Reading is much a part of the learning process as the practical elements. Here I will list some books used in the Pro Chef Challenge. If you have any suggestions for good books, please let me know by leaving a comment! Recommended books Nose to Tail Eating by Fergus Henderson Bolognese Cooking Heritage by Barbara Bertuzzi…
The Pro Chef Challenge
I have been cooking since I was 5 years old, constantly challenging myself to try something new or unexpected. I have learned to prepare an enormous variety of dishes from sourdough bread to gelato and sashimi to soufflé. To work in a real restaurant kitchen, however, I must go beyond simple preparation of dishes and master a much more challenging art.