Les barbecues de Sophie by Sophie Dudemaine

By Sophie Dudemaine

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Myers University of MinnesotaCrookston Crookston, MN Hubert E. Robert Holyoke Community College Holyoke, PA Siegfried Stober Joliet Junior College Joliet, IL Richard Roberts Wake Technical Community College Raleigh, NC Peter Sugameli Wayne Community College Detroit, MI Ronald S. Wolf Florida Community College Jacksonville, FL Julia Sullivan Copiah-Lincoln Junior College Wesson, MI Ron Wong Northern Alberta Institute of Technology Edmonton, Alberta Kathy Niemann Portland State University Portland, OR Vance Roux William T.

Many executive chefs began their careers as pot washers who got a chance to peel potatoes when the pot sink was empty. Today, however, many cooks are graduates of culinary schools and programs. Schools teach general cooking knowledge, while every food service establishment requires specific skills, according to its own menu and its own procedures. Experience as well as theoretical knowledge is needed to be able to adapt to real-life working situations. However, students who have studied and learned well should be able to work their way up more rapidly than the beginners with no knowledge at all.

Carry this attitude through every day on the job. The pressure can be intense and the hours long and grueling. You might think it’s drudgery to hand-shape two or three dozen dinner rolls for your baking class, but wait until you get that great job in the big hotel and are told to make 3,000 canapés for a party. Dedication also means staying with a job and not hopping from kitchen to kitchen every few months. Sticking with a job at least a year or two shows prospective employers you are serious about your work and can be relied on.

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