Search results for "chef"
Items in stock - 4 working days delivery time
Chef Nti
Drawing inspiration from, Soweto, Mama D and her gran's cooking, Chef Nti realised that in order to talk to a new generation she had to reinvent these flavours in a fresh, innovative way. Chef Nti - My Modern African Kitchen embraces this concept, celebrating food that is proudly South African.
R 360.00
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Professional Chef Level 2 Diploma
Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef. This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen!For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!
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Pastry Chef Handbook (Revised Edition)
All the information, guidance, and recipes you need to boost your pastry knowledge or even become a pastry professional—in a single book! Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, it addresses nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.
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Multisensory Chef
The Multisensory Chef explores how our senses shape the way we experience food. Drawing on over a decade of research at the intersection of gastronomy, neuroscience, and design,Chef Jozef Youssef reveals how flavour is not just tasted. It's seen, heard, felt, and Remembered.Through a fusion of storytelling, science, and creative practice, Youssef invites readers behind the scenes of Kitchen Theory, his London based studio pioneering multisensorydining. The book blends essays, experiments, and striking imagery to show how perception, memory, and emotion influence taste.Developed through collaborations with Oxford University and Imperial College London, Youssef's philosophy demonstrates that the future of food lies beyond flavour alone. TheMultisensory Chef challenges chefs, designers, and food lovers alike to rethink dining as an experience that nourishes both body and mind.From why sound alters taste to how colour transforms expectation, this book is a manifesto for innovation in gastronomy. It offers practical insight and inspiration for anyone seeking tocreate food that connects, engages, and moves people on every sensory level.
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Chef's Tale
The embodiment of the art and pleasure of French cookery, Pierre Franey (1921–96) was one of the most influential and beloved of America’s culinary figures. Before creating his “60-Minute Gourmet” column in the New York Times, writing his celebrated cookbooks, and entering our homes via television, Franey presided over the cuisine at two of the greatest French restaurants in America: the legendary Le Pavillon, then La Côte Basque. With style, charm, and affection for his native France and adopted America, Franey takes us into his life in the world of food, interweaving his story with irresistible recipes and, here and there, impulsively giving away a chef’s secrets. He takes us into his childhood in Burgundy, where the bountiful produce and the high respect accorded to the preparation of food grounded Franey in a tradition that would serve him well when he began his apprenticeship at age fourteen in Paris restaurants. In A Chef’s Tale, Franey relives the days of America’s French food revolution and adds immeasurably to our sophistication about the great world of French cooking—and about cooking itself.
R 455.00
In the Kitchen with Cleveland's Favorite Chefs
A rare behind-the-scenes look at how Cleveland's top toques entertain at home Have you ever wondered what your favorite local chefs cook at home? What they prepare for their own family and friends? What they whip up when truly pressed for time? The secret's finally out as In the Kitchen with Cleveland's Favorite Chefs takes you into the private kitchens of 35 local culinary greats to discover what's really cooking.Author and food enthusiast Maria Isabella posed the same challenge to each featured chef: If you were suddenly to get a call at home from good friends who wanted to stop by, what would you prepare for them in one hour or less? The answers are as varied as the chefs themselves, who represent an exciting array of gastronomic talent—from celebrity chefs, restaurant chef/owners, and institutional chefs, to caterers, cooking instructors, and researchers. Each chef shares detailed recipes for delicious signature meals that can be prepared quickly and easily at home—119 dishes in all, including a wide range of meat, fish, and vegetarian choices to tempt every palate. Helpful wine pairings are offered as well. Accompanying each recipe are gorgeous full-color photographs featuring both the chefs and their culinary showpieces. Isabella's profiles of each chef offer fascinating insights into everything from personal life stories to tips for successful last-minute entertaining.In the Kitchen with Cleveland's Favorite Chefs also allows readers to mix and match the recipes to create their own customized menus. For a delicious appetizer, one might start with Jonathon Sawyer's "Devils on Horseback" or Eric Williams's "Guacamole Tradicional." For an impressive meal, try Michael Symon's "Roasted Rack of Pork" with "Five-Spice Pumpkin Purée" and "Cilantro Salad" or Dante Boccuzzi's "Mustard-Crusted Lamb Cutlets with Garbanzo Beans & Frisée." For decadent dessert options, consider Jonathan Bennett's "Gingered Apple Tarte Tatin," Zachary Bruell's "Greek Yogurt with Berries & Honey," or Karen Small's "Fig Scones."Filled with informative tips and clear step-by-step instructions using local ingredients and familiar techniques, In the Kitchen with Cleveland's Favorite Chefs gives busy home cooks and foodies alike the tools and confidence they need to entertain just like the pros.
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Chef: Powerful Infrastructure Automation
Learn Chef Provisioning like a boss and discover how to deploy software and manage hosts, along with engaging recipes to automate your cloud and server infrastructure with Chef.About This Book* Leverage the power of Chef to transform your infrastructure into code to deploy new features in minutes* Get step-by-step instructions to configure, deploy, and scale your applications* Master specific Chef techniques to run an entire fleet of machines without breaking a sweat.Who This Book Is ForIf you are a system administrator, Linux administrator, a cloud developer, or someone who just wants to learn and apply Chef automation to your existing or new infrastructure, then this learning path will show you all you need to know. In order to get the most out of this learning path, some experience of programming or scripting languages would be useful.What You Will Learn* Install Chef server on your own hosts* Integrate Chef with cloud services* Debug your cookbooks and Chef runs using the numerous inspection and logging facilities of Chef* Extend Chef to meet your advanced needs by creating custom plugins for Knife and Ohai* Create a perfect model system* Use the best test-driven development methodologiesIn DetailChef is a configuration management tool that turns IT infrastructure into code. Chef provides tools to manage systems at scale. This learning path takes you on a comprehensive tour of Chef's functionality, ranging from its core features to advanced development. You will be brought up to speed with what's new in Chef and how to set up your own Chef infrastructure for individuals, or small or large teams. You will learn to use the basic Chef command-line tools. We will also take you through the core concepts of managing users, applications, and your entire cloud infrastructure. You will learn the techniques of the pros by walking you through a host of step-by-step guides to solve real-world infrastructure automation challenges.You will learn to automate and document every aspect of your network, from the hardware to software, middleware, and all your containers. You will become familiar with the Chef'sProvisioning tool. By the end of this course, you will be confident in how to manage your infrastructure, scale using the cloud, and extend the built-in functionality of Chef itself.The books used in this Learning Path are:1) Chef Essentials2) Chef Infrastructure Automation Cookbook - Second Edition3) Mastering Chef ProvisioningStyle and approachThis fast-paced guide covers the many facets of Chef and will teach administrators to use Chef as a birds-eye lens for their entire system. This book takes you through a host of step-by-step guides to solve real-world infrastructure automation challenges and offers elegant, time-saving solutions for a perfectly described and automated network.
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Professional Personal Chef
The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self-determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense. Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career. Filled with resources rich in detail, this useful and engaging text covers: The evolution of the professional personal chef career pathThe benefits and disadvantages of various forms of business ownershipOperating legallyWriting an effective business planCreating a vision statement, mission statement, and elevator speech for your personal chef businessManaging and securing financesIdentifying target markets and revenue streamsDeveloping marketing and sales plans and quality customer serviceA day in the life of a personal chef In each chapter, learning outcomes, key terms, and review questions reinforce the key concepts. From the Field features present interviews and real world experiences from working personal chefs. A complete instructor support package providing business resources, syllabi, and project suggestions is posted on a companion Web site at www.wiley.com, and also offers sample business plans, recipes for menus, forms, and other useful documents. Culinary arts instructors seeking a classroom text, as well as individual culinary professionals and amateurs interested in starting or growing a personal chef business, will find The Professional Personal Chef the essential A-to-Z guide to this exciting career.
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Billionaire's Chef
A Wonka-Like Journey into an Ultra Private World of Decadence and ExcessFrom cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15 years. His new book, The Billionaire's Chef: Cooking for the Rich and Famished takes you on a journey around the globe and into the private world of working for, living, and travelling with the world’s billionaires. You’ll find stories and tips on event planning and social etiquette, but that’s not all. You’ll get career advice from someone who has been to the top of the game, made mistakes, and groveled his way back into the game. The book goes beyond polite smile-inspiring stories and gets into the real-life challenges lived by Chef Neal and his peers, detailing disappointments and unexpected triumphs, battles of ego, the money, the sex (or sometimes lack of it) coupled with the loneliness—all a part of the job. Written with passion, love, and respect for craft and artistry, this book focuses on what is unique about the operation of kitchen on a superyacht or plane, even an impromptu or cleverly improvised kitchen on a beach. Chef Neal offers an honest, yet surreal view of what it is like to have worked as a top private chef during the "Golden Age" (1998-2008) of superyacht building / cruising and grand estate renovation / building. Whether you read it for escapism, as a practical career reference, or to help you throw better events doesn’t really matter—just enjoy the trip.
R 2,711.00
Leadership Lessons From a Chef
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." —Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." —Johnny Carrabba, founder, Carrabba's Restaurant Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.
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Chef on a Shoestring
You Don't Have to Break the Bank to Cook Restaurant-Quality Meals Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given thirty dollars to create a three-course meal for four. Chef on a Shoestring collects some of the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, are produced on a budget but are rich in every other way. The recipes are organized into convenient categories to allow you to mix and match various courses from different chefs. You can begin a meal with Sara Moulton's Miniature Pumpkin Soup, serve Bobby Flay's Saffron Risotto with Sautéed Shrimp as your main course, and finish with Don Pintabona's Polenta Lemon Cake with Fresh Berries. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Crispy Fried Snapper with Chili Ponzu from Tom Douglas, and Coconut Rice Pudding with Fresh Mango from John Villa, chef of Dominic Restaurant & Social Club in New York City. These and other delectable recipes from Mario Batali, Terrance Brennan, and Waldy Malouf are sure to liven up your weekday or weekend dinners. Filled with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on a Shoestring is a unique culinary adventure for taste- and budget-conscious home cooks.
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, by sungano kanjere WIN a Braai Hamper with Reuben Riffel this Heritage Month!
Celebrate the best of South African food and get behind the braai this Heritage Month for a chance to win a fabulous hamper, including: A...
