STEP BY STEP TO PREPARED BURGER ARRANGEMENTS

Food Styling involved a lot of VISUALS
THE ARTS OF BURGER STYLING

Angle of Photo Shot BURGER

STEP BY STEP TO DRESSING THE BURGER

STEP 1- TO CHOOSE THE BEST PART OR SIZE OF THE BURGER

STEP 2-CUT EVENLY BURGER BUN

MAKE SURE BOTH SIDE ARE SAME SIZE

STEP 3-TAKE CORN SYRUP AS AGLUE TO STICK THE SESAME SEED

STEP 4- BRUSH THE TOP SURFACE OF BURGER BUN WITH CORN SYRUP

STEP 5- DEEP THE TOP BURGER SURFACE WITH PAN FRIED BROWNISH SESAME SEED WITHOUT OIL

THE RESULT FROM THE DIPPING AND THEN SET A SIDE

STEP 6- THEN TAKE THE BOTTOM PART OF THE BURGER AND DRAW IT ON THE BOX TO MAKE IT ROUND.

STEP 7- CUT THE ROUND SHAPE WITH SCISSOR

MAKE SURE THE ROUND SHAPE IS SMALLER THEN THE BURGER BUN.THE REASON IS TO HIDE THE PAPER BOX TO BE SEEN.

STEP 8-SPREAD THE WHITE GLUE OR CREAM CHEESE ON THE ROUND SHAPE PAPER BOX.

STEP 9-ARRANGE THE CURLY LETTUCE ON IT

YOU MAY SPREAD MORE GLUE ON TOP OF THE LETTUCE

MAKE SURE THE LETTUCE IS NICELY ARRANGE

STEP 10- PLACE NICELY ARRANGE LETTUCE ON TOP OF THE BOTTOM BURGER BUN

STEP 11- PLACE ONION RING ON TOP OF THE LETTUCE

STEP 12- PLACE TOMATO SLICE ON TOP OF THE ONION RING.MAKE SURE THE ARRANGEMENTS CAN BE SEEN

STEP 13- PLACE GRILL BURGER ON TOP OF THE TOMATO

STEP 14- PLACE SLICE CHEDDAR CHEESE ON TOP OF THE BURGER

MAKE SURE THE ARRANGEMENTS HAVE NICE TONE COLOUR

STEP 15- PLACE THE TOP BURGER BUN ON THE CHEESE BUT MAKE SURE DONT CLOSE COVER ALL THE INGREDIENTS.

THE RESULT ARRANGEMENTS LOOK NICE AND ALL THE VIEWER DOES NOT REALISE ON THE INSIDE ARRANGEMENTS

ANGLE OF PHOTO SHOT BURGER

STEP BY STEP TO MAKE BURGER MEAT

STEP 1- MIX 3 PCS OF THE READY MIX BURGER MEAT (ANY BRAND)OR MINCED BEEF IN THE MIXING BOWL.

MAKE SURE THE MINCE BEEF MIX WELL

STEP 2- MAKE IT ROUND SHAPE AND MAKE SURE THE THICKNESS OF THE MEAT IS SAME .

STEP 3- GRILL THE BURGER IN THE OVEN OR USING NON STICK PAN.MAKE SURE THE BURGER MEAT NOT TOO COOKED OR TOO BROWN OR BLACK

STEP 4- TO MAKE SURE THE BURGER MEAT NOT TOO OVER COOKED ,PLACE THE MEAT UNDER THE SALAMANDER . WIPE THE SIDE BURGER WITH CORN SYRUP TO CARAMELIZE THE MEAT.

STEP 5= AFTER THE BURGER MEAT NICELY COOKED, PLACE IT ON THE BURGER DRESSING ARRANGEMENTS.

PRESENTATION FOOD STYLING (PANCAKE & BURGER)

Food Styling involved a lot of VISUALS

Angle of Photo Shot PANCAKE

Eye level

Angle of Photo Shot PANCAKE

45 degrees

Angle of Photo Shot PANCAKE

Above (90 degrees)

Angle of Photo Shot BURGER

Eye level

Angle of Photo Shot BURGER

45 degrees

Food Styling requires Creativity (the artist in you)

INTRODUCTION TO FOOD STYLING

Introduction to Food Styling
The Arts of Food Styling
Food Styling usually referred to the act of styling food, so it look goods (deliciously which it suppose to be) in a photograph or film.
Involved as deceptively simple as shopping for a nice looking or in other word perfect apple to as extreme as re-creating an elaborate spread of banquet dinner function.
The process may involved creating and styling food to be photographed for packaging or labeling, an advertisement, cookbook or magazine, or even for feature film, or other commercial purposes.

What is food styling?
The art of preparing food for commercial photography.

The Person is known as: Food Stylists
Food Stylist it is required from them the visual know how, and ability to transform the perception of taste, aroma and appeal that one should get from an actual 3-dimensional dish – to a two-dimensional photograph
A basic qualification of a culinary arts education may play a crucial role to become a good and outstanding food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically.
The Creation
Most people probably are unaware of the level of thought, effort and care that goes into the work of a food stylist.
It really takes a lot of effort to compose the idea and concept into a plate.
Food stylist need to transform and translate the concepts and ideas that are agreed upon with the client to be presented in a more harmonies and photogenic manner, so it look good as it is intended to be.
Remember a good tasty food should look good – as this is important, since food do communicate, so it is the responsibility of food stylist to create foods that communicate positively to its audiences.
food styling = food communication
Is the Styling of Food Necessary?
Food should look as fresh and appetizing as possible until the image is captured on film, but this process can take hours. During that time, the food needs to be kept "alive," or replaced as often as needed, sometimes very often. It should be remembered that food a like children it misbehave especially in-front a camera.
Food Styling involved a lot of VISUALS
Food Styling requires Creativity (the artist in you)

THE Information COURTESY FROM MY LECTURER EN ALI MOHD NOR.

Being a CHEF

BEING A CHEF

ABSTRACT
Dedication, Passion and Perseverance…… Chef to be……

WHAT WILL I DO??

Being a chef you are required to undertake the following job responsibilities:
1) Able to handle the outlet operation (including staff working schedule, kitchen and
food hygiene & safety and staff grooming).
2) Leadership is a must.
3) Able to work for long hours and cope with pressure.
4) Able to shoulder unscheduled work load.
5) Able to create Menu, Standard Recipe, Menu Costing & Cost Control.
6) Able to forecast Marketing and Planning.
6) Producing and promoting imaginative and creative menu.
7) Good rapport with subordinates and staff.
8) Able to communicate effectively with superiors.
9) Able to control outlet or food cost and quality standards.
10) Able to maintain all equipment and utensils in the good condition.
11) Able to provide all raw materials for daily operation as well for special functions.

Now assuming that we are culinary arts fresh graduates, what is the likely career path to be an Executive Chef? There are three scenarios that can be visualized.
Normally it takes a minimum of 12-15 years from fresh hire to Executive Chef. There is no shortcut to be an Executive chef. If you are lucky or have exceptional talent then you are in the fast tract mode whereby within eight years you make it to become an Executive Chef. Congratulations!!!!

Normally, being fresh graduates you will be hired as Second or First Commis. If you start from Second commis it take about a year or 16 months to move to First commis . From there you have to earn your spur to be promoted to Demi Chef. From Demi Chef to Sous Chef it may take another six years.
Is six years a long time? In this profession it is common to spend about three to four years as Chef de Partie (equivalent to supervisory post). Then you will work your way up to become a Sous Chef (Head of kitchen section).

If you work smart then you can easily become an Executive Sous Chef within three years. If not it may take you six years from Sous Chef to Executive Sous Chef. What next?? You may need a career move in order to advance to the position of Executive Chef. Otherwise you need to pray very hard for you to be promoted as Executive Chef within the same organization. Big hotel chains there is a post of Group Executive Chef or Regional Executive Chef. If you were holding this post you will oversee all hotel chains.

Currently in Malaysia some of the Executive Chefs can become the F & B Director (Food & Beverage Department) in 4-5 years after being an Executive Chef. Food & Beverage Director has more responsibilities . He has to oversee all food & beverage outlets as well kitchen outlets.

If he really works hard, with some luck on his side, he may become The General Manager. Very few Executive Chefs manage to become General Managers. However, many are promoted to the position of Food & Beverage Directors.


KITCHEN ORGANIZATION HIERARCHY CHART

EXECUTIVE CHEF
EXECUTIVE SOUS CHEF / (EXECUTIVE PASTRY CHEF)

SENIOR SOUS CHEF

SOUS CHEF / CHEF DE CUISINE

JUNIOR SOUS CHEF

SENIOR CHEF DE PARTIE

CHEF DE PARTIE

DEMI CHEF

FIRST COMMIS

SECOND COMMIS

THIRD COMMIS
(APPERENTICE/ASSISTANT COOK/KITCHEN HELPER)


*Note: Kitchen organization hierarchy chart may vary with other organization or establishment.


IS IT FOR ME??

There are four things to be considered if you are really interested in this profession:

First is INTEREST.
Watching cooking programs.
Reading cook books and magazines
Interest in cooking
Flair in recipes..
Participate in cooking competition.

Second is PHYSICAL FITNESS & ENDURANCE.
· Long working hours
· Working in Hot and/or Cold environment.
· Able to work under pressure
· No fix rest hours and off days.

Third is ARTISTIC FLAIR & INBORNE TALENT.
Have natural talent in decorative work.
Imaginative in experiment in create new recipes /menu

Fourth is FAMILY BACKGROUND.
Family business.
Family enjoys cooking.
Childhood experience.

WHO WILL EMPLOY ME??

At present there are many job opportunities in the market. You may work in the hotel lines, fast food services, catering companies, food styling, as media artist or if you are adventurous enough, you may operate your own business.

HOW MUCH WILL I EARN??

If you are a fresh graduate your starting salary may be in the range of RM 800 per month working as Second Commis with points earned in the hotel line. After being promoted to the position of Demi Chef or Chef de Partie you may easily earn an annual salary of RM30,000. If however you work abroad for example in West Asia (hot places such as Dubai, Abu Dhabi, Doha) you may earn US48,000 annually.

A WORD OF ADVICE??

For the culinary arts students, my advice is, you must have dedication, passion and perseverance. It will be a bright future with attractive salary. For those who just wanted to have a go in this profession my advice is….PLEASE FORGET IT. Go for other professions which suit your needs.

Academic qualification(s) has/have value added properties in the context of career development.
Education Institution- If you want to be an academician, it is advisable for you to have some working experience in the industry. (Preferably minimum of 5-7 years).

SPECIALISATIONS

In the world of CHEF profession you have to be competent in various kitchen environments. Most popular are Hot Kitchen (Western) and Cold Kitchen (Garde Manger /Western).Other kitchens are Fine Dining Kitchen (most popular being Italian, French & Mexican), Pastry Kitchen, Kitchen Artist(including ice carving, fruit & vegetable carving, Butter Sculpture, Styrofoam carving, Wedding & Festive Decorations) Oriental Kitchen (such as Chinese, Japanese, Korean, Indian, Thai & Malay cuisines).

You have to be clear from the very beginning which kitchen is your preferred choice. In other words your talent or interest may be the guiding light as which kitchen is most suitable for you.



YOU OWN RESTAURANT

If your family is already in the food industry, you may want to help them by expending the business or operate you own restaurant. Alternatively you may want to spend more time in the hotel line before thinking of operating your own restaurant.

What are the prerequisites before you can become a restaurant operator??
Lots of money if you want to be financially independent. In addition you must have management skills, menu planning, menu costing and be up to date with the current trend. If not you may start by operating a stall in the food court or operate as independent food caterer.

If you want to go further you may need to pick up knowledge and skills in food and beverage management, menu development, food marketing, food purchasing and cost control, human nutrition, food safety management, kitchen and restaurant planning and design, financial management, human capital development, risk management, business communication skills, and entrepreneurship.