CHAPTERONETHEPROBLEM AND ITS BACKGROUND Backgroundof the study Becominga chef is one of the most popular professions in the Philippines right now -many dream of cooking their way to success.
Chef is atrained professional cook who is proficient in all aspects of food preparation,often focusing on a particular cuisine. “Cooking is the art and science ofpreparing food for eating by the application of heat” -anonymous. As thetime goes by, and the 21st century chef started to lead the chefs,they are also starting to change some rules inside and outside the kitchen.Before the 21st century chef, the 20th century chef andothers are very strict when it comes to sanitation, quality of the food, todress properly, having no tattoos, earrings, and the way you cook.
But then therules are breakable. Now, some of famous chefs are not following rules andothers don’t mind. Because everything in 21st century changed. 21stcentury chefs change a lot of foods. When it comes to present the food, tasteof the food, the aroma, and how they cook inside the kitchen.
The 21stcentury chefs also gave a big impact on everyone especially to those people wholoves to eat and to those people who wants to be a chef someday, because 21stcentury chef might help those aspiring chefs to improve their skills andknowledge about cooking and do something better than the 21stcentury chefs. Theresearchers’ want to know how 21st century chef changed the way theycook. Even the way on what are they doing inside the kitchen or the rulesinside the kitchen. People nowadays are addicted to foods and it can be becauseof chefs. In the past few years, when people are eating foods, it’s just asimple food, for them to have energy, and to fill their tummies. But now, millennialssay this most of the time, “food is life”.Of course, the food is our source of energy and without the food, we can’tlive. People even take pictures of their foods especially if the food is presentable.
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The impact of foods in every people now is different because of chefs. Thatchef is the 21st chefs who changed and improved their skills, knowledgein cooking and made the food presentable. The purpose of the study is to knowhow 21st century chef changes the way they cook and what does grade12 Culinary Arts students thinks about it. The way they cook and deliver foodsto every people. The way they invent and make their food more delicious.
Thisresearch focuses on the STI College Meycauayan Grade 12 Culinary Arts students’perception about 21st Century Chef. The researchers’ goals are tohelp students, especially those who take Culinary Arts strand, to improve theirknowledge and skills inside the kitchen. It will help the students a lot sincethey might discover something about 21st century chef that mighthelp them to be more motivated on becoming a great aspiring chef. We also aim toknow how 21st century chef changed the way they cook, and to knowhow they improve their skills and knowledge inside the kitchen, according tograde 12 Culinary Arts students.
Possible solutions are the Grade 12Culinary Arts students will be enlightened about the skills to be part of the21st century chef. They will do their best, practice more, toachieve their goals since they are aspiring chef. Statement of the Problem This study attempts to find answerto Perception of Grade 12 CA Students about 21st century chefs. Morespecially it seeks to find the answers to the following questions; 1. How do 21st century chef improve theirknowledge and skills in cooking, according to grade 12 CA students2. What are the insight of grade 12 Culinary Arts studentsabout the skills required to be a successful chef?3.
What are the perceived ideas of grade 12 Culinary Artsstudents to become a 21st century chef? Assumption The Perception of Grade 12 CulinaryArts strand about 21st Century Chef is that 21st centuryskills and techniques in cooking are now innovative and modernized. They arealso aware and open about changes and improvement to develop themselves into amodern chef. Significance of the study The study for Perception of Grade12 Culinary Arts students about 21st century chef will help studentswho wants to become a great chef. People who will benefit in this study are; 1. Culinary Arts students Thisresearch will help the Culinary Arts students in a way that their knowledge andskills inside the kitchen will improve, and may be able to help them in theirfuture. 2. Future 21st century chef Thisresearch will help future chefs because they can discover or learn somethingnew.
They also might be able to improve some skills and knowledge since theycan be part of the 21st century chefs who are continuously changingand improving their cooking skills. 3. ParentsThis research will help theparents to support their daughter/son to pursuetheir dream or goals. Since this research isall about the skills and the requirements to be part of 21st centurychef.
4. Researcher This researchwill help the researchers because they are grade 11 Culinary Arts students.They can benefit from it because they are aspiring chef.
They might learn anddiscover something new in this research that will help them in their future. 5. Other researcher Thisresearch will help the other researchers by being able to help them as a basisof their research in the future and for other relevant information. Scope and Delimitation This study focuses on the STI CollegeMeycauayan Grade 12 Culinary Arts Students’ perception about 21stCentury Chef. It also describes the ideas that are perceived by the Culinary Artsstudents on how chef can become a 21st century chef and a successfulone.
The respondents of this study are theGrade 12 Culinary Arts students only. This study was conducted on 28thof November, 2017 to ___ of February, 2018. It is also limited to their knowledgeand perspective about 21st century chef. Definition of Terms Perception – theway you think about or understand someone or something.Cooking – thepractice or skill of preparing food by combining, mixing, and heatingingredients.21st century chef – the 21st century is the current century of the AnnoDomini era. The chef in this century are called 21st century chef.Innovation in cooking – creatingappealing taste sensation by using exotic herbs and spices depends on thegenius of the cook.
Modernization in cooking – updating or evolving their skills in cooking.Enlightened – beable to understand or know something about somethings you don’t understand. Millennials – agroup of teenagers in this generation.Aspiring chef – astudent whose dream is to become chef.
CHAPTER TWOREVIEW OF RELATED LITERATURE AND STUDIES This chapter includes the review ofrelated literature and studies which the researchers have perused to shed lighton the topic under study. Related Literature Executive director of People 1st,Martin-Christian Kent discusses the 21 Century Chef, outlining his concernabout chef recruitment challenges and their growth. According to him (2017), Chefscontinue to be a critical recruitment challenge for many hospitality businesses.Currently, 42% of Chef vacancies are considered hard-to-fill with research fromPeople 1st indicating that by 2022 the industry will need to recruit anadditional 11,000 Chefs.
Just as with the entire hospitality industry, theChef world has a recruitment and retention challenge. This, allied to a refocuson locality, seasonality and authenticity, has arguably fragmented the Chef jobdescription and increased the number of people who work under the job title of’Chef’ but carry out wildly varying tasks, using different skills.This industry sea change,begs a number of questions for kitchens of the future: namely, how will we cometo properly define the role of a 21st century Chef? What skills willpeople looking to join the brigade of the future require? Andhow best to recruit, develop and most importantly, retain, the best candidates?People 1st is about toembark upon a large-scale body of research with Chefs, Chef organization,hospitality businesses, industry commentators, recruitment agenciesand suppliers to get a better understanding of the types of skills theindustry will need in the next five to ten years. Allied to this, People 1stwill examine how businesses recruit for different Chefs, how they train anddevelop existing staff and the extent to which they are finding it difficult tofill vacancies. If you work in hospitality and care about the future of thisfantastic industry we want to hear from you.
People 1st identifies industryneeds across the hospitality, tourism, leisure, travel, passenger transport andretail industries and works in partnership with employers to developclass-leading solutions that increase performance through people. The 21stcentury chef changed a lot of things in terms of cooking. There are aspiringchefs who wanted to be part of the 21st Century chefs. RELATED STUDIES Anne Mcbride (2015)was interviewed.
She’s the Culinary Program and editorial of the StrategicInitiatives Group at the Culinary Institute of America. Anne’s researchfocuses on the evolution of professional cooking and how the role of chefs insociety has changed over 21st century. As she explains, the way thepeople think about chefs in popular culture today is drastically different fromhow we’ve seen them in the past – and the implications for the chefs today arehuge. Anne’s been askedabout how did she got into that area of focus and decided to research the roleof chefs. Then she answered that “My first research was around the use ofCoca-Cola in traditional cuisine around the world; Colombia and the Philippinesthere are dishes that use Coca-Cola, and they are considered national dishes.It morphed into ideas of national cuisine in the U.S., which evolved into NewAmerican cuisine.
That’s when the things morphed into the state of theresearch.” The interviewer asked her again, “Which is what, exactly?” she thenanswered “The subtitle is ‘The making of the 21st century chef’looking at what makes our chef different from 20 or 30 years ago.” Then she wasasked again, “Why do you think the evolution has occurred?” she answered, “Partof it is the public asking more of chefs than cooking. Your opinion matters.” As a part of the 21stcentury chef, you have to know when the changes how occurred and why. Synthesis of Review ofRelated Literature and Studies These articles show thatthe 21st century really change a lot. Since there are many peopleand aspiring chefs who are curious about the changes in 21st centurycooking and its chefs. The articles helped theresearchers to know more about the changes in the 21st centurychefs.
Conceptual Framework Being a good chef takes a lot of work to do. Not only chef but everypeople’s dream they want to achieve. But as an aspiring chef, we all know thateven ordinary people can cook but, as a chef, they want their costumers to besatisfied with what they serve since it’s their passion to cook delicious food. This research would beimportant for the aspiring chefs. This will help them since this research canguide them on how to become a good chef. Since this research was all about the21st century chef’s skills and improvement inside and outside thekitchen, this research could give some tips or advices to those aspiring chefson what should they do to achieve their goals and dreams in life.
Not all chef wannabe’scan be chef in the future because they lack on skills. It would be a really bighelp for the aspiring chefs to know the skills and improvements of the chef inthe 21st century since they wanted to be part of it. Figure 1 Research Paradigm As an input, theresearchers consider all the Grade 12 Culinary Arts students at STI CollegeMeycauayan as the respondents of this study. In the process, we interviewed allthe Grade 12 Culinary Arts students respondents of this research to collect,analyze, and interpret all the data that we need to answer this study. For theoutput, _____________________________________.
