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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?". Extracts:

Chef’s organisations need to explore this challenging and politically difficult move to create minimum standards of association. By doing so they will demonstrate to the public that professionals in the commercial cookery community will not tolerate amateurs damaging their industry.

If commercial cookery is ever going to develop into a bona fide profession in every aspect and not continue to be just a job identified by the now almost meaningless term “chef” (as understood by the public to mean anyone who can follow a recipe) — chef’s organisations must consider the difficult but evolutionary road necessary to protect the future by....

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