The Culinary Professional / Edition 1

by John Draz, Christopher Koetke

Overview

This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered.

• Step-by-step techniques for essential culinary skills.
• Over 1,000 illustrations.
• Repeated features on history, workplace issues, safety and sanitation, science and technology, culture, culinary tips, trends, health, and math.
• Chapter activities on workplace math, problem-solving, and critical-thinking challenges, as well as minilabs.
• Chapter on culinary history.
• Bound-in student CD provides illustrated activities, primal cuts activities, recipes, and more.

Additional student materials in digital format, including Identification Activities, Vocabulary Activities, Primal Cuts Activities, Math Activities, Recipes, and Related Web Links are included on a Student CD. This CD also provides students with a username and password to access an online recipe database which allows students to convert recipe yields, search by title, and browse by recipe category.

Product Details

ISBN-13:	9781605251189
Publisher:	Goodheart-Willcox Publisher
Publication date:	04/22/2009
Edition description:	First Edition, Text
Pages:	831
Product dimensions:	9.00(w) x 11.40(h) x 1.40(d)
Lexile:	1040L (what's this?)
Age Range:	14 - 18 Years

About the Author

Chef John Draz was a founding faculty member of the Kendall College School of Culinary Arts. He was chef/owner of a 300-seat fine-dining restaurant. He has consulted for numerous independent restaurants, as well as organizations such as McDonald’s Corporation, Groen Corporation, Quaker Oats, and the National Dairy Board. Chef Draz currently serves as Executive Research Chef for Ed Miniat, Inc., a manufacturer of cooked meat products located in South Holland, Illinois.

 

Chef Christopher Koetke is the vice president of the School of Culinary Arts of Kendall College, Chicago, Illinois. He has cooked for some of the best restaurants and pastry shops in France, Switzerland, and the United States.

For several years, Christopher was a contributing editor to Chef, Chef Educator Today, and Fancy Food magazines. He is often a guest on TV and radio broadcasts in Chicago and has produced numerous educational DVDs. He currently appears in his own healthy-cooking television show, Let’s Dish! on Live Well HD network. Chef Koetke has received numerous industry awards including Cooking Teacher of the Year (2009) by the International Association of Cooking Professionals, Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or.