I have been in the restaurant and country club business for about twenty five years. As a baquet chef for ten years now. I wash I had this information about our craft back then. Thank you
Thank you chef, I included them in the video at the time stamps, I created hyperlinks in the description to Amazon, please let me know if they are not working for you.
@@LJordan94 read it whenever you can, my prospective is that there’s a point when it’s a must read. If I had my choice I would start cooks with it. But that’s not the world we live in.
I don't know how much more to thank you chef
A simple thank you is enough!
Thanks, Chef.
@@michaelkitun8551 thank you! I appreciate the comment.
I have been in the restaurant and country club business for about twenty five years. As a baquet chef for ten years now. I wash I had this information about our craft back then. Thank you
Thank you for sharing that! Better late than never.
Hi Chef, Thank you for this video, some new reads I'll enjoy for sure. Could you put the listing of books with the ISN in your notes?
Thank you chef, I included them in the video at the time stamps, I created hyperlinks in the description to Amazon, please let me know if they are not working for you.
@@GeraldLFordCMC All links work, Chef. Thank you:))
Thank you! Happy Cooking
This is such a thorough and inspiring book review. Thank you chef!
Thank you! Happy to share and hopefully some of the recommendations make a difference.
Why not read Escoffier earlier in a career?
@@LJordan94 read it whenever you can, my prospective is that there’s a point when it’s a must read. If I had my choice I would start cooks with it. But that’s not the world we live in.
@@GeraldLFordCMC That makes total sense! Thanks for the reply.
@@LJordan94 of course, thank you for the question.