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Becoming A Professional Chef
Part 1 of Paper
....rs, 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 pl.... Part 2 of Paper
....ute for experience;only with practice will classroom teory become fully developed.
The purpose behind the education is learning basic food preparation, learning the styles of knife cuts and food presentation. Most importantly of all food preparation is sanitation.
The importance of sanitation cannot be over emphasized.
In a business based upon service and hospitality, reputation and indeed, livelihoods are dependent upon the customers good will.
Food-borne illnesses fall into two categories, i.... |
| Number of words: 898 - Approximate pages: 4 |
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