The making of a chef : a phenomenological study 6
By: 4 0 16 [, ] | [, ] |
Contributor(s): 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; 46Edition: Description: Content type: text Media type: unmediated Carrier type: volumeISBN: ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Chef -- -- -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | | 2Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Periodicals Section | Periodicals | LG221.Q4A1.T736t (Browse shelf) | Available | PER 1496M |
ABSTRACT : This is a phenomenological study on the lived experiences of three chefs of a five - star hotel. Reflections on their stories reveal that in order to be successful, chefs must love and enjoy their work. They should also be odbedient , patient and flexible while working in the kitchen. The three did not study culinary arts but they feel that taking up formal courses on cooking would give would be- chefs an edge over those who have no background on cookery. Further reflections show that having an education or formal training is an advantage but it is not enough for one to become successful. It should be coupled with hard work and commitment to the profession. 56
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