Professional Patisserie: For Levels 2, 3 and Professional Chefs
by Mick Burke, Chris Barker, Neil Rippington
Editor: HODDER EDUCATION
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Invest in the future with this resource, which covers all the knowledge necessary to master the specific skills needed to excel at Levels 2 and 3 and beyond in a career as a pastry chef.Pastry Professionals, written by the Grand Chief of Courses who have been pastry chefs at the Ritz and Claridge’s Hotel, understands everything necessary to help develop the industry standard, skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance the existing skills that still exist.Master the essential skills at the step-by-step step of photos and sequences of 400 color photographs that illustrate hundreds of different skills, products and processes, chocolate baking ovens and decorative pieces – Navigate your way through each chapter easily with grids to identify appropriate recipes for Level 2, Level 3 or higher practitioner – Learn from past mistakes with “What Happened”.The sections which give a good analysis supported by photographs
Mick Burke, Chris Barker, Neil Rippington – Professional Patisserie: For Levels 2, 3 and Professional Chefs – Free
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