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Author : Jerald W. Chesser
Publisher : Prentice Hall
ISBN 13 : 9780132747745
Total Pages : 0 pages
Book Rating : 4.7/5 (477 download)
Download or read book The World of Culinary Management written by Jerald W. Chesser and published by Prentice Hall. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing staff and training in the food and restaurant industry.
Author : Jerald W. Chesser
Publisher :
ISBN 13 : 9780134484464
Total Pages : 336 pages
Book Rating : 4.4/5 (844 download)
Download or read book The World of Culinary Management written by Jerald W. Chesser and published by . This book was released on 2017-02-27 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Resource added for the Culinary Specialist program 313162.
Author : Jerald W. Chesser
Publisher : Prentice Hall
ISBN 13 : 9780131583283
Total Pages : 0 pages
Book Rating : 4.5/5 (832 download)
Download or read book The World of Culinary Supervision, Training, and Management written by Jerald W. Chesser and published by Prentice Hall. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
Author : Karen Stabiner
Publisher : Penguin
ISBN 13 : 0698195809
Total Pages : 320 pages
Book Rating : 4.6/5 (981 download)
Download or read book Generation Chef written by Karen Stabiner and published by Penguin. This book was released on 2016-09-13 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top—but talent isn’t enough. Today’s chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line. Journalist and food writer Karen Stabiner takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives. A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today’s hottest professions.
Author : Kimberly Witherspoon
Publisher : A&C Black
ISBN 13 : 1408820536
Total Pages : 210 pages
Book Rating : 4.4/5 (88 download)
Download or read book Don't Try This at Home written by Kimberly Witherspoon and published by A&C Black. This book was released on 2010-12-15 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this raucous new anthology, thirty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food - or the men and women who masterfully prepare it.
Author : Chris Jones
Publisher :
ISBN 13 : 9781138189058
Total Pages : 240 pages
Book Rating : 4.1/5 (89 download)
Download or read book Culinary Management written by Chris Jones and published by . This book was released on 2019-12-08 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces students to the critical factors that influence successful culinary management and how these principles can be implemented within the workplace. It uniquely combines service delivery, culinary operations management and business development in one volume to provide student with a complete and integrated approach. It further looks at both traditional and contemporary approaches including wellbeing, nutrition, technology and sustainability. International case studies of a vast range of food service operations from restaurants to gastropubs are integrated throughout to showcase how to apply ideas, models and principles in order to address management issues and solve managerial problems at three stages. This book provides students with an essential understanding of how each tier of operation will impact on overall customer satisfaction and holistic approach to culinary management. This book is essential reading for culinary students and students of related disciplines such as culinary arts, hospitality and events management.
Author : C. Michael Hall
Publisher : Routledge
ISBN 13 : 1136402705
Total Pages : 381 pages
Book Rating : 4.1/5 (364 download)
Download or read book Food and Wine Festivals and Events Around the World written by C. Michael Hall and published by Routledge. This book was released on 2008-09-10 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Wine Festivals and Events Around the World is a pioneering text that recognises the importance of this rapidly growing aspect of the tourism industry. Food and wine festivals and events play a significant role in rural and urban development and regeneration and the impacts of these events can be far ranging at a social, political, economic and environmental level. This innovative book recognises the development of food and wine festivals as a part of regional and national tourism strategies and uses international case studies to illustrate practice and contextualise theory. Bringing together an international contributor team of experts, this is the first book to study this profitable and expanding area of the tourism industry and provides a unique resource for those studying in the fields of tourism, event management and culinary arts.
Author : Mary Sue Milliken
Publisher : John Wiley & Sons
ISBN 13 : 0764555022
Total Pages : 758 pages
Book Rating : 4.7/5 (645 download)
Download or read book Cooking Around the World All-in-One For Dummies written by Mary Sue Milliken and published by John Wiley & Sons. This book was released on 2003-03-14 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever have food fantasies in a truly international vein—an appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you’ll be introduced to the cooking styles and recipes from eight of the world’s most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries. With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines, revealing the cooking secrets that have made these recipes so winning and, in some cases, such a snap. Inside, you’ll find: The essential ingredients and tools of the trade common to each cuisine The basic cooking techniques specific to each cuisine How to think like an Italian or Chinese chef What the inside of a French, Greek and Middle Eastern, and Japanese kitchen really looks like And once you become familiar with the new world of spices and ingredients, you’ll be whipping up tasty, new exotic dishes in no time! Page after page will bring you quickly up to speed on how to make each part of the menu—from appetizers, entrées, to desserts—a sparkling success: Starters, snacks, and sides—including Gazpacho, Tuscan Bread Salad, Leeks in Vinaigrette, Falafel, Spring Rolls, Miso Soup, Chicken Satays with Peanut Sauce The main event—including Chipotle Glazed Chicken, Lasagna, Cauliflower au Gratin, Lamb Kebabs, Grilled Tandoori Chicken, Braised Fish Hunan Style, Shrimp and Veggie Tempura Sweet endings—including Mexican Bread Pudding, Biscotti, Chocolate Souffle, Yogurt Cake, Mango Ice Cream, Green Tea Ice Cream, Coconut Custard with Glazed Bananas With over 300 delicious recipes, a summary cheat sheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, this down-to-earth guide will having you whipping up dishes from every part of the globe. Whether it’s using a wok or tandoori oven, with Cooking All Around the World All-in-One For Dummies every meal promises to be an adventure, spoken in the international language of good food.
Author : James Morgan
Publisher : Routledge
ISBN 13 : 1136412719
Total Pages : 393 pages
Book Rating : 4.1/5 (364 download)
Download or read book Culinary Creation written by James Morgan and published by Routledge. This book was released on 2007-06-07 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.
Author : IBM
Publisher : Sourcebooks
ISBN 13 : 9781492625711
Total Pages : 0 pages
Book Rating : 4.6/5 (257 download)
Download or read book Cognitive Cooking with Chef Watson written by IBM and published by Sourcebooks. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inspiring innovation & culinary exploration. Outside the box. Creative. Whether in the fields of medicine, engineering or cooking, the ability to break the mold and imagine new concepts has long been considered a purely human ability. Until now. With Watson and the poer of cognitive computing, professionals and creators no longer need to rely on experience, intuition and elisive inspiration to make new discoveries. Chef Wtson is the result of purposeful innovation, a collaboration between the Institute of Culinary Education and IBM Watson, thty his produced a groundbreaking cookbook unlike any you've ever seen before.
Author : Paul Clarke
Publisher : Ten Speed Press
ISBN 13 : 0307815315
Total Pages : 274 pages
Book Rating : 4.3/5 (78 download)
Download or read book Lessons in Excellence from Charlie Trotter written by Paul Clarke and published by Ten Speed Press. This book was released on 2012-12-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: An insider’s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter's Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.
Author : Stefan Gössling
Publisher : Routledge
ISBN 13 : 1351740237
Total Pages : 406 pages
Book Rating : 4.3/5 (517 download)
Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author : Michael J. Morelli
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781453716212
Total Pages : 0 pages
Book Rating : 4.7/5 (162 download)
Download or read book A Concise Guide to Culinary Management written by Michael J. Morelli and published by Createspace Independent Publishing Platform. This book was released on 2010-07-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Newly revised for 2018, this book provides a quick reference on nearly 50 topics. The procedures for menu writing, creating a wine list, interviewing employees, and achieving consistency are but a few of the chapters housed in this affordable paperback. Written by Michael Morelli CEC.
Author : Rafia Zafar
Publisher : University of Georgia Press
ISBN 13 : 0820353655
Total Pages : 148 pages
Book Rating : 4.8/5 (23 download)
Download or read book Recipes for Respect written by Rafia Zafar and published by University of Georgia Press. This book was released on 2019-03-15 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 1119490952
Total Pages : 971 pages
Book Rating : 4.1/5 (194 download)
Download or read book The Professional Chef written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2024-04-30 with total page 971 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Author : National Restaurant Association (U.S.)
Publisher : Pearson
ISBN 13 : 9780138019389
Total Pages : 0 pages
Book Rating : 4.0/5 (193 download)
Download or read book Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association (U.S.) and published by Pearson. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart(R) program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Author : Andrew Friedman
Publisher : HarperCollins
ISBN 13 : 0062225871
Total Pages : 571 pages
Book Rating : 4.0/5 (622 download)
Download or read book Chefs, Drugs and Rock & Roll written by Andrew Friedman and published by HarperCollins. This book was released on 2018-02-27 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
