MY LIFE

Hi my name is Biniza I´m from Mexico city, I am 18 years old, I was born on december 12 2002, I am already studying university and I am studying gastronomy at the Universidad del Valle de Mexico.

I decided to study gastronomy  because it all started since I was 10 years old when I saw my uncles and my grandmother cooking, since then it began to attract my attention. My grandmother also taught me how to cook and explained. As a time went by I saw more things and in high school I was very undecided that I wanted to study since everything caught my attention. Until the day came when I helped him cook one of my uncles and I caught the interest again 

Gastronomy it makes me an interesting career, I wanted to know about the career more thoroughly. During the career I have more knowledge about the utensils and ingredients that I did not know. The only thing I knew about the career is that you cooked everything and yes, but there are also areas of specialization so I did not know and entering I knew, I want to specialize in meat, the truth is that I am starting out I need more for know I have not yet confirmed but for now is that, in the future we will see what I want to specialize in. 

Also watching videos, pages on the internet, etc. I became interested in the cruise, in the future I want to work on a cruise ship but for that it is required to do work in recognized places and more, likewise I have to prepare well to fulfill my dream.

 Interest and abilities to enter to the Gastronomy career 

To enter the gastronomy career you must have a taste for cooking, you must learn to work as a team, you must have the best observation and analysis of the dishes, have good hygiene both in person and in the kitchen and food, have perseverance.

 

You must be able to learn and then spread the acquired culinary techniques, also have the facility to innovate, merge and create a new gastronomic proposal.

Apart from everything also what you must have is:

 

Speed

Order andcleanlines 

Good plate

Good Sense of aesthetics 

Initiative 

Curiosity

 

 PROFESSIONAL PROFILE

To have a professional profile in gastronomy they must have many requirements but some are:

·      Apply culinary techniques for the preparation and selection of food and drinks of national and international haute cuisine.

·      Investigate, rescue, preserve and promote gastronomy, as well as project and promote gastronomic events of a tourist nature.

·      Direct the selection and acquisition of raw materials, such as vegetables, fruits, animal products, alcoholic and non-alcoholic beverages.

·      Apply techniques for making bakery, pastry, confectionery, confectionery and chocolate.

·      Establish hygiene procedures, policies and controls, as well as administration, accounting and marketing in the operation of food and beverage businesses and services.

·      Implement knowledge of nutrition in the preparation of food and beverages, in order to address cultural and social problems that affect human beings.

·      Use tools and knowledge for the development and entrepreneurship of their own gastronomic businesses.

A professional in gastronomy also has the possibility of starting and managing companies in the sector.

 This professional has knowledge in: Art, Food, Service and Organization.

It must be a person oriented to deliver a good product and service to people, through an innovative service of tastings, aesthetics and comfort.

A chef having a professional profile can work in various places such as:

·      -Hotels

·      -Restaurants

·      -Resort

·      -Cafes and bars

·      -Pastry shops

·      -Conventions, congresses and fairs

·      -Collective dining rooms of companies, schools, universities, etc.

·      -Industrial kitchen companies, hospitals and clinics.

·      -Cruise ships.

·      -Banquet house. 

·      -Catering companies. 

 

  OCCUPATIONAL PROFILE

A chef has several ranges of areas in which he can work as part of the food and beverage industry, they can include from the design, production and marketing of products or dishes to research and teaching, including journalism and consulting . 

 

You can do them either as an independent entrepreneur or working as part of a national or international organization.

An perform with a high level of competitiveness and responsibility in the following positions:

Administrator, Chef, Barbecue, Camp Cook, Boat Cook, Special Diet Cook, Maître d '. Baker, pastry chef, delicatessen cook.

 

There are also the chefs who help the executive chef which are:

-Saucier or sauce chef

-Poissonnier or fish chef

-Rotisserie or roast chef

-Grillardin or grill chef

-Friturier or fried chef

-Entremetier or vegetable chef

-Tournant or shift chef

-Garde mangero pantry chef

-Chef boucher or butcher

-Patissier or pastry chef

 

That also a graduate can start from there or start from the dish

  LABOUR FIELD

In general, a chef or a very advanced chef who can be called a gastronomy lic, they may work in the area of ​​food and beverage production of different companies: accommodation, adventure tourism, cultural and archaeological, as well as in restaurants, serving as executive chef.

As for the administration, he can be a food and beverage manager, event or banquet coordinator, as well as a trainer for restaurants and gastronomic companies for the preparation and evaluation of business plans.

It has the ability to design and execute gastronomic research projects that allow the revaluation of traditional Mexican cuisine as Intangible Cultural Heritage of Humanity. Also, work as a writer for editorial, digital and print media; doing texts and gastronomic report. In addition, you can make food styling for the photos of these publications.

Finally, the graduate in Gastronomy will be able to elaborate food products that assist in health care, the design of diets and nutritious dishes, and as an advisor of hygiene and gastronomic techniques for companies and shops of local products.

 HOW TO IMPROVE MY SKILLS IN THE AREA OF GASTRONOMY

The main thing is to learn to cook. To be a chef is to have a mixture of knowledge, skills, creativity, but above all, vocation and discipline.

Increase your vision and creativity. One of the best skills of a professional cook is to create recipes from scratch, that's what you do through food, menu and restaurant, to have a chef's vision is to have the ability to exploit your knowledge and bring it to reality.

Learn about safety and cleanliness in the kitchen. Chefs must work to eliminate cross-contamination, operate within the parameters of time and temperature, effectively wash and disinfect work surfaces and always prepare food taking into account food safety.

Work as a team. Professional cooking can be a melting pot of people, with many people from different backgrounds coming together through a shared love of cooking. It's important, under that thought, to be able to work and get along with your team to boost your career.

Properly handle cooking techniques. Understand and practice the steps involved in all the main cooking methods: sautéing, roasting, roasting, scalding, roasting, stewing, frying and poêle. Handling them perfectly implies that you have the right profile to practice in a restaurant.

 HOW TO IMPROVE IN MY GASTRONOMIC AREA

The main thing is to show interest and desire to work, to really know what we are going for.

I feel that one preparing and practicing can improve in the gastronomic area, of course it also implies the good seasoning that one has.

 A gourmet has to try everything, whether spices or other things also based on that we can do several experiments when making a dish. 

Reading books, asking  if we have doubts to our superiors, experimenting, traveling, can also guide us learn more and continue preparing little by little.

In gastronomy it is not only food, we must also learn to taste wines, that helps us to know which wine is the one we put to the preparations.

Having speed in making preparations is the most important thing but of course it is not easy, little by little we are grabbing practice for a future when we already work or simply those who want to put a restaurant let's be more agile.