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I really want to be a professional chef when I’m older! I have a passion for food and love to cook. I cook dinner for my family usually once a week when my mom is busy and I’m always making brownies or cakes. Do you know anyone who is a chef or owns a returaunt? I really want to know how hard it is to break into the buissness.

Well I hope I am able to impart some wisdom to your question, I was a classically trained Chef from Canada (retired), I worked here in 8 of the 10 provinces, and while working for a Canadian Hotel chain throughout the 1980′s I also had the opportunity as I was single, to work in Singapore, Tokyo, Japan and Montego Bay, Jamaica.

The last person before me had some good advice, I recommend to anyone who is interested in a caree as a chef, pastry chef or in the kitchen to find a part-time job in a small restaurant or in a summer resort for a good look at the workings and involvments that come with the job. It is and can be a very rewarding job with lots of fun and opportunitys to see and learn, it can also be a career that involves late nights, working on holidays, a high stress, fast paced, work place and if you are someone who is artistic or creative then a job in the pastry section may be more your cup of tea, it is just as rewarding, but not as fast paced nor is the pressure there to harsh, you have to complete your work but it is not as go-go as in the hot or production kitchen.

When you are young look at the local culinary schools even a high school with a trade program, that is were I got the bug in the 1970′s while in High school, it was a technical school and offered a chance to work in a kitchen, bake shop and Restaurant situation for a school subjects. Just make sure if you are going to follow this path it is something you really want and are dedicated to persuing, Good Luck, I hope you do great.

Product Description”Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life’s journal shared by a real chef in today’s modern kitchen.”
?Chef John Folse, CEC, AAC

“From time to time, I buy motivational books for my managing partners and Chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing.”
?Johnny Carrabba, founder, Carrabba’s Restaurant

A unique guide to leadership in the culinary arena, by a chef for chefs

Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.

Using stories and examples drawn from his many years’ experience, Chef Carroll gives you a leader’s tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.

Leadership Lessons from a Chef features:

• Chef Carroll’s formula for managing kitchen staffs?SEF: Scheduling, Empowering, and Follow up?and how the formula works in practice
• Take-away boxes that reinforce key points
• Chapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way
• Helpful forms for both greater efficiency and esprit de corps
• Inspiring quotations, as well as life and work tips from Chef Carroll

Whether you’re a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career.

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This is a complete instruction on how to make 3 different indian dishes.

1) Mung Bean Dal (really any dal) – These are Indian style lentils. Basically its like an indain mushy bean paste that goes great over rice or with an indian bread

2) Vegetable Pakoras – These are indian spices vegetables breaded and deep fried. They are incredible. You will not believe how good the Broccoli pakoras are until you taste one. Also included are onion and sweet potato pakoras.

3) Aloo Palak – This is an indian spinach and potato dish. Add a whole lot of earth balance (vegan butter substitute) or a rich oil like safflower oil at the end to give it a really rich and oily taste. This is kinda a Ghee (Clarified Butter) substiute that I use with indian cooking.

I was going to make parathas or nann with this since I eat almost every single indian meal with them. However this was getting to be a huge feast as it is and the pakoras can almost be like a bread substitue if you dip them in the other foods.

If you do not know about indian cooking or indian breads in general… go to a resturant now or try this at home. You are missing out in life.

Duration : 0:9:38

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Technorati Tags: kosher cooking, vegetarian cooking, vegetarian dal, vegetarian Indian cooking, vegetarian pakoras, vegetarian spinach and potato

When im older i want to become a Professional chef, go to culinary school and go into business and own my own chain of restaurants.
how much would this profession i want to per-sue would make a year would u say.

Depends on the type of restaurant. Restaurants are very, very hard to open and get going. A large number of them fail within the first year. It’s best to work for another successful restaurant for a good many years, and then take your good reputation on to another, and even then it’s still a crap shoot. I am an executive Chef and do pretty well for the area I live in.

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Daniel shows us how to take tacos to a very healthy place, while keeping their flavor and flair. These tacos are so delicious that Chef Daniel’s tacos won the taste test. Watch to see how he remakes this family recipe.

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Recipe Rehab:
Celebrity and acclaimed chefs, including Laura Vitale, Jet Tila and Aida Mollenkamp compete in a head-to-head challenge to recreate a family-favorite dish, but with a healthy twist!

Daniel Green
As a teenager, Daniel was overweight and wanted to do something about it. He started reading through magazines and books to try to learn more about food and how it worked. This led him to making recipes and experimenting with healthier ways of cooking. Gradually he developed his own recipes and was losing weight. He really worked at learning all about nutrition because the key was to be healthy. He has a passion for helping others lose weight the way he did. He wants others to feel good about themselves and help them re-educate their whole way of thinking when it came to food. He has done daily shows on ShopNBC as well as his own cooking segment called Kitchen Takeover and has published six healthy cooking cookbooks.

See more of Chef Daniel:
YOUTUBE: www.youtube.com/user/ChefDanielGreen
WEBSITE: www.televisioncookery.com
FOLLOW CHEF DANIEL ON FACEBOOK: www.facebook.com/ChefDanielGreen
TWITTER: @danielgreen70

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Everyday Health is your No. 1 resource for health and wellness advice. We make it fun and easy to live a healthier, happier lifestyle. Subscribe now and start feeling better — every day.

Duration : 0:4:50

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I am thinking of going to "The Culinary Institute of America" (a prestigous chef school in New York). But first i want an insider’s look at a chef’s life.

You will need to be tough too. The Chef that teaches you will be cussing you and throwing your food in the floor or up side of the wall calling it crap. I have been told this is how they learn. They have started hiring Chefs every where now, even the collages. The pay is great if this is your cup of tea. You really have to love what you are doing to get into this line of work. If you do decide to become a Chef remember your crew will respect you and stick with you if you treat them with respect. You do not have to cuss them to get respect.

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I need to show how science can be used by chefs and what sort of education would be needed to be a chef.
I also have to write a report demonstrating how it would be applied in the workplace.

Just like in science, you have to think of a hypothesis, test, conclude and retest. As a cook, you think of a Recipe, try out some ingredients to see if it works and taste the final result. If it’s bad, you go and re-test it again. There is also a lot of measuring. Not enough yeast might not raise your cake. Even the subtle flavors in a dish, like bringing out the vanilla in a dessert without overpowering the other taste buds. That is a science. Find out what other duties and responsibilities, Chefs and cooks might need in the workplace at http://www.badeconomyjobs.com/jobs/cooks/

Product DescriptionLet your child become the head chef of your kitchen with this white chef’s hat. It features an adjustable Velcro closure to fit all sizes. Made from a polyester, cotton blend , this twill hat adds a touch of fun to cooking for the aspiring Chef, and is easy to clean for a lasting look.

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