atmosphere of the kitchen and am awed by the speed at which every dish is customized for each diner. I could talk all day about how the culinary arts are such a humbling, difficult, and rewarding profession. My passion for cooking is why I believe it would be a wise choice to accept my application for entry into the highly esteemed Culinary Institute of America. When it comes to citizenship and the ability to work with others, I excel. I am never too harsh nor too lenient toward others. I try
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McMaster 2 RELECTION ESSAY: Doug Strickland Table of Contents Introduction and Thesis…………………………………………………………………………………..3 Influences…………………………………………………………………………………………………..3 Business Education………………………………………………………………………………………..4 Culinary Education………………………………………………………………………………………..4 Work History………………………………………………………………………………………………5 Avoiding Failure…….…………………………………………………………………………………….6 Winning At Success ……………………………………………………………………………………..7 Groups and Associations…………………………………………………………………………………
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smoked dried jalapeño chili pepper. Chipotle’s first restaurant was founded in 1993 by Steve Ells, and was located in Denver Colorado. Steve attended the Culinary Institute of America Hyde Park, New York, he then became a line cook for Jeremiah Tower of Stars in San Francisco, California. After gaining practical skills and knowledge in the culinary industry, Ells opened his first Chipotle restaurant in Denver, Colorado close to the University of Denver. To startup this venture, he acquired an $85,000
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on Iron Chef America. They didn’t win, they lost to Mario Batalli and Rachel Ray. She went on to be a presenter at the Food Network Awards on June 2007. Most recently not culinary related Giada voiced the character of Gelata on a Tinker Bell special Pixie Hollow Bake Off. From all her hard work she won a variety of awards. She won: a Daytime Emmy (2008), Daytime Emmy award for outstanding lifestyle host nominee (2010 and 2012), a Gracie award (2012) and was inducted into the culinary hall of fame
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atmosphere of the kitchen and am awed by the speed at which every dish is customized for each diner. I could talk all day about how the culinary arts are such a humbling, difficult, and rewarding profession. My passion for cooking is why I believe it would be a wise choice to accept my application for entry into the highly esteemed Culinary Institute of America. When it comes to citizenship and the ability to work with others, I excel. I am never too harsh nor too lenient toward others. I try
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LASA 1 The Art Institutes is a collection of private, for-profit educational institutions for career preparation in the visual, creative, and applied arts. The Art Institutes prepares creative students for careers including design, media, fashion and culinary programs. There are just over 45 Art Institutes schools located in major cities across North America, and have over 125,000 graduates. The target market for The Art Institutes is creative individuals between the ages of 18 – 35, both male
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Dunkin Donuts Case Study Report Dunkin Donuts : Betting Dollars on Donuts Acknowledgement We are really grateful to course instructor for all kinds of informative information and valuable advice. We are also very grateful to the group members who helped in preparing this project. Executive Summary Dunkin' Donuts is a business in food retail. They are the world's largest coffee and baked goods chain. Dunkin’ Donuts have been in business since 1950 and have been franchising
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RED LOBSTER: MARKET RESEARCH REVEALS WHATS FRESH TODAY BACKGROUND 1968: Foundation: Red Lobster was founded in 1968 by entrepreneur Bill Darden and Charley Woossby. Originally billed as a “Harbor for seafood Lovers”, the original restaurant in Lakeland, Florida, was followed by several others throughout the Southest. 1970: General Mills acquired Red Lobster in 1970 as a five-unit restaurant company and rapidly expanded the company nationwide. As it reached more parts of the country, Red
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work” ( Interview, March 3, 2017). When I asked him about the greatest obstacle he has encountered, he stressed the fact that because he is an illegal immigrant he will never get to further his education. He believes if he were to get a degree in the culinary arts he could finally have the life he’s always wanted (Interview, March 3,
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focuses on using local, sustainable foods while teaching children how to navigate the kitchen and create treats themselves. Tamminga grew up in the kitchen, with her grandmother and mother cooking from scratch every night. “After college I went to culinary school and worked in a kitchen in Houston for a little bit and loved it” Although she
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