What's It Like to Be a Chef- Passage Supplement

Front

Which quote from the text best supports your answer? A. "helping my aunt and uncle who had some restaurants. Probably when I went into vocational school is when I really started taking it seriously as a profession." B. "I went to vocational school during my junior and senior years of high school."

Back

A

Front

Which quote from the text best supports your answer?

Back

"A typical day is coming in, going over financial reports from the previous day, meeting with your staff and going over menu development" (What exactly do you do as an executive chef?)

Front

Which quote from the text best supports your answer?

Back

"A lot of time, my sous chefs- the assistants- they are the ones that are on the floor..."

Front

Which quote from the text best supports your answer? A. "I think the creativity. It changes daily. Dealing with different groups and the diversity of what we do..." B. "You work the weekends, the holidays, it's not a bad thing, just something you should be aware of."

Back

A

Front

Which quote from the text best supports your answer? A. "It changes- every day it's something different. It's exciting." B. "the hours are different.....always remember, when everybody is playing, you're working."

Back

B

Front

Which quote from the text best supports your answer?

Back

"We use the chocolates as much as we can. Not only for desserts, but we try to use it in the center-of-plate items..."

Front

Which quote from the text best supports your answer?

Back

"As an executive chef, you have a lot of responsibilities, not only with cooking, but with scheduling, menu planning, organizing, hiring, training. Budgets and numbers, things of that nature."

Front

Which quote from the text best supports your answer?

Back

"Title 'What's It Like to be a Chef?'"