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Stir-fried with all the meat together! Adding some special sauce! But couldn't forget the salt and pepper to esceletaing the spice up! Eating this dish with rice would be boring! So, I decided to eat with popcorn and chips instead of rice. Here's we go a flavorful dish with a variety of meats....XD 

Blog #23: Senior Project Presentation

1) What are you the most proud of in your block presentation/or your senior project? Why?


         The most proud of in my senior project is I am going to graduate. I can't believe I have been learn so much up to this point. This is the first time that I am get a chance to work on something that I have a passion with. But more than that I get a chance to show or present my own passion to other people and too let's the world know who I am. I would said I can't ever imagine where I am today speaking in different language from where I was born at least an hour. I personally an unpredictable person who love to change all the time but maybe not this time. This 9 months project have confirm me this is what I want to peruse as my future career. Lastly, I would like to tell myself in the mirror, " Good Job, Bel! You have found a passion of your life and there is nothing impossible until you try"
  
2) Questions to Consider


a. What assessment would you give yourself on your block presentation ( self-assessment) ?


AE      P     AP     CR     NC


b. What assessment would you give yourself on your overall senior project (self-assessment) ?


AE     P     AP     CR     NC


3) What worked for you in your senior project?


        My activity is executed well as well as my decoration for turning a classroom to be a restaurant.
The audiences were engaging while I was presented. Everyone is willing to learn more about the restaurant. I have a great time doing my own presentation. 


4) (What didn't work) If you had a time machine, what would you have done differently to improve your senior project if you could go back in time?  


        If I had a time machine, there is one thing that I would like to done differently is too cite more resources throughout my presentation.


5) Finding Value


How has the senior project been helpful to you in your future endeavors? Be specific and use examples


        If I-poly high school doesn't have a senior project, I may not consider to transfer from Fremont Academy Engineering and Design to be here. I'm glad that I decided to transfer to I-poly. This senior project has all of my heart and always the reason why I want to come to school during my senior year and not graduated early. First, choosing a topic is pretty easy to me because I already know what I want to explore with. To be honest in the back of my mind I'm a little bit scare if I discover that I'm not really love the topic that I chose which is Thai restaurant management what would be my next step because I like none things. Then, I thought ohh well the purpose of senior project is helping you to feel the water what you want to do in your life. If this is what I want to peruse as my future career, I get ahead start in this profession before others. If it didn't go as a plan, I have a chance to not waste my time of my first two years doing something that isn't going to be my future career. Second, I get a chance to learn more about who I am as a person and how I work in this restaurant. I earned that if I got a heart to do something, I will find the way to be there all the time and want to be better in everyday. I discovered that I'm a workaholic. Working in the restaurant makes me feel like I am a person and have a value in me. It likes an addiction because when I can't be there in the restaurant I feel like my day isn't complete. But hey I have to deal with it! This is life I can't be with something that I love or doing something that I love all the time. Third, this project have show an alternative way of research that I never considering as a research before. I have to be honest I hate reading. It just never be my thing since I was born to the world. The senior project has been force me to read so many different type of word print. I realized that I don't like reading anything because I haven't find something that I am interesting in. This time I have to read about business, restaurant, and human which they all are fascinating to me. I have gain a lot of knowledge from that. The great thing about this is I am be able to test it out in real life at the restaurant. It likes "Learning by doing". Forth, I have found there is so much thing around the world that we can learn from but you going to be the one who searching for it. It's an opportunity to experience in your interesting field with the expert. If I don't have this senior project, I wouldn't as eager to learn as I am nowadays.  Fifth, Working with others people in a real job isn't that fantasy as all of teenager like us dreaming about. It required a lot of skills especially we all are still inexperience in this area. But how can you build that if you haven't been working in entire of your life. Since you are a youngest a lot of people who working in the same field that old will find the way to push you down in some way. All of your mistakes will be brought up or others blaming on you because they just afraid of you to become better than them. How can you deal with that? How can you be able to prove that to others even though you are young but you are not afraid to improve yourself in everyday. I have learned whenever the problem come don't have to show that you're angry or talk to them right away. Try to step back and deal like someone have an experience by setting up a meeting and explain all your point of view. Be open minded to hear other people perspective as well. Tell them that you want to be better and tell them to be patient with you. One thing that you have to except is "YOU CANNOT MAKE ANYONE TO LIKE YOU" People can hate all they want but it doesn't mean you have to hate them. If you want to win those people heart, give your heart to them even though how badly they treated you. Let's them feel guilty without doing bad thing to them. That's called, " A PURE WINNER" This project helps me to understand the real world even more. Sometimes It might harsh but it depends on your perspective to proceed thing around you.  Last, This senior helps me to explore to my people and learn each one of them individually. I will defiantly pursue my dream career. I will learn everything as I possible to learn. I will believe in myself. I will find the way to give knowledge as much as possible. I will keep moving forward. I will become a successful person. I will do things with my heart but be responsible in what I do. And I will own at least a one restaurant. Please don't forget to come and check it out! I am honored to have you as a part of my restaurant journey. 

Blog #22: Mentorship

Literal:


        Here's Mentorship Log. I mentored at City Thai restaurant, 48 S.Fair Oaks Ave. Pasadena,CA 91105, by Mr. Chukiat Navasu.


Interpretive:


        I couldn't know how to describe how much have I learn from this experience. I would say I learn about skills that we need to survive in our life. I have learned collaboration skills, solving problem skills, organization skills, and creative skills. Most importantly I have learn how to come front with others. You might think it's not important skill to have but let's face it are you going to work by yourself at all time. Maybe! if you want to be on top, you need people to help and working with you. You can't careless about this cause even though you are genius in working but if you can't make workers like you, you might lost a lot of opportunity. Everyone is able to build up most of the skills but first you need to have is "the willingness".


Applied:


         All of my answers came from experiencing in the restaurant. While I am experiencing in working hours, my essential question always in my mind. I did not ask customers what do they think but I try to do different with customers to taste it out. As well as listen to the customers' compliment. Not only that l also look at everyone who is working in the restaurant and see the difference of how they are working. The customers are god. Restaurant staffs are willing to do to customers' needed as much as possible. Customers can feel the passion from the employees working in the restaurant. But you need to keep your passion consistent by having responsibility. It isn't enough! As I told you earlier that working collaboratively with others are essential skills in the restaurant. How can you do that? You need to have a good relationship with them. Connection is what make the business sustainable. That's how I came up with my three answer. I am lucky enough that have professors at Cal Poly Pomona in Hospitality major confirmed that my answer is right for their perspective.   

Blog #21: Exit Interview

1) What is your essential questions, and what are your answers? What is your best answer and why? 

          My essential question is "What factors most influence a customer in returning to a Thai restaurant?" My first answer is make customers feel at home. The second answer is having passion and responsibility. The last one is have a good connection between customers, employees, and other restaurant owners. Having passion and responsibility is the best answer of my essential question because you need to have a heart and concentrate on what you're doing to make a truly triumph restaurant business. 

2) What process did you take to arrive this answer?


        The process that I took to arrive this answer is the experiences of working in the restaurant. Every Humans is the best thing that you can gain your knowledge. I just have to give my heart and time to be in the restaurant as possible as I can. The answer will be there for you. After that you have to find is it your answer is making sense by talking to another professionals in this area. Do some more research to have your academic evidences as well.
 

3) What problem did you face and how do you solve them?


       The problems that I have been facing is working with others people with the rush hours and I am the youngest one. I personally a slow worker so it will hurt others when we have to be quick. So, I solved it by doing ahead of others and focus to what you do one at the time. Since I am the youngest one which being said that I am inexperience, I will learn more than others. I willing to do more than others. I also have to prove it to others and myself that I can do it and be open-minded.

4) What are the two most significant sources you used to answer your essential question and why?
   
       My two most essential resources are a book called, "Pushing Up People" by Art William and my mentors. This book have taught me how to think differently how to manage anything in business and real life. For my mentors, it's very useful because they giving me a chance to try and experience everything in real world. Restaurant business is all about learning by doing in regular bases which it helps me to came up with all of my three answer and easily to choose one as my first answer because I hand-on thing and able to prioritize it in real life.

Wonton Stuff

        Late in a day after having some dessert. My stomach start crying and making noise. So, I decided to make a " wonton stuff" for my lunch and diner. Of course, It wraps with a egg roll skin. the stuff in side is a combination of ground chicken, potato, and pineapple. I chose chicken because we don't have pork meat in the restaurant that I can use. I chose potato because it will give you crunchy and soft textures at the same time. For the pineapple is for make the chicken softer and bring the flavor. I love pineapple that one of my reason too. Before I fried them, I was mixed the stuffs with sauces, herbs, and salt. This is the result of my dish. Now, It's time to try some!

wonton stuff

 

Blog #19: Independent Component 2

Literal:

1. Include this statement: "I, Papitchaya Sutthisoonthorn, affirm that I completed my independent component which represents 60 hours of work"
2. My resources
• Interview:
• Mrs. Ae Limon
• Mrs. Rose Horsangchai
• Mrs. Cherry Vichuda
• Mrs. Kuntaluck Chaiya
• Mr. Phanom Kongsomthong
• Book:
• Pushing Up People by Art Williams.
• Credibility by James Khouzs 
• Website:
• http://www.tripadvisor.com/Attractions-g32859-Activities-Pasadena_California.html
• http://www.pasadenaviews.com/365-things-to-do-around-pasadena-california/
• https://youtu.be/GO6hTX7-Ulc
• http://www.yelp.com/search?find_desc=Free+Things+To+Do+In+La&find_loc=Pasadena%2C+CA
• http://www.yelp.com/search?find_desc=Free+Things+To+Do+In+La&find_loc=Pasadena%2C+CA#find_desc=Restaurants
3. Here's the link of my updated Independent Component 2.
4. I created a "KillerWhaleHaven" magazine. In this magazine is about the passion of my future career, activities that you can do, and interview with the employees. 

Interpretive & Applied:

She is having fun where she belong

         When I came up with creating my own magazine, I wasn't expect that will take up so many times. First, I have to come up the idea what I will put in the magazine. What should I named it? How could I word it that describe who I am? That's when I came up with the name, "Killerwhale Haven". You might think what is the kind of name is that? Do mean you are a whale killer? No, I am not. In my meaning of killerwhale Haven is I love killerwhale and my personality is similarly to it. For the haven is
like a happiness place which when I'm doing something in hospitality related I feel that. The "Killerwhale Haven" is about me doing what I have a passion with. After come up with the name of my Magazine I started to outline what I will be put in the giant booklet. Of course, I should start from design a cover. Following with Activities that you can do in Old Town Pasadena, City Thai restaurant, my dream, my passion, food that I created, and interviews with employee. When we are doing something, we all need plans to keep us on track. Plans isn't mean that you have to complete in order what you wrote. If it's according to the plan, that great. But it doesn't it's no big deal. Working in the restaurant the owner and employees always have a meeting once a month to creating what would need to be improve or maintain upon. Reality is harder than what we discuss. The employees have to go with the flow and able to solve a problem right away. Magazine is a journal that have alternative stories or suggestion for people. For activities page, I researched about what is possible place that I can do around there. Looking up isn't enough I have to experience those places as well. How can you talk about it if you never experience it once?

Diagonal to City Thai restaurant   

Writing a magazine is very details and time consuming same as the restaurant. Customers might see the restaurant is the place where people come and eat. It's not that hard to just have a chef to make a food, waitress to sever the food, owner to buy the fresh food, and a dish washer to clean a dish. If you have this four things your restaurant will survive and moving in a pretty good chef. I would agree with them before I am experience working in a restaurant. NO! chef cannot just make the food for the customer to eat. The chef has to know how the food ingredients react in certain season. NO! waitress cannot just throw your dishes on the table. The waitress has to know how to communicate and provide what customers needed. NO! owner cannot just do inventory and buy foods. The owner has to be in the restaurant at least four days in a week to make sure everything going well and organize. and NO! dish washer cannot just clean the dishes. The dish washer has to keep everything clean and not broken. These are some of the duties that everyone who work in the restaurant has to do. YOu need to be hand-on to understand what is it like to work in a restaurant. It's not only you know what's going on the restaurant. You also have to know another restaurants or places around your location. By knowing I meant connecting with other people around this area so they can help you or you can help them when the problem occurs. Or even help each others out by giving a alternate promotion.

The place that I went to put on my magazine is North Simon Museum, Pasadena Ice Skating center, Pasadena City hall, others restaurant, and shopping stores. They are all such a fantastic experiences. If I have enough money to open a restaurant, I would want to open it in Old Town Pasadena. Even it's old but it's a style that people would like to revisit at any time. Now! I have a pretty descent amount of pages in magazine but I don't have anything that personal yet. I decided to add my own dream and how I can accomplished that. Also, how I have met a passion of my life. I'm sound like a poetic person but that what me become a unique person. Passion is what keep my dream alive and be realistic. Same as a restaurant you have to have a passion to work in the restaurant otherwise you will be just a robot who is only work for money. That's all!  Not only that I added my creation of food into this magazine as well because you work in the restaurant you need to have some inspiration to keep your work moving forward. This process make me understand sometime you have to be patient to get a great result.

Do it fast doesn't mean you have the best result. Let's your brain function thing around you. If I put everything about myself, my magazine might be bias in my ideal of a perfect of the restaurant would be. So, I resolved my biasses by interview five different interviewees. Each one of them have different ideas of how to work in the restaurant but at the end of the day everyone said the same thing that they want the restaurant to be successful and moving forward from time to time. About decorating the magazine taught me just let's it be and enjoy your moment with others that what's make to picture of your life memorable.
     

This second independent component has taught me so many things including ensure all of answers are in a good shape. Location attraction is important to make customers to come back to the restaurant. Nobody wants to go the restaurant just to eat. They want to do something else around there such as shopping, eating some dessert, relaxing in a park, watching sports or concerts, or educating themselves at the museum. Also, the employees should have a passion in what they are working on because it will encourage their working habits. Everyone shouldn't limit their own creativity and freedom while working in the restaurant. Don't hesitate to try new things and take responsibility in what you do. In addition, this component has been teaching me about how to work with others people in different ages, ideas, and experiences. The differences can be a pretty fascinating if we can embrace who they are. Be strict when you have too but be happy while you can!  

The Labor of Love

                During this week I was reading an introduction of a book called "Kitchen Con", the phase that caught my eyes is "The Labor of Love". On that time I just feel cool about this phase without know the real meaning of this phase until today. Today is a Labor day as everyone know. Most of the people have a day off but the restaurant did not. I began my day at the City Thai restaurant by filling a bucket of ice to get ready for the customers. After that I went to the front house to help my waitress to clean up all the chairs and statues. When every preparations already set into place, I received a phone call for a to-go order. Everything just as calm as a wave. About 2:30 customers start coming in continually to whenever we close. I did not have a break at all. Every waiters work constantly like there is no break. We were working without knowing the time have rapid moved. We greet We seat We take orders We served We check We pack We give a bill We settle We clean And We prepare for the next round~~ That's what we do for the routine. Others might think this is an easy thing to do but believe me it's not easy as you see. It's required a lot of skills to handle this especially when you are still in high school. For today at the City Thai is very busy especially when I'm still new to this profession. Everyone don't even have time to drink just a glass of water. Please think about it for a second…… How is working in the restaurant is called " A Labor of Love" ? ………… Any answer? From my perspective as you can see today is just another holiday that I can just relax at home but I choose to be here at the restaurant even how tired I am. The Culinary Art profession is all up to you and you choose to be here working so many hours because you have passion with this particularly careers. Because I love to take care the customers to feel welcome and relax. Love to surprise the customers with a delicious taste of food. Love to share and exchange experiences with customers but also the workers as well. love to set the same goal as your friends. Love to be rounded with people. And love to create a fantastic environment. We are the LABOR OF LOVE because we willing do anything at any times for our customers.

Spaghetti Salad

Woke up in the late morning and making brunch for myself. I decided not to go hard core cooking but yet my dish still have a rich taste of flavors. I fried spaghetti and make special sauce with pork, fish balls, and shrimp balls. Here's the result of my creation!

Fourth Interview Questions

1) Why you choose to manage a restaurant ?

2) What is your accomplishment in restaurant industry and how you can do that?

3) If restaurant represents a part of your body, what part it would be and why?

4) Why do connection is important in restaurant industry?

5) Do you feel an honor to pursue this career and why?

6) If you have a time machine to go go back when you choose your career, would you like to change
that and why?

7) Why do you want to work in restaurant industry?

8) Why do we need to have a good relationship with the other owners?

9) Why do we need to have a good relationship with the customers?

10) What are possible way to make your restaurant successfully and stable?

11) How can you pick your companionship with other restaurant?

12) How could you make sure that your friend, another owners, spread how awesome your restaurant is?

13) How much could you help other restaurant in managing process and why?

14) When all the problems come, how can you prioritize to solve it?

15) What is your limited of managing your restaurant?

16) When you are working at the restaurant, how can you manage time with your family?

17) Since you chosen to manage the restaurant what are your commitment?

18) How can you make sure that you have your responsibility along with passion?

19) How could you apply your passion in the working our at your restaurant?

20) What is your recommendation about a new owner who want to own a restaurant and why is it important?

21) Since your restaurant become successfully do you have any plans to open the new one?

22) If you can choose the location for you restaurant, where would you want to open it and why?

23) Would you prefer to open ethic or fusion restaurant? Why is that your choice?

24) What you think is the most effective way to advertising your restaurant? and how come?

25) How can you ensure your advertising is using in a beneficial way?

Blog #17: Third Answer

1) What is your EQ?

         "What factor most influences to a customer in returning to a Thai cuisine?"

2) What is your third answer?

         Lastly, connection with people is the key to have a customer returning to a Thai cuisine. People in this meaning are not only customers or employees but it's also including another restaurant's owners. You might not wondering why is that. Having someone help your business or make it successfully is great but how can you make it efficiently stable. When the other restaurant owners can help you with, that's how you make your business stable. They are like your friend-enemies. Keep them even closer. They can spread your links faster than you even can realize it. It's your desire to want them to talk good or bad about your restaurant. Having connection will help your business successfully grow. 

3) List three reasons your answer is true with a real-world application for each.

• When the states officers come to check in about the payment in the restaurants, your friends, another owners, can tell you ahead of time so you can prevent on time.

• When you have a problem with a food that you are make to a customer, you can ask them how do they do in their restaurant.

• The social network is spread widely. Nowadays, people just check on yelp to decide what they want to order or try.   

4) What printed source best support your answer?

• Audrey C. McCool and Barent N. McCool, "The Social responsibility of the foodservice industry: The need for action regarding the obesity crisis" ( June 8, 2010). Caesars Hospitality Research Summit. Paper 1

5) What other source supports your answer?

• Wajeetongratana, Prateep. "Firm Performance of Thai Cuisines in Bangkok, Thailand: Contribution to the Tourism Industry." Waset.org. International Science Index Vol:8, No:9, 2014 Waset.org/Publication/9999174, 2014. Web. 2014.

• Fickenscher, Lisa. "Thai Town Grows on Ninth Avenue." Crain's New York Business, 25.34 (2009): 1.

• Jain, Neha. "Strategic Management." Vision: The Journal of Business Perspective, 17.1 (2013): 89-90.

• Reich, Allen. "Should Strategic Market Management Replace Strategic Management as the Planning Model for Restaurant Decision-Making?." Journal of Foodservice Business Research, 5.1 (2002): 23-43.

6) Tie this together with a concluding thought.

          Connection might seem less important in a restaurant but unfortunately is one of the most factors that influences people to return in a Thai restaurant. Connect to make it work!

Blog 16: Answer 2

1) What is your EQ?

          "What factor most influences a customer in returning to a Thai restaurant?"

2) What is your first answer?

         Making customers feel at home is one of the factors that influences a customer in returning to a Thai restaurant. The customers are essential to making your restaurant business move forward. There are five ways to help customers feel at home in your restaurant, such as greeting and welcoming them, being constant with your food, having a reasonable price, creating a good environment, and meeting sanitary standards. All of these elements play a role in making the customer feel comfortable to dine in at your restaurant.

3) What is your second answer?

          My second answer to my essential question is you should have passion for and be responsible to the restaurant industry. These two things will always go together. Passion is falling in love in what you do. It's important to follow your own heart. Passion is also the willingness to improve your working habits. Customers can often feel how much effort an employee puts into their job. If the employees don't want to work or serve, how will they provide satisfactory service. Only passion isn't enough. That's where responsibility comes into play. A restaurant owner must have focus and be on top of his responsibilities. Passion is a motivation but responsibility is concentration.

4) List three reasons your answer is true with a real-world application for each.

• When I was working on my first component, I learned that passion in baking kept me inspired to do better all the time. Sometimes, I would cry and almost give up in creating Thai Tea cupcakes but responsibility helped me to complete my work.
• I have been observing and helping in a Thai restaurant for about three and a half years. I was willing to do anything that they needed me to do because I wanted to learn everything. I didn't mind going to work every day of the week. I even wash dishes in the restaurant as well.
• Being responsible can be about updating the inventory, being organized, and being flexible. 

5) What printed source best supports your answer?

          My best resource is DiFillippo, Steve. "Chapter 1: Passion." It's All about the Guest: Exceeding Expectations in Business and in Life, the Davio's Way. 10th ed. United State: Copyright, 2013. 1-20. Print.

6) What other source supports your answer?

• DiFillippo, Steve. "Chapter 2: Set The Tone." It's All about the Guest: Exceeding Expectations in Business and in Life, the Davio's Way. 10th ed. United State: Copyright, 2013. 21-37. Print.
• Bourdain, Anthony. "Chapter 2: Food Is Sex" Kitchen Confidential. 1st ed. New York: Bloomsbury, 2000. 19-24. Print.
• Fickenscher, Lisa. "Thai Town Grows on Ninth Avenue." Crain's New York Business, 25.34 (2009): 1.
• Rowe, Megan. "Restaurant GM Inspires Passion for Excellence." Restaurant Hospitality, (2013): .
• Sanson, Michael. "Strategic Moves, Passion Build Strong Restaurants." Restaurant Hospitality, (2014): .

7) Tie this together with a concluding thought.

          Most restaurant owners understand how to move their own business forward but sometimes they do not realize that "Passion" can play an important role in inspiring them to move in a positive direction for their own career.  If you have passion but don't take action, your dream will not go any where. That's why passion and responsibility always go along together.        

Blog 15: Independent Component 2 Approval

1) Describe in detail what you plan to do for your 30 hours.

          For this independent component I want to do more research on the third answer for my essential question. My EQ is " What factor most influences a customer in returning to a Thai cuisine?" I'm thinking "Connection & Advertisement" are the key for my third answer. I decided to create a magazine about Old Town Pasadena including my cuisine. This magazine will discuss different foods of my cuisine but yet also describe what alternative activities there are when you come to Old Town Pasadena. In this magazine I will talk about Thai food as I learn how to make it. Telling my own experiences will make my magazine more alive. Not only that, I will add a story of a successful restaurant owner. The magazine will be a visual advertisement. I'm thinking of creating an Instagram account, as well.  

2) Discuss how or what you will do to meet the expectation of showing 30 hours of evidence.

          I will hand out my magazine  that I create. I can show what I have done on Instagram as well. Of course, I will keep updating the Senior hour log.

3) Explain how this component will help you explore your topic in more depth.

          Personally, in my Senior Project topic I have to learn from my own experiences. Every thing I have been researching is information about how to deal with this profession in real life. It's learning by doing it. Never stop to learn in this career otherwise you will be way behind and can't stabilize your own business. I'm hoping this independent component will allow me to explore the marketing field which is one of the most important factors in keeping your own business moving forward. I will expand my knowledge in real life about how to improve my own business by having a connection with others and advertising the business.

4) My senior project log hours: Click here.

Independent Component 1

• Literal:

• "I, Papitchaya Sutthisoonthorn, affirm that I completed my independent component which represents 60 hours 15 mins of work."

• Cite:
  
  
• http://www.foodnetwork.com/recipes/giada-de-laurentiis/vanilla-cupcakes-recipe.html : For the cupcake bases that I started with. (I adjusted it to suit my own recipe.) 
• http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe.html: For cream cheese frosting (I adjusted it to suit my own recipe.) 
• Inspirational videos: 
• https://www.youtube.com/watch?v=xze8atBaVEY
• https://www.youtube.com/watch?v=XyrWIF5EtzA
• https://www.youtube.com/watch?v=_8SYhPFLYEA
• https://www.youtube.com/watch?v=H7osrDuO_j8
• People who helped me:
• Marissa Jasso
• Sara Baggia
• Stephanie Pinedo
• Employees at City Thai
• Mrs. Chutima Amnat
• Mr. Chukiat Navasu
• Mrs. Sunee Navasu

• Here's the link to my independent component log: click here.

Note: My part "e" explanation is included in section: Literal, Interpretive, and Applied.

          The goal of my first independent component is to create a "Thai tea cupcake" to sell in the restaurant where I mentor. I will list everything that I have done, learned, and applied to my senior project. During the 60 hours of my independent component, I did a lot of processes to just get one beautiful cupcake. I researched how to make a cupcake and what ingredients were needed. It took me three hours to find a reliable recipe that I could adjust. After that I went shopping for the ingredients and tools that I would use to make a cupcake. It took me quite a long time just to get them because this is the first time I ever baked anything from scratch. There are so many brands of each product. How would I know which one was good? Could I just observe the products or would I need to ask other people around. This process is similar to when the owner chooses where he could open his own restaurant. The key to opening a successful restaurant is location which correlates to the ingredients which are the key to create a successful cupcake.

Ingredients for the starter.

Inspired stubbornness product!

          My first round: Yes, now is the time to bake my first cupcakes from scratch. I decided to bake a vanilla based cupcake with butter frosting. When I did that I just randomly put everything in the mixer; it was a mess. Sorry, Marissa Jasso for making your stand mixer dirty and thank you for letting me borrow that tool which helped me  succeed in this independent component. I was not aware that every ingredient has their own unique properties such as, you have to slowly blend all the dry ingredients first with number one speed just to mix it together. I learned that in order to make a better dessert or food item a person should know what the ingredients do and how problems that may arise can be fixed. In the same way the restaurant manager needs to understand his employee, the chef needs to understand his food, the dishwasher needs to understand his machine, and the waitress needs to understand her customer. If people in the restaurant don't know how to work in their profession, the restaurant may be a step behind from succeeding. This is what I presented during my first lesson plan. Collaboration is the key. 

    
         Making the first cupcake: When I was following the directions for making a vanilla based cupcake, I couldn't follow the instructions. I began to question most of the ingredients like, "Are you sure that's the right amount to put in to make a cupcake?" and, "Who would share an amazing cupcake recipe to the public?" So, I decided to change or substitute some of the ingredients which I shouldn't have done my very first time. I admit that I am very stubborn when it comes to my creation. I can't just follow the rules or do something that most people do or even keep it the same style. What I changed in these cupcakes is I reduced the butter and sugar because I feel like there was too much in the original recipe. I also added M&Ms to the base cupcake because just tasting the softness of the cake is not enough. For the butter frosting, I did not use the food coloring because fresh strawberry is healthier and gives the same color and smells great. Thinking outside of the box sometimes can be good. It expands variety in food that we all love but sometimes not following directions can hurt your end result, as well. Everyone has their own way of working in a restaurant. The recipe represents the role models who have been working in this field for so long. We can follow them but we also have to see if this method will fit well for you or not. We are able to classify which ones we want to follow. Working with others gives us opportunities to learn what the best skills are in each of your role models and we can adapt them to our own style. Never stop learning because the world still has many things to invent or discover. 

          Testing the cupcakes: Once I had a finished cupcake, I passed them out  to my families and my friends for recommendations and comments. Most of the people said they were in love with the base cake but not so much the frosting. I asked them what they didn't like about the frosting. They said there was some weird combination in the taste of frosting but they really couldn't tell what it was. I told them,"It's probably the vanilla extract with the strawberry". They said, "yes, that's right". See, this is an example that creativity has some pros and cons. Before I tried the second round I did some more research about how to know when it would be time for the cupcakes to be ready. Believe it or not this was the first time that I feel the researches are essential to my project. Besides that I watch videos about how to pipe the frosting. 

 6 Flavors shall we try

I'm ready to do my second trial which happen to be on my birthday party! Sara Baggia was very generous for giving me a best recipe for vanilla base cupcakes. I reduced the size and ingredients to one third because if something happen I can just throw those away and not wasting that much ingredients. This is a pretty good idea to reduce it because trying out somethings always have an enormous possible error. People who working in the restaurant have developed time and supplies managing skills. The employees have to find a way to shorten the time as much as possible but yet everything still efficiently produced. The owner is not only managing his employees but also managing a supplies in the restaurant such as doing inventory. For this second time I came up with 6 flavors of mini cupcakes which happen to be Thai tea, Corn, Berries, Peach &orange, Almond with chocolate, and apple with honey.  This idea was created when my mother and my father came to visit me. So I would like to something that is symbolic of the three of us. I decided to make all of the flavors that we all like. During I come up with this idea, everyone thinks I am crazy to make such weird flavors. If you keep the same tradition that everyone did then what's new? Having everything the same throughout the seasons. What's the challenge? This idea is to be able to apply this in the restaurant as well. Theme and food in restaurant is affect of deciding to come to the restaurant. Even though you have an crazily amazing dish that people want to eat it everyday. Let's face it, how many times will you eat the same exact meal in two week period? Twice is an enough of a number for me. So which mean If I like their food I only visit their twice in half of the month. How can the restaurant become successfully with that? Instead of that try to invent more food that people will like and come to eat throughout the year or you can make it into season. Not only increasing the customer's loyalty but also save your money when you buy supplies following in the season. I brought to the party and I start to see people's eyes are focusing on the cupcakes the most. So, I told everyone that they can serve themselves and after that I explained what all of the different kinds of cupcakes were that they saw. Everyone love it and they brought some home as well. Of course, there is still some error in the cupcakes. That's when researches are come into play. 

Now, It's time for Winter holidays such as Christmas and New years. I asked my mentor for allowing me to pass out my "Thai Tea" cupcakes to the customers and he approved it but this whole idea was a nightmare. I baked a 200 cupcakes a day before Christmas. It was horrible to the products but what I found is incredible to describe. I have found a love of my life. I can't even believe myself that baking can make me feel I have met a right person and easily fall in love with. My heart start racing, my face start blushing, my body is heating up. I heard a song called, "Clock", it's a Thai song. The chorus said, " a minute may enough to know each other, an hour may enough to like each other, and a day may people connect and fall in love." The reader properly think that I'm over exaggerated. I am not I just letting my passion to become purpose and one day it will be my profession. The passion will help you to focus and ready to learn a new skills in your working habits. When you have a passion working in the restaurant, you will try to find the way to improve the systems and learn just how to serve customers. Every mistake you have made will become your reminders for the next situation. 

The first set I did it came out great because I take my time and experience in love. This time I created a Thai Tea cupcakes with the cream cheese frosting with my own invented recipe. I also have to make a Thai Tea on my own as well. For the rest of the set I was mixing and baking with talking to my family in Thailand with a serious problem which all of the cupcakes that I made that time is just horrible. This events make me believe that all the food that we make need love into it. Everyone suggested to make the base more fluffy so I had to do more of my research. I tried to make a Thai tea crepe to test how to able to be fluffy and what are the trick. I found that you have to sift the flour to make it fluffy and soft. What I learn from this is there are many ways to a on answer but if you don't try how you are going to discover or know which is the best method. Similarly, there is a hundred ways to serve a customer but which way is the best to use for your own personality. My final product! YAY! Now it's become to my last try before the independent component is due. I passed it out during my Lesson 2 presentation. It's turn out quite well. One of my first suggested that could you make into a bigger size? The others asked me that they can be my tester for every experiments for my dessert of food. I felt so proud of myself that I made it. I personally make a food or dessert just to give and see other people reaction about my food. I'm not really too obsessed to eat my own food and my friends told me that's just crazy. I love to see when people react to my food. That's how I found and feel my happiness. Food is a creation in art. I have learned a lot from this component about how to manage a business and passion in what you do.

The second times

         Second time of making a Thai tea cupcakes with cream cheese frosting have come. Believe it or not it actually even feel scarier to passing out to my audiences during my Lesson 2 presentation. What I did different from last time is sifting flour and extending a baking time. What I figured doing this time is a tool to help you frosting a cupcake doesn't work well with me at all. I feel more comfortable to work with the sip-lock bag instead. Most of people like it. Some said the only recommendation is, "To make it into a bigger size" I did not imagine it's going to turn out this good. Secretly, I almost throw those to the trash because I did not believe in myself. Thank you for everyone who try my cupcakes and listen to my lesson.

Lesson 2 Reflection

1) What are you the most proud of in your lesson 2 Presentation and why?


       Making time is the most that I proud of during this presentation because when I was practicing I went overtime and I really try to cut things out but It's really hard because I feel everything's important to my presentation. When it comes to the real one, I am so so so so nervous and lost so many things that I want to talk. It's actually turn out great because I made time.


2) a) What assessment would you give yourself on your lesson 2 Presentation ( self-assessment)?
                 AE     P     AP     CR     NC


    b) Explain why you deserve that grade using evidence from the lesson 2 component contact.


          I meet all the P requirement and go beyond that. During my presentation I was including my independent component by making Thai tea cupcakes with cream cheese frosting and passing it out. Also, asking for any recommendations and suggestions to make it better. I gave out the prize for my activity, "Can you fold it?" and the best three folders got it.  My PowerPoint followed rule of three. In every categorized on my first answer which is four of them I have at least an example and a research along each point. Everyone's engaging throughout my presentation as well.


3) What worked for you in your lesson 2?
       Have more than enough stuffs to say because you never know what you might leave some of it out. I did rehearsal a few time the day before. The way I'm presenting it I can feel my own passion about this topic during that time.


4) what didn't work? If you have a time machine, what would you have done differently to improve your lesson 2?
      
       Showing how to fold the napkin at the cuisine because I really don't know how to work with the camera dock so at the end I decided to show on the presentation board. I would make a video for this so everyone can be on the same page at the same times and I will have an opportunity to helping others people if they are needed.


5) What do you think your answer #2 is going to be?
       
       My second answer is having a passion about what you do because it will help you to improve yourself and ready to adapt in every situations. When you have most of everyone willing to work to the same goal with their love in what they are doing, it will make a cuisine moving forward. Your struggle will become your teacher! Passion makes you see the same event in a different perspective.

Blog #12: Mentorship 10 hours check

1) Where are you doing your mentorship?

     City Thai Cuisine: 48 S. Fair Oaks Ave. Pasadena 91105

2) Who is your contact?

     Mr. Chukiat Navasu

3) How many total hours have you done ?

     196.5 hours that is the total that I have done so far.

4) Summarize the hours of service you did.

     I did everything that we can possibly do in the restaurant including dishwasher, Server, Cashier, inventory, chef. I have learn so much from this restaurant and I fall in love what I am doing. Sometimes, I'm even think that I'm workaholic.

5) Email your house teacher the name of your contact and their phone number confirming who they should call to verify it.

     I completed it

Continuing my Independent Component

     At the second previously post from this one I was giving a quote, " Practice makes it perfect". I'm still practicing everything is getting better. I was planning to give out the Thai Tea cupcakes during Christmas day. Unfortunately, It didn't work out the way I wish. I honesty have to thank this failure because it's really teach me many things. When you're working with the food, DO NOT expect that it will come out perfect every time especially you are a starter. Please always put love in every second that you make your food. Concentration is the key. Do Not multi-tasking when you are working with the food such as talking on the phone.

     The picture that you see below is a Thai Tea cupcakes with cream cheese frosting. I also come up with the name of my mast cot called, "Mr.Fire". Mr. Fire because each one of us need fire in ourselves to move on with our life. Mr. Fire because there's always a place you need to sparkle yourself. And Mr. Fire because when I bake my heart always heating and beating like a fire created in me!

                                                                                                                                                                                                                                                                                                                                                                                                                     

Blog #11: Holiday Project Update

1) It's important to consistently work on your senior project, whether it is break on we are in school. What did you do over the break with your senior project?
     
     Of course, working on my senior project is the first favorite thing on my holidays lists. I was spending my time on learning almost everyday of my break except two of Sundays. Even on Tuesday and Wednesday before christmas I still working on my independent component. It's may sound a lot but passion that's take all of that. Most of the winter I spent as a waitress. Some of the day I also helping in the kitchen as well. This experiences really essential for me because I can have a full time experience without getting distract throughout my day. Honesty, I wish my winter break was longer so I can be with something that I fall in love with. I started my day with preparation in the front house and back. Then, serving customers. At the end of the day I cleaning and set up for tomorrow. 

2) What was the most important thing you learned from what you did, and why? What was the source of what you learned?

     In my senior topic is mostly you can learn on hands-on experiences which consume a long time. I learned everything from City Thai, the restaurant that I have been mentoring since at the beginning of my  summer in senior year. I have found three significant skills that I will need in order to work in the restaurant. Organization, Concentration, and Collaboration are the most factor that you will need the most in this career. When the restaurant is unexpected crazily busy, I have to organize which one have to finish first what you can do while you doing the most important so I don't have to do it repeatedly. It will save a lot of your time. Concentration is needed during rush hour because it will reduce your error in limited of the time. Always being on task on what you do or even think ahead of time what to do next because the time will not wait for you when it come to professional serving in the restaurant in a busy hours. Lastly, collaboration in the work force is really essential because each one of us have own responsible in certain task. We need to plan out who is being response in what area and when we finish our task completely give others a hand to make our work more efficiency. We cannot let three people do the same work at the same time while there are another task empty. I'm appreciate everyone who is working in the restaurant for giving me this amazingly opportunities 

3) If you were going to do a 10 question interview on questions related to answer for your EQ, who would you talk to and why?

     I would said the same person as last time not its because so handy to find but he has been experienced in the restaurant industry at least 7 years ago. The owner of City Thai restaurant was facing ups and downs in this kind of business. I still have a lot more to learn from him. I don't want to search for something new when I don't really understand all of knowledge that I have been offered.