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"AM I CHEF?". Chapter Outline.


         

Introduction

History

Cooks or chefs  

SAKE  

Skills

Attitude

Knowledge

Experience

Titles

Issues

Training

Associations

"AM I CHEF?".

Competitions

Uniform

Bullying

Media

Spelling

Allergies

Menu Planning

Presentation

Etiquette

Codes

Slang

Terminology

 

"AM I CHEF?". Introduction - Discover why this book was written.

Extract: Noticing apprentice cooks sitting on the ground in school corridors, their deteriorating dress standards, and their lack of discipline; behaviours sadly disregarded by teaching staff and rationalised as the “Y generation”.

Additionally the self- inflicted problems by modern guns, who are aided and abetted by the infiltration of many who purposely exploit the title chef and are either unaware or do not care about commercial cookery as a career, made me conclude that someone should identify and record a benchmark for a chef.

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