5 answers
Anastasia
Student
Honolulu, Hawaii
3
Questions
Asked
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What drove you to become a cook/chef?
#culinary # #culinary-arts #chef #cooking #hospitality
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5 answers
Mellissa Terry
ChefDelivery Driver
8
Answers
Speedway, Indiana
Updated
Mellissa’s Answer
My love for people and food!!
Mellissa recommends the following next steps:
Tsutomu Yoshida
IT Program Manager
3
Answers
Japan
Updated
Tsutomu’s Answer
I just watched one Japanese TV serials by "Kimura Takuya“ named "Grand Maison Tokyo". In the serials , Kimura is Chef of 3 stars Micheal Restaurant. Even I am not new for cooking world, I was impressed by that serials and start to learn cooking by joining weekend cooking school, borrow cooking book from library. The most important thing is that I am starting to practice at home :)
Junnie Lai, MBA
Consultant Chef
61
Answers
Updated
Junnie’s Answer
Dear Anastasia,
The first answer that came to my mind is I like to eat! Lol… not just eating any food, but eating well prepared delicious food. Culinary is art, lots of details in it, understanding how produce being grown, their season and nutritional value and how best to prepare to bring out the best of the flavor and texture; how and what best to pair with. Secondly, I’m into food history as well, want to learned about why some of the dishes was created in the history. Lastly, the best part of food is not just to fill our stomach, they can also heal us, if we choose the right food and prepare well for consumption. We eat 3 -4 meals a day. It’s a big part of our lifestyle. It’s worth every effort to learn about. I was born and raised in a bakery and been working with my parents since I was 7 years old. Currently I am a research chef consultant for food product development, and pursuing my PhD in Natural medicine. I am very passion in food and help people to eat to good health.
The first answer that came to my mind is I like to eat! Lol… not just eating any food, but eating well prepared delicious food. Culinary is art, lots of details in it, understanding how produce being grown, their season and nutritional value and how best to prepare to bring out the best of the flavor and texture; how and what best to pair with. Secondly, I’m into food history as well, want to learned about why some of the dishes was created in the history. Lastly, the best part of food is not just to fill our stomach, they can also heal us, if we choose the right food and prepare well for consumption. We eat 3 -4 meals a day. It’s a big part of our lifestyle. It’s worth every effort to learn about. I was born and raised in a bakery and been working with my parents since I was 7 years old. Currently I am a research chef consultant for food product development, and pursuing my PhD in Natural medicine. I am very passion in food and help people to eat to good health.
Junnie Lai, MBA
Consultant Chef
61
Answers
Updated
Junnie’s Answer
Dear Anastasia,
Love to eat! LOL... I love food! There's a Chinese proverb, people treat food as the sky; it is important.
Our body need to nourish with food, in order to stay healthy and well.
Culinary is also art and science. There are a lot of knowledge in food preparation; how to prepare food to bring the best nutrients.
Food preparation need to consider the cleanliness, cooking method, texture, and the presentation. These are all very detail that need lots of considerations.
When you are good at your job being a chef, it is a very satisfactory moment to see your guests enjoying your food.
I've been cooking and baking since I was 7 years old. I love the challenge, looking forward to bake a perfect chocolate cake, and learning how to decorate them. I love the challenge to master a kitchen skill, knife skill, to prepare a delicious dish to share with my family. This is my passion!
I hope you'll find your passion too!
Good luck dear!
Love to eat! LOL... I love food! There's a Chinese proverb, people treat food as the sky; it is important.
Our body need to nourish with food, in order to stay healthy and well.
Culinary is also art and science. There are a lot of knowledge in food preparation; how to prepare food to bring the best nutrients.
Food preparation need to consider the cleanliness, cooking method, texture, and the presentation. These are all very detail that need lots of considerations.
When you are good at your job being a chef, it is a very satisfactory moment to see your guests enjoying your food.
I've been cooking and baking since I was 7 years old. I love the challenge, looking forward to bake a perfect chocolate cake, and learning how to decorate them. I love the challenge to master a kitchen skill, knife skill, to prepare a delicious dish to share with my family. This is my passion!
I hope you'll find your passion too!
Good luck dear!
Robert Mingus
Culinary Director
67
Answers
Poplar Grove, Illinois
Updated
Robert’s Answer
Anastasia G.
I grew up with my grandmother who worked side by side with Julia Child. I learned a lot from my grandmother, I liked to cook at an early age. One of my friends was a culinary instructor whom I also worked for. I started classes under his wing, learning how to sculpt ice (a dying knowledge).
After that, I cooked for many chefs in different restaurants across the Midwest and developed my own way of cooking (my own style).
was a chef for 40 years. I enjoyed the passion, the pride, and overall customer satisfaction. " Whatever it takes" was my motto. I retired when the pandemic hit and pulled my legs out of culinary.
retired chef Rob Mingus
I grew up with my grandmother who worked side by side with Julia Child. I learned a lot from my grandmother, I liked to cook at an early age. One of my friends was a culinary instructor whom I also worked for. I started classes under his wing, learning how to sculpt ice (a dying knowledge).
After that, I cooked for many chefs in different restaurants across the Midwest and developed my own way of cooking (my own style).
was a chef for 40 years. I enjoyed the passion, the pride, and overall customer satisfaction. " Whatever it takes" was my motto. I retired when the pandemic hit and pulled my legs out of culinary.
retired chef Rob Mingus