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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?". Indentifies the correct usage of the six basic ranks in a commercial kitchen , what they mean, and how to achieve each step.

Extracts:
Cooks and chefs need to be concerned about the general public perception of the title Chef. A rank and title that should portray a trained craftsperson capable of preparing healthy, nutritious, commercially viable, quality food in large quantities; that has sadly deteriorated to the extent that it can be symbolized by the image of a pretender who wears no head covering, a T-shirt, and a striped butcher’s apron.

Master Chefs must provide evidence of their accrediting organisation against their title or they are pseudo masters. Unfortunately, there are “cowboys” who have never taken external examinations to prove their worth and call themselves Master Chefs. ("Cowboys" see chefs slang Page 122.)

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