As an undergraduate student enrolled in the Bachelor of Science program in Food and Nutrition, I have acquired a substantial amount of knowledge regarding the necessary criteria for achieving prosperity in the food sector (Hassoun et al., 2022).
The author acknowledges the crucial importance of accuracy in every aspect of the culinary process, ranging from the procurement of ingredients to the presentation of the final product, as a consequence of their academic pursuits.
In an industry characterized by intense competition and a need for peak performance, the visual presentation of a dish can be a determining factor in its level of success.
Enrolling in courses has also instilled in me the significance of keeping abreast of contemporary advancements in the prevailing concepts and frameworks within my discipline (Li et al., 2022).
It is apparent that you acknowledge the importance of ongoing education in order to maintain a competitive edge and consistently satisfy customers.
The acquisition of technical skills and exploration of novel approaches towards the aspiration of becoming a distinguished chef have been facilitated by my engagement in practical experiences such as volunteering and internships.
The aforementioned experiences have imparted upon me the significance of employing optimal resources in order to achieve my goals. In my forthcoming internship,
I am confident that I will be able to apply my culinary training and education to create dishes of exceptional calibre (Nascimento, 2023).
Note: The author acknowledges the importance of presenting their work at its highest level of quality and exercising meticulous attention to detail. The author expresses enthusiasm for persisting in their occupation within a captivating and challenging field, with the aim of making noteworthy advancements towards the growth of the placement agency they presently assist.
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Gibbs reflective cycle
Description: I am a complete graduate of BSC in food science and nutrition and want to become a chef in a big hotel. This challenge requires hard work, dedication, passion, and an exciting career path.
Feelings: I am very excited to express my creativity through food and potential opportunities for growth and learning, and also nervous about pursuing this career path.
Evaluation: Choosing to work as a chef in a large hotel would be a rewarding and fulfilling career move for me. I have always loved to cook, and I think that having a degree in food science and nutrition has given me the knowledge and abilities I need to be successful in this industry.
Analysis: To achieve a position as a chef in a big hotel, I should know cooking skills and attend cooking school to know more details (Ekincek, 2023). I should maintain networks with the chefs and other professionals in the industry as well as stay up to date with the latest cooking trends and procedures.
Conclusion: At last, I have faith in my ability to pursue this career path with love and dedication. I will work hard and put in much effort, keep growing as a person, take advantage of opportunities, and study as much as possible to become a chef in a big hotel.
Action plan:
Research the cooking schools and programs to determine if additional education is needed in the industry.
To gain practical knowledge, I should start working in the restaurant kitchen.
Through social media and events, I will maintain networks with the chefs and other professionals in the industry.
I will start reading industry publications and attending conferences to adopt the latest cooking trends and methods and stay current.
Figure 1: Food Science and Nutrition
Career plan from experience
My career planning involves:
To Gain practical experience: This is the first step I should follow to work in the big industry. To build skills in cooking, food preparation, and should start working in a restaurant or bakery to gain practical knowledge.
Develop culinary skills: when I gain practical experience, I should start developing skills like knife skills, plating, and flavor combinations. Then I should attend cooking classes or workshops to gain knowledge and skills.
Network and build professional relationships: I should build relationships with chefs and other professionals in the industry. Then, they will provide valuable vision and opportunities for progress (Barcelona et al., 2023).
Stay current with trends and innovations: I should always read industry publications, attend conferences, and follow culinary blogs on social media accounts to stay informed because the culinary industry is always growing, and staying current with the latest trends and innovations is necessary.
Seek career advancement opportunities: when I gain experience and build my skills, and look for opportunities to advance my career, then the next step is to start seeking for promotions within my organization and pursue opportunities at big hotels and restaurants to build my own culinary business.
Continuously reflect on my career: I should reflect on my career progress and goals to ensure I am on the right path. I should adjust my plan to align with long-term aspirations and stay motivated and inspired to achieve my goals.
Future career plan
Goal: To become a successful chef in a big hotel and advance my culinary career.
Objectives:
To gain practical experience through working in the professional kitchen of any hotel or restaurant.
I can improve my culinary skills and knowledge by attending culinary school and adopting relevant courses.
To build a network and maintain relationships within the industry.
To adopt the latest trends and techniques and stay up to date.
Action plan
Work in a professional kitchen –I will search for entry-level jobs in restaurants, hotels, or other food service establishments to obtain practical experience. I will look for chances to work with seasoned cooks, so I may pick their brains for knowledge and improve my abilities.
Attend culinary schools or adopt relevant courses –I will attend culinary schools and adopt relevant courses to improve my culinary skills and knowledge. This will allow me to learn about other cuisines and cooking methods while also giving me a strong foundation in the culinary arts.
Stay updated with the latest culinary trends and techniques –Staying updated with recent trends and techniques is important because the culinary world is continuously changing (Sarkar, 2023).
Build a strong professional network –networking is important to succeed in the culinary field.
Justifications:
A mixture of real-world experience, formal education, a strong professional network, and a dedication to staying current with emerging trends and methods are necessary to become a successful chef in a big hotel (Kewuyemi, 2022). I will be able to improve my culinary abilities and knowledge, establish a solid professional network, and keep up with the most recent changes in the field by observing this action plan. This will set me up for success in the culinary industry and assist me in realizing my long-term objective of working as a chef in a big hotel.
Note: Therefore, I will do my best to expand my networks by attending industry events, joining trade associations, and contacting chefs and other experts.
References
ALVA’S COLLEGE, 2023, food science and nutrition, (online) accessed on 01.05.2023
Barcelona, B., Betache, K., David, J.A., Fetalvo, A., Peralta, A., Soria, S.J. and Trinidad, M.C.D., 2023. 3. The Making of a Successful Chef in the Eyes of Culinary Practitioners and Culinary Educators in Quezon City. Responsible Tourism and Hospitality (ICRTH) 2022, p.8.
Ekincek, S. and Günay, S., 2023. A recipe for culinary creativity: Defining characteristics of creative chefs and their process. International Journal of Gastronomy and Food Science, 31, p.100633.
Hassoun, A., Bekhit, A.E.D., Jambrak, A.R., Regenstein, J.M., Chemat, F., Morton, J.D., Gudjónsdóttir, M., Carpena, M., Prieto, M.A., Varela, P. and Arshad, R.N., 2022. The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition, pp.1-31.
Kewuyemi, Y.O., Kesa, H. and Adebo, O.A., 2022. Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products. Critical Reviews in Food Science and Nutrition, 62(28), pp.7866-7904.
Li, H., Xia, Y., Liu, H.Y., Guo, H., He, X.Q., Liu, Y., Wu, D.T., Mai, Y.H., Li, H.B., Zou, L. and Gan, R.Y., (2022). Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Planck). Trends in Food Science & Technology, 119, pp.288–308.
Nascimento, M.A., 2023. Sustainable restaurants in Barcelona: From popular cuisine to sustainable gourmet menus. International Journal of Gastronomy and Food Science, p.100700.
Sarkar, M.S. and Vardhan, M.N., 2023. FOOD SCIENCE AND NUTRITION. Aazadi ka Amrit Mahotsav: Community Science Achievements, Opportunities, and Challenges, p.73.
