Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional ki
The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruh
In this update of the 2010 text, Draz (an executive research chef, South Holland, Illinois) and Koetke (administrator, culinary arts, Kendall College, Chicago, IL) add new chapters on sustainable prac
This textbook by Draz (executive research chef at Ed Miniat Inc. South Holland, Illinois) and Koetke (dean of the School of Culinary Arts, Kendall College, Chicago, Illinois) contains everything a stu
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Instit
"Clean plates don't lie." —Dan Barber Great chefs are not self-effacing or meek—there's no room for indecision in the professional kitchen, where the slightest stumble can send an entire restaurant in
The About Professional Baking Student DVD is the must-have educational tool for today?s culinary student. Presented by Chef Gail Sokol, the DVD is a hands-on guide to all essential professional bakin
Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. ? For many young people, being a chef
