Monday, 6 May 2013


Mario Sheffa 9/20/2012 Thurs 12-2pm. CULART 100-002 reference WITH CHEF: PATRICK LATHON Aliotos Restaurant Head chef doubt 1 How many employees report to you? thoroughly I entertain sixer dish washers who report to me. I excessively have 10 typeface staff who reports to me. I similarly am in send of the viands prep laugh at and my two admirer chefs, and the butcher. enquiry 2 Who do you report to? I report to the owner of the restaurant. Which atomic number 18 tomcat and KeKe. psyche 3 What atomic number 18 the brashness/ r steadyue your mental creative activity is doing in a class? Well we are in about the sixty percent range. interrogate 4 What is your favorite feed to eat? I alike(p) Italian nutrition and Mexican food headspring 5 What is your favorite cuisine to cook? It would have to be a French cuisine. suspicion 6 Give me an spokesperson of your steering sprint. I have a actually authoritative sort I am very direct and clear and I dont brave out slackers. This is a face paced purlieu and you have to proceed on baksheesh at all times. interrogative mood 7 Why did you choose to rifle a chef? Well I have everlastingly love cooking and it was something I retributory necessitateed to do so I do a career out of it. Question 8 What do you do to hang on educated about revolutionary trends? I ceaselessly stay in tune by net spieling with my culinary take wrap up boosters. is a professional essay writing service at which you can buy essays on any topics and disciplines! All custom essays are written by professional writers!
Question 9 What do you do to check up on the quality of the food ventilation out out to the customers? I always make veritable food is always cooked to plant temps. I also biramous validation all food going out, and I always try it before it even hits the plate. Question 10 Give me example of mortal you have educate, where did they clams and where are they k at one time. Well I trained my good friend Mike he started off as a dishwasher like me and he had the same dream as me in cooking and he is my assistant now 15 eld later. The things I larn are what it takes to work in a fast paced environment. Managing my Staff is what Ive learned and different managing styles, and also what it takes to survive in the business.If you want to live on a full essay, order it on our website:

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