This series examines a wide array of professions; each book goes behind the scenes and on the job with a professional in a particular field. These books provide a glimpse of some of the projects, challenges, and rewards of a job on a day-to-day basis.
Highlighting the professional life of a pastry chef as she whips up eclectic desserts for a large, fine dining restaurant in Los Angeles, this intimate portrayal offers an honest introduction to the world behind the kitchen doors. A professional in the business describes her daily tasks, pausing occasionally to muse on the beauty of a perfect meringue, and delving into the challenges and rewards of her chosen path. In addition to the lively narrative, real insights are offered on the relevant issues of the profession, including the pros and cons of a culinary education, the reason behind the frequent employee turnover in the industry, and the joys and demands of working in a culturally diverse environment. This diary presents a real slice-of-life that aspiring chefs and avid foodies alike can sink their teeth into.Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Yuko Kitazawa graduated with honors from the Culinary Institute of America in and has worked in fine-dining establishments in various cities throughout the United States, currently specializing in dessert creation for one of Los Angeles' top-rated restaurants. She lives in Los Angeles.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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Descrizione libro Condizione: Brand New. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Codice articolo 52562085
Descrizione libro Paperback. Condizione: new. Paperback. Highlighting the professional life of a pastry chef as she whips up eclectic desserts for a large, fine dining restaurant in Los Angeles, this intimate portrayal offers an honest introduction to the world behind the kitchen doors. A professional in the business describes her daily tasks, pausing occasionally to muse on the beauty of a perfect meringue, and delving into the challenges and rewards of her chosen path. In addition to the lively narrative, real insights are offered on the relevant issues of the profession, including the pros and cons of a culinary education, the reason behind the frequent employee turnover in the industry, and the joys and demands of working in a culturally diverse environment. This diary presents a real slice-of-life that aspiring chefs and avid foodies alike can sink their teeth into. Highlights the professional life of a pastry chef. This book offers real insights into the relevant issues of the profession, including the pros and cons of a culinary education, the reason behind the frequent employee turnover in the industry, and the joys and demands of working in a culturally diverse environment. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9781589650541