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May 05, 2022 01:30 PM EST - May 05, 2022 02:15 PM EST
We’ll view three videos, each focusing on a chef at a different level in the culinary world. The focus will be on a line chef, a sous chef, and on one of the premier chefs in the world (Thomas Keller, chef at the French Laundry in Yountville, CA). Each chef will talk about what they do on an everyday basis. Students will learn about the rewards and the difficulties of working in culinary. These are real-world portraits that feature culinary concepts like echoing and the brigade system. We’ll introduce each video and take time to explain some of the culinary terms. Ultimately, students will take away a sense of what it takes to succeed in the exciting world of culinary. The presentation is recommended for current culinary students and those students who are considering entering the culinary profession.
Jerry Gleason, co-author of the very successful textbook Introduction to Culinary Arts, Fourth Edition, is a professional writer who loves food and cooking. He has worked as a writer with the Culinary Institute of America, the world’s premier culinary school, since the first edition of the text in 2006. Jerry is also certified by the Wine and Spirits Educational Trust, based in London, for his knowledge of wines and spirits. He has taught English at Westchester Community College, in Valhalla, NY, and is currently working on a novel.
