Term Assignment One Chef Biographical Essay and
Menu
COOK 333 Local and Sustainable Cuisine
Due Date: Week 10
Grade Value: 25%
Student Name: Student ID:
Course Name: Course Code:
Date: Time: Am PM
Chef Biographical Essay
In this course, we have been exploring various chefs and their
interpretation of Canadian cuisine and Indigenous traditional food
systems.
Part A
The student will research an Indigenous or Canadian chef who has
made a difference in the foodservice industry through their
contribution and interpretation of cuisine. The student will do
esearch, a planning sheet (to organize your ideas before writing),
writing a five or more-paragraph biographical essay. The student may
choose to present their essay in an alternative format such as visually
(visual essay), auditorily (podcast), or digitally (SlideShare). Please
confirm with your instructor. Your research needs to be cited from a
minimum of 3 different sources, one of which must be a cookbook,
published biography, blog or official organization. To include in your
iography report must be a cited page (biography resources), links to
several examples, handouts, and websites that may be useful to you
while working on this project.
Part B
The student will create an inspired Canadian dish (entrée, starch and
vegetable) that is representative of course learning to include
Canadian local and sustainable ingredients, flavour profiles and
methodologies representative of Canadian regional cuisine. The
student will provide a recipe(s) and summary to explain how their
ecipe is representative of the course learning. Through research and
Term Assignment One Chef Biographical Essay and
Menu
COOK 333 Local and Sustainable Cuisine
independent study, the student will apply critical thinking skills, gain a
etter understanding of contemporary menus, menu trends and
sustainable principles. Also, by using word processing skills, the
student will learn the necessary word processing computer skills used
in today's foodservice environment.
Steps to Complete your Biography
Step 1: Choose an individual
1. Review the course content and resources provided during the
course then decide on a chef you are interested in learning
more about. Think about the chef's traditions, beliefs, values,
and experience and how they have contributed to the Canadian
foodservice industry positively, making a difference in their
local, national or global community.
Step 2: Research – (including works cited page)
You can resource information through books, magazines, videos,
course content sources, websites, blogs, interviews, news feeds,
li
ary resources, and social media etc. Make sure to use a variety of
esources (minimum of 3 different ones) when researching.
What to research about (guiding questions)
1. Describe the early life of your person.
a. What kind of person is he/she?
. What is it about their character that helped him/her to
succeed?
c. Did your individual know what he/she wanted to become in
the future?
d. How did the chef prepare for his/her future?
e. What are the basic facts about him/her (where they were
orn, how they learned to cook, who mentored or
influenced their professional pathway?
Term Assignment One Chef Biographical Essay and
Menu
COOK 333 Local and Sustainable Cuisine
2. Discuss their interpretation of cuisine, perspective about the
food and ingredients and their approach or style of cooking.
a. What were some of the issues he/she faced becoming a
professional chef?
. What were some of the obstacles he/she faced becoming a
professional chef?
c. How did he/she overcome some of these obstacles?
d. Why is his/her work or contribution relevant to their
community, professional industry or self-identity?
e. How does he/she feel they are making a difference in the
world or their community?
f. Did he/she invent something or teach others about their
experience or interpretation or approach to cuisine?
g. Is there a significant accomplishment they would like to
share or be associated with?
h. Are their impressions or impacts they have made in the
lives of other or professional chefs who are just starting in
their profession or making career decisions?
i. How would they like to be remembered by their
community or profession?
3. What should we all know about your person?
a. How can we benefit today from him/her?
. What do you think is the most impressive thing about their
approach to cuisine that represents Canadian cuisine?
c. How will future generations be affected by him/her?
d. Does he/she have any famous quotes they would like to
share?
e. What adjectives describe him/her?
Term Assignment One Chef Biographical Essay and
Menu
COOK 333 Local and Sustainable Cuisine
4. How has your individual inspired you?
a. In what ways would you like to be him/her?
. What would you ask him/her if you were able to have a
conversation? If you did have a discussion, what did you ask
them?
Steps to Complete Your Biographical Essay
Choose and complete the information required for steps 1 through 2.
The information will help you gather the necessary information and
organize how you will convey your ideas in the essay.
1. Write your Biographical essay – a minimum of 5 paragraphs:
a. One introduction paragraph.
. Three supporting paragraphs.
c. One concluding paragraph.
2. Proofread to check grammar and spelling. I encourage you to
ask your instructor for feedback on your draft biography
efore submitting it to the assignment folder for grading.
3. Complete the works cited page (biography resources) listing
all resources used. You need to use at least three different
sources, and one must be a book. Keep a running page where
you record each source as you use it. To find out how to do
this page, go to the website below. (How to format your
Biography Resources).
Term Assignment One Chef Biographical Essay and
Menu
COOK 333 Local and Sustainable Cuisine
Steps to Complete Your Canadian Inspired Recipe
Reflect on both the ingredients, flavour profiles, and applied
methodologies you have learned this semester. Create a Canadian
inspired entrée with accompanying starch and vegetable. The
ingredients, flavour profile and applied methods should be reflective
of what you have learned in this course. The entrée and
accompanying starch and vegetable require a recipe and
methodology and explanation as needed. The recipe will yield four
servings
a. Prepare a recipe provided a template for the entrée with
methodology and notes as required.
. Prepare a recipe provided a template for the starch with
methodology and notes as required.
c. Prepare a recipe provided a template for the starch with
methodology and notes as required.
4. Proofread to check grammar and spelling. I encourage you to
ask your instructor for feedback on your draft recipes before
submitting it to the assignment folder for grading.
5. Complete the works cited page (biography resources) listing
all resources used. You need to use at least three different
sources, and one must be a book. Keep a running page where
you record each source as you use it. To find out how to do
this page, go to the website below. (How to format your
Biography Resources).
Term Assignment One Chef Biographical Essay and
Menu
COOK 333 Local and Sustainable Cuisine
How to Cite your Bibliography
Doing a bibliography is sometimes confusing, so we'll show you how to
format your entries for the most common types of reference material.
Books:
Format:
Author. Title. Place of Publication (first city): Publisher, Copyright Date.
Examples:
Yolen, Jane. The Encounter. San Diego: Harcourt, 1996.
Fradin, Dennis. Explorers. Chicago: Children's, 1984.
****Anonymous Work (no author):
Same as single-author books except without an author name.
Example:
The Kids' Book of the 50 Great States. New York: Scholastic. 1998
Encyclopedia:
Format:
Author of the Article. (if one, look at the end of the article) "Title of the
Article." Complete Title of the Encyclopedia. Copyright Date (edition).
Examples:
Gibson, Charles. " Cortes, Hernando." The World Book
Encyclopedia. 1997 ed.
"Columbus, Christopher." The New Book of Knowledge. 1999 ed.
Magazine / Periodical Source:
Format:
Author of the Article." (if one) Title of the Article." Name of the Magazine.
Date of the Magazine (month, year): Page(s) used.
Examples:
Karlgaard, Rich. "Post-Bu
le Rules." Fo
es. March 2001: 51.
Outing, Steve. "ePublishing." Writer's Digest. March 2001: 46-47.
Term Assignment One Chef Biographical Essay and
Menu
COOK 333 Local and Sustainable Cuisine
Online Web Source:
Format:
Author of the Article. (if there is one) "Title of the Article." Date of the Article.
(if there is one)
Date Retrieved.
Examples:
Miller, Chris. "Black Holes and Neutron Stars." http:
www. eclipse.net/
cmmille
BH
lkmain.html 12 Feb. 2000.
"Constellations." http:
www.geocites.com/CapeCanaveral/Launchpad/
1364/Constellations/html/ 10 Feb. 2000.
Online Reference Source:
Format:
Author of the Article (if there is one) "Title of the Article." Date of the Article. (if one) Title
of the Reference Source. Online. (This word with a period after it)
Publisher. Date Retrieved.
Examples:
"The Renaissance." 2000. Compton's Encyclopedia version 4.0. Online. Learning.
25 Mar. 2000.
Zeichner, Oscar. "Miles, Standish." Grolier Multimedia Encyclopedia. Online. Grolier.
14 Feb. 2000.
CD-ROM Source:
Format:
Author of the Article. (if there is one) "Title of the Article." Title of the CD-ROM Program.
The "word" CD-ROM. Place of publication: Publisher, Copyright Date.
Examples:
McClintock, Jeffrey