On Becoming a Professional Chef
Michael Baskette, CEC, CCE, AAC, The American Culinary Federation

ISBN-10: 013113728X
ISBN-13: 9780131137288

Publisher: Prentice Hall
Copyright: 2004
Format: Paper; 32 pp
Published: 12/31/2003

Suggested retail price: $4.20
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For Introduction to Cooking courses.

This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It provides insight regarding the skills needed to become a successful chef—encompassing all aspects of the modern chefs job such as marketing, human resource management, product management, financial management, and sales.

  • Follows the American Culinary Federations guidelines on professional culinary training, education, certification and competitions.
    • Prepares future chefs for the ACF certification.

  • Explores the modern chefs roles, responsibilities, skills, knowledge, and experiences necessary for success.
    • Fully prepares students for being more than just a good cook.

  • Supplies suggested time frames and strategies for becoming a successful chef in a variety of professional culinary operations.
    • Offers students various goals with guidelines to meet them.



Preface by Edward Leonard, CMC, AAC, President of the American Culinary Federation.


Foreword.


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.


Professional Organizations.


Trend-Setting Periodicals.


Continuing Education.

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