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Why I want to be a chef - Essay Sample.

It's always a great feeling of accomplishment after I have performed a dance. The stress of learning the dance and wanting everything [to] be executed perfectly all falls away once you are finished and everyone tells you how much they have enjoyed watching you perform. As a half-Filipino and Caucasian American, [this] always leaves me feeling closer to my Filipino heritage. You obviously feel that you know yourself a greater amount when you do learn more of where you come from. This has to be my favorite thing about traditional dancing. Everything and anything that I do take away from it, I would like to teach my future children.

Why I Want To Be A Pastry Chef Essay why i want to be a pastry chef essay Literature review provides information about some specific issue or theme that can be analyzed from different angles.

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The Streetcar Bistro (at 201 Baronne Street), operated by Crispin and Choleta Pasia, is a place to gather and visit for a Sunday brunch that features Filipino dishes such as adobo (poultry marinated in soy sauce and garlic), lumpia (vegetable egg roll), kare-kare (ox-tail stew with peanuts), and menudo (a pork and vegetable dish entirely different from the Mexican food of the same name). Chef Paul Prudhomme met Cris, who was already a successful chef, while on an Asian tour, and sponsored the couple's move to New Orleans, where Cris furthered his culinary studies at K-Paul's Louisiana Kitchen before opening his own restaurant featuring dishes from the Philippines. Some are blends of Philippine and Louisiana cuisine, such as his "Dancing Shrimp Manila Bay," the name of which refers to the practice of "dancing the shrimp" at Louisiana fishing communities such as Manila Village. Similar to barbequed shrimp, this recipe incorporates ginger and kalamansi juice (tastes a bit like lime juice) and San Miguel beer, which is brewed in the Philippines. Cris describes his clientele at the restaurant:

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From the earliest history of Filipino immigration, we have been able to preserve our identity through food and through language. When Filipinos began to live in neighborhoods with other people, and because of their jobs, they wanted to rise on the ladder of success. As far as the social heritage, they had to preserve it as Filipinos. They had to be successful in the general population and also to remain part of the smaller community— it is a balancing act between the public and private life. The thing that would symbolize the Filipinos might be the tinikling— the dance between the bamboo sticks, learning to move in and out of the two worlds with good grace, courage, and humor.

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