Preface by Edward Leonard, CMC, AAC, President of the American Culinary Federation.
The American Culinary Federation.
The Changing Role of Chefs in American History.
Professional Chef Certification.
A Passion for Food, Cooking and People.
Required Knowledge and Competencies.
Progressing Up the Career Ladder.
Becoming an Entrepreneur.
Culinary Competitions Hone Professional Skills.
The Professional American Chef.