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.