Am I Chef?: Back to basics with the SAKE Philosophy by George HillAm I Chef?: Back to basics with the SAKE Philosophy by George Hill

Am I Chef?: Back to basics with the SAKE Philosophy

byGeorge HillContribution byRW MarketingPhotographed byPatrick Varney

Paperback | December 1, 2015

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“Am I Chef?” is a must read for anyone wishing to enter, or
associated with the commercial cookery industry, including
existing trainees, chefs and educators.

This book draws from Black Hat Chef George Hill’s 56 years of
international experience in commercial cookery.
In simple terms, George explains the attitudes, characteristics,
experiences, knowledge, personality traits, physical
requirements and skills necessary to be successful as
a commercial cook or a chef.

Am I Chef? Explores issues that impact on the industry including:
allergies, branding, bullying, celebrity chefs, competitions,
culinary etiquette, discipline, food presentation, media, passion,
spelling, training and describes common kitchen slang,
terminology and Culinary Codes of Practice.

Title:Am I Chef?: Back to basics with the SAKE PhilosophyFormat:PaperbackDimensions:192 pages, 8.27 × 5.83 × 0.41 inPublished:December 1, 2015Publisher:RW MarketingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0646918524

ISBN - 13:9780646918525

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Table of Contents

ACKNOWLEDGMENT DEDICATIONFORWARDTHE AUTHORintroduction 2history - my introduction into a commercial kitchen 6ATTRIBUTESfor goodness SAKE, are we cooks or are we chefs? 16the sake philosophy - who is a chef? 26skills - physical and conceptual ability 30attitude - characteristics and personality traits 34knowledge - essential theory and practical ability 38experience - obligatory commercial participation 58titles - culinary titles and ranks 68ISSUESfor goodness' sake, self-inflicted issues 84training - for's and againts formal and non formal training 86associations - how professional is professional 92competitions - it is time to remove the mystery 96uniform - do chefs understand branding? 102bully beef - is being a bully, a chef's natural temperament? 108media - when it comes to tv, everybody's tastes are different 112spelling - should that windyloo be vindaloo? 116allergies - who is responsible, the chef or the client? 122menu planning - are young guns losing passion? 126CUSTOMSfood presentation - it is a question of era 130ettiquette - culinary customs and traditions 140professional codes - australian culinary codes of practice 148professional codes - australian culinary codes of practice 150appendix 1 - chef's speak 156appendix 2 - common culinary technical terms & cookery descriptions 160