Becoming a professional Chef. The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated. Becoming a professional chef not only requires a thorough understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; "No theories, no formulae, no recipe, no matter how well written, can take the place of experience." (1) …showed first 75 words of 907 total…

…showed last 75 words of 907 total…ted to the foodservice industry. Teaching the skills of a culinarian, newspaper columnist or journalist critic. There are many possibilities to a professional chef outside a kitchen environment, learning by contact with other professionals is what professionalism is all about. Works cited The California Culinary Academy,WWW.Baychef.com/educational/ index.html. Website. The Wall Street journal,January 2, 1990, Page 1. The Culinary Institute of America,The New Professional Chef. 5th ed.New York: Van Nostrand Reinhold,1991