Why Do We Need The Security - 1305 Words

Not to mention, it will help the follower and leader understand exactly why things are operating in that capacity. Managers do not just make things up as time goes on. All information being flowed has a structure in place for this important reason. It will be easier to adjust when situations arise and things are not going as planned. The reason it will be easier is because the structure of positions from the top on down understands each role and responsibility. Without a solid foundation, security will not stand and target of opportunity will get out of control. Another key point, is to ensure management continues to understand security with continued study and education. Just because a security professional makes it to a certain†¦show more content†¦A final management principle and a very important one to consider is performance. Not performance of self, but all security professionals in the industry. Performance can mean a lot of things and understand specifics need to be further evaluated. Specific areas to consider when evaluated employees are each security professionals potential. If a manger understands who is working for the industry it will create a better work environment. Additionally, members of the team need to be evaluated based off performance. This can highlight future leaders, managers and maybe even top level positions for the future. A manager is only as good as the people working within the industry. Growth needs to be instilled in each employee in order to keep a standard of excellence. How does this look like and what actions need to be taken? First and foremost, manager’s needs to ensure leaders are evaluating security personnel based off duty performance. In the military a rank structure exists for many reasons. One driving factor is position and how well each individual performs based off the entire team. For instance, at a certain level all peers at the same rank are trying to set a sound duty performance. Management outlines the performance and each individual will meet, not meet, or possibly exceed standards. This should not be confused with a dog eat dog mentality. Also, this type of work ethicShow MoreRelatedFor Many Years Immigration In The United States Has Been1309 Words   |  6 Pagesare being questioned for why and how these immigrants are getting into our country especially the ones from Mexico. There has been more than 1.3 million people caught trying to enter the United States illegally from Mexico alone in 2004. (Douthat and Woodson, 430) Congress has tried to pass many bills different bills to help with border portal and illegal immigration including the BPA Reform Act that was scheduled to mark-up on May 21,2014 but then was canceled. Security is always being updatedRead MoreWhat Is Information Security?1022 Words   |  4 PagesWhat is Information Security? 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There are many questions and issues we need to tackle as far as information security is concerned, butRead MorePrivacy Is More Important? Privacy Or National Security?1278 Words   |  6 PagesDuring the past decade, an issue has arisen from the minds of people, on which is more important? Privacy or national security? The problem with the privacy is that people do not feel they have enough of it and national security is increasing causing the government to be less worried about the people. National security is growing out of control which has led to the decrease in people’s privacy and has created fear in th e eyes of U.S. citizens. â€Å"Twelve years after the terrorist attacks of Sept. 11Read MoreMilitary Policy Essay969 Words   |  4 PagesAs we have discussed in previous chapters; the role of the industrial machine and political partisanhip makes a significant impact upon the mission, support and future of US Military Policy. When looking at the role of the DOD and  its ongoing actions  in regard to: 1.)  the  continued War in Afghanistan 2.)  the recent  War against ISIS in Iraq and Syria 3.) on and off  actions of  Kim Jong-un of North Korea and recent threats against Guam and the US West Coast 4.) nuclear development concerns with Iran-Read MoreTechnology in the Modern Medical Office Essay1739 Words   |  7 Pagesrecords. The doctors know they need to comply with HIPPA controls over patient records and are concerned that a Wi-Fi LAN could compromise security. The intent of this paper is to offer advice to the medical office manager about the implementation of a Wi-Fi access point for their network. I will cover the elements needed within a policy, and the development of a high-level standard that will address the considerations for implementing Wi-Fi under HIPPA security rule constraints. 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Culinary artistry Free Essays

Culinary artistry goes beyond the ordinary art forms. Unlike painting, literature, and the performing arts, culinary arts offer more than just the usual ocular, intellectual, or auditory experience. The culinary arts combine all of the aspects of all the art forms that we know of – a culinary masterpiece, unlike any other masterpiece in any art field should offer a multi-disciplinary experience as well as please the two other remaining sensations of taste and smell. We will write a custom essay sample on Culinary artistry or any similar topic only for you Order Now A culinary obra maestra has to complete the experience by offering visual appeal, the application of the concepts of food preparation, as well as the ultimate experience for the palate. Chef Jacques Torres has undoubtedly mastered the art of food preparation and more. Our likely chef was already a master in the kitchen at the tender age of 15. He spent most of his childhood in Bandol, in the south of France and was an apprentice in a relatively small pastry shop called La Frangipane. His two years being an apprentice was sheer pleasure for this young chef, and as a testament to this passion for cooking, he graduated at the top his apprenticeship class. Chef Torres went to attend high school and spent a year in the military; these however, did not dampen his passion for the culinary arts. Upon leaving the military he pursued his love for cooking and polished his culinary skills at the La Cadiere d’Azur where he earned the degree of master pastry chef. At 26 years old, Chef Torres was recognized by his countrymen with the most prestigious award for French craftsmen, the Meilleur Ouvrier de France Patissier (Best Pastry Chef in France), making him the youngest in history ever to receive this coveted recognition. He did not stop here – during this considerably early period in his career, Chef Torres already began to reap awards from all over the world; among these are the gold medal of the Japanese Pastry Chef Association and his win in the 1986 French Championship of Desserts M. O. F. , to name a couple. He was quite aggressive in pursuing his passion as he went on to spend culinary weeks in Tokyo, Sydney, Melbourne, and Spain as well as went on a culinary cruise with Le Figaro’s through the countries of the Mediterranean. He also offered consultation and product development services to Cointreau and Valrhona. Later, he also left for the United States to participate in the rededication ceremonies of the Statue of Liberty honoring President Francois Mitterand of France and President Ronald Reagan of the United States. Chef Torres wanted to share his expertise to aspiring chefs, which made him a cut above other chefs who would like to keep their secrets to themselves. Chef Torres believed in the value of legacy and made sure that his legacy lasted forever by ensuring that his skills and knowledge was appropriate transferred to younger chefs who shared his passion for pastry. Ideally, Chef Torres wanted to improve the area of pastry making so that the world could experience the wonders of this desert. To accomplish this particular objective of his, Chef Torres joined the French Culinary Institute Faculty in 1993. He even went to as far as designing the Classic Pastry Arts curriculum for the school. His dedication to the education of aspiring chefs appropriately made him the program’s Dean of Pastry Arts. His commitment to the education of young chefs allowed him to pay back the industry that made him into whatever he has become. He was a good educator and many of his students have gone on to pursue their own careers and make milestones of their own. Chef Torres was also a health buff, he regularly joins the New York City Marathon. As a testament to his love affair with health a few of his recipes appeared in the French Culinary (your family name) 3 Institute’s ‘Salute to Healthy Cooking (Rodale, 1998)’. This recipe book pays particular attention to healthy eating and cooking and so features menus arranged according to season availability that are a made from low-fat, healthy ingredients the classic French culinary way. No less than the Ritz-Carlton Hotel Company hired Chef Torres as the corporate pastry chef in 1998. He was with the Ritz for a year until the great Sirio Maccioni invited him to be the executive pastry chef of Le Cirque which featured a custom-built state-of-the-art pastry kitchen. His work at Le Cirque allowed him to wow patrons with his creations. He gave them the culinary experience of a lifetime, one they will never forget. People from all over the country and even the world began to consider Le Cirque as the home of deserts made only for the gods. More and more, the patronage of Le Cirque grew. The patrons wanted more of Chef Torres’ deserts, and not only that, they wanted the diversity of the choices and expected more to come from this culinary genius. Chef Torres, on the other hand, never wasted a dull moment in making his creations and as a result, none of his patrons went away disappointed. They either had a wide smile on their faces or a small paper bag filled with more of his deserts to take home. For eleven years, Chef Torres impressed his clientele with his culinary expertise. As his fame spread throughout the land, his fame also grew. Soon enough, the demands were too much for the culinary genius; and as if his work at Le Cirque was not enough, Chef Torres also launched Dessert Circus with Jacques Torres, a public access show that aired 52 episodes; aside from this, he also released two recipe books to accompany the show, â€Å"Dessert Circus: Extraordinary Desserts You Can Make at Home† and â€Å"Dessert Circus at Home†, the former of which earned a 1999 James Beard Nomination. He did not however take any offense against these demands, in fact, ;his spirit was more than willing to indulge in the demands, but his flesh was weak, and so stress took the culinary genius down. After eleven years of heavenly deserts and more than satisfied customers, Chef Torres made a milestone decision; he left Le Cirque to start his own business. Fortunately, Chef Torres was not just an exquisite pastry chef but a businessman as well. He opened his own chocolate factory in Brooklyn and called it Jacques Torres Chocolate. The name was synonymous with the chef’s amazing deserts, and who can resist chocolate created by someone who can create divine deserts? Chef Torres wasted no time in building his business; he personally took care of the retail, wholesale, and internet operations, and in not time, his creations reached chocolate lovers from all over the world. His Chocolate Coconut Napoleon, Chocolate Bark, and Chocolate Mousse all became instant hits. How else would chocolate stuff made from real chocolate fare? To add to this, Chef Torres also created some unusual chocolate flavors like ginger-laced and chili-laced chocolates which became demand items! Soon after, in 2004, Chef Torres went into another giant venture, he opened a chocolate factory in Manhattan. The factory is a mix of cafe, retail, and manufacturing so that the guests can actually see how chocolate is created straight from cocoa beans, making Chef Torres a real live Willy Wonka. A feature to note is that Chef Torres is the only chocolatier who not only creates his own candy, but his own chocolate as well. Chef Torres’ chocolate has earned a name for itself in the roster of great chocolate makers like Godiva. Chef Torres too has earned a name for himself, even before his chocolate acquired his very own signature. Chef Torres was named the James Beard Pastry Chef of the Year, received the Chartreuse Pastry Chef award, was named the Chefs of America Pastry Chef of the Year, and earned membership into the Academie Culinaire de France. (your family name) 4 Chef Torres also has a big heart for children and the elderly. He has never hesitated to share his blessings to the less fortunate members of society, so aside from teaching the art of pastry making at The FCI, demonstrating his skills around the world, and creating and selling exquisite chocolates, Chef Torres also spends time with and donates generously to various charity organizations. We don’t really know if it is this commitment and dedication of Chef Torres to the needy that has given him all the great things that he is currently enjoying or his inherent talent and expertise in the craft that he loves; but one thing is for sure, whatever the reason for Chef Torres’ success, he is one individual who was never afraid to take the risk. His initially venture in Brooklyn was a big risk in itself considering the area in which his factory would be in. He took the risk and put more confidence in his business mind than in his fears and went on to pursue the challenge. This makes Chef Torres not only a brilliant chef, a chocolatier, or a teacher, but also a successful and proactive businessman. A passion in one’s chosen field always yields great results. Chef Torres is a classic example of this particular philosophy; like other great artists who came before his time, whether in the field of literature, visual arts, or the performing arts, Chef Torres has proven himself to society and to the world. There are challenges in pursuing your own particular field of endeavor but being persistent and being dedicated to your chosen field can always work for your dreams. Perhaps, Chef Torres did not know or dream of how great he can be, perhaps he just did well in pursuing his particular field of endeavor, but the burning passion and love that he spent on his craft paid-off well, and big time. The lesson that we could learn from this great chef is that it doesn’t really matter where you come from and what you believe in so as long as you have passion for your particular field of endeavor – always, what happens is, people acquire the contagion of our passion, dedication, and sincerity, and whether they like it or not, they all end up developing an acquired love for our art. (your family name) 5 References Treuting, J. (2007). Jacques Torres. Retrieved March 1, 2009, from http://www. delish. com/cooking-shows/famous-chefs/celebrity-chef-jacques-torres? ref=findex Chef2Chef (2007). Chef Torres’s Biography. Retrieved March 1, 2009, from http://topchefs. chef2chef. net/recipes-2/torres/ How to cite Culinary artistry, Papers

Experiment 3B Fractional Semi-microscale Distillation Separation of Hexane and Toluene free essay sample

Experiment 3B: Fractional Semi-microscale Distillation Separation of Hexane and Toluene. Objective: The main goal of this lab is to learn how separation of binary liquid mixtures is performed. Especially when the two liquids have boiling points varying by about 30 ° C. Hexane can be separated from toluene in this experiment because of the difference in their boiling points. Since toluene has a higher boiling point, it will left at the bottom while the hexane starts to boil out and collect in the Hickman still. GC measurements help us in determining how accurate our data is by making a graph of the amount of hexane and toluene in each fraction. Also this lab gives experience with semi-micro distillation in order for experiments in the future that might need this purification setup. Experimental Procedure: This lab follows the experimental procedure of the book as outline in the Mayo book on pages 133 and 134. However; the following modification were made to the procedure: Use gas chromatography instead of refractive index Observations: Mixed exact quantities in 5mL conical vial Temperature moved really slowly but kept boiling throughout. Collected Fraction 1 at 35 °C Temperature dropped after a short while from 55 °C to about 45 °C. Larger amounts of vapor/liquid during Fraction 2 collected. Started collecting fraction 3 at 0 °C. Calculations: Retention Time: Fraction 1: Peak 1: distance from starting point = 1.2cm, therefore time = 1.2 minute. Peak 3: distance from starting point = 4cm therefore time = 4 minutes. Fraction 3: Peak 1: distance from starting point = 1.3cm therefore time = 1.3 minute. Peak 3: distance from starting point = 4cm therefore time = 4 minutes Peak Area: Fraction 1: Peak 1: Peak Height measured at 116mm and 3mm width. Therefore, Peak Area = (116*4)/2 = 174 mm2. Plus the small isomers curve with height 13 mm and width 2mm should give entire peak 1 value. 174 + (13 *4)/2 = 200mm2. Peak 2: Peak height measured at 11mm and width at 5mm. Peak Area = (11*5)/2 = 27.5 mm2. Fraction 3: Peak 1: Peak height 8.5mm and 1mm width. Peak area = (8.5 * 1)/2 = 4.5mm2. Plus the small isomer curve with height of 2mm and width 1mm should give the entire peak 1 value. 4.5 + (2*1)/2= 5.5 mm2. Peak 2: Peak height 77mm and width of 6mm. Peak area = (77 * 6)/2 = 231 mm2. Questions: 1. In the Data and Results Table, you have identified the peaks in your gas chromatogram. Explain how you made your assignments and what physical property determines the order of elution (which component elutes first, which component elutes last, and why?) a. Since Hexane is lighter and has a lower molecular weight than compared to toluene, it is expected to be faster than toluene. Therefore; when added into the GC, it is expected that the light molecules of hexanes will show up first on the charts. In the GC, the hexanes would be able to move through the system through much quicker than the toluene. 2. On a gas chromatogram, what do the peak areas represent? The peak areas can be viewed as looking at the densities. By looking at the amount of area it covers we can approximate the amount of hexanes in gaseous form that was injected into the GC. 3. The GC data may be used to verify the  results of the distillation (was there actually any separation of the hexanes/toluene mixture?). a. For each fraction collected, what do the GC data (peak identities and peak areas) tell you about the progress of the distillation? Be sure to comment on the relative peak areas of the two peaks observed for each fraction. It helps show that the two compounds both have different temperatures under which they boil. For instance hexanes’ boiling occurs at a lower heat setting so that is why in the first fraction we can view a greater peak of hexanes than toluene. In the third fraction we notice that toluene is found in higher abundances there. This helps when trying to distill out or separate the two compounds. b. Are the GC data consistent with your expectations? The GC data is what is expected, however there were some difference noticed with it than expected. For instance, the first fraction came out with more toluene that was originally expected and the graph showed this. Small unexpected material like this was the only thing not expected with the GC data. 4. Most of you did not have enough time to complete the redistillations of Fraction 1 and Fraction 3, but you are still equipped to anticipate the results. a. For the redistillation of Fraction 1, predict how the gas chromatogram for the initial fraction would have differed from the gas chromatogram of Fraction 1 from Distillation 1. The peaks would be more pronounced and there would be a greater variance in the size of the peaks. Peak 1 would be much higher and steeper and peak 3 or the toluene peak would be found much smaller. b. Similarly, for the redistillation of Fraction 3, predict how the gas chromatogram for the final fraction would have differed from the gas chromatogram of Fraction 3 from Distillation 1. b.i. The difference between the re-distillation of fraction 3 and the initial distillation of fraction 3 would show some variance but overall the expected results would still be viewable. There would be a slightly lower peak for hexane and the amount of toluene would have a higher peak as compared to initial distillation of fraction 3. 5. Explain why Distillation 1 did not give two pure fractions. Suggest at least one method to improve the separation efficiency of the distillation of hexanes and toluene. a. Since we are boiling away a chemical mixture, there might be toluene that is able to heat up and boil before hexane does. No matter what we do, toluene willn  still sometimes boil with the hexan e at a lower temperature, but by increasing the surface area of the Hickman still or by adding more boiling stones, which also functions to increase the surface area, we can achieve greater separation efficiencies during the distillation of hexanes and toluene.