Validating culinary expertise

November 2006
FoodService Director;11/15/2006, Vol. 19 Issue 11, p14
Trade Publication
The article focuses on the ProChef program conducted to help non-commercial chefs improve their cooking and management skills by the Culinary Institute of America and American Culinary Federation in Hyde Park, New York. The program aims to advance the skills of chefs through continuing education. It consists of three levels with emphasis on basic culinary techniques, baking and pastry skills and wine and personnel management. It also includes a five-day exam which mostly takes place in the kitchen.


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