Y R A R B I L S L L I K S Y R U T N E C T S 1 2 COOL CAREERS CHEF CHAPTER ONE MORE THAN JUST COOKING Elizabeth studied the menu in front of her I don’t know what to order she said There are too many good choices hard make sure your Chefs work hard to work hard hard to work the just the just out just out just out like it way you way you way meal comes meal comes meal
It was Elizabeth’s birthday Her parents had taken her to her favorite Italian restaurant to celebrate Elizabeth set her menu aside for a moment She took a bite of the crusty garlic bread the waiter had brought out Mmm delicious she said She picked up the menu again and decided what to order What would you like tonight asked the waiter I’ll have the pasta Alfredo with chicken said Elizabeth Can I also have a salad Of course replied the waiter He collected the menus after her parents ordered I’ll be back soon with your dinner He hurried to the kitchen with the order for Elizabeth’s family The chef and her kitchen staff made sure Elizabeth’s birthday dinner was prepared perfectly No matter what kind of restaurant you visit there are people working hard in the kitchen to prepare tasty food The chef is in charge of all of these workers He works hard to make sure everything goes smoothly A chef is responsible for coming up with the recipes that are on the menu He uses his taste and knowledge of food to decide which ingredients go best together He might even spend his free time testing new ideas Many restaurants change their menus often Some change their menus along with the seasons Other restaurants might change their menus
Y R A R B I L S L L I K S Y R U T N E C T S 1 2 COOL CAREERS CHEF every week These restaurants often have only a few choices on the menu at a time It is a chef’s job to make sure the menu makes sense He must think carefully about the style of food served at his restaurant Picture a restaurant that specializes in healthy food Would the owners be happy to find greasy cheeseburgers on the menu The appetizers and side dishes should complement the main courses There should be a variety of tastes and textures A very spicy side dish is Every meal meal needs needs meal Every meal Every right balance the right balance right of textures of textures of and flavors and flavors and
not the best match for a very spicy main course The chef also needs to decide how big each serving should be for all items on the menu For chefs at fancier restaurants creating the menu can be the biggest challenge of all They use ingredients and cooking methods that many people might not be used to CENTURY CONTENT CENTURY 212121STSTST CENTURY CONTENT CONTENT if you if you if look hard look hard look Years ago some ingredients could only be only be easily only world Many people of the found in certain parts of the Many people Many of did not know about the recipes enjoyed by people by people by cultures Now you can find almost of other of other of of food of food of enough Chefs any kind any kind any can order ingredients from around the world Sometimes they travel they travel and they countries They learn about different flavors and They learn They bring their ideas to other chefs This means we have a wider variety of foods of foods of variety of variety when we go out to eat faraway cities to faraway cities faraway to choose from Chefs choose ingredients carefully They need to make sure the food they prepare is fresh and tasty They must make sure the ingredients are not too expensive For example a chef might want to use a rare spice in his new seafood dish
