Mrs. Kodros’ Experience As A Professional Chef


By Alexis P.

  Family Consumer Sciences is the place where you get your cookies, your salad, your potatoes, and so much food. Mrs. Kodros started teaching to educate on how to cook healthily. She has worked at restaurants professionally with a masters in health and a bachelors in culinary arts. The culinary world is not as easy as one thinks. Long hours are grueling, but the creativity that goes into a dish is fantastic.

Interview:

Interviewer: Why did you start working here?

Mrs.Kodros: Originally, I started working here because I always wanted to teach children how to cook healthily. I also have a masters for health.

Interviewer: What was the name of the restaurant you worked at?

Mrs.Kodros: I’ve worked at many places, but one restaurant I worked at was called Via Gelato.

Interviewer: How was the experience of working there?

Mrs.Kodros: Really fun, it was a small restaurant that I ran for some business owners, Italian “Panera” known for gelato

Interviewer: Describe the experience in a word.

Mrs.Kodros: Inspiring because I was in charge, and I could do whatever I wanted creatively.

Interviewer: What qualified you to be a chef?

Mrs.Kodros: I have a bachelors in culinary arts.

Interviewer: How long did you work there?

Mrs.Kodros: I worked there for a year and a half until I went to graduate school and became a teacher.

Interviewer: What was the hardest part of being a chef?

Mrs.Kodros: The hours. They were very demanding. 18 hours day and night, holidays, and even weekends.

Interviewer: What was the best thing about being a chef?

Mrs.Kodros: I enjoyed building relationships with customers and staff.

Interviewer: What was your favorite food at the restaurant?

Mrs.Kodros: Banana strawberry crepes or pesto tomato grilled cheese panini.

Interviewer: If you could tell your past self something, what would you say?
Mrs.Kodros: I would tell myself to enjoy the time there and not to stress.

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