Insight : A Comprehensive Guide to Help You Become a Successful Chef in the Culinary World.

Format:

Book

Author/Creator:

Lobo, Nigel.

Language:

English

Subjects (All):

Cooks.

Physical Description:

1 online resource (123 pages)

Edition:

1st ed.

Other Title:

Insight

Place of Publication:

Chicago : Austin Macauley Publishers, 2022.

Summary:

From working with and learning from renowned master chefs at Michelin-starred restaurants in Spain, Australia and Germany to being chef de cuisine at a five-star hotel at just 24, you can say that I have always pushed myself to go a little harder, a little further to become a better chef. And when I decided I wanted to be a chef, I knew it wouldn't be easy. But what I hadn't foreseen was the sheer amount of information, a lot of it contradictory, that exists out there for any young, aspiring chefs out there who want to make it in the culinary world. I want to change that. After more than a decade in the culinary industry, working my way up, learning and making a name for myself, I realized it was time to put together a comprehensive guide for young cooks and the next generation of chefs/restaurateurs who want to enter this profession. And this book is it. From your first steps as a young, aspiring chef to running your very own restaurant, I hope my experiences, and what I've learned, will help guide you along the way as you find your own path to culinary success.

Contents:

Intro

Title Page

About the Author

Dedication

Copyright Information ©

Acknowledgement

Introduction

Chapter 1: History of Chefs and Restaurants

The Origins of Food

The Chef's Hierarchy

The Chef's Uniform

The Michelin Rating System

Chapter 2: Cuisine

Cuisines of the World

1. Mexico

2. Thailand

3. India

4. Japan

5. Spain

6. China

Chapter 3: Education

International Institutes

1. Culinary Institute of America (CIA)

2. Ecole hôtelière de Lausanne (EHL)

3. Le Cordon Bleu

4. Culinary Institute Lenotre

5. Leiths School of Food and Wine

6. Basque Culinary Center

Institutes in the Middle East and India

1. The Oberoi Centre of Learning and Development (OCLD)

2. Taj Hotelier Development Program

3. Institute of Hotel Management (IHM), Aurangabad

4. International Culinary Centre for Arts (ICCA)

5. Emirates Academy of Hospitality Management (EAHM)

Stations in a Professional Kitchen

1. Saucier Station

2. Poissonnier Station

3. Rotisseur Station

4. Entremetier Station

5. Patissier Station

1. The Flavor Bible by Andrew Dornenburg &amp

Karen Page

2. On Food and Cooking by Harold McGee

3. The Tummy Trilogy by Calvin Trillin

4. Great Chefs of France by Anthony Blake and Quentin Crewe

5. The Devil in the Kitchen by Marco Pierre White

6. Kitchen Confidential by Anthony Bourdain

7. Mastering the Art of French Cooking by Julia Childs

8. Made in Italy by Giorgio Locatelli

9. Cooking Delights of the Maharajas by Digvijaya Singh

10. The Making of a Chef by Michael Ruhlman

Chapter 4: Gaining Experience

Chapter 5: The Importance of a Mentor

Chapter 6: Growing Your Brand

Chapter 7: Starting Your Own Restaurant

Who Will You Serve?

What service style will you offer?

Quick-Service Restaurant.

Midscale Restaurants

Upscale Restaurants

What is Your Food Concept?

1. Ethnic Restaurants

2. Coffee Shop

3. Bakery

4. Delicatessen

5. Pizzeria

6. Seafood Restaurant

7. Steakhouse

What is Your Niche?

Do You Have a Business Plan?

How Will You Finance It?

Where Will You Set Up Your Restaurant?

Chapter 8: Starting a Restaurant

Creating the Menu

Designing the Layout

Chapter 9: Making Your Restaurant Profitable

Costs and Profit Margin

Costs

Profit Margin

1. Increasing Sales Volume

2. Decreasing Overhead Expenses

Sourcing

Technology

1. Scheduling

2. Inventory

3. Purchasing

4. Staff and Kitchen Communication

5. Reservations

6. Home delivery

Chapter 10: Growing Your Restaurant

Chapter 11: The State of the Industry Today

Chapter 12: Some final words.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

9789948043652

9948043650

OCLC:

1337946432