Thomas Green Case Essay Example

Thomas Green Case Essay In order to determine what course of action Davis should take, the root cause of Greens struggles at Dynamic Display (ID) must be examined. Simply stated the root cause for Greens struggles stem from a lack of power and influence and a lack of credibility; however, the contributing factors for these causes require deeper examination. To fully understand the lack of power, a brief history of both Green and Frank Davis must be analyzed. According to the Beckman article, Greens short professional background included 6 years as an account manager in the banking division of a company selling Tams to regional banks in the Southeast. He was recruited to ID as an account manager in their Hospitality and Travel Division selling self-service kiosks. Due to his outstanding performance, Green was invited to a week-long training session at the corporate headquarters where he met Shannon McDonald, the Division UP. After several conversations Green discovered there was an opening for a corporate marketing role and began lobbying for the job (Beckman Gasser, 2008). Green utilized his time to persuade McDonald that he would be a good fit for this marketing role. According to Jay Conger, the four essential steps process of persuasion are establish reducibility, frame goals on common ground, vividly reinforce your position, and con neck emotionally (Conger, 1998). Greens track record of outstanding performance gave Green the credibility he needed to initiate this discussion with McDonald. He framed his goals using the fact they both attended the university of Georgia to build rapport and gain McDonalds support. Explaining his goals to McDonald and elaborating that he wanted to make a significant impact in the company vividly reinforced his position while allowing them to connect emotionally. We will write a custom essay sample on Thomas Green Case specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Thomas Green Case specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Thomas Green Case specifically for you FOR ONLY $16.38 $13.9/page Hire Writer As a result, McDonald promoted Green o Senior Marketing Specialist reporting to Frank Davis (Beckman Gasser, 2008). Green was able to quickly move in to a senior-level position in what could be perceived as a short time frame with very limited experience; a typical career path to the senior marketing specialist at ID included tenure and field experience in the marketing specialist role (Beckman Gasser, 2008). Green moved into a role where he owned no currency or credibility, and was heavily dependent on both his manager and team. It was clear that Green did not have the power to effectively manage his team or work with his anger and O be effective, managers must find ways to acquire power With those on whom they are dependent. (Hill, What It Really Means to Manage: Exercising Power and Influence, 2000). It is important to note that the power An individual accrues is context-specific and hence dynamic: if the context changes, other things being equal, the individuals power Will ch ange. (Hill, Power Dynamics in Organizations, 1995). In this case, any power Green established while he was an individual account manager was lost in his new role, and he needed to find a way to grow power quickly. Unfortunately, Green possessed neither the expertise nor the track record in marketing to garner credibility with Davis and his own team, two very important characteristics needed in establishing power. Instead, Green chose to utilize a mask in order to help cover up his lack of power in the organization, further contributing to low performance in his role. According to Peter FUD and Richard Buddha, if Green had simply asked, What imperfections might he have been concealing (FUD Buddha, 2011), he would start to understand how his actions were contributing to a poor situation with his manager. By adopting the movie point of view to reflect on the situation, Green would understand how his lack of action was perpetuating his problems with his manager and allow him to recognize what changes in his behavior needed to occur. Had Green spent time reflecting on the situation, he would realize he needed to reach out to others within the organization for coaching. For example, his peers would have offered valuable insight. From an organizational and experiential perspective they could provide Green with relevant and credible direction while relaying knowledge around Davis performance expectations. McDonald could have offered valuable insight as Greens mentor and Offer ideas to help Green develop his sales strategy. Perhaps the best resource to reach out to for coaching would be Davis; Green could have learned what made Davis successful and leveraged both Davis and McDonalds positional power with the marketing specialists who reported to Green to help build credibility and establish his own power. Conversely, Greens manager Frank Davis appeared to have sufficient power and influence at a positional and personal level. For instance, his tenure with ID was 1 7 years, during which time he held various sales and marketing positions. ROR to his promotion to Director of Marketing he spent several years as a marketing specialist and a senior marketing specialist (Beckman Gasser, 2008). His tenure allowed Davis to gain the requisite knowledge and skills to perform both marketing roles prior to his recent promotion. This allowed him to maintain positional power within the organization while allowing him to build more influence throughout the organization. Credibility is a key factor in any organization, and since Green lacked credibility in his new role he was unable to successfully have an open dialogue with Davis regarding his tasks. One example involved feedback through which Davis recommended areas of improvement to Green; specifically, he expected Green to begin developing new marketing strategies for his region (Beckman Gasser, 2008). Davis set Green up for failure by using his positional power to put pressure on Green, even though he knew Green lacked the credibility with his team to complete this task. In the workplace, credibility grows out of two sources: expertise and relationships (Conger, 1998). Since he was Newton the role, he was still developing relationships which would allow him to be successful. His lack of experience reverted him from possessing the appropriate expertise to build credibility with his team. Additionally, when Green did not agree with Davis, he openly voiced his opinions to fellow employees and mana gers, and on one occasion during a budget planning meeting, Green directly challenged Davis on some of his forecasts. His relationship with Davis eventually reached a point where he purposely avoided interactions with Davis whenever he could (Beckman Gasser, 2008). If Green had successfully gained power and credibility with those he was heavily dependent, the relationship with Davis would not have deteriorated so quickly or to the extreme it did, and would have increased Greens chances for success in his current role. Failure to complete assigned tasks also hurt Greens credibility with his manager. In his former role, Green was very effective at building credibility by performing at a high level; this is evident because of the fact that .. Enron executives Quickly took notice of Greens performance and were eager to strengthen his relationship with the company (Beckman Gasser, 2008). Only through high performance and strong credibility could Green attract that kind of attention with executives. In order to build this type of credibility, Green must have met or exceeded all of the goals and objectiv es outlined for him; had he found a way to perform at that level in his new role, Green would have succeeded in gaining credibility with Davis and avoided the poor relationship with his manager. He could also have leveraged his sales experience, along with the requested information from Davis, to further build the credibility and meet his goal of making an impact at ID. Along with a lack of power and credibility, Thomas Green lacked influence. One of the key ways he lacked influence was illustrated by is inability to effectively persuade his manager. For example, when Green challenged Davis regarding the sales figures Davis presented at a meeting, Green did not have sufficient data to help support his claims that the numbers proposed by Davis were unreasonable (Beckman Gasser, 2008). For Davis, having quantitative data was very important for any discussion and would have provided Green common ground to engage in open dialogue. This also would have allowed Green the support needed for his position, and could lead to fact-based open discussion rather than an assumption-based argument. Stilling self-awareness, Green would have recognized that rather than directly challenging his manager in an open meeting, an off-line discussion would have allowed both sides avoid the risk of letting their passion control their arguments. When combined with a data-driven discussion, Green would have been able to successfully argue his points while gaining credibility with his manager. Alternative Theory E-mails Davis sent to McDonald paint a picture of an employee who is lazy and incompetent, supported by a line from an e-mail that read Thomas wastes a great deal of time complaining about the problems of selling And Numerous incidents of poor judgment and questionable behavior concerned me (Beckman Gasser, 2008). Green ineffectively dealt with office politics while unsuccessfully managing the challenges of interdependency (depending on others to get things done while they dependent on you), diversity (the differences between managers and those whom they depend on), and power gaps (the formal authority over those whom they are dependent) (Hill, Power Dynamics in Organizations, 1995). While suggestions have been made on how to improve his work within the office and with clients, Green chooses not to follow through with them. Green openly challenging Davis in a meeting set into motion the negative aspect of the law of reciprocity (do to others what they do to you) (Hill, Power Dynamics in Organizations, 1995). By making an enemy out of Davis, Green destroyed any credibility he had. He also complained about Davis to other coworkers which can slowly poison a work environment. These statements show that Davis is appropriately considering a change with Greens position, but perhaps Davis should reconsider the consequences of terminating Green. A little bit of self- reflection would show that a percentage of the blame should be focused on IM. Davis needs to take into account that his role has changed, and that he should look to lead more strategically compared to how he did as in his previous role. He should leverage the fact that Green is a rising star in the organization and Offer as much support as possible. While he has given Green specific goals, explaining his expectations to Green and helping him gain power and influence would also reflect well on Davis as a director. Although his role as a senior marketing executive is probably coming to an end, he can seek to be placed back into his former job in the organization. From there, he an continue to be mentored by McDonald and gain the crucial managerial experience. Due to the economy, Davis could theoretically easily find another person to fill Greens role; however, terminating Green would show that he is unable to develop new talent within the organization and reflect poorly upon himself. It may also take longer than anticipated to find a viable replacement for Green. As businesses are cutting back due to the economy, Davis must consider the potential revenue loss of having Greens position sit vacant. Recommendation Our recommendation is that Green be put on a performance improvement Lana and given a short leave to reflect upon the information that has been communicated to him from Davis and McDonald. During his reflection he should take a close look at the series of events that have occurred and come back to discuss with Davis. He needs to determine if he would handle his role moving forward given the knowledge he is now equipped with. He will then need to address the issue of office politics and how he sees himself in the corporate structure at Dynamic Displays. Finally, he needs to ask himself if he feels that he is a cultural fit or does he need to part ways with the company. Implementation After the appropriate paperwork is filed with human resources, Davis should have a mediated discussion with Green prior to Greens leave of absence. Assuming Green chooses to return to Dynamic Displays, the first thing he needs to do is address his work flow issues in order to restore his rapport with Davis. He can do this by completing the tasks already requested by his manager. This will be an effective way to show initiative, be a team player, and work to repair his credibility within the organization. Finally, Green should work to be a more effective listener, taking special note of when to talk and when to listen. Green should also work on not biblically challenge his superiors, even when he does not agree with their decisions.

Molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. The WritePass Journal

Molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. Introduction Molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. IntroductionLiterature ReviewConclusionRelated Introduction In these few years, molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. This is a new culinary trend called molecular cooking has been investigated as the most exciting development in haute gastronomy. Molecular gastronomy is refers to a modern style of cooking, which is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. As well as it is the use of such studies process in many professional kitchen and lab. Nowadays, molecular gastronomy can be seen in some haute hotels and restaurants, which has shown that this is getting popular. However, the confusion of molecular gastronomy has been appearing to be increase and what it was intended to achieve (Consin, J et al 2010). Therefore, this assignment is to explore the molecular gastronomy. Firstly, it is providing an overview of culinary changes through different periods including Tudor Kitchen, Georgian Kitchen and Victorian Kitchen as well as gastronomic figures especially Georges Ausguste Escoffier (1846-1935) who was a French chef had great contributions on gastronomy and an historical perspective and then summarise the origins and background of molecular gastronomy and the current literature of this subject. Literature Review The overview of culinary change In 17th century, gastronomy had major changes, new foods arrived in this century and the taste had change. The consumption of exotic birds such as peacock, swan, crane and heron decreased and they preferred meats were beef, veal, and mutton as well as huge quantities were still remained but only freshwater fish e.g. salmon and trout were the preferred (Strong, R 2003). In this period of Tudor kitchen, the consumption of meat in the Middle Ages was very expensive, rare and very much reflected social class who could afforded. However, the consumption of bread and pottage were reflected to lower class and peasantry as well as soft cheese and eggs were available if they had hen and cow (Paston- Williams, S 1995). Almost peasantry and lower class kept animal such as pig in order to provide some fresh meat, also animal were not only used in cooking, it was used in culinary and clothing, items like bone for spoons and leather for shoes and clothes. In terms of cooking utensils, most of the utensils were made in wood or terracotta clay and no fork were used as it was unknown at that period. The changes in Georgian time, sweet and savoury had launched in Georgian kitchen. Also, wooden trenchers and cooper pans had replaced by pewter, silver and copper pans. There was a big change in terms of British culinary habits in Victorian Period in 18th Century as well as there were more British citizens began to used imported goods. People lifestyle changed including what people ate and the way they preserved and prepared food, many kitchen tools had been invented and improved. Eating our market had been increased as well as foreign food. Taste had major changed between 1986 and 1990, fast food outlets turnover increased by 83% and cafà © and restaurant increased by 63% (Cullen, 1994). The greatest attribute of a chef has been to create a successful and lasting fashion. This is throughout history and the tradition has also continued to be well demonstrated over the last three hundred years, by chefs such as Alexis Soyer (1809-1859) and Antonin Careme (1784-1834). However other great gastronomic figure Georges Auguste Escoffier (1846-1935) had also emerged to contribute to the development of cuisine and gastronomy. Escoffier was a French chef and legendary figure among chefs and gourmands in gastronomy. He was also one of the most important people that developed of modern French cuisine and his cuisine technique was based on Antoine Careme (Escofffier, 1921). Moreover, Escoffier’s recipes, techniques and approaches to gastronomy are still highly influence today, not only France, it have been adopted by chefs and restaurants throughout the world. He wrote the definitive text on classical cuisine Le Guide Culinaire (1902). However, it was not until the 1970s, i t was because the supremacy was threatened by the arrival of nouvelle cuisine. In 1879, Cesar Ritz and Escoffier left from the Savoy hotel and therefore, Ritz had a chance to set up his own hospitality business, it established in 1898 and called the Ritz Hotel Development Company. For Escoffier set up his kitchen and recruited the chefs for his kitchen in London (Brigid, 2004). Many clientele of the high society came from Savoy hotel to Carlton hotel where he was cooking. Carlton hotel in London offered haute cuisine at lunch and dinner as well as tea, which has became a fashionable institution in Paris and later in London (Ashburner, 2004). However, after launching the tea in hotel, it caused Escoffier real distressed as it cased that customer might have too many meals in a short period of time (James, 2006) What has made Escoffier became successful in gastronomy. Escoffier had a better contribution in his culinary in 1913, he met Kaiser Wilhelm II on board the SS Imperator which was one of the largest ocean liners of Hamburg Amerika Line in Germany. The culinary experience on board the imperator was overseen by Ritz Carlton, the restaurant itself was a reproduction of Escoffier’s Carlton restaurant in London. He was in charged and supervising the kitchen on board the Imperator during the Kaiser to France. The Kaiser was so impressed with Escoffier’s dinner as well as Kaiser’s favourite strawberry pudding and named fraises. Therefore, he became Emperor of chefs, this was quoted frequently in the press as well as many newspapers, he was establishing Escoffier’s reputation as France’s preeminent chef (James 2006). Escoffier retired in 1920 but he continued o run the kitchen through World War One. The Morden Gastronomy In any historical account of gastronomy, Escoffier’s legacy is also can not be ignored. And in the modern gastronomy, he is generally considered to be main exponent of cuisine (Levy, 1984). In terms of his culinary, he broke the traditional culinary and lightened saucing and garnishing. However, he still remembered the primary for his efforts to simplify the kitchen working practices and utilise talent more rationally (Wood, 1991). He instituted the kitchen system in an effort to eliminate the disorganisation and duplication of prevalent in the conventional kitchens of the period caused by failures to institute clear cut accountability and work systems. According to Escoffier’s partie system, in the kitchen each employee was assigned a well defined role and operated within carefully fixed parameters. A full range of job titles were developed and some of had already existed, each of the employee who work in kitchen relating to specialist range of procedures and responsibilities. Escoffier’s system was hierarchically, it stratified over the twentieth century and it has been remained to some level. Although the shortages of modified with periodic of skilled talent, but the catering production and the changes could be improved from the technological advances (Wood, 1991). According to this hierarchy of the classically modelled ‘grand’ partie system, the top of the hierarchy was the ‘maitre chef des cuisines’ as also status as executive and was assisted by the ‘chef de cuisine’, which is the head chef that we know the role today. Below the ‘chef de cuisine’, there are one or more sous chefs, depending on the size of the brigade it was also hierarchically stratified and numerically titled, the lower possessing more seniority such as first sous chef and second sous chef. Below this level of the working members of the brigade, the specialists term ‘chefs de partie’ or other named as section head, it presided over by the premier chefs comprising chef, they were expect to be elevated to more managerial roles by dint of their knowledge and successful passage through of the ranks. The lowest rank in the class kitchen is ‘apprenti’ (Gillespie, 1994). Escoffier’s kitchen should stimulate and provides training in order to develop individuals to the stage where a thorough basic and eventual specialism in the craft of the chef could be codified. To some people thought that Escoffier’s hierarchy was viewed as bureaucratic founded phenomenon constraining innovation in cuisine. But the outcome of the system for chef was that they formed a formal job structure, a culinary aristocracy comprising those who had made it through the hierarchy to become a head chef (James, 2006). Nowadays, many restaurants and hotel the kitchen has been designed to be more productive and the organisation of production has become more systematic, this is designed around standardised final products, these changes is due to the cook chill and in the ability of yeast to be reactivated after freezing have changed approaches to the preparation of food. Therefore, the kitchen system have reduced die to the ability of technology to maintain freshly prepared food for long period of time (Riley, 2005). Moreover, technology of food production, storage and regeneration are supporting for attractions of food and the cooking order might require a long time for cooking. Other alternative is to offering a small variety produce at a controlled level of quality. This could be more productive, but it could segment the market (Riley, 2000). To addition, many people prefer ‘keep it simple’, which means not so complex of the food, even at the higher level in the restaurant. However, according to the French cuisine in earlier times, cuisine was based on Escoffier’s guide to modern cookery encouraged large a la carte menu (Riley, 2005). Not only the knowledge of French cuisine as well as other national cuisines have embedded within a set of physical or craft skill, this is in order to perform and motivate of the occupation chef. Despite the fact that the principles of cookery can be taught outside the French cooking class, it is essential for any level of cooking, even the mi xture of cuisine which is beloved of famous chefs. However, within the vocational education, there was debating of serious issues of resourcing chef training (Baker et al, 1995). The fashion of culinary Professional chefs need to have a well knowledge and skills, also cultural and artistic training are also essential. According to Ferguson and Berger (1985), creativity is important and the first priority element in culinary education, it is in order to develop the best chef in future. However, there was a research that mentioned culinary arts has been limited, but cooking is still seen as a skill oriented discipline (Horng and Lee, 2009). In the old days, the chefs were mainly focused on developing culinary skills and techniques, modern management concepts and creativity were not in the core when they were in training. However, in now a days, with the advantages of the internet and more advanced technologies for communication and transportation. Therefore food cultures and markets could become more diversified than the old days. There is an increasing number of creative professional in the culinary arts, it is because of the higher level institutes for culinary education. This has b ecome the most important in culinary education (Guildford, 1950). In the traditional assumption of individual’s creativity is mainly based on their own personal characteristics (Simonton, 1988), creativity is linked to environmental variables, and the outcome is that the environment might play a role in fostering, stimulating or repressing creativity (Sternberg, 1988). Creativity is mainly influenced by environment and culture, as well as the background and the context of the people where they grew up, in the special field which is to express the personal creativity and a range of other social and cultural factors (Horng and Lee, 2009). In recent years, the social and environmental factors of creativity have become clearer, cooperation and competition between chefs could also help chef encourage individual culinary creativity (Yeh, 2004) Nowadays, good chef not only needs a good skill and technique of cooking, they also need to have a potential of business management skill as well as creativity in order to enhance the commercial success (Gillespie, 1994). In recent years, public relations play an important role, it is to spreading information to the media or press in order to maintain a recognisable profile (Levin, 1993). Furthermore, good chefs noticed that the importance of fashion ability by establishing their won market within contemporary culinary culture. The merchandising of having an own brand product is one simple way and very effective of doing this, there a more chef endorse other merchandise, equipment, plant and companies (Gillespie, 1993). The status is very important to chef as a motivation and a major driving force of these individuals, also chefs have an ability to differentiate themselves from other chefs quite startlingly. Whereas, the status and the rank in the Escoffier style culinary was based as much on training program, as well as length of service and apprenticeships, the status hierarchy of chefs is much flatter in nowadays. Serving in the world great hotels is no longer as a guarantee of star status (Gillespie, 1994). The molecular gastronomy For years, there is a culinary combined with creative and fashion called molecular cooking, it is a new trend in gastronomy and it is the most exciting development in haute cuisine, it is a modern style of cooking which takes advantages of innovations from scientific discipline. It is a new fashion for chefs offering some fake food which is used by chemical and other ingredients. E.g. fake caviar made from sodium alginate and calcium, spaghetti made from vegetables and ice cream made from liquid nitrogen (This, 2006). Molecular gastronomy is invested by both scientists and food professionals that occur while cooking, the current objective of molecular gastronomy is to investigate and explain the chemical reasons behind the transformation of ingredients, also social, artistic and technical are the important components of culinary gastronomic phenomena in general (This, 2006). The origins of the term molecular cuisine was firstly invested by Herve This and Nicholas Kurti. Herve This is a French physical chemist and work at the Institut National de la Recherche Agronomique dates the invention of molecular gastronomy to 1988, he is specific interesting and keen on molecular gastronomy which is the science of culinary phenomena. Nicholas Kurti (1908-1998), he was a Hungarian born physicist and one of the leading experimental physicists. He is also interesting in cooking and always applying scientific knowledge to culinary problems, he had been given a title as the physicist in the kitchen (This, 2005). The name of Molecular gastronomy came from the international commercial workshop on the on the physical and chemical aspects of cooking which was run by This and Kurti, also Kurti and This used the term molecular and physical gastronomy. However, after Kurti died in 1998, they decided to use the less cumbersome term molecular gastronomy that they always preferr ed (This, 2005). Moreover, the epithet molecular was chosen to limit the scope of this new scientific enterprise on gastronomy the definition of gastronomy is the reasoned knowledge of all that relate to human feeding themselves, It is aiming to the preservation of man by means of the best possible food. The original objectives of molecular gastronomy are exploring existing recipes also introducing new tools, ingredients and methods into the kitchen and lastly, using molecular gastronomy to help the general public understand the contribution of science to society (This, 2006). Furthermore, the original of investigation of molecular gastronomy are investigate how ingredients could changed by different cooking methods, using machine of aroma to release and the perception of taste and flavour, how cooking methods affect the eventual flavour and texture of food ingredients as well as how new cooking methods might improve the result of texture and flavour (This, 2005). The chemistry and physics of the phenomenon, behind the preparation of any food is in order to gain knowledge through the scientific study of food preparation which enable to be healthier, attractive and more people to cook better food. As a molecular gastronomy, it could inspire chefs to create exciting new dishes and inventions (This, 2006). To addition, there were many scientists had contributions in the science of food preparation, but there was difference between the science of ingredients and the science of culinary processes. Although there have an impact on other aspect of lives, but scientific advances have done little to change the cooking habits (Kurti, 1995). In the evolution of molecular gastronomy, often there has been misused in the media for chefs apply molecular cooking techniques developed by scientists to their own way of cooking. However, molecular gastronomy has been misunderstanding that the trend on cooking or cooking techniques, consequently many chefs was successfully adopting tools and techniques more traditionally associated with the sciences than culinary arts (Blanck, 2007). According to Nation’s Restaurant News, Ferran Adria has always been promoted as being a founder of the molecular gastronomy trend in cooking and his restaurant el Bulli has been named as ground zero for the world’s molecular gastronomy movement (Walkup, 2006). Molecular gastronomy seem to be phenomenon throughout the European, but in USA there are two profile studies have been highly recognised into the scientific study of cooking: culinology and experimental cuisine (Consins et al, 2010). According to Food Product Design mentioned that the term culinology was coined in 1996 by American Research Chefs Association (ARCA), they described the fusion of two disciplines which were culinary art and food technology, which is to allow the blending of culinary art and the science of food (Cousminer, 1999). ARCA offers degrees which are focused on the science of mass food production and preservation of restaurant such as dishes based on culinary artistry in many colleges and universities (Cousminer, 1999). Molecular gastronomy has been launched over 20 years, Mr This analysis recipes from the old days, this is try and see whether the old chefs’ intuitions could be scientifically tested to show if they made sense or not (Cressey, 2008). This is because of many chefs often making very precise observations of chemical reactions in the kitchen. However, sometimes chef’s explanation was rather unscientific. Moreover, Mr this are interesting putting old chef’s quote through scientific testing is very typical of the French mind, more related to rationality and abstract reasoning but proudly attached to its century old traditions at the same time (This, 2006). Conclusion The aim of this assignment was to explore the changes of gastronomy from the old days till nowadays. The literature review had highlighted that throughout the history, fashion, modern and fashion of gastronomy as well as the newest culinary molecular gastronomy. The great people had contribution on gastronomy and they had a big impact on modern gastronomy as well as the changes of daily life in this century. Moreover, in the last 300 years, the changes inside the kitchen as well as cooking tools had all contributed to the improvement of culinary. Escoffier had a big contribution on gastronomy and his effort from the past had also influence the chefs in nowadays. He codified the cuisine of the time and also built up the foundations of modern professional cookery and food production management. To addition, the gastronomy movement from the end of the twentieth century, which is known as nouvelle cuisine was also initiated. This was supported by a range of chefs at the top of their prof essional and also supported by the influential and knowledgeable publishers at the time. Moreover, the physical chemist Herve This and the physicist Nicholas Kurti, they had explored the science of cookery and launched molecular gastronomy, even though Kurti died, This was keep exploring the science of cookery to culinary, also they referenced from the past gastronomic figures in order to improve the culinary and more innovation of science of cookery. Having used the term molecular gastronomy, it has since become also associated with culinary movement. Adria is a chef that developing new and distinctive type of restaurant concept, dining experiences and the most important is they also follow the traditions of the great innovators of the last 300 years who were working in gastronomy. Although molecular gastronomy is still very fresh and new to customers and might only offer in the high level restaurants, but surely molecular gastronomy could be common to people and this developments will lead to a lasting gastronomic movement, however, the movement will clearly need to be accepted and understand the name.

Minimum Wage Essay Example | Topics and Well Written Essays - 500 words - 2

Minimum Wage - Essay Example The existence of minimum wage among the working class society of America is proving a confusing task for policy makers, and it is high time this debate was put to rest with concrete evidence for or against the minimum wage. In my opinion, there should be no minimum wage altogether. This is because its existence pushes people (both employers and employees) to react differently to their current financial situations. The fact that any state or county can alter its minimum wage to suit the current financial situation is evidence of the double standards that exist in most local government institutions. It is the belief of most people who support the minimum wage that it is there to protect the low-treading workers in society (Taylor & Weerapane, 2009). However, it should be noted that the same people the minimum wage aims to assist may also be the main source of their pain. Minimum wage, according to my understanding, is a government’s value of an individual worker. It is imposed by the government, and whatever it dictates should be adhered to, which should not be the case. It is my belief that an individual’s value should be determined by the open, free market. In service jobs where the employee receives tips, there should be no differing and/or lower minimum wage for these individuals. Employers are bound by law, even in these services, to pay the employee who receives tips their minimum wage. This is regardless of whether the employee has regularly received tips, or not. One thing worth noting is that in such services, employers are forced to pay minimum wage to these employees if they have not been able to equal the required lowest hourly income through tips. Minimum wage laws specific to a given state require that employees who are under federal and state laws must receive provisions that have the greatest benefits (Neumer & Wascher,