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"AM I CHEF?". Chapter Outline.


         

Introduction

History

Cooks or chefs  

S.A.K.E  

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?". Outlines  the major issues that have the potential to tarnish the profession.

Extract: While much of the change in commercial cookery has been for the better, principally in health and well-being, working conditions and freedom of culinary expression, it has not all been progress, with many of the problems faced by chefs arising out of self-inflicted abuse of their own destiny....
 

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