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Tasting success : Your guide to becoming a professional chef / Charles M. Carroll

By: Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2011Description: xx, 139 pages ; 24 cmISBN:
  • 9780470581544
Subject(s): LOC classification:
  • TX 911.3.V62 .C37 2011
Contents:
Chapter 1 Stickability 1 The Story of Stickability as Told Chef John Folse 4 Interview Champ George Foreman 9 -- Chapter 2 Focusing on Your First Year at School 12 Interview Chef Paul Prudhomme 23 -- Chapter 3 Work Ethic and Habits 26 Interview Coach Bela Karolyi 37 -- Chapter 4 Time Management 40 Interview Chef Sam Choy 55 -- Chapter 5 Choosing Your Externship 58 Interview Chef Norman Van Aken 69 -- Chapter 6 Your Culinary Investment 75 Interview Mrs. Joanne Herring 83 -- Chapter 7 Completing Your Degree 87 Interview Chef Monica Pope 94 -- Chapter 8 The Real World 97 Interview Charlie "The Razor" Frazier 103 -- Chapter 9 Achieving Success 108 Interview Coach Rudy Tomjanovich 120 Collection of Quotes 125
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.V62 .C37 2011 (Browse shelf(Opens below)) c.1 Available NULIB000013147

Includes index.

Chapter 1 Stickability 1 The Story of Stickability as Told Chef John Folse 4 Interview Champ George Foreman 9 -- Chapter 2 Focusing on Your First Year at School 12 Interview Chef Paul Prudhomme 23 -- Chapter 3 Work Ethic and Habits 26 Interview Coach Bela Karolyi 37 -- Chapter 4 Time Management 40 Interview Chef Sam Choy 55 -- Chapter 5 Choosing Your Externship 58 Interview Chef Norman Van Aken 69 -- Chapter 6 Your Culinary Investment 75 Interview Mrs. Joanne Herring 83 -- Chapter 7 Completing Your Degree 87 Interview Chef Monica Pope 94 -- Chapter 8 The Real World 97 Interview Charlie "The Razor" Frazier 103 -- Chapter 9 Achieving Success 108 Interview Coach Rudy Tomjanovich 120 Collection of Quotes 125

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