becoming federation nutritional professional

books:

The American Culinary Federation's Guide to Culinary Certification

1 review
American Culinary Federation, Michael Baskette, ...

Wiley, 2005

Good Book
Very good book. A lot of history of certification, why certain things are required, etc., and a rundown of what is required at certain levels. It also talks about how to prepare for the test. I would like there to be more specific preparation material, but overall it's good to read if you are preparing for certification.

The Art of Nutritional Cooking

1 review
Michael Baskette, Eleanor Mainella

Van Nostrand Reinhold, 1992

I am the photographer, not Eleanor M. Mainella
I would just like to say that I am the photographer of this book. Seriously, I took all of the photographs included. See for yourself, pick up the book.

On Becoming a Professional Chef
Michael Baskette

Prentice Hall, 2004

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 ...

Chef Manager, The

1 review
Michael Baskette

Prentice Hall, 2000

The Chef Manager, by Michael Baskette
Excellent! Long overdue. Culinary Art Schools are rolling out baby chefs in record numbers and although they may have the culinary knowledge, only time and experience will give them the managerment skill needed to operate a first rate, organized, efficient and effective restaurant. Management is tough in any field, but particularly so in the restaurant business and I hope Chef/Owner Managers ...