Table of Contents
Preface by Edward Leonard, CMC, AAC, President of the American Culinary Federation.
Foreword.
The American Culinary Federation.
The Changing Role of Chefs in American History.
Professional Chef Certification.
A Passion for Food, Cooking and People.
Required Knowledge and Competencies.
Progressing Up the Career Ladder.
Becoming an Entrepreneur.
Culinary Competitions Hone Professional Skills.
The Professional American Chef.
Professional Organizations.
Trend-Setting Periodicals.
Continuing Education.
Forewords & Introductions
In a world of high technology, with computers and machines commonly employed to do a better job than human beings, there is a craft that remains true to the days of Escoffier: the professional chef.
The creative act of taking a product of land or sea and making it into something both nourishing and pleasing to others is a true craft that is still done by hand. A chef today is different than a chef of Escoffier's era, with an endless array of opportunities within many sectors of the foodservice industry. Beyond the need to eat, for many the chef has become a form of entertainment, and is found on 24hour a day cooking channels, providing cooking tours, and cooking classes. This is the era of the "celebrity chef," a concept unheard of in the past. And yet with all this change, the old saying "the more things change the more they stay the same" remains true as far as becoming a professional chef is concerned.
This book will explain the disciplines and attributes needed to reach the chef level in the world of cuisine. It will give you insight regarding the skills needed and the journey ahead for those striving to become a chef. Being a chef is more than being a good cook. Marketing, human resource management, product management, financial management and sales are all part of the modern chef's job.
Cooking has evolved into the fusion of various cuisines, attention to nutrition and healthy eating, and the customer of today who believes that the chef is there to give them what they want, when they want it, regardless of anything else. Being a chef engulfs long hours, is stressful, and yet at the same time is unlike any other "high" when in the kitchen andorchestrating a harmony of one's cooks to produce delicious food for others to savor. It is one of few jobs where pride in one's work may be demonstrated nightly in satisfied customers. And be ready for feedback, both good and bad, as it will always be there and ready to be given.
As you work toward choosing a career, some may falsely sell you on the idea that being a chef is all "glory." It is not. It is, however, a time-honored craft, built upon a classical foundation and cooking principles developed by great craftspeople with a true passion for their work. It is an avocation that challenges one to master the craft and to create new dishes based upon the time-tested principles chefs master.
By reading this book, I hope that you will develop that passion and desire to start and continue a career as a professional chef and join us in this great craft of ours.
Edward G. Leonard, CMC, AAC
Certified Master Chef
President of the American Culinary Federation
Captain, ACF "Culinary Team USA 2004"
Read an Excerpt
In a world of high technology, with computers and machines commonly employed to do a better job than human beings, there is a craft that remains true to the days of Escoffier: the professional chef.
The creative act of taking a product of land or sea and making it into something both nourishing and pleasing to others is a true craft that is still done by hand. A chef today is different than a chef of Escoffier's era, with an endless array of opportunities within many sectors of the foodservice industry. Beyond the need to eat, for many the chef has become a form of entertainment, and is found on 24hour a day cooking channels, providing cooking tours, and cooking classes. This is the era of the "celebrity chef," a concept unheard of in the past. And yet with all this change, the old saying "the more things change the more they stay the same" remains true as far as becoming a professional chef is concerned.
This book will explain the disciplines and attributes needed to reach the chef level in the world of cuisine. It will give you insight regarding the skills needed and the journey ahead for those striving to become a chef. Being a chef is more than being a good cook. Marketing, human resource management, product management, financial management and sales are all part of the modern chef's job.
Cooking has evolved into the fusion of various cuisines, attention to nutrition and healthy eating, and the customer of today who believes that the chef is there to give them what they want, when they want it, regardless of anything else. Being a chef engulfs long hours, is stressful, and yet at the same time is unlike any other "high" when in the kitchen and orchestrating a harmony of one's cooks to produce delicious food for others to savor. It is one of few jobs where pride in one's work may be demonstrated nightly in satisfied customers. And be ready for feedback, both good and bad, as it will always be there and ready to be given.
As you work toward choosing a career, some may falsely sell you on the idea that being a chef is all "glory." It is not. It is, however, a time-honored craft, built upon a classical foundation and cooking principles developed by great craftspeople with a true passion for their work. It is an avocation that challenges one to master the craft and to create new dishes based upon the time-tested principles chefs master.
By reading this book, I hope that you will develop that passion and desire to start and continue a career as a professional chef and join us in this great craft of ours.
Edward G. Leonard, CMC, AAC Certified Master Chef President of the American Culinary Federation Captain, ACF "Culinary Team USA 2004"
