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Memoir of a Swiss chef :and how he got to grass valley to open his own restaurant /

紀錄類型:	書目-語言資料,印刷品 : 單行本
正題名/作者:	Memoir of a Swiss chef :/ Karl Resch.
其他題名:	and how he got to grass valley to open his own restaurant /
作者:	Resch, Karl.
出版者:	[S.l.] :Karl Resch,c2022.
面頁冊數:	x, 338 p. :ill., photo. ;23 cm.
附註:	Includes index.
標題:	Restaurant management - Biography. -
ISBN:	9780578357768

Memoir of a Swiss chef :and how he got to grass valley to open his own restaurant /
Resch, Karl.

Memoir of a Swiss chef :and how he got to grass valley to open his own restaurant /Karl Resch. - [S.l.] :Karl Resch,c2022. - x, 338 p. :ill., photo. ;23 cm.

Includes index.

"What does it take to become a chef?First you start as an apprentice, then you become an assistant cook. Then after you have worked in every phase, you next get the title as chef de partie, or station chef. Again you make the rounds, and you will become a sous-chef, the next position before you get the title chef de cuisine. Karl Resch wrote Memoir of a Swiss Chef to share the experiences he created during a lifetime and his dream to get into the culinary field. To build his career, Resch worked in the best hotels and with top-notch chefs in the world. Memoir of a Swiss Chef follows his path as travels from country to country starting first as a an assistant cook and ending as a celebrated chef de cuisine with his own restaurant, The Swiss House."-- adapted from jacket.

ISBN: 9780578357768NT1041Subjects--Personal Names:

1000148345
Resch, Karl.
Subjects--Topical Terms:

1000148346
Restaurant management
--Biography.

Memoir of a Swiss chef :and how he got to grass valley to open his own restaurant /
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020 $a 9780578357768 $q (pbk.) : $c NT1041
100 1 $a Resch, Karl. $3 1000148345
245 1 0 $a Memoir of a Swiss chef : $b and how he got to grass valley to open his own restaurant / $c Karl Resch.
260 $a [S.l.] : $b Karl Resch, $c c2022.
300 $a x, 338 p. : $b ill., photo. ; $c 23 cm.
500 $a Includes index.
520 $a "What does it take to become a chef?First you start as an apprentice, then you become an assistant cook. Then after you have worked in every phase, you next get the title as chef de partie, or station chef. Again you make the rounds, and you will become a sous-chef, the next position before you get the title chef de cuisine. Karl Resch wrote Memoir of a Swiss Chef to share the experiences he created during a lifetime and his dream to get into the culinary field. To build his career, Resch worked in the best hotels and with top-notch chefs in the world. Memoir of a Swiss Chef follows his path as travels from country to country starting first as a an assistant cook and ending as a celebrated chef de cuisine with his own restaurant, The Swiss House."-- adapted from jacket.
600 1 0 $a Resch, Karl. $3 1000148345
650 0 $a Restaurant management $v Biography. $3 1000148346
650 0 $a New business enterprises $z Switzerland $v Biography. $3 1000148347
650 0 $a Food service $v Biography. $3 1000148348
650 0 $a Cooking. $3 190424