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Becoming A Professional Chef
Essay specific features
Written by:
Marian K
Date added:
February 13, 2016
Level:
University
Grade:
A
No of pages / words:
4 / 894
Was viewed:
8425 times
Rating of current essay:
Essay content:
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 York is the leader in traditional culinary cuisine preparation...
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The curriculum is taught on the Escoffier ideal. The California culinary Academy, San Francisco, also offers culinary education, but along with the New England culinary Institute, Montpelier, Vt, offer an education for occupational demand and placement. In order to gain a solid understanding in basic and advanced culinary techniques, any aspiring chef will find formal training at an accredited school an excellent beginning...
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