Zachary Emond

At the start of my shift, I prepare the kitchen line with the food and tools necessary for a successful service. I do the preparation for foods that will be needed for banquets. I ensure that everything is ready to go out at the scheduled time. This is important because if things are not ready it will disrupt the food service.

As part of the preparation, math skills are very important. I need to make sure that every portion is identical. In order to do that I use tools such as scales and portion scoops. Food safety is a central part of my job. Good sanitation helps prevent food-borne illnesses. Understanding temperatures both Fahrenheit and Celsius (and their conversions) ensures that bacteria are eliminated for the customer's safety.

As part of my job I also have to understand how acids and bases affect coloration of fruits, vegetables, and meats. This is important because the food being served has to be visually-appealing to the customer. There is truth to the cliché that “you eat with your eyes first”! I also like to explore the chemistry of flavours and how they interact with the palate.

As a cook I work as part of a team, and it is important that everyone is focused and on-task. A kitchen can be a dangerous place with heavy pots and pans, sharp knives, and high temperatures, so it is extremely important for my team to look out for one another.