返回Google圖書搜尋

How To Become A Chef, How To Be Highly Successful As A Chef, And How To Earn Revenue As A Chef

出版	The Epic Books Of Dr. Harrison Sachs, 2020-03-18
主題	Business & Economics / Careers / GeneralBusiness & Economics / Small BusinessBusiness & Economics / Entrepreneurship
URL	http://books.google.com.hk/books?id=8QoCEQAAQBAJ&hl=&source=gbs_api
EBook	SAMPLE

註釋This essay sheds light on how to become a chef, explicates how to be highly successful as a chef, and elucidates how to earn revenue as a chef. While becoming a chef may seem be an eminently cumbersome, expensive, time-consuming, and daunting undertaking, it is viably possible to become a chef. Much to the relief of prospective chefs, it is possible to become a chef in time span of less than half of a decade and the journey to become a chef is not as lengthy as the journey to pursue certain other occupations, such as the occupations of a medical doctor or attorney. The pathway that a prospective chef can follow to become a chef is fraught with challenges that are not a cinch to surmount. It can be arduous to fulfill the duties of a chef. Chef skills are highly desirable skills to possess. As of March of 2020, only an infinitesimal fraction of one percent of the global population are employed as chefs. in the U.S., for instance, less than 128,700 are employed as chefs even though the US population is comprised of over 328,000,000 people as of March of 2020. As of March of 2020, less than .0392% of people in the U.S. are employed as “chefs and head cooks”. This means that out of 2,549 random people in the U.S., about only one person at most would be employed as a chef as of March of 2020. As of March of 2020, it was estimated that there were more medical doctors and attorneys as an aggregate in the U.S. than chefs in the U.S. even though it takes far more years to fulfill the ample mandatory requirements to become a medical doctor or attorney than it takes to fulfill the mandatory requirements to become a chef. As of March of 2020, there are no mandatory requirements that need to be fulfilled for a person to become a chef. As of March of 2020, the economy is unequivocally in dire need of more chefs, especially since they are able to prepare meals for their clients. Clients prefer to delegate the task of meal preparation to chefs who are able to prepare meals on their behalf. Chefs who prepare healthy meals that are subsumed under a longevity promoting, salubrious, wholesome, heart healthy, brain healthy, kidney healthy, anticancer, antidiabetic, nutrient dense, alkaline, antioxidant rich, antiglycation, anti-inflammatory, raw fruitarian diet are able to ease the lives of their clients. This is because preparing healthy meals that are subsumed under a longevity promoting, salubrious, wholesome, heart healthy, brain healthy, kidney healthy, anticancer, antidiabetic, nutrient dense, alkaline, antioxidant rich, antiglycation, anti-inflammatory, raw fruitarian diet can be a time-draining and stressful undertaking. Even though certain people are effusive about preparing meals, not every person has an affinity for preparing meals since concocting meals cannot only be time-consuming and stressful undertaking, but can also be fraught with inconveniences. Chefs are not only expected to be competent cooks, but are also expected to be leaders in the kitchen and producers of appetizing meals. Chefs are capable of devising recipes for palatable appetizers and sumptuous entrees that are subsumed under a longevity promoting, salubrious, wholesome, heart healthy, brain healthy, kidney healthy, anticancer, antidiabetic, nutrient dense, alkaline, antioxidant rich, antiglycation, anti-inflammatory, raw fruitarian diet. A chef is expected to not only possess creative prowess and extraordinary dexterity, but is also expected to have stellar leadership skills and robust communication skills, especially if he is an executive chef who leads a sizeable team in a kitchen of a restaurant. In contexts in which a chef leads a sizeable team in a kitchen of a restaurant, he will not only be expected to oversee the restaurant operations that transpire in a kitchen setting, but may also be expected to train the cooks of the restaurant on how to expeditiously prepare menu items. In contexts in which a chef leads a sizeable team in a kitchen of a restaurant he may also be expected to engage in ingredient inventory management by keeping track of the quantity of ingredients in the kitchen of the restaurant and by placing orders for ingredients that are low in quantity or depleted in quantity so that the inventory of ingredients can be replenished as needed. Chefs are not pigeonholed into working for restaurant companies. Chefs are at liberty to be “self-employed and work on a contractual basis”.