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Becoming A Professional Chef
The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated.
not only requires a thorough
understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; "No theories, no formulae, no recipe, no matter how well written, can take the place of experience."
(1)
The formal educational process must begin with the choice of institution, in the United States, the Culinary Institute of America, New Y ....
Word count: 898 - Page count: 4
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