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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?". A view of twelve styles and fashions of food presentation over the past 60 years from classic to molecular.

Extract.

Obviously these eras did not apply to every establishment nor did they exactly coincide at the same time. the times are approximate however there was always a “fashion” that usually emanated in a trendy restaurant and spread like an inferno across other kitchens....

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