Open blog post

While Pumpkin carving is not a culinary specialty, many professional chefs and bakers participate in the Halloween festivities. From pumpkin carving, to cupcake decorating, the "art" in the culinary arts comes out every season. From stylistic views to the edible arrangements, chefs come up with new and interesting ways to show off their skills in the culinary world. From MasterChef, Top Chef, Iron Chef America, And Cupcake Wars, the artistic and stylistic interpretation of food has become one of the most interesting fields to watch and do.

special blog post

In this news article, it talks about the importance of nutrition and eating/drinking after exercise. While, this is not entirely under the culinary field, it does impose on the food and nutrition value of the culinary field. In order to be healthy, you must exercise. However, to maintain healthy before and after exercising, you must have a healthy and balanced diet.
Eating a healthy snack/meal after exercising is the best way to replenish the body from a hard workout.

"From 30 minutes to two hours after exercise, muscles and tissues must rapidly replace nutrients depleted by the workout." 

With all the tolls on your body and the energy being used, eating after a cold down session of exercising, will help balance out your body's energy. This useful information is used all over and can be very useful for anyone.

even in the culinary world, eating healthy and exercising is a fundamental value that should be done. In my job, i will promote healthy food, good dieting, and exercise as a part of my culinary values.

http://www.times.co.zm/?p=17649

open blog post

In my open blog post i will talk about healthy eating and nutrition. In todays economic state and food industry, more and more people are becoming over weight. Food has become a crippling object in peoples lives today. Obesity is one of the main health problems in our country today. Food is an complex object. Eat too much and problems can occur; eat not enough and your body can't sustain itself. To find that right amount nutritionists, doctors, and food experts have come up with multiply ideas, food pyramids, and charts for the person to obtain the right about of nutrients and proteins for the healthy person.
In the culinary world, health and nutrition are very important. When making food, in today's society, i try and stay as healthy as possible.
Here is a chart that I would follow:

Special blog post

In my hands -on experience that involves my field, I was going to cook in one of the open kitchens at Michigan State University. At college it is every hard to find a hands-on experience in cooking. In the open kitchens (which there are several here) we can use our own ingredients and cook whatever meal we choose. Its like a home kitchen at college. I planned on doing this, but got held up. In order to do an hands-on experience, I made food at the Hubbard dining hall. Not exactly as hands-on as it should be, i told the cook what to put in my pasta and how i wanted it made. I used tons of spices, oils, and other ingredients to make mine taste exactly how i wanted it. Now if there was more time, i would make my own pasta at the open kitchens. These kitchens are very nice and easy to use for a student that enjoys cooking. The one closest to me is in the Abbott hall in Red Cedar Neighborhood.

Open blog post

When reading an blog post on in online article, they talked about how music will influence the costumer. This psychological aspect to dining is often overlooked by most costumers but influences how much they spend and how long they stay there.

In the article, they talked about how in the matter of tasting food, people tend to like the food better with music playing in either the background or right near them. this shows how people who are in an airplane with a bunch of white noise tend to think the food is bland (How Music…).

In the aspect of how much more people spend on their food is also determinded by the type of music. In the chart it shows how within different types of music people will spend on average about a difference of around $2.

No music, average spend was $17.12


Easy Listening = $19.67


Classical = $20.20


Pop = $21.01


Jazz = $21.82

(How Music….).

           

In the other aspects of music, depending on slower or fast paced music, people will spend more time in a certain restaurant. The slower and more easy listening of the music, the more time they will spend at a certain restaurant. This is often over looked by many people. If you listen to the music at starbucks and other restaurants they will play slower more easy listening music to make you feel more relaxed and almost at home so you will spend more time, unlike fast-food restaurants and nightclubs, that often play fast paced music and Pop music so people will tend to eat and just leave.

In all these aspects the affect of music will determine many factors in costumers. If a couple dollars doesn’t sound like a difference right now, just account for how many people and how many times they are spending $2 more and add it up at the end of they year and you got yourself a pretty hefty profit.

Works Cited:

"How Music and Noise Affect Restaurant Sales and Customer Experience." How Music and Noise Affects Restaurant Sales and Customer Experience. N.p., n.d. Web. 17 Oct. 2012. <http://www.mcngmarketing.com/how-music-and-noise-affects-restaurant-sales-and-customer-experience/>.

Special Blog Post

Foie Gras is one of the many products in the culinary world that are being banned to the American people. Foie Gras is French for “enlarged liver” which was being used heavily is some culinary dishes from duck liver. The main issue in this was how they were getting the enlarged duck livers. The “Animal Protection and Rescue League” started protesting as soon as they got wind of this “crime”. They marched down the streets of California and protested with signs about how they stuff metal tubes down duck throats to shovel food into their body to get an enlarged liver on the farms. They stated how it’s was animal cruelty and needed to be stopped. This was their main perspective in the story. They twisted and manipulated the evidence to make the companies look evil and show the uneducated American people of this subject. These caused great uproar in the communities and cause a ban in the production of this.

On the other side of the controversy, the producers of the enlarged liver stated how the ducks do not have a gag reflex and it was not cruel punishment for the animals. Even with science to back it up, they did not get many followers. They stated how these are not used on humans, and it’s animals with no gag reflex or problem. They are knocked unconscious before being hacked up. They state how it is nice for the average culinary chef, because it produces a nice and easy product that can be bought cheap for how much there is.

Even with all of these perspectives on the issue, the court system sided with a ban against producing anymore of the Foie Gras.

http://www.utsandiego.com/news/2012/jun/23/foie-gras-long-controversial-road-food-ban/

Open blog post

In this open blog post I am going to talk about the field of Culinary and Hospitality/business. There is a special school that I personally would love to go to. Le Cordon Bleu is a special school that distributed throughout the country. They personalize in everything in the culinary field and also in the hospitality/business field. You must go through at least 2 years minimum and can also get an associates and/or an bachelor degree. They train you and teach you the fundamentals and specials in the culinary arts and with a business degree. They train you for the real world of culinary and out you right into the workforce within the year.

Special Blog post- Argument

In this article, they are talking about the downward or upward turn out of the recession impact on the hotel business. this reflects the hospitality/business aspect of my field. In this argument. In this scholarly article they are stating that there is a downward turn out during a recession, but there is a profit cushion to must hotel management corporations. This will cause the effects of the recession to impact each hotel differently depending on the guests, and the company themselves. The company must reform and be able to change depending on the recession and the environment that they are in. The article implies that the older more unchangeable hotels, will suffer a great lose a recession, but the newer hotels will not. The argument that covers these statements is these statements true or false. When taken into the account of my knowledge in these fields. I would have to assume that the hotel and businesses will be cushioned by their previous profit, but will have to change and adapt to the recession to be able to survive. if they do not, they will not be so happy. The person that wrote this article states along the same lines, and i do agree with him.

Works Cited

John, B. Corgel. "Focus on Hospitality Issues: A Different Kind of Pain & Gain for Hotel Investors during this Cycle." Real Estate Issues 26.2 (2001): 56-8. ABI/INFORM Complete. Web. 9 Oct. 2012.

Special blog post/ Code of Ethics

As a USPCA personal chef and in the interest of maintaining the highest business standards, I promise to:

1.              Provide healthful, nutritious and delicious meals at an affordable price.

2.              Create menus based upon the client’s needs and preferences.

3.              Use only the freshest meat, fish, vegetables and fruits available and quality ingredients.

4.              Maintain a professional and positive image of their business and the USPCA. Always act in accordance with all State and Federal laws and regulations, particularly in matters of food preparation and health standards.

5.              Respect for the client’s home, property, belongings and privacy, always acting discreetly and as a member of his/her family.

6.              Keep confidential any information about the client, which I may know as a result of work in his/her home.

7.              Prompt return of phone messages and e-mail contacts.

8.              Full disclosure of any/all information requested by the client in regards to the preparation of meals.

9.              Leave clear, concise storage and heating directions for meals prepared.

10.           Continued education in culinary arts and staying abreast of changes within the industry.

These codes of ethics represent me and can be interpreted in our school as everyday ethics

The positive image, respect for the clients, and continued education can all be interpreted into our community as a code of ethics. These are the key points that i live by and hope to continue to live by in my work field. 

http://www.uspca.com/codeofethics/