The Professional Chef's Guide to Kitchen Management
Author | : John Fuller |
Publisher | : Van Nostrand Reinhold Company |
Total Pages | : 238 |
Release | : 1985 |
Genre | : Food service management |
ISBN | : 9780442226244 |
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Author | : John Fuller |
Publisher | : Van Nostrand Reinhold Company |
Total Pages | : 238 |
Release | : 1985 |
Genre | : Food service management |
ISBN | : 9780442226244 |
Author | : Dan Charnas |
Publisher | : Rodale |
Total Pages | : 306 |
Release | : 2016-05-03 |
Genre | : Self-Help |
ISBN | : 1623365929 |
The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.
Author | : Elizabeth Jimenez |
Publisher | : Elizabeth Jimenez |
Total Pages | : 64 |
Release | : |
Genre | : Biography & Autobiography |
ISBN | : |
"Culinary Mastery: A Comprehensive Guide to Kitchen Management" is a culinary compass that navigates aspiring chefs and seasoned culinary professionals through the intricate art and science of kitchen management. This guide spans from the foundational principles of kitchen hierarchy, layout, and tools to advanced topics such as leadership, menu engineering, and crisis management. With a focus on continuous improvement and innovation, it inspires chefs to embrace creativity, stay abreast of culinary trends, and adopt sustainable practices. Culinary Mastery is not just a manual; it's a roadmap to excellence in the dynamic and flavorful world of professional kitchens.
Author | : Tristan Jones |
Publisher | : |
Total Pages | : 115 |
Release | : 2019-12-02 |
Genre | : |
ISBN | : 9781707829965 |
This book is for restaurant owners, chefs, and cooks that want to learn about kitchen management. There are three routes to learning how to manage a kitchen; culinary school, private restaurants, and corporate training. I have experienced all three, and realized there is a lot left unsaid no matter how you learn. Now I am sharing my experience with you to help fill in the gaps of standard education.
Author | : The Food and Beverage Institute |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 1997-04-04 |
Genre | : Cooking |
ISBN | : 9780471292180 |
Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following: Chapter Objectives emphasize key concepts and guide reading Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently Footnotes define terms that might be unfamiliar the first time they appear in text Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format Tables and Charts put important technical information at the students’ fingertips Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context Chapter Summaries recap the lessons that should be mastered To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support.
Author | : The Culinary Institute of America (CIA) |
Publisher | : John Wiley & Sons |
Total Pages | : 1234 |
Release | : 2011-09-13 |
Genre | : Cooking |
ISBN | : 0470421355 |
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Author | : Wayne Gisslen |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 2003-04-21 |
Genre | : Cooking |
ISBN | : 9780471202028 |
Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.
Author | : The Culinary Institute of America (CIA) |
Publisher | : John Wiley & Sons |
Total Pages | : 210 |
Release | : 2011-10-11 |
Genre | : Cooking |
ISBN | : 1118139887 |
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author | : David Buchanan |
Publisher | : |
Total Pages | : 163 |
Release | : 2012-02-19 |
Genre | : |
ISBN | : 9781521398890 |
Today's Professional Chef must do much more than simply create and/or manage great food. With budget meetings, fluctuating food cost percentages, menu mix analysis and theories on promoting items based upon margin versus based upon food cost... there is a plethora of skills which a Chef must be competent at. This book provides an in depth, detailed analysis of how to manage your food cost to bring you and your business one step closer to being successful.Written by a Chef for Chefs, Food Cost Control for Success - a practical resource for Professional Chefs is a down & dirty, hands on practical guide for managing your food cost. While many books in the kitchen management genre deal primarily in theory, Chef Buchanan provides today's Professional Chef with both the theory and the practical instruction needed to evaluate the complex issue of food cost and move forward with actionable solutions.In the section on Sales Mix and Menu Analysis find out when and why a high food cost may actually be a good thing. Learn how to find and fix errors in your inventory sheets before the accounting department have posted your final inventory numbers. And gain quality insights on how to prepare for and successfully deal with your P&L meetings.Topics covered include: the New Forty Thieves of Food Cost...diving deep into food cost management; Period-end Inventory...discover basic & advanced insights on managing your period-end inventory process. Find & fix the inventory errors which most chefs and accounting departments miss; and the section on How to be a P&L Review Pro covers how to prepare for and enter your P&L meetings with confidence.Bonus material: Besides being stuffed with practical food costing knowledge there are a few additional resources including articles on Mise en Place, BOH - FOH Communication, Murphy's Law, links to downloadable Cleaning Schedules, Cook Training Reviews, Food Safety Forms and more.Laced with interesting culinary photos, MEMEs, and splashed with the occasional inappropriate language of the kitchen, this book is both informative and a pleasure to read.
Author | : The Culinary Institute of America (CIA) |
Publisher | : Wiley Global Education |
Total Pages | : 1236 |
Release | : 2013-03-27 |
Genre | : Cooking |
ISBN | : 1118692438 |
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.