Rubric for nursing Theorist Teaching project Essay

Rubric for nursing Theorist Teaching project - Essay Example Kolcaba defines several levels of comfort that appear for patients over time. She defines three forms of comfort and four contexts where patients will find comfort. The three levels she defines are â€Å"relief, ease and transcendence† (March &McCormack, 2009, p. 76-77). The first level of comfort, relief, happens when a patient is provided with what they need when they are in pain. The patient will move to the ease level when they find out that not only are they having relief from pain, but this relief is continuing over time because of the way that they have relieved the pain. The patient will move to the transcendence phase, when they are able to move past the challenges they have and life a fulfilling life (Kolcaba, 2011). Kolcaba saw that these phases were appearing in much of the literature she was reading on the subject and she began to formulate her theory. When developing a theory, it is important to know what has come before the theory that one hopes to present (March &McCormack, 2009). Kolcaba began to write about the three levels of comfort that she had identified and realized that there was an important messages to nurses about these stages. As an example, nurses are supposed to be the ones who provide comfort for the patients in a holistic way; her theory looks at the patient in a holistic way by providing comfort on the physical, emotional and psychosocial levels. Her theory recognizes that each individual has their own need for comfort and there are many different interventions that are needed in these situations (Kolcaba and Kolcaba, 1991). According to Kolcaba (2011) there are four dimensions to the theory. The first dimension describes nursing as the process of interviewing the client about their comfort needs. In this phase, the patient is provided with interventions and then the nurses check the patient’s comfort level on a regular basis. The second dimension defines the optimal health of the

Pastry chef jacques torres Research Paper Example | Topics and Well Written Essays - 1250 words

Pastry chef jacques torres - Research Paper Example â€Å"Chef Jacques Torres†). He spent eight years under the guidance of French chef Jacques Maximin at Hotel Negresco. He used to attend the classes during his off time. After completing the classes, he was also trained at Cannes Culinary School. While he was working in the hotel, he had participated in various prestigious food events. He received various honors and awards such as he achieved gold medal from Japanese Pastry Chef Association as well as at French Championship of Desserts (Torres, â€Å"Jacques’ Early Years†). 2.0 Beginning and Earliest Jobs In France, Jacques Torres had worked in a bakery shop named La Frangiapane as a trainer. After completing his training for 2 years as a pastry trainer, he shifted his job in Hotel Negresco which was located at Nice, France. He worked there for 8 years. Subsequently, for a few years he had worked to earn his degree as Master Pastry Chef. In the year 1980, Jacques Torres was encouraged by the prestigious Ritz-Carl ton and motivated himself towards the US, first to Palm Spring followed by Atlanta. After that period he then moved to work as Pastry Chef in the kitchen of Le Cirque restaurant in New York. This was a reputed French restaurant (Culinary Schools. Org. â€Å"World-Class Pastry Chef: Chocolatier Jacques Torres†). He received honor of the Confederation of Japan. He then joined Ritz-Carlton hotels to work as corporate pastry chef. He also trained other chefs across the US. He used to conduct occasional classes of FCI during the year 1993 when he was working in Le Cirque. He taught classes twice a month and managed entire curriculum for improvement (Sailhac, A., â€Å"French Culinary Institute's Salute to Healthy Cooking†). In 1989, he was inveigled to Le Cirque. His regular job in Le Cirque was to serve celebrities, royals, clients and friends along with those who loved his creations. Success had come early for Jacques Torres due to his talent, dedication, and willpower to come up with â€Å"something new, something else, always, always†. It was always an assurance to offer sweet surprises from him. He offered ’champagne truffles’, ‘bars of chocolate’, ‘covered chocolates’, ‘items for weddings and events’, and also ‘Jacques Torres chocolates’ (Torres, â€Å"Great Chefs Jacques Torres†). 3.0 Current Business Jacques Torres was French chocolatier; he has become a well known chocolate entrepreneur after his extensive efforts in his work with restaurant industry. At present, the entrepreneur produces confections from chocolate crunch puffs to Champagne truffles. Nowadays, he makes both chocolate delicacies and produced chocolate from cocoa beans. He has created and sold his own line handcrafted chocolate as well as various others high-end confectionary products to his four factories and retail locations in New York along with retail enterprise in Atlantic City at Harrahâ€⠄¢s Casino (The Sun Winefest ’12, â€Å"About Jacques Torres†). He became owner of his own chocolate shops in the year 2000 by opening a modernized warehouse with a cobble stone street in DUMBO section of Brooklyn. Jacques Torres opened his second location featuring a state-of-the-art chocolate manufacturing plant. In this place, the customers can observe the process of transformation of cocoa bean to chocolate