Chef Matt Innovative Ideas Through Culinary
Thursday, April 20, 2017
Week 1 EOC: New Business Pitch
My new business pitch will be using left over "garbage" as fertilizer for your garden. Coffee grounds are become neutral once used and lose some acidic value. They do still have a purpose and help the garden in several ways as repellents. The caffeine has a negative response to slugs which keeps them away. It is also good for repelling cats and keeping them from using your plants as a litter box. The coffee grounds need to be mixed in with the soil and not just thrown on top for the full affect. Next up are eggshells. After you crack your eggs for your morning breakfast, keep the shells on the side, rinse them off well and let air dry. You then grind them up to a basic powder form. The eggshells contain alot of calcium and help well with tomato plants and the blossom ends from rotting. Banana peels come in handy when it comes to rosebushes. The potassium and nutrients help the roses to bloom and last longer. The peels can also be used as a bug trap by mixing the peels with vinegar and leaving outside for bugs to come towards the trap and get stuck in it.
Week 3: Miranda
What Miranda did wrong was in the beginning with not having
any information with the plan she was putting together for the loan. She had no
clue with what the banker was talking about when it simply came to having
collateral. No paperwork was put into play for finances, profit and loss
statements or any financial issues that she may encounter. The second time she
brought her partner in (her mother) who was in the same situation of being
unprepared and not knowing what the banker was talking about. The third and
final time she brings in her friend disguised as a new worker who then lands
the deal.
Thursday, April 6, 2017
Week 1 EOC: My Voice
Welcome all blog readers to Kelly Cucina Italiana. Let me
start by explaining a little about me. I graduated the Art Institute of Las
Vegas in March of 17. I am back to obtain my bachelor’s degree. My first
semi-kitchen experience was when I was 12 years old. My mother was a manager at
a Burger King. After closing the dining room, she would always let me come in
and help cook the food for drive-thru. Mainly I was helping with inventory and
putting data into the computer. When I was 15 I work at a family owned Mexican
restaurant called Lucy’s. From then to now I have been with many different
types of places, anything ranging from fast food, catering events, to fine
dining. I have been in 2 competitions with one being The World Seafood
Championship where I placed 16th out of 50. I am now a Chef de
Partie at the Wynn Casino handling banquets. I want to be able to bring some of
my fine dining/ sous chef skills to the table to show that I can do a great job
here while working under pressure. Also, while I am back in school, I would
like to show all I have learned and bring it to the table so we will continue
to have great business and returning customers.
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