from beginner to expert. With a little bit of research one could capture the success of becoming an artistic cook. Learning new ideas and tricks, or just wanting to better yourself in your own kitchen, whatever the case may be, No one should ever have to struggle with cooking. With a little bit of patients anyone can learn how to cook.

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