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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?". Examples of incorrectly or badly described items on menus.

Extract:

Another issue involves the growing tendency to see the hijacking of culinary terms by manufacturers who twist their meaning to portray something that they are not.

Unfortunately, they do not see, nor understand the historical significance of culinary heritage or the need to respect the universal language used in professional cookery....

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