Memoir of a Swiss Chef - Resch, Karl
70,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
  • Broschiertes Buch

What does it take to become a chef? First you start as an apprentice, then you become an assistant cook. Then after you have worked in every phase, you next get the title as chef de partie, or station chef. Again you make the rounds, and you will become a sous-chef, the next position before you get the title chef de cuisine. Karl Resch wrote Memoir of a Swiss Chef to share the experiences he created during a lifetime and his dream to get into the culinary field. To build his career, Resch worked in the best hotels and with top-notch chefs in the world. Memoir of a Swiss Chef follows his path…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
What does it take to become a chef? First you start as an apprentice, then you become an assistant cook. Then after you have worked in every phase, you next get the title as chef de partie, or station chef. Again you make the rounds, and you will become a sous-chef, the next position before you get the title chef de cuisine. Karl Resch wrote Memoir of a Swiss Chef to share the experiences he created during a lifetime and his dream to get into the culinary field. To build his career, Resch worked in the best hotels and with top-notch chefs in the world. Memoir of a Swiss Chef follows his path as travels from country to country starting first as a an assistant cook and ending as a celebrated chef de cuisine with his own restaurant, The Swiss House. For readers who are aspiring chefs, Chef Karl has included more than 200 of his recipes.
Autorenporträt
As a young child in Switzerland, Karl Resch dreamed of becoming a chef de cuisine. To build his career, he worked with top-notch chefs at the best hotels throughout Switzerland, London, Puerto Rico, Hong Kong, Canada, and the United States, finally ending in Grass Valley, California where he opened his own restaurant, The Swiss Chef.