Learning about your field
In
the many aspects of the culinary world there are sole beliefs and ethics that
every professional chef must uphold too. In many ways I believe that the
beliefs of a professional chef must have a desire and inspiration to develop a
higher form of cooking. They must have the inspiration within themselves and
the others around them to creative amazing food and healthy alternatives. When
interviewing my friend Taylor Neverman’s Father, he gave a full description of
the everyday issues and benefits of being a professional chef. He talked about
how there are immense amounts of writing that is taken into account with
writing “many HR, reports, administrative contracts,
recipes, orders, and more. These things need to have certain skill sets, such
as a formal order and instructional format for recipes, and an overall general
appeal for the general cook that is reading his recipes” (Ciolino). He also
talked about how the culinary field is very fun and entertaining. His outlook on the culinary world is one of a
professional set. It is hard work, but the benefits outweigh the cons. The
beliefs in the culinary world are along the same lines from chef to chef, and
they also tie into the code of ethics.
In
the Ethics of the culinary field, the USPCA of a professional chef, they must
uphold and promise these certain kinds of ethics:
“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.”
(United).
These codes of ethics are
a positive outlook on the culinary field and what each member has to offer and
bring into the field. The code of ethics must be followed by every culinary
chef within their career, and has to be upheld to the highest of points. They
can interpret each code different within their own mindsets, but keep to the
codes whenever in the workplace. These ethics I have learned while researching
this career have opened my mind and opportunity to a new and interesting field
that I might see myself going into at some point in the future.
Learning
about your Research/Writing
My blogging experience has
prepared me to work in this field, by essentially finding research and applying
it to my own interests in the field. From special blog posts about
organizations, interviews with personal chefs, nutritional values,
psychological aspects, and worldly issues, blogging about this field has
prepared me in following into the informative information and deciding if I
really can pursue this career.
From the blog posts about
the recession impacting the future of hotel and restaurant businesses, it gives
a future outlook on the jobs. (John). It shows the forward or downward spiral
of the recession impacting the gambling futures of major hotel and food
businesses. This information is important to learn about in case of starting a
future business and how to take care of it. This also lets me find out my
future job outlook with the impacting recession. Along with learning about
organizations, some of the more interesting develops I found were about
nutritional values and the psychological aspects in restaurant management. In
looking into the psychological aspect of music in the restaurant, I learned how
different music will affect the people on how much the pay and how long they
stay (How Music…). In the nutritional values I learned while blogging about the
culinary field, I learned important tips on how to maintain a healthy diet, and
cooking alternatives. With looking at different charts I learned the
alternatives and ways to uphold a nutritional value while cooking. Learning new
and healthy ways to cook gives a alternative background in the culinary field essential
to becoming a well rounded professional chef. Also looking at the culinary
issues happening around the world, puts perspective into my eyes on what goes
on in not only America, but all over the world.
Blogging and learning
about this new ideas and issues has helped me understand what it means and
takes to because a professional culinary chef. The struggles, education, time,
and effort that you have to put into becoming a professional chef are some of
the many items that I have learned while researching on this career. There was
not a lot of struggle in finding and posting research in my field. From other
blog posts to scholarly articles they were easily found and interesting to
read. I looked and stretched some of the ideas to fit around the special posts,
but all were very educational, interesting, and relevant to the topic. These
were very interesting and informative to the culinary field.
I have no further
questions in the culinary field. Most of the questions I have found and
answered myself while pursuing this blogging project. It has shed light on me
about my field. The struggles, the fundamentals, the issues, the psychological
aspects, and the creative views on the culinary field have been show to me
while researching this project. It has given me information and the interest in
pursuing this field in the future.
Works Cited
1. Ciolino, Matthew.
"Matt Ciolino Blog." : Open Blog (Interview with a
Professional Chef /
Corporate Dining Executive). N.p., n.d. Web. 11 Nov. 2012. <http://mattciolinoblog.blogspot.com/2012/09/open-blog-interview-with-professional.html>.
2. "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/>.
3. 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.
4. "United States
Personal Chef Association." The Personal Chef Association. N.p.,
n.d. Web. 11 Nov. 2012.
<http://www.uspca.com/codeofethics/>.
