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“AM I CHEF?”. By George Hill A book in its second edition. Identifies the attributes and core values required to be a successful contemporary cook or chef, culinary etiquette, customs and codes of practice. Explores issues such industry titles, training, the role of chef associations, competitions, branding and media.Widely recommended for chefs, trainers, students, managers, recruitment specialists, and others associated with commercial cookery. Maybe a little old fashioned as this was first written over 7 years ago, still many aspects apply to 2020. However expect culture will change even more now, due to Covid-91.
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