User:SHAIDULISLAM 99/sandbox

Early life and family
He was born in Jessore, bagharpara, raipur, lokkhipur village. His father, samsur rahaman, is a farmer and former union parishad member. His mother, shirina Begum, was a homemaker.[10] He is also called sayed.

Shaidul islam attended the SSC examination from silumpur high school bagharpara Jessore, in 2012 and participated in the HSC examination from narikel baria degree College, Jessore in 2014.[4] and 2015 he go to bahrain country for job! [1][11][12

Career
Now he is a cooking sheaf assistance bahrain Zyara restaurant. A cook is a profession for individuals who prepare food for consumption in the food industry in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs.[1] Restaurants will give a title to the cooks according to their designated stations.[2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks chefs[1]

Other work
A white hat (or a white hat hacker) is an ethical computer hacker, or a computer security expert, who specializes in penetration testing and in other testing methodologies that ensures the security of an organization's information systems.[1] Ethical hacking is a term meant to imply a broader category than just penetration testing.[2][3] Contrasted with black hat, a malicious hacker, the name comes from Western films, where heroic and antagonistic cowboys might traditionally wear a white and a black hat respectively.[4] While a white hat hacker hacks under good intentions with permission, and a black hat hacker, most often unauthorized, has malicious intent, there is a third kind known as a grey hat hacker who hacks with good intentions but at times without permission.[Symantec Group 1]

Scientific aspects
The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. This is a subdiscipline of food science. Important contributions have been made by scientists, chefs and authors such as Herve This

Chemical processes central to cooking include the Maillard reaction – a form of non-enzymatic browning involving an amino acid, a reducing sugar and heat.[44]