I cannot exactly remember how old I was when I was aware of wedding parties around me. Although I am positive that I attended such parties when I was in my mummy’s tummy and later on when my sister was cuddling me until I was able to join other children independently.

I do not know how everything started, and that was not important for me either. The chief chef of my village was a woman called Auntie Halaw, she had giant things at hand on that day; giant pots, giant deep pans, giant spoons and she was also looked quite giant to our eyes. She was standing beside a pot half full of water with oil swimming on the top. My friends and I were looking at the pot and we imagined it was a swimming pool. It was good that they asked one of the men to guard the whole cooking area otherwise one or two of the most naughty children might jumped in the imagined swimming pool.

The smell of the burning wood, the half burned oil, the blurry rice inside the pot all was big experience for me. Pure Halaw was not only the chief cook of the women but she had a lot of power over a group of young men appointed to help her with the fire, lifting heavy pots, preventing the children from coming too close to the risky area, and to be as ready as a bullet to anywhere she ordered them to go to bring more equipment for that great day.

The equipment, as they were so giant they were not for daily use, come from different households, a pot from this house another one from the next and so on. It was a busy day; however we could not just stick to the cooking part as we heard the sound of the songs and dance from the village square. We were running from one to the other and when we spent some time watching the dance and looking at the dancing men and women we were coming back to check what was going on in the cooking domain.

Men were served first, among men guests from the surrounding villages and higher ranked men from our village such as the religious leader or Imam, the village chief called Kwekha and other elderly men. After them came the women and as we desperately were waiting to have our share in the feast they repeatedly told us ‘you children, stay quiet and soon you will be served’. It was not only ‘late’ but it was as late as it looked if we were waiting for ages. I heard my mother, who was dressed very brightly, complaining about me to a neighbour as I was not going home to have something to eat and was waiting for the feast, ‘children like that because it is a public event, all the children eat together in an open yard, that is why they like it so much’ she said. I did not care so much about that as I wanted to have my share of the rice and stew I was waiting for it so long.

The rice they served the children was somehow coloured, serving the men and the women left so much rice half eaten and have meat mixed with it and stew changed its colour. It was so delicious that it looked like as if it was my first time to eat any rice at all. The burnt rice in the bottom of the pot was so hard that it looked like a giant iceberg. That was not rubbish as one may imagine, as the children were lined up to get their share of that too before the big event when they throw sweets over the bride and we had to have our share of that too.

The dance, the song and the rice became a triangle that I never forget, although now I may easily forget things I did one day ago.  

 The dog’s colour is important in some countries, with black dogs being in demand in China.

 In North Korea there are a great variety of dishes featuring dog meat, which is known there as “sweetmeat”. A local newspaper quoted a cook at a dog meat restaurant in the North’s capital, Pyongyang, as saying an increasing number of women are visiting the restaurant.

 “Customers get convinced about the efficacy of sweetmeat when they see the fine skin and complexions of our employees and cooks,” the paper quoted the chef, Ryu Jong Mok, as saying.

 Even though there are a large number of dog owners in South Korea, a survey has found that over thirty per cent of them are also dog eaters. In other words, these people would probably be reluctant to eat their own pets, but would have no hesitation in eating the pets of others. But what does dog meat actually taste like? Most people might assume that it would be rather tough, but when skillfully prepared, it tastes tender with a trace of sweetness.

 Because of the demand for dog meat there is a brisk, but illicit, trade in dogs among adjacent countries with good road connections, such as Thailand, Laos, Vietnam and China. Activists regularly criticize this trade and call for bans on eating dog meat, but the response to this is that if people already eat rabbits, lambs, and pigs, what is the harm in eating man’s best friend as well.

Not my fault I said I,m here still the other chef dropped me in it I cant believe no ones bloody noticed the larder sections empty whole f****** trolleys half empty food just taken and not topped up were feeding 1000 people a day and no one notice.

Good point lee good point not your fault,he turn round to see the young lad slicing salmon nervously he cuts a piece a little too thick (It happens) he goes mental and boots him up the arse,this angers me.

Forget this I’m off this is too too much,I walk off packing my knives the sous chef runs after me,I tell him what I think he cant stop me and the weight the pressure lifts off me as I walk out the door,next day I walk back to the hotel for a meeting basically I wanted to report the head chef but they just tell me I’ve lost my holiday’s for walking out (now at this point I’m too young and stupid to realise I could take them to court but I wanted out I lost 4 weeks wages bad enough) they were not interested in the kid getting assaulted I left saying I’d never work in a hotel again.

I decided then to try a little waiting on and lasted one shift when a head waiter started shouting at me for drinking water during a hot service (I was on a break outside as well out of the views of guests) it took two waiters and the sous chef to hold me back…I was fired.

My only worry now was did I still want to be a waiter or even a chef…I had no options

For students graduating culinary risk of employment depends largely on their educational knowledge and practical experience that could have won.  Because it is a very demanding market than its competitors and leaders formed can be intense.  This factor means that even if you get a job as a chef is not the biggest part of your problem.  The fact can be if you can resist the pressures of our great job entails.

There are many different places, giving all sorts of jobs for chefs.  You will find in hotel and restaurant industry casino resorts luxury cruises and private clubs should actually be lucky enough to work as head of some rich or famous perhaps also in the cards for you personally.  These items are rare, and, like their normal counterparts demanding leader.

In the world of cooking many functions of a manager who needs to complete.  Therefore, I would be a great leader in professional employment in this sector requires many different aspects of the work.  Since the effective management of the CEO’s head or be required to follow all of the food production that occurs in the kitchen.  Menu planning food shopping costs and planning of the work of several employees who belong to his office.

The next position of employment, it is wise leader, a leader.  This person must ensure that all foods that are made are of a high level.  Falls to deputy chief executive to be directly in control of the preparation of minutes, activities with the kitchen staff.

The role of party leader has had several vacancies.  These include the career of the chief or chef Poissonier fish sauce.  Can you cook vegetables or entremetier because the following action possible in the use of the kitchen.

The chef prepares roasted bake burner.  Pantry chef is the person responsible for preparing cold foods like salad dressings, appetizers pats various cold food cold and also needed on the buffet table.

The cake may be the role of CEO last job is based in the restaurants in hotels and other hospitality careers.  As can be seen as a chef, there are many levels of employment to participate in the only criterion for them is important to know and experience working in a restaurant.  If you have all the qualities needed for the activity of culinary possibilities of his being job security of a great chef is obviously very good.

My Role= Executive chef

My role as executive chef is to be head of my kitchen. I have to create the menus and make sure that everyone is on the right page. Management skills are important in this job. A chef has be able to work under pressure and make tough decisions. This puts pressure on the head chef because if that person makes a wrong decision, that person will go under fire for it. There is a business aspect to this job and this is also an important role in the job. If a chef is running his own kitchen, he wants to keep in mind that he is the boss of that kitchen and no one will go behind his back. He also wants to make sure that if any business people do come in, he is prepared to be at his best. Those are some roles of my job.

It was not my intention to write about the infamous “Gordon Ramsay” but after viewing an article about him and my “2-cents worth” response to this very interesting article entitled “Gordon Ramsay: Is He a Good Role Model for Aspiring Young Chefs?”, I decided to expand on my response to the writer and convert it into an article of my own.

I think that the writer was correct when she answered her own question as to whether Mr Ramsay is a good role model for aspiring young chefs.  But the fact of the matter is this:  As far as cooking goes, he surely is.  But as far as his “on-screen” expletive remarks go, an absolute “NO”!!

I have to say that I’ve always enjoyed “Hell’s Kitchen”.  I think Gordon Ramsay is where he is today through sheer hard work, and being a visionary man in the world of cooking, I think he’s a shrewd businessman as well, smart enough to know that a reality show such as his would showcase his skills to those who would otherwise not have an opportunity to view him in action.  And I don’t think that those who participated in his reality show would “lose out” in terms of picking up new cooking tips from the “Culinary Master” himself.  I’m sure they are aware of his “personality”.  That being said, what the show does is benefit the eventual winner and hopefully launch the careers of the other creative contestants as well.

As for any aspiring young chefs, I’m sure they would also know the difference between “good” and “bad”, “right” and “wrong” and just absorb the useful stuff while discarding the not so useful ones?  Just as all of us viewers ought to know that the programme is strictly for “entertainment” purposes, albeit some “educational” culinary portions (minus the famous GR quotable “rants” of course).

We also sometimes forget the scenes where Gordon Ramsay displays a “softer side”.  On occasions when the contestants were rewarded after winning a particular task, the great chef himself is ever the charming host –whether it is while dining with the winners in some interesting locale or while they were experiencing something out-of-the-ordinary (culinary-speaking that is) which they would otherwise not have had the opportunity to do so.  I ask you this:  Does he display any negative traits on such occasions?  Well, does he or does he not??  Of course, he doesn’t.  He is quite the “professional” after all.

When he “rants” and “curses” back in the kitchen with the contestants, it’s probably out of “frustration” and “impatience” and although he’s not being “personal” in any way, I’m sure the rest of us watching would only wish that he’s a tad less “colorful” with his words.  Fat chance, I say.  Lol!!

So, my question is this:  What will this reality show be without a tantrum or two, yes?  Just a little “spice” added to an otherwise tedious-process-of-a-cooking reality show?  Like they say, “If the kitchen’s too hot, stay out of it!!” or something to that effect…

In the real world, some people are just plain “morons” with or without the help of Mr Gordon Ramsay.  Enough said.  Looking forward to the next season of “Hell’s Kitchen”, if any.

This day had been coming for sometime! The town just wasn’t big enough for the two firms, one of them had to go! The protagonists approached the dimly lit warehouse,

“You got the stuff? the ammunition Reg?”

“Sure boss just like you said and the boys are on there way”

Reg opened the warehouse door and sneaked a look inside. It was dark save for a few dirty light bulbs hanging from cables from the ceiling. Reg crouched down and dragged his weaponry behind him in a huge sack and disappeared behind an abandoned van.

On the opposite side of the enormous warehouse a similar conversation took place,

“Bill you go in first check it out I don’t want to get caught in the open with no cover, I think this meet will get messy real quickly I have a bad feeling about this!”

Bill break rolled through the door and ran behind several stacked filing cabinets, he waved in his boss. 

Cars and vans began arriving quietly with no headlights on. Tough looking guys in black and white overalls filed in and found what little cover their was and waited!

“Right Fondant I called this meet so you come out in the open and not tooled up lets talk”

Silence then,

“Ok Mr Sugar walk slowly to the middle and no sudden moves! You tell your boys no funny stuff!”

Two rotund heavily built men broke cover and very slowly walked to the centre of the warehouse with their arms held away from their sides and in plane view of the attending crews!

“Right Mr Sugar what do you want? You’ve got my attention?”

“You know what I want Mr Fondant if were using business names? You selling on my plots you bastard I’ve warned you before south of the railway line is mine always has been got it!”

Mr Sugar pulled out a wrapper and written on the wrapper was ‘Mr Fondant’s delicious cream whipped ice bun’ He held the wrapper inches from Mr Fondant’s nose and said,

“What’s this then scotch mist? Your poaching on my customers!”

Mr Fondant grinned and said,

“That proves nothing it could have been brought from one of my shops”

Mr Sugar turned over the wrapper and read out,

“120 Laughton towers delivery 14.02.2011! You think I’m thick or something!”

Mr Fondant made a quick slicing movement with his hand and 4 women all dressed identically broke cover and spread out! Then all hell broke loose! A corned Beef and Pickle sandwich spiralled in the air and caught Mr Sugar on the temple it was Brown bread too! Mr Sugar buckled at the knees on seeing that Mt Sugar’s light infantry opened up!

A volley of cheese and tomato baguettes flew from the opposing delivery girls! Plastic wrapping split! One baker took a piece of cheddar cheese straight in his left eye! He fell to the ground screaming as the extra mature cheddar stung his pupils!

Mr Fondant retaliated,

“Bring out the big boys now!”

Three fat chefs ran forward from behind the filing cabinets and let fly with Scotch Eggs! Bang, Bang Mr Sugar hit the deck as the Scotch eggs hammered into his groin! On seeing this Reg flipped, no one hurt his boss of 20 years! Reg broke cover screaming and he ran with stale pork pies in his hands! Wham, wham! Mr Fondant had a taste of his own cooking! Hard baked stale pork pies caught him straight in the throat! Winded he fell to the floor.

 Veal and egg pies came from behind the van like incendiary bombs, splat, splat, a delivery girl hit the concrete floor and cuddled her bruised breast! A voice ran out,

“Leave the women out of this!”

A louder reply came instantly,

“This total Bakery war! You brought them into the firing line so live with it! Fondant”

A fat chef walked slowly into the affray behind him two small apprentice bakers hid in his wake. They broke cover and began throwing Jam and cream Meringue’s this was getting messy!

Mr Fondant groaned as he rocked side to side with groin pain as he did a Strawberry surprise hit him square in the face! The liquidised sugar temporarily blinded him!

The Mr Sugar Bakery was in the ascendancy the 13 full time bakers and delivery workers marched forward and threw round after round of Ham and pickle sandwiches. Every now and again a warm Family size Cheese and pickle pie slammed into a Mr Fondant employee this was the big stuff! a four pound in weight cheese and pickle pie was no laughing matter! A baker took one clean in the face! He fell to the floor screaming and grabbed at the delicious savoury pie trying to clear his nose and eyes!

In the distance police sirens could be heard someone had blown the whistle! Mr Sugar shouted,

“Run scatter the old bill are on their way!”

Employees ran for the exits limping and cursing under the pain of exploding comestibles! Police riot vans screeched to a stop and special constables in full riot gear burst out of the vans and formed a ring around the exits! The party was over!

A loud hailer sounded,

“Mr Sugar we know its you, put that Veal and Egg savoury Slice on the ground and take two steps back!”

Two riot policemen levelled their MP5 Automatic pistols at Mr Sugar,

“Sugar we mean it drop that high in fat content slice right now!”

The rival bakers were taken away to the sound of screaming sirens. The police dogs were let loose to help clean up the mess!

The End

Lord Banks

This day had been coming for sometime! The town just wasn’t big enough for the two firms, one of them had to go! The protagonists approached the dimly lit warehouse,

“You got the stuff? the ammunition Reg?”

“Sure boss just like you said and the boys are on there way”

Reg opened the warehouse door and sneaked a look inside. It was dark save for a few dirty light bulbs hanging from cables from the ceiling. Reg crouched down and dragged his weaponry behind him in a huge sack and disappeared behind an abandoned van.

On the opposite side of the enormous warehouse a similar conversation took place,

“Bill you go in first check it out I don’t want to get caught in the open with no cover, I think this meet will get messy real quickly I have a bad feeling about this!”

Bill break rolled through the door and ran behind several stacked filing cabinets, he waved in his boss. 

Cars and vans began arriving quietly with no headlights on. Tough looking guys in black and white overalls filed in and found what little cover their was and waited!

“Right Fondant I called this meet so you come out in the open and not tooled up lets talk”

Silence then,

“Ok Mr Sugar walk slowly to the middle and no sudden moves! You tell your boys no funny stuff!”

Two rotund heavily built men broke cover and very slowly walked to the centre of the warehouse with their arms held away from their sides and in plane view of the attending crews!

“Right Mr Sugar what do you want? You’ve got my attention?”

“You know what I want Mr Fondant if were using business names? You selling on my plots you bastard I’ve warned you before south of the railway line is mine always has been got it!”

Mr Sugar pulled out a wrapper and written on the wrapper was ‘Mr Fondant’s delicious cream whipped ice bun’ He held the wrapper inches from Mr Fondant’s nose and said,

“What’s this then scotch mist? Your poaching on my customers!”

Mr Fondant grinned and said,

“That proves nothing it could have been brought from one of my shops”

Mr Sugar turned over the wrapper and read out,

“120 Laughton towers delivery 14.02.2011! You think I’m thick or something!”

Mr Fondant made a quick slicing movement with his hand and 4 women all dressed identically broke cover and spread out! Then all hell broke loose! A corned Beef and Pickle sandwich spiralled in the air and caught Mr Sugar on the temple it was Brown bread too! Mr Sugar buckled at the knees on seeing that Mt Sugar’s light infantry opened up!

A volley of cheese and tomato baguettes flew from the opposing delivery girls! Plastic wrapping split! One baker took a piece of cheddar cheese straight in his left eye! He fell to the ground screaming as the extra mature cheddar stung his pupils!

Mr Fondant retaliated,

“Bring out the big boys now!”

Three fat chefs ran forward from behind the filing cabinets and let fly with Scotch Eggs! Bang, Bang Mr Sugar hit the deck as the Scotch eggs hammered into his groin! On seeing this Reg flipped, no one hurt his boss of 20 years! Reg broke cover screaming and he ran with stale pork pies in his hands! Wham, wham! Mr Fondant had a taste of his own cooking! Hard baked stale pork pies caught him straight in the throat! Winded he fell to the floor.

 Veal and egg pies came from behind the van like incendiary bombs, splat, splat, a delivery girl hit the concrete floor and cuddled her bruised breast! A voice ran out,

“Leave the women out of this!”

A louder reply came instantly,

“This total Bakery war! You brought them into the firing line so live with it! Fondant”

A fat chef walked slowly into the affray behind him two small apprentice bakers hid in his wake. They broke cover and began throwing Jam and cream Meringue’s this was getting messy!

Mr Fondant groaned as he rocked side to side with groin pain as he did a Strawberry surprise hit him square in the face! The liquidised sugar temporarily blinded him!

The Mr Sugar Bakery was in the ascendancy the 13 full time bakers and delivery workers marched forward and threw round after round of Ham and pickle sandwiches. Every now and again a warm Family size Cheese and pickle pie slammed into a Mr Fondant employee this was the big stuff! a four pound in weight cheese and pickle pie was no laughing matter! A baker took one clean in the face! He fell to the floor screaming and grabbed at the delicious savoury pie trying to clear his nose and eyes!

In the distance police sirens could be heard someone had blown the whistle! Mr Sugar shouted,

“Run scatter the old bill are on their way!”

Employees ran for the exits limping and cursing under the pain of exploding comestibles! Police riot vans screeched to a stop and special constables in full riot gear burst out of the vans and formed a ring around the exits! The party was over!

A loud hailer sounded,

“Mr Sugar we know its you, put that Veal and Egg savoury Slice on the ground and take two steps back!”

Two riot policemen levelled their MP5 Automatic pistols at Mr Sugar,

“Sugar we mean it drop that high in fat content slice right now!”

The rival bakers were taken away to the sound of screaming sirens. The police dogs were let loose to help clean up the mess!

The End

Lord Banks

Poinard, who would now be 71, had run two of Lyon’s leading restaurants,  Restaurant de Paris and Panier à Salade before his disappearance.

On August 11 2010, his body was found in a chest freezer in the apartment of Guylene Collober who had been his girlfriend.  She  confessed to punching Poinard in November 2008 during a quarrel, which apparently caused his death. Then she put his body in the bathtub for a few days before buying a chest freezer.

Hence for two years the Chef’s body sat in a freezer in her apartment.  

The police have charged Collober with concealing a body until the autopsy is completed and cause of death is determined.  Poinard’s son Jean-Stephane, also a chef, had not seen his father since June 2007. He explained  that Collober had isolated his father from everyone he loved so that the two years of absence was not as discordant as might otherwise be thought.

Poinard is not the first French victim to be preserved congele by his killer.

In 2001 the body of  Yasmina Rebouh was found in a freezer in the southeastern city of Rochebrune. Her partner was suspected of the murder and tracked down the following year in Italy. In 2009, Veronique Courjault was convicted of murdering three of her children and hiding two in the freezer.

Putting the body of one’s victim in a freezer seems a ‘French thing’ but should catch on in America.

Because of the tremendous demand for chefs and other hospitality workers around the world, new culinary schools have opened up in metro Manila during the last five years. Some of these schools are affiliated with international culinary institutions and they provide technolgy transfer to the local affiliates.

This article provides students with five choices of culinary schools where they can learn the basic and advanced courses needed in the hospitality industry:

Enderun

Enderun College is located at FORT BONIFACIO CAMPUS 1100 Campus AvenueMcKinley Hill, Fort Bonifacio Taguig City 1600 Philippines

They offer:

*Culinary Post Graduate Certificate

*Hotel Management Post Graduate Certificate

*Corporate Training

*Business Management Certificate Program

*Business Management Series

*Culinary Short Courses

*ESL Program

*Junior Courses

AICA

Located at Unit 207, Skyway Twin Towers, No 351 Capt Henry Javier Brgy Orando Pasig 8888 Philippines

They offer:

*Diploma In International Culinary Arts & Professional Kitchen Managent

*Certificate in Commercial Cooking

*Fundamentals of Professional Cooking

*Fundamentals of Professional Baking & Pastry

*Fundamentals of Professional Asian Cooking

*Fundamentals of Professional European Cooking

CCA

Center for Culinary Arts, Manila

is located at Katipunan Main Campus287 Katipunan Avenue, Loyola Heights, Quezon City 1108 Philippines

They Offer:

*Culinary Arts

*Baking & Pastry Arts

*International Degree Succession

*Certifications

Short Courses:

*13-day Basic Professional Courses

*6 Months Fast Track Pro-Chef Certification

*ServSafe Certification Course

*Creative Recreational Courses

*Culinary Team Bonding & Customized Programs

ICAAC

International Culinary Arts Academy Cebu is located at

96 P. Del Rosario Extension Streets, Cebu City, 6000 Philippines

They offer:

*Two Year Culinary Arts Chefs Programme

*City & Guilds Hospitality Programmes

*Superior Patisserie

AHA Philippines

American Hospitality Academy Philippines is located at 108 Aguirre Building, H.V. dela Costa cor.Soliman Sts.

Salcedo Village, Makati City Philippines

They Offer:

*Diploma in Culinary Arts Commercial Cooking NC 2 (6months)

*Diploma in Culinary Entrepreneurship Commercial Cooking NC 2 (8 months)

*Professional Certificate in Culinary Arts (5 months)

*Certificate in Baking

*Associate in International Culinary Arts Commercial Cooking NC 4