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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?". Extracts: Chefs who wear striped blue instead of pure white aprons need to realise the striped apron was originally a part of butchers' uniform and the stripes designed to camouflage the splashes of blood from handling raw meat. A striped blue apron is not as clear a signal of hygiene as pure white is, it does not visibly demonstrate a sparkling clean appearance and can subconsciously place doubt about hygiene in the eyes of the client.

How valid is a chef’s hat award for a restaurant to acknowledge the quality of their food when the chef is not willing to wear the symbol?

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