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Streaming Music : Practices, Media, Cultures
Streaming Music examines how the Internet has become integrated in contemporary music use, by focusing on streaming as a practice and a technology for music consumption.The backdrop to this enquiry is the digitization of society and culture, where the music industry has undergone profound disruptions, and where music streaming has altered listening modes and meanings of music in everyday life.The objective of Streaming Music is to shed light on what these transformations mean for listeners, by looking at their adaptation in specific cultural contexts, but also by considering how online music platforms and streaming services guide music listeners in specific ways.Drawing on case studies from Moscow and Stockholm, and providing analysis of Spotify, VK and YouTube as popular but distinct sites for music, Streaming Music discusses, through a qualitative, cross-cultural, study, questions around music and value, music sharing, modes of engaging with music, and the way that contemporary music listening is increasingly part of mobile, automated and computational processes.Offering a nuanced perspective on these issues, it adds to research about music and digital media, shedding new light on music cultures as they appear today.As such, this volume will appeal to scholars of media, sociology and music with interests in digital technologies.
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Content Production for Digital Media : An Introduction
This book provides an introduction to digital media content production in the twenty-first century.It explores the kinds of content production that are undertaken in professions that include journalism, public relations and marketing.The book provides an insight into content moderation and addresses the legal and ethical issues that content producers face, as well as how these issues can be effectively managed.Chapters also contain interviews with media professionals, and quizzes that allow readers to consolidate the knowledge they have gathered through their reading of that chapter.
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Digital Satire in Latin America : Online Video Humor as Hybrid Alternative Media
How creators of online video critique politics and society and amplify public discourse in Latin American countries This book analyzes how digital-native audiovisual satire has become increasingly influential in national public debates within Latin America.Paul Alonso illuminates the role of online video in filling gaps in sociopolitical critique left by television, traditional journalism, and commercial entertainment while exposing some of the prevalent tensions of the region.Alonso draws on interviews and analyzes media content to consider some of the most representative and influential satirical shows born on the internet and produced in Argentina, Colombia, Ecuador, Peru, Mexico, and Latinx communities in the United States.He discusses YouTubers Chumel Torres, Malena Pichot, Guille Aquino, Joanna Hausmann, and El Cacash; the Enchufe.tv collective; and the video columnists Maria Paulina Baena from La Pulla and Mariángela Urbina from Las Igualadas.These creators use professional and non-mainstream practices and resources to dismantle fake news, highlight social tensions, and offer in-depth content that goes beyond confrontational attacks.In contexts of highly ideological polarization, Alonso argues, digital satire is a unique type of hybrid alternative media that can articulate nonpartisan interpretations of reality while also questioning, deconstructing, and subverting the authoritative role of media.Satiric voices can offer an informed, reflexive, argumentative, or historically rooted perspective that amplifies public discourse and shapes changing notions of journalism and political communication in democratic societies. A volume in the series Reframing Media, Technology, and Culture in Latin/o America, edited by Héctor Fernández L’Hoeste and Juan Carlos Rodríguez Publication of this work made possible by a Sustaining the Humanities through the American Rescue Plan grant from the National Endowment for the Humanities.
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Digital Satire in Latin America : Online Video Humor as Hybrid Alternative Media
How creators of online video critique politics and society and amplify public discourse in Latin American countries This book analyzes how digital-native audiovisual satire has become increasingly influential in national public debates within Latin America.Paul Alonso illuminates the role of online video in filling gaps in sociopolitical critique left by television, traditional journalism, and commercial entertainment while exposing some of the prevalent tensions of the region.Alonso draws on interviews and analyzes media content to consider some of the most representative and influential satirical shows born on the internet and produced in Argentina, Colombia, Ecuador, Peru, Mexico, and Latinx communities in the United States.He discusses YouTubers Chumel Torres, Malena Pichot, Guille Aquino, Joanna Hausmann, and El Cacash; the Enchufe.tv collective; and the video columnists Maria Paulina Baena from La Pulla and Mariángela Urbina from Las Igualadas.These creators use professional and non-mainstream practices and resources to dismantle fake news, highlight social tensions, and offer in-depth content that goes beyond confrontational attacks.In contexts of highly ideological polarization, Alonso argues, digital satire is a unique type of hybrid alternative media that can articulate nonpartisan interpretations of reality while also questioning, deconstructing, and subverting the authoritative role of media.Satiric voices can offer an informed, reflexive, argumentative, or historically rooted perspective that amplifies public discourse and shapes changing notions of journalism and political communication in democratic societies. A volume in the series Reframing Media, Technology, and Culture in Latin/o America, edited by Héctor Fernández L’Hoeste and Juan Carlos Rodríguez Publication of this work made possible by a Sustaining the Humanities through the American Rescue Plan grant from the National Endowment for the Humanities.
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Is Chef Tony a real chef?
Chef Tony is a real chef, known for his expertise in cooking and culinary skills. He has a background in the culinary arts and has gained recognition for his cooking abilities through his appearances on television shows, cooking demonstrations, and his own line of kitchen products. His experience and knowledge in the culinary world demonstrate that he is indeed a real chef.
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What is a second chef, sous chef?
A sous chef, also known as a second chef, is the second-in-command in a professional kitchen. They work directly under the head chef and are responsible for overseeing the day-to-day operations of the kitchen, including food preparation, cooking, and staff management. Sous chefs often have specialized culinary training and experience, and they play a crucial role in ensuring that the kitchen runs smoothly and that dishes are prepared to the highest standards.
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'Chef or gardener?'
I would choose chef. I enjoy experimenting with different ingredients and creating new dishes. Cooking allows me to be creative and share my passion for food with others. Plus, I love the satisfaction of seeing people enjoy the meals I prepare.
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What experiences have you had in training as a chef or pastry chef?
I have had the opportunity to train as a chef in various professional kitchens, where I gained hands-on experience in preparing a wide range of dishes and honed my culinary skills. I have also received formal training in culinary arts, where I learned about different cooking techniques, flavor profiles, and food safety practices. Additionally, I have completed specialized courses in pastry arts, where I developed expertise in creating a variety of desserts, pastries, and baked goods. These experiences have equipped me with the knowledge and skills necessary to excel in the culinary industry.
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The Arena Concert : Music, Media and Mass Entertainment
The Arena Concert: Music, Media and Mass Entertainment is the first sustained engagement with what might said to be - in its melding of concert and gathering, in its evolving relationship with digital and social media, in its delivery of event, experience, technology and star - the art form of the 21st century.This volume offers interviews with key designers, discussions of the practicalities of mounting arena concerts, mixing and performing live to a mass audience, recollections of the giants of late twentieth century music in performance, and critiques of latter-day pretenders to the throne.The authors track the evolution of the arena concert, consider design and architecture, celebrity and fashion, and turn to feminism, ethnographic research, and ideas of humour, liveness and authenticity, in order to explore and frame the arena concert.The arena concert becomes the “real time” centre of a global digital network, and the gig-goer pays not only for an immersion in (and, indeed, role in) its spectacular nature, but also for a close encounter with the performers, in this contained and exalted space.The spectacular nature of the arena concert raises challenges that have yet to be fully technologically overcome, and has given rise to a reinvention of what live music actually means. Love it or loathe it, the arena concert is a major presence in the cultural landscape of the 21st century.This volume finds out why.
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The Boastful Chef : The Discourse of Food in Ancient Greek Comedy
It is well known that ancient Greek comedy is interested in food and wine.Many plays conclude with a feast: further, they were produced at festivals of Dionysos where eating and drinking took place.This book explains the importance of food to comedy: it was a medium through which comedy could represent the material, social, agricultural, political and religious worlds to the Greek city-state.Comedy was a powerful cultural commentator partly because the foods that it represented were resonant markers of the culture.There could be no comedy without food. Related genres and artefacts are also considered. The text also contains translations of hundreds of comic fragments; and it reassesses the division of comedy into Sicilian and Attic Old, Middle, and New.
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Screens Producing & Media Operations : Advanced Practice for Media Server and Video Content Preparation
Media servers have established themselves as the dominant video playback tool for live events; however, the practice of delivering content to these systems and the structure of the media operations team is still evolving.This book outlines a workflow for video content delivery and describes team communication that can be applied to any entertainment production including: television specials, concert touring, corporate events, theater, as well as special events, film, large audience marketing events, and multi-screen permanent installations.This workflow is hardware and software independent, designed to evolve with future technologies as they become established in the field of multi-screen production, and has been proven professionally by the author and her peers over a decade of productions.The methodology presented will provide insights beneficial to students and current practitioners of media server technology, screens producers, and video content developers.Using real world examples of internationally recognized productions, a foundation is laid for best practices in Media Operations. Additional content, including full-color versions of the images inside the book, is available online.
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Unisex Kitchen Chef Clothing Baking Chef Work Wear Men's Chef Jacket Men's Chef Uniform Long Sleeve Chef Uniform XXXXL white
Item Name: Chef Top Material: Polyester Gender: Unisex Style: Casual Length: Regular Size Type: Plus Size Collar: Stand Collar Season: Spring, Autumn Sleeve Length: Long Sleeve Features: Soft, Wear-resistant, Breathable Specifications: Soft and breathable as the shirt is, it spares you from the anxiety that your body will feel stuffy and you can do whatever work you are doing. If you are a chef, restaurant worker, hotel worker and kitchen worker, you cannot miss this shirt for work because it is so wear-resistant. It is constructed of polyester material. There are many sizes of the product to choose from: 3XL,M,XL,4XL,2XL,L. It is suitable for workers like chef, restaurant worker, hotel worker and kitchen worker. Notes: Please refer to our size chart and choose the right size. Due to the light and screen setting difference, the item's color may be slightly different from the pictures. Size Details: Size: M, Bust: 103cm, Clothes Length: 67cm Size: L, Bust: 107cm, Clothes Length: 69cm Size: XL, Bust: 111cm, Clothes Length: 70cm Size: 2XL, Bust: 115cm, Clothes Length: 71cm Size: 3XL, Bust: 119cm, Clothes Length: 72cm Size: 4XL, Bust: 123cm, Clothes Length: 74cm Package Includes: 1 x Chef Top
Price: 22.59 € | Shipping*: 0.0 €
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What distinguishes a good chef?
A good chef is distinguished by their creativity, passion, and attention to detail. They are constantly experimenting with flavors and techniques to create unique and delicious dishes. A good chef also has a deep understanding of ingredients and how to balance flavors to create a harmonious dish. Additionally, a good chef is able to work efficiently under pressure and consistently deliver high-quality meals to their customers.
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Can a chef wear Crocs?
Yes, a chef can wear Crocs in the kitchen. Crocs are a popular choice for kitchen footwear because they are comfortable, slip-resistant, and easy to clean. Many chefs find Crocs to be a practical and functional option for long hours on their feet in a busy kitchen environment.
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What is a Chef Gastro?
A Chef Gastro is a professional chef who specializes in creating and preparing gourmet dishes with a focus on high-quality ingredients, innovative techniques, and artistic presentation. They are skilled in a wide range of culinary styles and are known for their ability to elevate traditional dishes with their own unique twist. Chef Gastros often work in high-end restaurants, hotels, or catering companies, and are highly respected for their culinary expertise and creativity.
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Can one become a chef?
Yes, anyone can become a chef with the right training, dedication, and passion for cooking. Becoming a chef typically involves attending culinary school, gaining hands-on experience in a professional kitchen, and continuously honing one's skills and knowledge of food and cooking techniques. It's a career that requires hard work, creativity, and the ability to work well under pressure, but with determination and perseverance, anyone can pursue a career as a chef.
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