This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It follows the American Culinary Federation¿s guidelines on professional culinary training, education, certification and competitions to prepare future chefs for the ACF certification. Provides insight regarding the skills needed to become a successful chef—encompassing all aspects of the modern chef¿s job such as marketing, human resource management, product management, financial management, and sales. For future professional chefs and those preparing for the ACF certification.

On Becoming a Professional Chef

Cookbooks, Food & Wine

American Culinary Federation

Cooking Methods

Pearson College Div

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles.  Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.

Baking Fundamentals

Carlos, Brenda

Masi, Noble

Baking

Authored by the President of the American Culinary Federation, winner of 30 gold medals in various cooking competitions, and Executive Chef at the famed Westchester Country Club in Rye, New York, this book presents 170 recipes drawn from his twenty-four years working in the cooking profession. Along with recipes are twenty-nine of Chef Ed¿s favorite stories depicting the adventures, mischief, fun, and most of all, passion, dedication, and ¿never give up¿ attitude he has sustained along the way from Apprentice to Master Chef. Some recipes included are: Shrimp and Wild Mushroom Crostini; Citrus Vinaigrette; Sea Scallops Benedict; Tomato, Basil, and Olive Tarts; Tomato Confit; Grandma¿s Sunday Sauce; Manicotti; Polenta with Sausage; Southern Fried Chicken; Italian Cheese Pie; plus a wide variety of soups, salads, and pastries. For culinary apprentices.

Tastes And Tales Of A Chef: The Apprentice's Journey

Leonard, Edward

Regional & International

PRENTICE/HALL

ACF’s Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef’s tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more! Some additional features include: <ul>
<li> An ACF endorsement—makes this text unique. </li> <li> Chef’s Tips–provide invaluable how-to information from seasoned professionals </li> <li> Over 600 illustrative photographs—appear throughout the book. </li> <li> Supportive Recipes–include those tested in the working kitchen and culinary schools. </li> </ul>
0133929337 / 9780133929331 Garde Manger: Cold Kitchen Fundamentals Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0131182196 / 9780131182196 Garde Manger: Cold Kitchen Fundamentals 0133923622 / 9780133923629 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update, On Baking, and Garde Manger

Garde Manger: Cold Kitchen Fundamentals

Powers, Tina

Leonard, Edward G.

Carlos, Brenda R.

Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation -- from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. "Section One" takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. "Section Two" introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. "Section Three" continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. "Section Four" introduces the tools of the trade. "Section Five" is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. "Sections Six through Twelve" are the heart of this book-basic cooking skills-stocks, sauces, sautes, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.

Culinary Fundamentals + Study Guide + Cost Genie Student Version

Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation’s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation’s Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.

American Culinary Federation Guide to Competitions

Business & Money

Industries

wiley

There are many opportunities to specialize in the culinary field, but having broad skills, varied experiences, and a diverse knowledge of food and drinks facilitates a career of success and achievement. American Culinary Federation Guide to Certification is the essential guide to obtaining a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). American Culinary Federation Guide to Certification holds essential knowledge to gaining acceptance into the only comprehensive certification program for chefs in the United States, which is registered with the U.S. Department of Labor. It’s a must-have for career-minded cooks and chefs hungry for notoriety in the industry.

The American Culinary Federation's Guide to Culinary Certification

Michael Baskette

Brad Barnes

Professional Cooking

National Apprenticeship Training for Cooks: Steward Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee.
This is the first station in the ACFEF apprenticeship program and focuses on how to run a smooth kitchen in terms of equipment and supplies, while also learning about warewashing, waste management, and storeroom practices. In this station, learners will learn how to be responsible for the overall cleanliness and maintenance of the kitchen at large as well as the equipment, tools, and supplies.
 This station teaches learners about kitchen equipment, from brooms to walk-in freezers to dry storage shelving units. How to receive and distribute goods, take inventory, and prepare daily food orders is another topic that is covered. Learners will also learn about waste management methods, including how to properly dispose of food waste and maintain the garbage collection area.
A final topic covered in National Apprenticeship Training for Cooks: Steward Station is sustainable practices for purchasing and procurement. By understanding what products may be replaced with biodegradable items in a cost-effective manner, learners will be able to exhibit sustainable practices in the kitchen.

National Apprenticeship Training for Cooks: Steward Station

Science & Math

Technology

American Technical Publishers*

Culinary Competition Manual : New Guidelines effective July 2002

Edward Leonard

Good food reigns supreme in the Acadiana area of Louisiana, &amp; who would know better than the chefs of the region, especially those who won awards in the Culinary Classic. This cookbook features award-winning recipes that these illustrious chefs cook at home plus a list of secret ingredients, how to get them, an Acadiana Restaurant Guide &amp; a Crawfish Primer. Don't miss the light suggestions for those watching their weight &amp; touching Food Memories to be relished &amp; repeated

Cajun Revelation: Cooking Secrets from Acadiana's Award-Winning Chefs

Tradery House

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