TOPIC B2

KITCHEN

PLATE PRESENTATION
Do you know what are the keys to having a good presentation?
1. First a good presentation and cooking techniques
2. Second, professional work habits
3. Finally, visual sense

Before asking you something, I want to explain what you must do to present correctly. It is
desirable that garnish has different shapes, textures and colors than the main ingredient. Then,
it is good to play with the contrast of colors between garnish and primary ingredient.
For example, if the first ingredient and garnish share the same color tone, your plate will look

flat.

If I show you these two photographs, what do you think is the better presentation?

The first picture because the chef use all techniques to present correctly. To be honest, the best
presentation consists of a plate that has the size and color appropriate to the dish.
KITCHEN STRUCTURE FOR A CITY CENTER HOTEL

Have you ever thought about the amount of people who work in a kitchen?
You can find an executive chef, a senior sous. This is like a second chef, who usually has the same
responsibility as an executive chef it is not.
The junior sous, but do you know how many partie de chef there are in the kitchen? We realize
that in the kitchen there is chef de partie for fish, pastry, larder, sauce and vegetables.
Finally, there are commis chefs and apprentices.

Would you know who can be in charge of doing the jobs that nobody wants in the kitchen? Many
people think that they are the apprentices, it is true that they do the work that many do not want
but they are the bus boys. They are both in the kitchen and in the living room collecting and
cleaning everything. They are so named because they run a lot from one side to the other.

Why do brigades exist in the kitchens? Georges August thought that working in small groups
was more effective than working in big groups and that’s true.
From my point of view, when you work in different brigades, you focus on one specific thing and
you work twice as hard because you can't lean on anyone to not work.
Moreover, it’s a way to be more responsible and function.

MY EXPERIENCE IN THE KITCHEN

I have experienced some disgusting experiences dealing with sexism. I was in a small group
formed by eight boys and five girls. Meanwhile in the kitchen, when we prepared the menu a boy
told me that the women were engaged in scrubbing while he prepared meals. So I decided to go
to talk with the teacher to solve this problem but his response was to finish and work and pick
up the kitchen.
Personally, the teacher has a duty to stop these types of comments in class because in the end we
are all the same and we have to work as a team.

WHERE ARE THE WOMEN CHEF?

There have always been two types of cuisine. On the one hand the traditional kitchen. This type
of cuisine has been created by housewise and on the other hand the experimental kitchen. Here
all the cooks are men.
This happens because many think that women do not have time to dedicate it to professional
kitchens and while men can.
What do you think about this? Could you tell me the name of some woman chef?
One of them is Carmen Ruscalleda. She is a recognized chef by almost everyone. To go back to
the previous topic, this chef has a son and has been able to have a Michelin star and apart from
this, she has two restaurants in Tokyo.

In conclusion, behind the stoves there are very good cooks who are not recognized because the
main image is that of a man. Nowadays little by little we try to show that women can be great
chefs just like men regardless of schedule, work or family.