Tasting Success: Your Guide to Becomming a Professional Chef / Edition 1

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More About This Textbook

Overview

This text identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity to; focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef.
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Product Details

  • ISBN-13: 9780470581544
  • Publisher: Wiley
  • Publication date: 8/9/2010
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 160
  • Sales rank: 1,034,728
  • Product dimensions: 6.10 (w) x 9.10 (h) x 0.70 (d)

Table of Contents

Foreword vii

Preface ix

Introduction: What's Your Plan? xv

Chapter 1 Stickability 1

The Story of Stickability as Told Chef John Folse 4

Interview Champ George Foreman 9

Chapter 2 Focusing on Your First Year at School 12

Interview Chef Paul Prudhomme 23

Chapter 3 Work Ethic and Habits 26

Interview Coach Bela Karolyi 37

Chapter 4 Time Management 40

Interview Chef Sam Choy 55

Chapter 5 Choosing Your Externship 58

Interview Chef Norman Van Aken 69

Chapter 6 Your Culinary Investment 75

Interview Mrs. Joanne Herring 83

Chapter 7 Completing Your Degree 87

Interview Chef Monica Pope 94

Chapter 8 The Real World 97

Interview Charlie "The Razor" Frazier 103

Chapter 9 Achieving Success 108

Interview Coach Rudy Tomjanovich 120

Collection of Quotes 125

Index 135

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