*Write discriptive paragraph on any topic of your choice (100-150 words)
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House is a place where we can shelter and it gives us a protection from rain, heat , storm etc. Everyone has their own choice on what type of house they feel comfortable to live, so do I. I enjoy to live in calm and open environment, so house built on small land won't be my choice. I want a large open space surrounded by compound where I can stroll especially when I feel bored on my job. I want the garden in front of my house which will give me natural environment. One more thing to mention here, I want the house which is far from main city and industrial area since I don't like the noisy environment.Oh, yeah, what about the size of the house? I prefer the medium size house having 2 or 3 floors. I don't like very large building because I have small family and I don't like to rent my home. I prefer to stay in second or ground floor during the summer season because the top floor is excessively heated during the very season whereas I like to stay in second or third floor during the winter as ground floor will be excessively cold during that period. Next thing is about gym room, I would like to have a fitness center within my premise as I am a young boy and I want to be a healthy person.
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A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word chef in their titles, and deal with specific areas of food preparation, such as the sous-chef, who acts as the second-in-command in a kitchen, or the chef de partie, who handles a specific area of production, or “Television chef”, such as Alison Holst. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants. A chef's standard uniform includes a hat (called a toque), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps).
The primary responsibility of a chef is to plan menus, develop recipes, and engage in and supervise the preparation of dishes. They order supplies, accept their deliveries in the morning, and check for their freshness and taste. Cleanliness is vital to kitchens for health and safety reasons, so chefs maintain sanitation practices and ensure that all health laws are followed. They also hire, train and, if necessary, fire cooks and other food-preparation workers. Chefs who own restaurants also have marketing and administrative responsibilities, and may use software to help with management duties.
Most chefs receive their training by starting in other kitchen positions, such as dishwasher or line cook. They learn their skills over several years from other chefs, before they are promoted to higher levels. However, formal training is also available in community colleges or culinary arts schools that can last up to four years. These programs help students gain hands-on experience in planning menus, sanitizing equipment and purchasing supplies. Most programs also require students to intern or apprentice in a commercial kitchen. Formal apprenticeship programs generally last about two years, and combine classroom and on-the-job training.
The earning of a chef is also good.