"AM I CHEF?".
By George Hill A book that identifies the attributes and core values
required to be a successful contemporary cook or chef, culinary etiquette,
customs and codes of practice. Explores issues such industry titles,
training, the role of chef associations, competitions, branding and media.
Widely recommended for chefs, trainers, students, managers, recruitment
specialists, and others associated with commercial cookery.
Further chapter details -
price and purchase.