Monthly Archives: November 2018

Ind. Vocab.

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Gissell Hernandez-Silva

HGMT1102

Prof.Krondl

11-16-18

Ind. Vocab Project

 

                                                                                                  Professionalism

A lot of things might come to mind when you hear the word professionalism. In my case, the word professionalism relates to the food industry world. In the food industry professionalism is a big deal, it stretches from the waiters service to how the food is actually prepared and served. Having a positive outlook matters to how this whole idea of professionalism comes together.

     

“Food Service Vocabulary”  in Thought Co. by Kenneth Beare

 

      The image above shows professionalism in the way the food looks and is being handled. Also the person holding it has proper attire which also has to do with looking professional. The word professionalism is not always on appearance but on having the right attitude as well. In other words you won’t make sales having an uptight or grouchy attitude, being in a good mood even if it doesn’t reflect how you are really feeling is key to professionalism. Another key fact to professionalism is knowing what you are doing with your money and what kind of ingredients you are buying. In the reading it talks about markets and how they all basically began the local food trend. The reading relates to what markets provide and how people purchase their ingredients which is essential for professionalism. Knowing important facts that are in the article and in general about markets is professionalism. You know what you are buying and how much it will cost you so you are incorporating the information you know to real world. It talks about how markets were used as a source for trading which can e very essential if you need an ingredient but someone else has it and vice versa. It basically says if you know how to manage your food you will know how to manage your income. Asking yourself educated questions on your produce is a major key to success as well. Professionalism isn’t something you’re born with, it is something that you learn throughout life and is essential in the food industry. If you are going into or are already in the Hospitality Management industry then professionalism is very important because it is worked within the food industry. The food industry is very competitive if you don’t have professionalism then it’s going to be very hard for you to get through it. Overall Professionalism is important in any industry and should be taught regardless. I try to be as professional in my everyday life, for example in school and at work. It is something we should all develop.

 

Vocabulary post

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Marian Cepeda
Professor. Krondl
Due: 11/21/18 / HMGT 1102

Word: Natural

Although the word Natural has many definitions and can relate to many things, I chose the definition that relates more. In the industry the word natural can relate. he word natural means, relating to or being natural food. In many restaurants the vegetables, fruits etc. they use  are all considered natural, these foods grow on their own naturally. When cooking in a restaurant, customers expect meals with fresh foods, it gives the dish a better and fresher taste, which is why restaurants use these fresh foods. Coconuts for example, they are natural. Thy grow on trees by themselves. Other fruits like, apples, grapes and more also grow by themselves.
My classmate Moises Rivera  used the word natural in a different way according to Moises own words, “The real world definition of natural is doing something without no effort or thought it’s just in you and comes out. Some people use the word as to say are those real? It can also be described as someone who is still the same or natural after fame. Natural also means real and never changing.” , he used the word natural to explain how natural can also mean, when you do something naturally, in his case, a sport.

In these pictures you can see 2 examples of natural vegetables and natural fruits, and how they are used in restaurants.

 

 

Sourcing

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Laurel Polanco.

Prof. Krondl. Vocabulary Post.

“When I was sourcing, I had to look for what material was popular and what was affordable.” (Arrrona E.)

A different way of saying sourcing would be Provenance. This word, related to Food Service, means point of origin; where everything starts. According to Peter Jackson, writer of Provenance, “The value of a product is closely associated with the place from which it derives.”

Sourcing is related to Procurement because it is part of that process. In other words, when you are sourcing you need to make a connection between how the product is produced, the price, and the point of origin of what you are planning to buy.

When you are sourcing, you are looking for something, food in this case. The way “Sourcing” works in the Food Industry and to this picture is the following:

Imagine that you own a restaurant, and you are looking for suppliers. The picture shows the kitchen staff planning and talking about their sourcing. They are evaluating which vendors they should use to provide them with the produce they need. They are looking for potential vendors, having on mind the standards they chose.

We all need sourcing in one way or another. For example, my mom and I used to cook for our family; more than 20 people. We had to think about our suppliers, not in the same way as a restaurant does, but we did. Our suppliers were not a company, but a warehouse. We thought about our needs, and figured out what was the best for us.

 

Brooklyn Borough Hall Greenmarket

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Elise Fredericks

 

Since I was a child, I’ve always visited farmers markets all over NYC. I’ve even been to ones in various states all over the country. They have always been one of my personal favorite places to wander through in passing because frankly, I’ve never purposely gone out of my way to visit a farmers market, yet, any time I happen upon one I’m completely drawn in. Be it the signs advertising fresh baked goods, fresh fruit and vegetables or, my personal favorite, the maple stands.

Now the market I’m writing about (Brooklyn Borough Hall Greenmarket) unfortunately does not feature a maple stand but they do have an incredible selection of fresh produce and pastries. I have been stopping there almost every week since the start of the semester whether to pick up a few fresh peaches for breakfast before class or a small loaf of walnut zucchini bread. Sadly, peaches are available exclusively in the summer so I’ll have to wait another year for some more.

I do absolutely love the concept of greenmarkets, a nice set up of products from all over NYS for the public to help themselves to and experiences flavors they’ve possibly never had before all while supporting local farmers. I’ve never dealt with very high prices at greenmarkets which is just another point of why they’re so cool. Another thing about the markets I have visited is that a large percentage of them have a compost stand, for food scraps amongst market goers or people bringing their natural scraps from home to recycle. So, affordable AND delicious local goods, supporting farmers and their families, and helping with the environment. How much better could you ask for?

 

Union Sq GreenMarket

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Arrona Ettienne

Professor Krondal

11/13/18

             It was my first time at the Union Square Green market, and what made it more special was that it was on a Wednesday. I usually go to the one at Grand Army Plaza, which are usually open on saturdays and are more crowded. Due to the fact that it is more crowded I tend to leave earlier rather than visit the many of the stalls. But at this (Union sq) market I enjoyed it more. This market had a flow since it started off with the fruits and vegetables and went on to the baked goods, honey, and meats. Since it was Halloween one of the vendors had a large variety of pumpkins, which made me very happy and calm. I got the chance to experience many different foods like duck bacon and cheddar bread unlike when I am at Grand Army Plaza. The vendors were welcoming with majority of the offering free samples. I thought that many of the goods that was being sold was going to be expensive but it was at a fairly better price than what I see at my local supermarket.  My favorite part of visiting this market would be  tasting the Maple cream. It was something I never tasted before and it was something that I kept thinking about all day. Visiting with my classmates made it more special because our professor went more into depth about things we wouldn’t even pay attention to on a regular basis. One thing I do regret is going on an empty stomache and not bringing a tote bag. The plastic bags they provided weren’t strong enough. But since I was hungry I just grabbed the first thing that was edible, and didn’t get to compare my choices. Next time I will.

Green-market at Union Square

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Katy Phan

Working nearby greenmarket at Union Square more than two years, but I have never actually visited and shopped at this market. My opinion before coming to this market was the products’ overpriced. However, last two week, Prof. Krondl opened my mind about this market, as well as its products.

At the beginning of the field trip, Prof. asked us to find various types of potato and apple. I was thinking about the mission, “Isn’t there just only green and red apple?” Yes, he was right. There wasn’t only green and red apple, but there was a lot of kind of apple. In my notebook, at least twenty types of apple were written down. As same as apple, potato also has the various kind. For instance, Satina, Purple Peruvian, Sun Chokes, White Potato, Russet Potato, Ruby Crescent, etc. While walking around, Prof. introduced several kinds of food which commonly chose by chefs or local restaurants. I also discovered one spot in the greenmarket that was selling black chicken (Silkie). As I knew, Silkie’s origin in China. It has several other unusual qualities, such as black skin and bones, blue earlobes, and five toes on each foot, whereas most chickens only have four. The silkie weight wasn’t heavy; it’s around 1,5 pounds to 2,5 lb. My family usually cooked it along with herbal ingredients. They said it’s a tonic for blood system.

Visiting greenmarket on Halloween holiday, I could see a lot of pumpkins that were in different shape and size. I felt the cooling air and smelt the smell of the autumn season. After the trip, my view of point about this market was entirely different. I appreciated the experience, as well as I have learned about the quality, origin, and variety of food. Now, I understand the reason why their price was high.

 

Greenmarket Blog

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Gissell Hernandez-Silva

HGMT1103

Prof.Krondl

11-12-18

Extra Credit Blog

                                                Union Square Greenmarket

     I have been to this Green Market so many times. I have gone mostly on Saturdays when It has been super busy and full of noise. Although each and every time I go I find a new experience, I’ve never actually gone from stand to stand seeing what they offer. I would usually just pass by, buy a croissant and continue my shopping for clothes. Going on this trip I discovered the different type of apples (other ingredients as well that I did not try) that it offered and they were delicious! What caught my attention was the black chicken, yes black chicken. I have never heard let alone seen a black chicken but it sure does exist. A lot of restaurants might want to shop here because a lot of the ingredients sold are very fresh and appealing to the eye and that could boost up sales and taste of the food. There are some challenges to having one or more of a greenmarket ingredient on the menu, one challenge being that you have to deliver what you promote. In other words if you say you make home fries  using the Purple Peruvian Potato then they have to be made of that potato or else its false advertising. Also the food has to taste exactly the same, not only look so if you try to be slick and use another kind of ingredient similar to the one you use, there’s a chance the taste might not be the same. A way to communicate to the customer about the item you are using is putting it on a special or giving free samples. Having people taste a bit of what they might get is so much better than having an angry customer who bought a whole course and ends up not liking it. Greenmarket ingredients have changed the way I look at other ingredients, overall this trip was very educational and I enjoyed it very much.

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Market Day

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Sarah Hemmerle

Professor Krondl

11/11/18

Oozing local honey with buzzing bees, purple potatoes, freshly baked bread, and funnily shaped pumpkins are just some of the fun finds at this local market. Union Square Greenmarket can be found on 14th street and is open Mondays, Wednesdays, Fridays, and Saturdays. It was founded in 1976 in order to protect farms upstate and the lands being destroyed. Greenmarket is a farmers market made up of 70% NY state farmers and other local farmers from VT, CT, and NJ. I thought it was interesting that the items and produce brought to the market has to be 250 miles within driving distance of the city.

At this market, there is so much offered, from baked goods, soaps, to floral bouquets, local beer, and apples of all shapes and sizes. I loved how many different varieties of apples and potatoes there were. I had never heard of a Mutsu apple or a goldrush potato. I enjoyed learning about the foods offered and how texture, taste, and smell plays a big role when picking out produce. What I thought was unusual was the local honey stand had bees flying in every direction around the goods. It was hard to get near an item or even smell the soap they had without touching or getting in the way of a bee. What I thought was interesting is that there were so many people at the market on a Wednesday morning. I saw a lot of individuals shopping with their carts and mothers with small children as well as young hipsters.  

My favorite part was seeing all the different varieties of foods and seeing what good quality looks like in fresh produce. I enjoyed getting to try the honey, jams and smell the lavender. This is definitely something I recommend to people of any age because it’s interactive and a good learning experience.

 

Union Square Green Market

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Laurel Polanco

Prof. Krondl

Union Square Green Market

I have never been in a green market, at least not in the United States. The Union Square Green Market is open in the Union Square Park. Even though they do not use the whole block, the market is huge. It is easy to walk, and the stands are well organized and identified. I felt like a house woman doing shopping for home, those were the vibes. I found interesting the variety of goods you can find there, they go from honey soap to maple butter, and cactuses. All the vendors know what they are selling, and the process from the farm, to the counter. With this experience I learned that there is not only one, but more than 15 varieties of apples; the bread and its different forms, colors, and flavors, and don’t talk about the finger potatoes. That was the most impacting thing to me. It is also interesting how a big city like New York, which is not really recognized for being a farm, but for being a financial state, is producing their own goods. This market sells products grown in the city, and that is an advantage for restaurant owners. It is an advantage because you know, meaning owners and customers, where their produce is coming from. But the owners and chefs have to be aware of the availability of certain products that can be found in the city, but only in specific seasons. Otherwise, they will have to buy it from another place. All in all, I enjoyed the experience, it gave me an opportunity to explore new things I did not know existed, and a new place to go and buy local food.

A trip to the Market

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Marian Cepeda

Professor Krondl

11/07/18

Visiting the market located in 14th street has opened up my eyes to new things and learn more. This market place was created to protect farms, it was founded in 1976. There were about 230 producers, selling fruits, vegetables, meat, fresh fish, bread, and more. At this amazing place I noticed the different varieties of apples of apples such as, honey crisp, Mutsu, jonagold, Fuji, and many more. I also also saw different kinds of potatoes like, Austrian crescent, satince (yellow flesh), and last but not least parsnips. What caught my attention the most which I bought and took home with me was, the apple cider it was great!. And it taste different from the apple juice I am used to drinking. The black chicken was another thing that I was very curious about. I had so many questions. The lady at the stand was very communicative and was able to answer all my questions. At the market I also saw huge pumpkins and of course I can’t forget about the dog posing for a picture like if he was a model,  between the pumpkins. I was enjoying the colors, the different smells, shapes, and tastes. As  was walking i also noticed the different flowers they had in one of the stands, I love flowers! They make happy. This trip was fun I was able to learn about a lot of things and interact with a lot of my classmates, share our opinions on some of the things we tried at the market. I was fascinated and wanted to buy a lot of things but I was able to buy, honey, apple cider, apple cider doughnuts, bread, honey soap, strawberry jelly, and cheese. Visiting the market was truly amazing, and I would go and visit again.

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