A Day in a Life of a 16 Year Old Chef

A DAY IN THE LIFE OF A 16 YEAR OLD CHEF TO BE. By: Frances Rios Hello. My name is Frances Rios. It is not easy starting to get ready to become a chef. We will explore some of the wonderful / artistic wonders of becoming a chef on this paper. There are many things I have to and want to do with this career. Here they are: I have to go to college, I have to practice twenty-four seven on my tons of recipes, and also where I want to go with cooking. There are many things also that I have to do to get my career started. If I listed all the things. I would be here forever. I love cooking and I always will I hope you enjoy what you are about to read.

I would have to go to three different schools for cooking. The first one that I would have to is Le Cordine bleu . Le Cordine bleu is a 4 year school. Also it is a very economical school. This school will show me two different teqniques I can apply to my cooking. The first one is that they teach me classic French techniques which would be amazing because it is one of the types of foods I would be cooking. The seconded school that I would have to go to is called The Wilton. This is a 6 month school. It has 3 main courses . The first one I would have to take is decorating basics.

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I would learn the proper ways to learn how to frost a cake and so on. In this 6 month school I will also learn how to make different kinds of colorful and beautiful extra decorations. This would be a great school for my bakery career. The last school that I would have to go to is le Cordine bleu. There are two differences in this le Cordine blue is located in Paris, France also it’s more expansive. The reason why I want to go all the way to Paris for is that it is the very place that has the best bakery and pastry school. This school will touch on the foundation and skills of becoming a top bakery chef.

To become the best at what you want to do you have to practice. The next thing I have to do is practice practice practice. There are many ways that I practice here are some of the ways I do. The first way I practice is by making my favorite type of food. Spanish food is the best most mouth watering food in the whole entire world. There are tons of Spanish recipes but my favorite three are rice with bacon, empanidias, and rice with beefsteak empanada. The one that I like more than the rest of the three is rice with bacon. I first wanted to learn how to make rice with bacon because my mom would always make it for my birthdays so ne day I asked her to teach me how to make it. The other way I practice is every time my sister comes over or when it’s one of my family member’s birthdays. Every single time my sister comes over she is always asking me cook for her. When I would cook lunch she would go crazy. Cubanos is her favorite type of food to eat and I love making it. The last thing I do to practice is selling food at bake sales. I just adore bake sales because I love making sweets. I don’t know what I love most about sweets is it the mouth watering smell or is it the buttery bite when you sink your teeth in to the cake for the first time.

My favorite thing to sell at bake sales is my own original recipe red velvet and white cake or as I call it (rvw) cake with cream cheese frosting. There is more to becoming chef then where I have to go to school or practicing I also have where I want to go from here. The last thing I am going to talk about is my future aspirations. The first plan of mine is to own my own fine dining restaurant. My restaurant will be family orientated. As soon as you walk in your kids will be escorted to a separate location. You can enjoy a nice time knowing that your kids are at place where they will enjoy eating also.

My restaurant will be fancy but also very modern at the same time. You will just adore the way you will feel the first time you come. You are going to want to come back. My second plan that I will be talking about is running and owning my own bakery. When you enter my bakery you will feel like you have just walked into your grandma’s house. I would have all types of goods in my bakery. There would be all types of Spanish and Italian sweets. I will have flan all the way to cannolis. Everything that you can think of I will have at my bakery.

You will never see any bakery like mine. Even if I don’t have the types of sweet you want ask and I will get it done. My last plan that I will be talking about is owning a chain of restaurant. I will be the first chef in history to have a two story restaurant. It will also be half fine dining and half of it will be a bakery. My restaurants will be all over the world. You will go any were in the world and one of my restaurants will be there. My first restaurant will be located at Orlando, Florida because if it does well there it will show me it will do good anywhere in the world.

These are my future aspirations. I hope you enjoyed hearing what it takes to be chef. It is not easy being 16 and trying to become a chef. There are times that I want to give up. Whoever said planning for the future was going to be easy. I have to work my butt of to get to college, I can’t forget to practice, and I have to think about my future aspirations when I feel like giving up. That’s what I have to do to become a chef. I hope that by reading this paper you would also think about starting a cooking career. Thank you for taking your time to read my paper.



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