Future profession. Why did I choose to become a cook? (School essays)
Dream
When I grow up, I will definitely become a chef. This is my biggest dream. I think cooking is a wonderful activity. All people like to eat delicious food. When they are full, they become happy. Everyone loves a good cook.
Each ingredient, when mixed with others, creates a real miracle. The flavors that only a good chef can taste are amazing. I would give anything to know how this happens.
When I look at food, I become interested. I really want to study every piece of it, find out how it is made. The more original the dish, the more people like it. I also want to learn how to create such beauty. If I could do this now, I would delight everyone with delicious food. But so far I haven’t been able to create everything I want.
Work hard and don't give up
Mom says that the most important thing in my future profession is not to give up. If something doesn’t work out or things don’t go according to plan, don’t be upset. I know that nothing can be perfect right away. For a good result you need to work hard.
A cook is a very difficult profession. To master it, I need to find the strength within myself and experiment. The most delicious and unusual dishes happen when someone wants them to happen. If you work hard, you can achieve heights.
Pastry chef
Amazing Cakes
I want to not only cook well, but also create real masterpieces. When we come to the store, we see amazing cakes. I would like to be able to create exactly the same ones. Could there be anything more beautiful? Each of them is unique, each has a special feature. It's hard to confuse them. People choose what is incredibly beautiful.
I've tried several times to create something so delicious, but so far it hasn't worked out very well. I would like to make my masterpieces not only edible, but also very beautiful. Only something is going wrong. But it's not scary. You have to work until you succeed.
Culinary masterpieces
Many years ago, culinary masterpieces were created more than once that are still revered to this day. What I love most are the recipes that have been distributed all over the world. This shows how brilliant the chef was who created them. If I could, I would talk to everyone.
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How to decide onchoiceprofessions? Choice future professions- in the life of every person this is a serious issue that should be approached thoughtfully. AND For choiceprofessionsYou need to know several important criteria so that your chosen specialty does not bring disappointment in the future. This is how Milan Tarabykina sees the profession of a cook.
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Municipal autonomous educational institution
"Secondary school No. 1"
Competition: “Art - pro - profession”
Essay on the topic:
“My future profession is a cook.”
Performed:
Tarabykina Milana Yurievna
8 years
Supervisor:
Udalova Tatyana Aleksandrovna
A cook is a person who prepares food in catering establishments. My dream is to become a chef and work in my own restaurant. Many people think that it’s very easy to work as a cook, just peel and cook your own potatoes and don’t do anything special. Of course, almost anyone can cook something edible, such as scrambled eggs.. But only a real cook can prepare the most delicate egg soufflé from a simple scrambled egg. A chef who loves his job can prepare a culinary masterpiece, which, when eaten, can “eat your mind off.” So I want to become a real chef, whose dishes will be famous for their extraordinary exquisite taste, and everyone will dream of going to my restaurant for lunch. It’s so interesting to cook new dishes, search for or come up with stunning, delicious recipes and surprise others with your delicacies. How great it is to appear with a tray in your hands, on which there is a dish of extraordinary beauty and very tasty, to present the dish to people and see their joyful and admiring glances. My soul will also immediately feel cheerful and festive, because I am making others happy with what I have made with my own hands. I dream about how I will decorate my dishes, and I’m even already practicing in the kitchen. But the cook needs not only to feed a person tasty and satisfying, but also to monitor the quality of food and prevent the preparation of dishes that can be harmful to health. Therefore, the most important qualities of a chef are responsibility, attentiveness, composure and good memory. My parents believe that I have these qualities; I always try to take any task responsibly and seriously. I really love treating my little brother to dishes that I have prepared myself. And even if for now I only know how to cook and beautifully decorate scrambled eggs, omelettes, fry and boil potatoes, I have something to strive for and I will definitely learn to cook all the most delicious dishes in the world, open my own restaurant and delight others with delicious food..... You are welcome , You!!!
There are many wonderful professions, and each of them is undoubtedly necessary for our world. Someone builds buildings, someone extracts resources useful to the country, someone helps people dress stylishly. Any profession, like any person, is completely different, but they all must eat. That is why such a profession as a cook appeared.
At first glance, it may seem that the kitchen is a simple area. What's so hard about cooking? But in fact, the art of cooking is one of the most difficult activities. An old Russian proverb briefly explains the essence of this profession: a good cook is worth a doctor. And this is really true.
We may not even notice it, but chefs accompany us throughout our lives. First in kindergarten, then at school and university. When a family or a group of friends gathers in a cafe, the cook prepares the food for them. When we go to the store, we buy 90% of the products that have already been prepared by chefs: breads, salads, yoghurts, etc.
In the modern world, this profession is also quite profitable. A good chef earns, on average, the same as a legal specialist. But there is one rule: you need to cook with your soul. Not a single dish, even the simplest scrambled eggs, will turn out truly tasty if you cook it in a bad mood and reluctance. If the work really brings pleasure, then its results will be good and fruitful. A good cook must have not only skill, but also excellent imagination, memory, observation, patience, vision, sense of smell and ingenuity.
I chose this profession for one more reason. It is important to me that my future husband and children eat delicious food. And I dream that I can cook for my family what they like.
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There are many wonderful professions, and each of them is undoubtedly necessary for our world. Someone builds buildings, someone extracts resources useful to the country, someone helps people dress stylishly. Any profession, like any person, is completely different, but they all must eat. That is why such a profession as a cook appeared.
At first glance, it may seem that the kitchen is a simple area. What's so hard about cooking? But in fact, the art of cooking is one of the most difficult activities. An old Russian proverb briefly explains the essence of this profession: a good cook is worth a doctor. And this is really true.
We may not even notice it, but chefs accompany us throughout our lives. First in kindergarten, then at school and university. When a family or a group of friends gathers in a cafe, the cook prepares the food for them. When we go to the store, we buy 90% of the products that have already been prepared by chefs: breads, salads, yoghurts, etc.
In the modern world, this profession is also quite profitable. A good cook makes money
on average, the same as a legal specialist. But there is one rule: you need to cook with your soul. Not a single dish, even the simplest scrambled eggs, will turn out truly tasty if you cook it in a bad mood and reluctance. If the work really brings pleasure, then its results will be good and fruitful. A good cook must have not only skill, but also excellent imagination, memory, observation, patience, vision, sense of smell and ingenuity.
I chose this profession for one more reason. It is important to me that my future husband and children eat delicious food. And I dream that I can cook for my family what they like.
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Class hour on the topic:
“Why did I choose the profession of pastry chef?”
We glorify our difficult work,
The thing is, try replacing it.
After all, the main task of the cook is
Feed everyone delicious food.
Target:
To form in students an idea of the profession “Cook”, the history of the profession, the social significance of the profession in society, the uniqueness of the profession; cultivate love for the chosen profession; develop the desire to be the best in your profession.
Form: demonstration-illustrated, conversation.
Security: multimedia projector, computer
Progress of the event.
Teacher's word:
Chefs feed us almost all our lives, starting in kindergarten and the school canteen. As adults, we eat in cafes, restaurants and other catering establishments, where the wizard of tastes and aromas - the chef - reigns in the kitchen. This profession has a long history and extensive geographic diversity.
A cook is a very popular profession - the ubiquity of catering outlets provides many jobs for cooks. Every person can master this profession, because cooking is an urgent need for humanity. Any of us can cook something edible, but only the chef will turn the result of his work into art.
Today I would like to talk to you about my chosen profession “Cook, pastry chef”. You have been studying here for the second year in this profession. What do you know about her? At the end of our class hour, we must continue the phrases:
For humanity - ?
For my future career - ?
For my future family - ?
It would seem that the profession of a cook is familiar to everyone and there is no need to talk much about it. When boys and girls graduate from school, they dream of romantic and heroic professions. Few people aspire to become a chef. And not because he doesn’t know what kind of profession it is.
- An old Russian proverb says: “A good cook is worth a doctor.” Indeed, a cook, like a doctor, cannot be indifferent. After all, his health, mood, and labor productivity depend on how to feed a person. And this is also a profession that requires constant search and creative imagination, because you need to pleasantly surprise a visitor every time he enters a canteen, cafe, or restaurant.
First, let's listen a little about the history of the chef profession
Speech by students “History of the profession”
Teacher:
To talk about the significance of your chosen profession, I would like you to listen to one parable.
Philosophers once gathered and argued about which profession was more important. One said:
– The teacher is the most needed. Without education, progress will stop.
“Without builders, a person will have nowhere to hide, and humanity will lose beautiful buildings,” said the second philosopher.
– Musicians, artists and poets make our lives special. Art distinguishes man from animals, exclaimed the third philosopher.
Here the student and at the same time the servant of the owner of the house intervened in the conversation.
– Dear scientists, you have forgotten about the profession of a cook.
– You are not supposed to interfere in our conversation. Cooking is not an art. “Go cook dinner,” the owner got angry.
The student silently left the room. On this day, the philosophers did not wait for lunch; the student disappeared. The owner had to prepare dinner himself. Unfortunately, after eating the philosophers felt ill and went home.
The owner found another servant. Time passed, and the philosopher, the owner of the house, noticed that his friends stopped visiting him, and he himself was unable to think after eating. The philosopher thought, and then fired the new cook and sent a note to the former student with one phrase: “Cooking is not a craft, but an art.”
Soon, pundits began to gather again in the philosopher’s house. The discussion was interrupted only by a delicious lunch prepared by the student.
/“Cooking is not a craft, but an art,” the owner said after dinner.
As mentioned earlier today, a lot of time has passed since the first mammoth was cooked at the stake. The man realized that food affects his stomach, appearance, and mental state. Food has become not only a physiological need, but also an unspeakable pleasure. Our health and longevity directly depend on what food and in what quantity we consume, how it is prepared, and what ingredients it consists of.
A.P. Chekhov (about the kulebyak): “You wink at her, cut off such a bite and move your finger over her like that from an excess of feelings. You will eat it, and it will be buttery, like tears, the filling will be fatty, juicy, with eggs, giblets, and onions. As soon as you’ve finished with the kulebyaka, immediately, so as not to ruin your appetite, order the cabbage soup to be served...”
The profession of a cook is unique in its own way. Some people do not perceive it this way, believing that there is nothing complicated in the art of cooking: you just need to combine the ingredients, and the oven itself will bring the dish to perfection. Many people think: “Who doesn’t know how to cook these days? Anyone could work as a cook!” However, it is not. In this matter, the main thing is talent, sense of taste, imagination. On the one hand, this profession requires scrupulous precision, on the other, the presence of a creative streak to come up with an original recipe or an exquisite decoration for a dish.
- Let's now highlight the qualities that a real chef, a master of his craft, should have.
Fantasy. A master who does not know how to invent new dishes and does not keep the secrets of his recipes is worthless.
Ingenuity. Often you have to get by, having only a meager set of products from which you need to prepare a sumptuous dinner.
Creative imagination helps to compete with masters whose dishes are real works of art.
Vision. The cook determines the degree of readiness of dishes and their quality, as they say, by eye. A good visual memory for the colors and shapes of products will also not be a hindrance.
Smell. They say there is no second-fresh sturgeon. It is either fresh or not. In order not to have to convince guests that second-fresh fish was served on the table, a professional chef cannot do without a sensitive nose.
Memory. Only novice housewives cook from cookbooks. The maestro has all the recipes in his head. And how is it possible, while conjuring food, to forget about their calorie content, rules for creating menus, and cooking technology?
Taste perception. Without it there is nothing to do in the kitchen. If your “work” cannot be eaten by a single person, but it seems wonderful to you, then you risk being left without grateful eaters forever.
Touch. Try baking good pies without having any idea what the consistency of excellent dough should be.
Patience, endurance, observation and kindness. The need for these qualities is not even discussed. They are mandatory a priori. This is clear to everyone. No comments.
Physical endurance. A modern chef works in a variety of catering establishments. He has to carry out many technological processes manually under conditions of sharp temperature fluctuations, so the hardships of this profession are within the power of a person with a certain physical endurance.
The main thing in the art of cooking is to find the “golden mean”, i.e. find a more correct combination of products, seasonings and cooking methods.
Let's answer the question, who is a chef?
That's right, this is a person who knows how to cook, and does it very, very well (professionally)
- There are different ways to become culinary professionals. Someone is a genius, someone graduated from a state educational institution, someone took courses or studied at one of the commercial schools. They are always in demand, because there are so many catering places we have: restaurants, cafes, coffee shops, canteens, fast food establishments for every taste and pocket. At the same time, both ordinary cooks and chefs are required.
While studying the situation with the chef profession, I found a person in the profession who appears on the Forbes list. This is Alain Ducasse. His story is interesting and instructive. He started as a dishwasher in a restaurant. Then culinary school in Bordeaux (France) and the newly minted assistant chef began his career. Of course, as in any profession, the bottom of the career ladder is far from easy. Perhaps it is this factor that discourages women on the path to fame in the culinary profession.
By the way, Mr. Ducasse admitted at one time that it was the hard work of the lower ranks in the kitchen that led him to the idea of making a career and becoming a chef. But chef Alain Ducasse received his first Michelin star in 1984 at the age of 28. And this was already a serious recognition on the way to fame. Alain Ducasse continued the fight for the title of Master and won it. Now this famous culinary specialist is the owner of several dozen elite restaurants around the world.
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Knowing well the physiology of nutrition, the basics of any diet, you will be able to feed your family tasty, satisfying and without harm to health... Be it borscht, or okroshka, or a competition salad
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During industrial training lessons, Olga Alekseevna teaches you the skill of preparing various dishes.
You prepare soups, main courses, and pastries according to recipes.
Many students, when asked why they chose the profession of a cook, answer like this: “I love to cook,” “I want to come up with new, unknown dishes,” “I want to feed people, tasty and nutritious.”
And experienced chefs say: “Our job is to bring people joy. Otherwise, why become a cook?”
Why did you choose the profession of “Cook”.
Student performance
- A cook or pastry chef must be like a magician on stage; he must create a creative masterpiece from various products.
He must prepare dishes as skillfully as an artist paints paintings.
It’s not for nothing that they say: “Whatever the soul lies to, the hands will put their hands to.”
- Let's finish the phrases that we wrote down at the beginning of our class hour.
For humanity - development basis
For my future career - the basis of my success
For my future family - the basis of health, happiness, success!
- Your task, while learning to perfectly master your specialty, is to absorb bit by bit the knowledge that teachers give, the abilities and skills that industrial training masters generously share with you.
In one of his interviews, famous American chef Andrew Dorenburg said: “It’s not you who choose the profession, but the profession chooses you.”
I believe that you are on the right path in choosing a profession, you will need to study a lot, work on yourself, then you will become highly qualified specialists who are so needed now in the profession market. Good luck to you!