Careers for gourmets & others who relish food by Mary Deirdre Donovan

By Mary Deirdre Donovan

Discusses the learning and talents wanted for a culinary profession and describes a number of attainable careers, together with nutritionist, recipe tester, gourmand nutrients store proprietor, eating place supervisor, and foodstuff chemist.

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The reason that modern restaurants are able to perform their feats of service is directly related to an organizational structure, first suggested by Escoffier, known as the brigade system. What it means is that each person has a defined scope of responsibility and designated tasks to perform. For instance, one person is in charge of preparing all the vegetables for every plate. Someone prepares just the sautéed dishes. " The hierarchy of the kitchen is outlined below, beginning with the administrative positions and then moving on through the rest of the kitchen.

You may stumble upon your true vocation only after spending a number of years as an accountant, a teacher, a computer programmer, an editor, or a mechanic. Or, you may have always known from the time you were old enough to bang a spoon inside a pot and dream of baking pies all by yourself. No matter where you come from, there is a common ground for all gourmets: the love of fine food and wine. Getting a start in any career takes some definite steps. It's not always necessary to complete each and every one of these steps in the exact sequence outlined here.

Adventurous cooks are grilling more and more types of foods, up to and including breads, pizzas, and even fruits. Just as the sauté cook is responsible for the preparation of any sauces, garnishes, and mise en place necessary for the work that must be done during a service period, so too is the grill cook. Some of the items may be identical to those required by the sauté cook, while others are uniquely suited to the demands of this particular station. The grill cook will probably use some of the same basic sauces, such as fond de veau, tomato sauce, or hollandaise.

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