This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking.
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
The books address the professional challenges in launching a career in the culinary field, along with advice for success. This set also celebrates foods and flavors from around the globe, while sharing reviews of ingredients and equipment.
Ever wonder who wrangles the animals during a movie shoot? What it takes to be a brewmaster? How that play-by-play announcer got his job? What it is like to be a secret shopper? The new.
Presents a listing of United States and international professional culinary schools available for those interested in a career as a chef.
The only comprehensive resource to culinary education worldwide. Contains detailed descriptions of more than 1000 career and recreational programs in the U.S. and other countries.
The fourth edition shares up-to-date recipes, plating techniques, and flavor profiles, as well as industry trends. The study guide serves as a supplement to this edition.