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It seems that everyone spends a lot more time in the kitchen getting ready for Thanksgiving! Pumpkin pie, turkey, sweet potatoes—yum! Have you ever wondered what it's like to be a chef and to cook for lots and lots of people? Bill Justus is the Executive Chef at Hershey Lodge 1 in Hershey, Pennsylvania. He comes up with recipes to go on the menus of the resort's restaurants, and he loves to cook with chocolate. And not just desserts! At Hershey, the home of the famous Hershey chocolate bar, they use chocolate in all different types of recipes! I was lucky to meet with Chef Justus and get his story about what it's like to be a chef.  \nTRUMAN: What does it take to become a chef?  \nCHEF JUSTUS: First of all, it takes a little bit of schooling. Whether you go through an apprenticeship, 2 or there's a lot of really good culinary 3 schools in the United States now. If you are in an area that is fortunate to have a good vocational technical school, 4 that's a good way for you to get in and see if it's really something you'd like to pursue as a profession.  \nTRUMAN: When did you know that this was something you wanted to do for a living?  \nCHEF JUSTUS: Well, I'd always kind of kicked the idea around a little bit, helping my aunt and uncle who had some restaurants. Probably when I went into vocational school is when I really started taking it seriously as a profession. I went to vocational school during my junior and senior years of high school.  \nTRUMAN: Did you always like to help out in the kitchen when you were young?  \nCHEF JUSTUS: I always helped out somewhat. My mother is a really, really good cook, and she can make pretty much anything. My grandmother was a really good baker, and she liked to make candies. I have two brothers, so when my mom was at work, I would help her out a little bit in the kitchen.  \nTRUMAN: What exactly do you do as an executive chef?  \nCHEF JUSTUS: As an executive chef, you have a lot of responsibilities, not only with cooking, but with scheduling, menu planning, organizing, hiring, training. Budgets and numbers, things of that nature. Not only is it being a good cook, but you also have to communicate with people—like we're doing here today. With the Food Network and things like that, people are a little more aware of what's going on and a little more educated about cooking.  \nTRUMAN: What is a typical day like?  \nCHEF JUSTUS: A typical day is coming in, going over financial reports from the previous day, meeting with your staff and going over menu development. We have menu tastings, too. The property is pretty big, so we have really big groups that come in. We have one coming up soon for 1,300 people. It's a lot of planning—planning ahead. You have to figure out how much lettuce to order, how many vegetables to order, things of that nature. We try to use seasonal products on the menu and change them for spring, fall, and special holidays.  \nTRUMAN: So when do you actually cook?  \nPage 1   \nCHEF JUSTUS: I cook as much as I can. I'm fortunate enough that when we do the specialty functions, I try to get a hand in that. A lot of times, my sous chefs—the assistants—they are the ones that are on the floor throughout the day supervising the line-level staff 5 and making sure that everything is going according to plan.  \nTRUMAN: So, what's the best part of your job?  \nCHEF JUSTUS: I think the creativity. It changes daily. Dealing with different groups and the diversity of what we do—one day you might be doing a basic box lunch, and the next day you're doing a seven-course dinner. It changes—every day it's something different. It's exciting.  \nTRUMAN: What's the worst part of your job?  \nCHEF JUSTUS: I don't consid","cbCaimODSjFK4iV1","https://ap.wps.com/l/cbCaimODSjFK4iV1","pdf",129306,"English","# EOG 2020 Grade 4 Reading\n## Interview: Becoming a Chef\n## Responsibilities of an Executive Chef\n## A Typical Day\n## Cooking Time and Team Roles\n## Best and Worst Parts of the Job\n## Chocolate and Favorite Dishes\n## Thanksgiving Dinner and Advice to Kids","[{\"question\":\"What does Bill Justus say it takes to become a chef?\",\"answer\":\"He says it takes some schooling, such as apprenticeship paths or culinary schools, and that vocational technical schools can help people determine whether cooking is a profession they want to pursue.\"},{\"question\":\"What are the main responsibilities of an executive chef?\",\"answer\":\"He explains that an executive chef has responsibilities not only for cooking, but also for scheduling, menu planning, organizing, hiring, training, and managing budgets and numbers, plus communicating with people.\"},{\"question\":\"How does Bill Justus describe a typical day at work?\",\"answer\":\"He describes arriving to review financial reports, meeting with staff, planning menu development, and doing tastings, along with planning for large groups and ordering ingredients like vegetables and lettuce.\"}]","What's It Like to Be a Chef? | PDF",1790745237]