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. Becoming a professional chef 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) …
showed first 75 words of 907 total

showed last 75 words of 907 total
…ted to the foodservice industry. Teaching the skills of a culinarian, newspaper columnist or journalist critic. There are many possibilities to a professional chef outside a kitchen environment, learning by contact with other professionals is what professionalism is all about. Works cited The California Culinary Academy,WWW.Baychef.com/educational/ index.html. Website. The Wall Street journal,January 2, 1990, Page 1. The Culinary Institute of America,The New Professional Chef. 5th ed.New York: Van Nostrand Reinhold,1991