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Chef Ronda Robotham
CUL1315 Stocks, Sauces and Soups
To have a sense of professionalism in the workplace or anywhere that requires it is a pivotal attribute for any one person to have. To me a culinary professional is someone who can work efficiently and effectively for long hours, someone who is organized, creative, works well with others and passionate about their profession with a desire to always learn something new. Lets not forget the most important factor, for without a chef would be out of business, customer focus. Knowing your customers and what they like is key component to creating a standing relationship with people that could insure businesses for a long time.
To me the chef I take the most from and constantly study out of respect is Bobby Flay. Mainly this is because to me Bobby Flay is one of the best chefs in the industry today but that is only part of the reason it is also because I love Mexican food and that is one of his main specialties/focuses.
I have been a fan of Bobby Flay since I first saw Iron Chef almost 9 years ago. I admired and still do his success in the food service industry. He is a very prominent businessman with 12 restaurants. Another main reason for me was that he went to culinary school because he wanted to and he was passionate about it. Yes he had extreme talent going into it but he went to learn and hone his skills. I like to think of his achievements as a model for myself to illustrate that if I work hard enough and have a desire to be great at something it can be done. Not saying I am looking to be a...