User:Yoojin2509/sandbox

For Masayuki Kikuchi's page, I expanded the page by adding some sentences: Education[1] : Bachelor of Science (1970), Master of Science (1972), and Doctor of Science (1976), in Geophysics, University of Tokyo. Positions Held[2] : Research Associate, Yokohama City University (1973-83). Research Fellow, Northwestern University (1979-80). Research Associate, California Institute of Technology (1980-81). Associate Professor, Yokohama City University (1983-88). Professor, Yokohama City University (1988-96). Professor, Earthquake Research Institute, University of Tokyo (1996-present) Scientific Contributions[3] : (1) Computer simulation for dynamic rupture propagation. The specific fracture energy associated with large earthquakes was estimated to be much larger, by 5-6 of the order of magnitude, than that of the ordinary solid material in laboratory. (2) Source rupture processes. Waveform inversion technique was developed in an attempt to extract the information of detailed source rupture processes. Heterogeneous fault slip distributions were determined for many large earthquakes. These are now being compiled into a fault asperity map in the world. (3) Effect of multiple scatterings on the attenuation and dispersion of wave propagation. The numerical method to estimate the impulse response was developed and applied to laboratory data.

For baking (chef) page I have created a talk page to show share my opinion with Wikipedians and I have expanded this page by adding some more paragraphs: Baking Baker vs. Pastry Chef: What's the Difference[2] To those outside the culinary world, the difference between a baker and a pastry chef may seem negligible. After all, you don't need to know the title of the person creating your hearty breads and delicate desserts—just as long as they keep making them. However, to those who work in the industry, or are thinking about entering the field, there is a marked difference between a baker and a pastry chef. While these terms may sometimes seem interchangeable, they actually describe different roles. So what's the distinction? Perhaps the primary difference between a pastry chef and a baker is that the word "chef" literally means "boss." So while pastry chefs may bake, their title indicates that they have authority. A pastry chef is also a baker, but a baker isn't necessarily a pastry chef.

Pastry Chef Job Description Any foodie worth their salt knows that good food is an art form. But nowhere is the term “culinary arts” more appropriate than when it’s applied to the dessert course. Whether making sugar sculptures, constructing elegant wedding cakes, or simply adding that final drizzle of chocolate to the perfect torte, a pastry chef knows the importance of visual appeal—as well as good taste. With pastry chef training, your job description may range from tasks as essential as producing baked goods for a grocery store, restaurant or a neighborhood bakery, or as glamorous as creating delicious desserts for a high-end restaurant. Either way, there's no doubt that a pastry chef job is rewarding—and certainly sweet. Schools that Offer a Baking and Pastry Major[3] Pastry and Baking programs are promoted under a variety of names by the schools that offer them. Patissier and Patisserie are classical French terms employed by some schools to identify their courses of study. Do not be intimidated by the Euro-speak, they are just pretty words for baker and bakery. Pastry Arts is a common designation for the specialty since it mirrors the popular term, Culinary Arts, which refers to the savory side of the kitchen. Baking Science, Bread and Pastry emphasis, Dessert Studies – Schools can call it whatever they want, so you must give due diligence to your job as program researcher. Define you goals and distill the myriad of educators to a reasonable pool of candidates that can get you where you want to go. Don’t limit your selections to a particular kind of institution. Proficient bakers are graduated by a variety of school types like: Community Colleges Vocational and career schools, such as The Art Institutes International Culinary School Stand alone culinary schools, like Le Cordon Bleu Academies, Kitchen Academy and the French Culinary Institute Four-year colleges and universities, such as Johnson and Wales University

Careers for Pastry and Baking Majors: Where Will I Bake?[4] Cafes, bistros and upscale bakeries are the stomping grounds of many accomplished pastry specialists, but opportunities for creative patissiers exist at hotels, convention centers, resorts and spas, cruise lines, casinos, and all manner of restaurants. Creative entrepreneurs are found plying their trade in specialized pastry venues like cupcake shops, chocolate stores and other stand-alone confectioneries. Opportunities exist for reputable bakers as private/personal chefs for heavy-hitting clients around the world. Prestigious roles in places like the White House bakery are reserved for proven industry standouts, but such jobs are within your grasp if you exhibit the talent and perseverance required to get noticed in your field. And always be mindful that a comprehensive pastry education might comprise only one facet of your complete cooking education. Pastry specialists emerge in all areas of the hospitality industry as managers, executive chefs, and even TV celebrity chefs. Just ask these notable pastry pros. Elizabeth Faulkner – Ms. Faulkner is one of the hottest names in the pastry game in 2011. She has been featured on multiple televised cooking programs, and was a recent finalist on the Next Iron Chef. Her early education was in the fine arts, which translated well to her career as a culinary artist. She has operated a bakery and restaurant since 1997, which has successfully transitioned from a stand-alone bakery to a well-rounded culinary landmark. Her pastry creations have become known for the high level of creative artistry that they incorporate. Michel Roux – Author and twenty-year pastry specialist who offers over one hundred of his delectable recipes in his book called Pastry: Savory and Sweet Jacques Torres – Operates Jacques Torres Chocolates in New York City. He is also Dean of Pastry Arts at the French Culinary Institute in New York City. Chad Robertson – Owner/operator of Tartine, a celebrated bakery in San Francisco. Robertson has been honored by the James Beard Foundation as a “Best Pastry Chef in America” winner.

For Pink Romance page, I had to delete some paragraphs and fix some words in order to avoid NPOV dispute. I also put a citation for it.