Career Bibliography

Meehan , P. ( 2007, June 20) . Pastry Chefs, Refusing to Be Sweet.
The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/auth/checkbrowser.do?ipcounter=1&cookieState=0&rand=0.1900457526618755&bhcp=1
The main purpose of this article was to talk about how a couple New York City pastry chefs got tried of being in the shadows of other chefs in the area. The reason why they were tried of being in the shadow of these other chefs is even if you became an executive pastry chef or a corporate pastry chef you would still have to report to the chef because though all of this he or she is still in charge of the money. They are not sitting around taking this anymore though. One of the major things that they are doing is opening their own dessert based restaurants. They are not just serving desserts in these restaurants; they are also serving savory or so called regular food. They are not just serving these foods in the way you or me are use to eating it they are putting a little twist on it. Some chefs are using sugar or other ingrents to sweeten some of this food up so it is not that tradionual. This not the only thing they are doing different though. Some of the other things they are doing different are substations sugar or using modified sugars when it is possible for them to do it. The reason they are doing this is so when you eat the food you would have less of a sweet impression left from the food. The other thing that was talked about in this article is the stories of some of the pastry chefs in the New York City area. Some of the pastry chefs included was people like Will Goldfarb, Sam Mason, and Jehangir Mehta. Will Goldfarb opened up a restaurant called Room 4 Dessert in SoHo. Sam Mason opened up a restaurant called Tailor which is also located in SoHo. Jehangir Mehta opened up a restaurant called Graffiti Food and Wine Bar in the West Village of Manhattan. As you can see from the example of chefs that I have just stated there is more than just person trying to make this change. In conclusion New York City pastry chefs are tried of being in the shadow of other chefs.

Clark , J. (2007, February 16) . Hail to the presidents’ pastry chef. USA Today. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=8213&sr=headline%28Hail+to+the+presidents%27+pastry+chef%29+and+date+is+February+16%2C+2007&secondRedirectIndicator=true
The main idea of this article was pastry chef Roland Mesnier. Roland Mesnier was a pastry chef from France. He prepared meals for the president for a quarter of a century. He worked at the White House from the Carter administration until George W. Bush’s second term. He retired from this job in 2004. He also wrote a book called “All the Presidents’ Pastries: Twenty-Years in the White House” which was released in 2007 around Presidents Day. The book included some of the past president favorite food. Some of the food it included was President Jimmy Carter’s favorite which is pecan bourbon pie. It also included President Ronald Reagan’s favorite which is quick chocolate mousse. Some of the other things in his book were “most exacting first lady”, “most unappetizing dessert he ever had to prepare”, “most demanding White House guests”, “most taxing first family to work for”, and “impressions of the first ladies”. He said the “most exacting first lady” was Nancy Reagan. He said the” most unappetizing dessert he ever had to prepare” was a Coca-Cola jelly. He also said the” most demanding White House guests” were former French president Francois Mitterrand. He stated that the “most taxing first family to work for” was the Clintons. He also talked about his “impressions of the first ladies”. He said Rosalynn Carter was “extremely gracious”, Nancy Reagan was “a perfectionist”, Barbara Bush was “the ultimate first lady”, Hillary Clinton was “extremely nice”, and Laura Bush was “very knowledgeable about food”. He believed that American food is the worlds best, despite his French origins and his European training. He also believes that the Food Network is destroying cooking. In conclusion this is what this article talked about
Ruhlman , M .(2006, April 5) . Black Chefs’ Struggle for the Top. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Black+Chefs%27+Struggle+for+the+Top.%29+and+date+is+April+05%2C+2006&secondRedirectIndicator=true
The main idea of this article was the struggle of a black chef named Milton Guzman and the over struggle for black chefs. He worked in the kitchen of Alinea, an avant-grade restaurant located in Chicago. He received a culinary degree from the French Culinary Institute in Manhattan. He then went on to work at Per Se restaurant located in New York. He did not feel that he truly made until a freezer broke down and he was forced to remake a tray of melted confections. Alex Stupak, a pastry chef, asked him to spray a tray of just frozen ganache with liquid chocolate. He was twenty-nine when this event happen. Even with this happening he realized that he was the only black chef working there. This was the same problem he had we he worked at Per Se and when he was attend in the French Culinary Institute. This led him to wonder what happen to all the black chefs in this industry. At the same time blacks use to always work the stoves in the 1960’s and 1970’s. Even we he told his family that he was leaving his job of six year as a client manager working for ACNielsen to become a chef his parents thought he was taking a step backward instead of forward. Out of the twenty-seven thousand students attending the Culinary Institute of America, in Hyde Park, N.Y, in 2001 there were only eighty-five students listed themselves as African-American. Joe Brown, the chef at the Melange Cafe in Cherry Hill, N.J remembers being choked and called a racial epithet by the chef. Lance Whitney Knowling, a chef at the Indigo Smoke located in Montclair,N.J. said he told a restaurateur that he was black their response was “you’re kidding”. These are some examples of some struggles faced by some black chefs. Not everything I read was bad though. For example Keith Williams was offered an executive chef job at a chic restaurant called BG. In conclusion the main idea of this article was the struggle of a black chef named Milton Guzman and the over struggle for black chefs.

Fabricant , F .(2002 November 20) . A Fest for the Eyes:Pastry as Artwork. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28FOOD+STUFF%3B+A+Feast+for+the+Eye%3A+Pastry+as+Artwork.%29+and+date+is+November+20%2C+2002&secondRedirectIndicator=true
The main idea of this article was about a gallery and coffee bar that creates art work with nothing but sugar. They also would display this artwork and sell it to some of their composers. The location of this gallery and coffee bar is called a Taste of Art. Pastry chefs have been paired with artist to create artworks of sugar. Burr Dodd, artists, had been paired with Ewald Notter, a chef, to create blown-sugar flowers with backlighting. Some of the holiday ornaments made in a flower design are going to be sold at the gallery from $30 to $60. This article was really short. In conclusion the main idea of this article was about a gallery and coffee bar that creates art work with nothing but sugar.

Fabricant , F .(2001 November 7) . Tips for the Pastry Chef. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28FOOD+STUFF%3B+Tips+for+the+Pastry+Chef%2C+From+the+Professionals.%29+and+date+is+November+07%2C+2001&secondRedirectIndicator=true
The main idea of this article was that the United States Pastry Alliance had created a new web site. The United States Pastry Alliance is the professional association of pastry chefs. It was also stated in the article that the best feature of the new web site is its step-by-step recipe demonstrations. These are updated almost weekly. It then went on to give an example about a Manhattan pastry chef named Nancy Kershner. Nancy works in the Town Restaurant located in Manhattan. In this example she is demonstrating how to make baked goods. Some of the baked goods she demonstrates include sourdough chocolate cake, chocolate-cover pretzels, and a café brulot bombe. These are not the only things that she demonstrated. She also demonstrates how to make organic malt ice cream and chocolate –filled beignets. The site does not stop there it also offers tips such as how to use a hair dryer to smooth icing. The site also includes professional question and answers, a calendar of web event, dessert menus of some restaurants, and links to sites that you could by French ingredients. It also includes information about bead making classes that are held at the French Culinary Institute. In conclusion this article was about how the United States Pastry Alliance had created a new web site.

Hasser , A.(1999 November 24) . The Pastry Chef’s Rich Little Secret. The New York Times. Retrieved from
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Fabricant , F .(19879 July 5) . One Chef’s Success. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28One+Chef%27s+Successes.%29+and+date+is+July+05%2C+1989&secondRedirectIndicator=true
The main idea of this article is about a woman named Leona Cottle and how culinary arts basically saved her metaphor speaking and how the state of New Jersey tried to fix its unemployment problem. At one time she could not even feed her family of nine children ranging in the ages between five and twenty-one. The reason this was such a struggle was she was on her own and could not find a job even though she had a degree in culinary arts. She would make a few dollars by selling pies and cakes at a church called the Faith Holy Temple to some of her friends. In an effort to help by the state of New Jersey is planning to undergo a major reorganizing of its job-training programs to help Mrs.Cottle and more than two hundred thousand other people. This program had far-reaching implications for thousands of unemployed workers. The state tried to do this while facing cyclical economic downturn. Even though this Governor McGreevey said that state training programs are not doing its job. He then went on to outline his plans in a speech held at Rutgers in January. The state’s unemployment rate was hovering at 5.5 percent, which was just below the national average which is 5.7 percent. In the year of 1983 men who were between the ages of 40 to 44 who had been employed by the same person who at least 25 years was 51.5. Its was said last year which would have be 2002. The response the governor planned on making was to shift responsibility for the bulk of the state’s job training to the Department of Labor. He then went on to tell a story about how when he was a young man growing up in Cartertet. He then said that “workers could expect to change jobs seven times during their working life”. He then finished his speech by explaining how things were going to change and we people could start to see a change. In conclusion the main idea of this article is about a woman named Leona Cottle and how culinary arts basically saved her metaphor speaking and how the state of New Jersey tried to fix its unemployment problem.

Fabricant , F .(2008 April 9). Lessons From The School Cafeteria. The New York Times. Retrieved from
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The main idea of this article was about how a community college located in Suffolk County has a program in which some of their attending students run a full restaurant. This program has been going on for fifteen years. It also talked about how they were opening a new headquarts. This new headquarts would also include state-of-the-art cooking stations. The only thing about this is they only have enough for sixteen students. It will also include a restaurant, Baker’s workshop café, and Bistro. The whole purpose of this program is so that select students could gain experience for both cooking and serving working at the bright little café. In conclusion the main idea of this article was about how a community college located in Suffolk County has a program in which some of their attending students run a full restaurant.
Warner, S.(2003 March 9). Training a Changing Work Force. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Training+a+Changing+Work+Force.%29+and+date+is+March+09%2C+2003&secondRedirectIndicator=true

Fabricant , F .(1995 August 2). Sushi 101: Learning a Culinary Art at a Master's Hand. The New York Times. Retrieved from http://www.lexisnexis.com.ezproxy2.lib.depaul.edu/us/lnacademic/api/version1/sr?csi=6742&sr=headline%28Sushi+101%3A+Learning+a+Culinary+Art+at+a+Master%27s+Hand.%29+and+date+is+August+02%2C+1995&secondRedirectIndicator=true
The main idea of this article is about how sushi was first started in America, how it was first prepared, and then it take about a master chef named Mr.Teranishi and his student named Fred Sabo. Fred Sabo who is the executive chef at a seafood restaurant called Tropica. “I’ve been working in professional kitchens for ten years, but it may not seem like it today.”(Mr.Sabo) He used a perfectly choreographed flick of his pudgy but amazingly nimble fingers to haze over the rice, “You must always do it the same, otherwise its to slow.” Mr.Teranishi has been teaching American chefs over twenty years the techniques since February. Restaurant associates began this program because of the increasing appeal of sushi in the U.S. The classes were only given to one or two chefs at a time in kitchens and dining rooms. These were run by restaurant associates. Sushi not only sells to Japanese but also sell out to other cultures. Restaurant associates severed sushi before the Japanese company. In 1979 a sushi bar was added to the Harvard club in Manhattan. This bar ran for two years. Most restaurants and caterers that severed sushi hired Japanese chef to prepare it. In conclusion the main idea of this article is about how sushi was first started in America, how it was first prepared, and then it talked about a master chef named Mr.Teranishi and his student named Fred Sabo.