On becoming a professional chef
By: The American Culinary Federation ; Michael Baskette, editor.
Contributors: Baskette, Michael.; American Culinary Federation.
Publisher: Pearson Education; Prentice Hall
Published: 2004
Place of publication: Upper Saddle River, NJ
Language: eng
Number of pages: 48
Subjects: Food service -- Vocational guidance -- United States.; Cookery -- Vocational guidance -- United States.; Cooks -- Training of -- United States.