Part 1 of Essay
The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated. not only requires a thorough understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foods ....

Part 2 of Essay
.... find formal training at an accredited school an excellent beginning.An apprenticeship and or on-the-job training can be useful for some individuals in the place of formal education, and is a a necessary follow-up for all chefs in training. Learning should be an ongoing process, there is no substitute for experience;only with practice will classroom teory become fully developed. The purpose behind the education is learning basic food preparation, learning the styles of knife cuts and food presentation. Most import ....