On Becoming a Professional Chef

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.