The Culinary Professional
2nd Edition
Published on 18. July 2013
Book
Hardback
890 pages
978-1-61960-255-7 (ISBN)
Description
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
More details
Edition
2nd Second Edition, Text ed.
Language
English
Target group
Children/juvenile
US School Grade: From Fourth Grade to Ninth Grade
Product notice
sewn/stitched
Cloth over boards
Illustrations
Illustrations
Dimensions
Height: 282 mm
Width: 222 mm
Thickness: 35 mm
Weight
2109 gr
ISBN-13
978-1-61960-255-7 (9781619602557)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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.