INTENSIVE KITCHEN TRAINING MANUAL Series
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About this series
An overview of culinary fundamentals in western cuisine, Outlining training sessions, covering areas relevant to daily operations within the food preparation
and specific design for any F&B Company which is running or establishing a operation with future highly trained and motivated individuals.
Titles in the series (1)
- Intensive Kitchen Training Manual (IKTM): INTENSIVE KITCHEN TRAINING MANUAL
1
Western Cuisine An overview of culinary fundamentals in western cuisine, Outlining training sessions, covering areas relevant to daily operations within the food preparation and specific design for any F&B Company which is running or establishing a operation with future highly trained and motivated individuals.
Alfred Johannes Pichler
I am a Hotel, Cruise, Airline Catering F&B Executive as well an Editor and Global Master-chef and running as a Senior Executive Director my Company BaYi-Shanghai - I am stationed and living in Antingzhen "The German City" / Shanghai - China. My interests range from design to photography plus naturally also strongly interested in the art of cooking/ coffee shop/pastry's and in all food-related stuff altogether
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