Essential math concepts for professional chefs and culinary students. Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every food service provider.
The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals.
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. It 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. Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef is the essential reference for every serious cook.
Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Quick reference pages are highlighted for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips.
A must-have resource for anyone crafting a career in the culinary arts. Creating Your Culinary Career offers a framework for career exploration, development, and growth. The ideal career guide for aspiring culinary professionals, this book helps readers discover the ideal career path by building skills and setting goals.
This book offers insider information on all of the regular staff positions available in the culinary field, including traditional restaurants, catering facilities, and institutional facilities; front of the house, bakeshop, and food and beverage outlets; and food communications, media, and sales positions.
Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind What Color Is Your Parachute? for food related careers.
Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein Food Jobs will set you behind the stove of your dream career. Chalmers provides essential information for getting started including testimonials from the best in the field (Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain and more).
The leading guide to the professional kitchen's cold food station. Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, Garde Manger is an indispensable reference for culinary students and working chefs everywhere.
The easy way to drive your food truck business to success. A new generation of street food lovers are lining up at food trucks and food carts. Though the idea is a long-standing part of American and world culture, the street food industry has never enjoyed so much popularity or publicity. With lower start-up costs than traditional "store front" restaurants, food trucks offer a unique opportunity to entrepreneurs in a business climate where credit is tight and capital is scarce. In Running a Food Truck For Dummies, you'll get all the delicious details needed to start your own food truck business quickly, affordably, and successfully.
Whether you're one for the nearly 3 million owners and operators of existing food truck businesses or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies helps you find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements, and much more.