III
Introduction Introduction
The Culinary Professional is the first step
on the path to a career in the culinary field. It
will provide you with the necessary skills for
more advanced class work and expose you to
the world of professional cooking.
The foodservice industry, which employs
most culinary professionals, is large and
diverse. This text begins with an introduc-
tion to that industry’s opportunities and
challenges. You will learn what it takes to
succeed in this growing field.
Before you begin to cook, you should
know how to be safe in the kitchen. Early
chapters will explain how to protect your
safety as well as that of your coworkers and
customers. You will learn how to find a job
and what is expected of you as an employee.
A new chapter explores concepts and prac-
tices that promote sustainability in the
kitchen.
Chefs use many tools and select from
an immense array of ingredients when
preparing dishes. The Culinary Professional
supplies a generous number of photos and
clear descriptions of the tools and ingredients
used in the professional kitchen. Step-by-
step directions for basic culinary skills and
cooking methods appear throughout the
text. The presentation of your food is nearly
as important as the preparation, and for this
reason, a full chapter covers the principles
of plating, design, and garnishing. A new
chapter explains how to analyze cuisines and
explores various international cuisines.
Successful chefs must be able to do more
than simply prepare delicious dishes. You will
learn about the importance of working with
other departments and managing resources.
Welcome to the first step on your path to
a career in culinary!