An industry that caters to the needs of people and so many macro-economic development is critical to the hospitality industry. When we talk about the hospitality industry, food (preparation) is a major factor. Then we prepare meals in the hospitality industry about the matter without discussing those responsible, he could have the chef in the kitchen work. A kitchen is defined as a cook in a professional manner that makes people eat all the food preparation and professional skills in different areas.
It is remarkable how much a daily busy and do not want any visitor to the present despite a visitor that one must deal carefully random food. The importance of food and chefs have Obasesam Omini Etimita spare time baking in the book entitled "Fundamentals of the profession must have informed the decision to write" My Chef ", major (SMT) facility Agbonibuan Imoke (nee Imoukhuede) FWCN is dedicated to , a Nigerian.
Etimita, a Certified Public Accountant (CPA), Nigeria (ICPAN) is an associate member of the Institute of Certified Public Accountants. Former Polytechnic, calabar, Cross River State, Nigeria, Etimita a 1996 accounting graduate of the Business Administration from the calabar, calabar, Cross River State, Nigeria University (MBA) Master holds. The auditor, Obudu Ranch Hotel and Resort, Obudu, Cross River State, Nigeria. Etimita external and internal audit capabilities have served.
Length and detail of Nigeria, in many ways across diverse and beautiful in different capacities according to the author, there is no diversity, the culinary profession, a profession that exists. Etimita surprisingly, says the 1000 question, "Who's the Chef?" Students, 95 percent of them answered correctly when asked. They say he's another question, "Who is a chef?" Asked, only two percent answered correctly. The author claims that the same trend appears in an adult class evaluation. He says the chef about the ignorance of negative Pak has affected people's perception of the profession. Etimita further says that parents should encourage their children to become chefs and culinary practice to ensure the availability of infrastructure.
The author suggests that the idea of the book the way our society looks at chefs and culinary profession about came out of concern for a long time. He specifically says, Nigeria with a simple understanding of the important role of cooking an old look. A Nigerian society that many tourism and hospitality businesses are defined for the first time our local chefs and more social recognition through the hunger to be committed to rejuvenate, Etimita need advice. Authors say that we really need to know about chefs and how important their skills are to our daily lives.
The book is divided into eight chapters. Interrogatively Chapter One is entitled "Who is a chef?" Here, Etimita Submit peak of managing the kitchen is a chef to grow. Interestingly he says, what number of men to women in traditionally dominate.
Etimita educates a professional chef who makes a person. They establish a professional kitchen, the word for all of the person in charge of the kitchen, executive chef and is used. According to Wikipedia the author says the word "Chef", the Latin word "caput" realized from the French phrase "Chef de cuisine", the "core" or a kitchen "major" means the abbreviation. Etimita culinary profession say that the title "Chef" in the 19th century "haute cuisine" originated from. He revealed that the English use the word "chef" is a term sometimes used to mean any professional cook has become.
Wikipedia says that further educates Etimita specific and hierarchal chef titles generally good food, upscale restaurants are only found; kitchen staff members, while casual diners in restaurants more often, such as "chef" or "short order cook" called.
Chapter Two is the subject of kitchen and history. Here, Etimita illuminates the chef habitat habitat, or have found a place where a chef can be seen easily. The chef's menu needed to produce specific investment climate, the authors say. Etimita say it's "kitchen" is often "powerhouse" as is known. The writer says that without the kitchen, cook or do not exist in the noble profession would never be such a great captain can.
Etimita says the head chef overseeing every kitchen staff members perform a specific function is over. What he received in the home kitchen or traditional kitchen than, according to chef finds him or herself a complex, scientific and imposing structure.
Chapter Three "A unique role of the Emperor" is entitled. Here, Etimita someone who holds the title of chef's unique responsibility to educate. In his words, a set menu items and a chef who will be responsible for a particular plan, the "addition., Cook food usually order the necessary kitchen equipment in order to keep order is responsible for preparing food Enable" . Authors say that the chef also complaints about his or her kitchen staff will address those issues resolved.
Etimita stressed the menu with the plan, the chef is also responsible for creating recipes or may not allow input from assistant chef. He points out that pursuing a career as a chef can be both challenging and rewarding.
Four chapters as a way to a man's heart is focused on the concept of food. The authors say, keep in mind that everyone's life as a chef for the original idea of the services is clear. Etimita According to the food necessary body nutrients. They nutrients carbohydrates, fats, proteins, vitamins, minerals consist of such elements, etc. The author expatiates these nutrients to produce energy, are encouraged to develop and sustain life are. Materials for food manufacturing romance with the cook, Etimita says.
Chapter five examines the concept of balance diet for digestion is. The authors, for easy digestion balance one's diet is the main responsibility of a professional chef. Etimita say, the potential for a healthy diet is a sign the guest chef. Author expatiates a healthy diet that helps maintain or improve health. They say that a healthy diet, many health problems as obesity, heart failure, diabetes, cancer, etc. is important to prevent
Etimita say, a healthy diet is a reasonable amount of all nutrients, and consume a substantial amount of water involved. Nutrients can be obtained from different types of food, and there are healthy foods that can be selected from various types of food have a wide variety, the author educates. They say an unhealthy diet as a major risk factor of health is concerned.
World Health Organization, Etimita according to the estimate that a diet low in fruit and vegetables 2700000 deaths each year are attributable to. Author says that worldwide, it is estimated that unhealthy diet will cause about 19 percent of gastrointestinal cancer; 31 percent and 11 percent of heart disease stroke. Therefore, an unbalanced diet, a worldwide leading causes of death are preventable, Etimita submits.
Six of the eight chapters, eating manners and family values as he analytically X-ray concepts; divine blessing to cook, and cooks testimony for lovers.
As regards the mode of presentation, the text gets a pass mark. Etimita a great way subject to official sources with handles and amplifies its concepts from the concrete to gain the trust of readers. On the inside pages, readers' understanding for the purpose of reinforcement of the view uses pictures and graphics, especially in a scene that better communication of many words.
Book is also very logical and instructive, because the author is much discussion about their eight chapters elaborate. It is noteworthy that even the simplest words, given the choice of the language of the book enhances our understanding. This is expected given that Etimita Auditor / who knows the importance of accuracy for simplicity and understanding is an accountant. The author also expresses his passion for the culinary profession needs to stress the proper recognition agreement in Nigeria, especially the competent authority of the adjective "my" of his title "My Chef" with use.
Also, the fact that the author is an area that your business is outside the range decided to write their own development efforts and the ability to exploit environmental opportunities obesity because it underscores the hospitality industry is an auditor.
However, some regions see (perception) repeats. Perhaps Etimita loud or constant reminders to readers of this genre uses deliberates. In addition, the need to improve the layout of the pages inside to avoid the crowds literally.
Overall, the book on the culinary business and healthy living is a collection of unique tips. In particular, the National Universities Commission (NUC) in Nigeria to introduce and promote culinary courses help of adequate skilled manpower through training in the hospitality industry need to develop Nigeria Nigerian universities to stimulate the mind a challenge. Book is revealing and interesting.
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