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Becoming A Professional Chef

Becoming A Professional Chef

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Title: Becoming A Professional Chef

Essay Details:

Subject: Miscellaneous

Author: Maureen C

Date: August 17, 2014

Level: University

Grade: C

Length: 3 / 894

Essay text:

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. 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...

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