1. In looking for a mentor, I have had to make a lot of emails, and talked to multiple managers. I quickly realized I'd be unable to obtain an internship or job shadowing at a franchised restaurant so I have been researching independent restaurants in the down town Pomona and Covina areas, along with restaurants in Ontario and West Covina. I've spent time carefully composing emails and researching the websites of restaurants I send them to. I've also been editing my resume so that it is up-to-date and ready to be given out or emailed to the businesses I am applying to. Whenever possible, I look for the email of the head chef of the restaurant I am applying to, as well. Along with trying to find restaurants on my own, I have asked for suggestions from family members and friends to see if they know of any good restaurants. In doing so, I have been unable to find a mentor but have found a professional chef who would be happy to give me an interview.
2. The most important article I have read so far would have to be the introduction to "Alton Brown's Gear for Your Kitchen." This introduction gave insight on how to tell what instruments would be helpful to a person in a kitchen, and how the tools relate to a person. It gives tips on cleaning out your kitchen's toolbox and how to stock it with what you really need. These types of tips are very helpful, because (as I learned from another article, Design Fundamentals by Richard Keyes) kitchens are often cramped and full of people, equipment, and food. This means everything in a kitchen needs a specific purpose, and maybe two or three more besides that. Brown gives great insight in deciding if an instrument is worthy of your kitchen.
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