Blog 6 - Advisory Prep

A typical view of what a chef's apprenticeship would look like. 

1. What has worked well for you concerning senior project this year?  What has made it a positive experience for you?   

So far this year, my mentorship has been enjoyable, really upping my interest in my topic, given that my topic is heavily based on experience, my mentorship has made it easy to build experience. In terms of research, I’ve been able to find some really intriguing information to help build a foundation of knowledge in my topic, also seeing many intricate recipes, has already led me to being creative and trying to make something new. My interview was truly something I found to be really helpful, especially the experiential questions that I was able to ask, learning more about my mentor’s journey helped me to see the possibilities and the work that goes into the field. I am quite glad with my choice of topic, as it strikes a good balance between a topic I am serious enough about but not to the extent that it would kill me, and also the fact that it is fun! Purely the experience of learning and working with something that is fun, creative, and tactile yet not having to use math or science (Other than measurements) has made the senior project worthwhile thus far.

2. What are you finding difficult concerning senior project?  How can you adapt to make that portion work better for you?  How might the senior team help?

In terms of difficulties, I haven’t experienced anything that is yet to concern me. The only matter I was not satisfied with was that I was not able to acquire any specific resources or contacts through my first interview. However, I am still optimistic that through more communication that I will be able to talk to more people in the field, as I feel that with the topic of Culinary Arts, it would be highly beneficial that I absorb multiple views and ideas from various experts. On the other hand, I feel that acquiring more resources won’t be a challenging task as it will just take more time and research.

Blog 5 - Interview 1 Reflection

1. What is the most important thing I learned from the interview?  Is there anything I would do differently for other interviews?

The most important thing I learned from the interview was the information about the different careers in the field as well as the education involved. Prior to this interview, I didn’t fully grasp how diverse the field of Culinary Arts really was and now I know its true depth and how much passion and grit you really need to work your way through. For other interviews, I would probably be more organized and prepared, and I would probably make it more formal and possibly film the interview. I would probably communicate with the interviewee beforehand to establish what topics we would cover so that conversation can be held more smoothly and to take advantage of as much information from the interviewee as possible.

2. Did I get additional resources and contacts?  What is the most useful?  Why?

I didn’t necessarily get any specific contacts, one in particular was mentioned and would be a great person to speak with but they reside and work in New York City, however the specific chef is a good friend of my mentor. My mentor suggested talking to local restaurants and in terms of small family-owned businesses, I could probably work under an apprenticeship. When it came to recommending resources, my mentor who I interviewed claimed that he had many cooking related books, and I am assured that I would be able to drop by and look through some of the books he owns.

3. What makes my interviewee qualified to help me?

I believe that my interviewee is qualified to help me because of his diverse work experience. In the span of 6-7 years, my mentor/interviewee has worked under different industries within cooking and Culinary Arts, restaurant, food production/distribution, and private catering. I also believe my interviewee is qualified due to his creative and passionate vision in cooking, those two traits he claimed are of the three most important in an exemplary chef during the interview. When I would spectate him cooking during the dinners he would host, I always see a focused and cultivated person, someone who is always on point, even during my mentorship he is always tack sharp, always knowing what to do.

Interview #1 Audio Link: 

https://drive.google.com/file/d/0BywLkIe5u8MDRlp1Ty1tcVBXOXM/view?usp=sharing

Blog 4 - House Advisory Prep

Remy the little chef from Ratatouille gracefully decorating a dish with its accompanying sauce or glaze

Write a short explanation of what you are hoping to accomplish through your senior project topic.

Through my senior project topic, Culinary Arts, I hope to quench my curiosity in my topic and to hopefully develop more of a passion. I currently have many interests, but food and cooking has always been one that I’ve wanted to blossom. Since the start of my mentorship, I have learned some techniques, principles, and even some recipes; and over time I can feel my knowledge and interest continuing to grow. I don’t necessarily aim to be a master chef or anything like that, but this is truly more of a passion I want to acquire outside of a career.

Blog 3 - First Interview Preparation

The stunning presentation of dishes that I hope to learn.

1.  Who do you plan to interview?  Why?

      I plan to interview my current mentor Chef Edward Forte. He is quite an experienced chef, practicing his craft for 6 years now, in various forms, restaurant, catering, and entertaining. He is also a close friend, making for an open and comfortable environment for asking questions and having an intellectually developing conversation on the topic. I also feel that he will be able to introduce me more into my topic and he can probably refer me to fellow chefs or educators.

2.  Five questions will be assigned to all seniors to ask.  What additional questions do you plan to ask?  Ask open-ended questions. 

• What kinds of traits do you find important in an exemplary chef?
• How does passion for cooking affect your creations?
• What are the most important elements/disciplines in presenting food?