Chef in training
My name’s Sarah Kemp. I work here at Headroom Hair. I started TVET training while I was in school and then commenced to start my four-year apprenticeship here at Headroom. I had a passion for...
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Alright the fish is almost done. I'm going to make the sauce for it. We're going to use three different ingredients, actually four, ginger, soy sauce, water and sugar. We're...
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"Come on, Villeminoz!" "You see, love of life is wonderful! Wonderful!" "You gonna do your best?" "I will." "See you...
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"Your failure at the Asparagus was somewhat surprising. " "You had no determination." "I didn't get why a guy like ya didn't go for...
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"Oh, f***!" "Shut up, you'll figure out later. Shut up for now." CSM THIERRY L. - GIGN Chief Instructor "That was... not much."...
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My name is James Waters, I'm a commis chef at the Lygon Arms and I'm studying for my NVQ level 2 in professional cookery. After leaving school I decided to carry on for sixth form to...
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My name’s Lani. I’m 17. I’m doing a commercial cookery course at Ingleburn RSL. Well, Lani is a very good-class example of a good apprentice. One is, she’s keen. She’s adaptable, and she’s a good...
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What would you like today? I would like pasta. Wonderful. Hello. What would you like today? Hello! I would like soup please. Ok then. Would you like anything else? Actually, I would like lasagna. No,...
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>>Theresa Bierer: This is a common scene at the High Country Conference Center at Flagstaff; executive chef John Fitzgerald joins staff and clients to plan upcoming events. Janis Hunt,...
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>> HENRY: Hi I'm Henry Kimsey-House co-author of the book "The Stake: The Making of Leaders". Who should read this book? Everyone. Because we believe...
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