Tuesday, September 23, 2014
My favorite curry
Looking into the brightness of this curry..... Tasting the softness of chickens..... Seeing the crusty of vegetables....and feeling the juicy with sweetness of pineapples..... That's the sign of my delicious yellow curry.
Wednesday, September 17, 2014
Blog 6 - Second Interview Preperation
1) Who is you mentor and where do they work?
I do have so many mentor in this professional because restaurant management is not only about managing business. It's also about how to cook the food, severing others, and cleaning supplies. My main mentor would be Mr. Chukiat Navasu, the owner of the City Thai cuisine in Old Town Pasadena. There are also waiters, waitresses, dishwasher, and chefs as my other mentors as well. They are all working in the same place, City That cuisine
2) What five questions will you ask them about their background?
I do have so many mentor in this professional because restaurant management is not only about managing business. It's also about how to cook the food, severing others, and cleaning supplies. My main mentor would be Mr. Chukiat Navasu, the owner of the City Thai cuisine in Old Town Pasadena. There are also waiters, waitresses, dishwasher, and chefs as my other mentors as well. They are all working in the same place, City That cuisine
2) What five questions will you ask them about their background?
- Why do you choose to open Thai restaurant in Old Town Pasadena? What is some of your advantage from that?
- You have been working for 7 years, what do you get out from that?
- How experiences in the restaurant are different from other business and what is might required more?
- You have been opening your restaurant about 7 years ago, What is might be your obstacle and how you over come?
- What are the tips to make your restaurant more efficiently and stay in this past 7 years?
- If you have a chance to redo everything from the beginning, what are the things you might change and why?
- Why do you choose to open Thai restaurant in Old Town Pasadena? What is some of your advantage from that?
- What is changing you from an engineer to an owner of the restaurant?
- Do you write a business plan when you first started?
Monday, September 8, 2014
Blog 5 - Mentorship Reflection
1) Mentorship question: Describe your experience in how you found your mentorship? If you haven't found one yet, describe your experience so far in the search of a mentor.
Fortunately, my mentorship is easily to find on my topic as culinary art management. My mentorship is actually my grandfather as the starter. Then, he also introduced me to learn from the chefs, waiters and waitress, and dishwashers. Please don't get me wrong that is not the reason why I want to do this particularly topic. I have been helping in this restaurant since I was freshman year. I am a person who love to challenge myself whenever I can. My work is always have a new thing to learn in everyday as my life move on. I believe working in the restaurant is the best fit what I am wanting to do for my future. The reason why I choose this topic is I have a passion and want to learn more about the restaurant management in details. I want to learn this profession as a worker not a relative of the owner. People who are working in this restaurant treat me fairly like I'm one of the worker in there. No playing favorite or anything. That's what I like about this! I felt like we are family.
2) Research question: What has been your most important article you have read so far and why?
The most important book that I have read so far is "Opening a restaurant" by Sharon Fullen because this book is talking about why do we need a business plan before we start a business, what we required to have, and who we are able to share this informations. I believe this is the most significant book that I have read so far because I never thought the business plan that important to have in order to open the restaurant efficiently. It actually save up a lot of your time before you gambling your money in a certain business.
Fortunately, my mentorship is easily to find on my topic as culinary art management. My mentorship is actually my grandfather as the starter. Then, he also introduced me to learn from the chefs, waiters and waitress, and dishwashers. Please don't get me wrong that is not the reason why I want to do this particularly topic. I have been helping in this restaurant since I was freshman year. I am a person who love to challenge myself whenever I can. My work is always have a new thing to learn in everyday as my life move on. I believe working in the restaurant is the best fit what I am wanting to do for my future. The reason why I choose this topic is I have a passion and want to learn more about the restaurant management in details. I want to learn this profession as a worker not a relative of the owner. People who are working in this restaurant treat me fairly like I'm one of the worker in there. No playing favorite or anything. That's what I like about this! I felt like we are family.
2) Research question: What has been your most important article you have read so far and why?
The most important book that I have read so far is "Opening a restaurant" by Sharon Fullen because this book is talking about why do we need a business plan before we start a business, what we required to have, and who we are able to share this informations. I believe this is the most significant book that I have read so far because I never thought the business plan that important to have in order to open the restaurant efficiently. It actually save up a lot of your time before you gambling your money in a certain business.
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