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"AM I CHEF?". Chapter Outline.


Click on any chapter below to read a brief synopsis.

The first print run sold out in April and the second print run “AM I CHEF?” has been received from the printer and is ready for dispatch. Sold out June -  Print run three is now available.

Introduction

History

Cooks or chefs  

S.A.K.E  

Skills

Attitude

Knowledge

Experience

Titles

Issues

Training

Associations

"AM I CHEF?".

Competitions

Uniform

Bullying

Media

Spelling

Allergies

Menu Planning

Presentation

Etiquette

Codes

Slang

Terminology

 Click on any chapter heading above to view basic chapter content.

"AM I CHEF?". ARE YOU?

An essential reference book that describes in detail the physical and psychological aspects required to be a commercial chef.

Explains the skills, attitude, knowledge, experience, standards, training, and  values  found in successful  contemporary chefs.
Identifies the evidence required (in addition to a paper qualification) to be a genuine chef.
Describes the six culinary ranks based on kitchen influence irrespective of ones job title.
Identifies where culinary colleges and teaching institutes’ practices show they do not understand the industry they service.
Recommends the simple signals that local and overseas students should look for to choose a culinary college.
Explains how Australian cookery qualifications are being misrepresented.
Explains how supermarkets and suppliers incorrectly use culinary terms to gain market share that is systematically destroying culinary heritage.
Exposes how electronic and print media editors are eroding the cookery industry by their incorrect use of chef’s titles.
Illustrates how chefs who receive food awards let themselves and their restaurant down?
Explains how apprentice competitions sponsored by companies could be more effectively described.
Includes culinary etiquette and kitchen slang.
Includes many other topical issues.

A book that brings to the table many issues that need to be on the 2014 culinary agenda.
Statistics: Size. A5, perfect bound front and back full colour, with 142 pages and 25 chapters.

ISBN 978-0-646-91852-5 Printed in Melbourne 2014 George E. Hill

Email examples of feedback and comments received from chefs:

I will be putting this book on my recommended reading list.(J S. - Chef.)

I highly recommend your book.(Jock. S - Chef.)

Great book, at times might seem to stir things up a bit, but unquestionably truthful! (D. T - Cookery Educator.)

A must-read-first for anyone enters the commercial Food/Culinary/Industry, not only here in Australia but worldwide.(J.M - Sydney-Chef&Author.)

Well done George! (N.B - Corporate Chef.)

Cookery teachers should read this book.(H.S - Chef de Cuisine.)

A Good Read (M M - Consultant Chef.)

Books orders dispatched to every State in Australia  -  China - Singapore - USA - England

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