CHEF'S TRAINING
Chefs at Work
Chef Daniel Rayos
Culinary Training Program
MY OBJECTIVES :
IS TO PROVIDE THE CHEFS / COOKS WITH THE FOLLOWING ESSENTIALS :
A thorough grasp of the basic cooking principles and techniques. We want the cooks to gain real understanding of cooking. A cook who not only can follow a recipe but how the recipe works and why.
A vocabulary of cooking , processing and menu terms, well- defined terms, correctly used will smooth not only communications but relationship up, down and sideway.
A working knowledge of food equipment and methods of preparation in common use in today’s kitchen. We want cook not only to be familiar with the basic core of information but to know how to put food and equipment, method to work with them, how to choose between them.
Knowledge of quality standards and a sense of pride , pleasure in producing good efficiently and presenting it attractively. So we teach cooks taste, texture, eye appeal and mise en place along such portion control and recipes.
Scope : “THE CHEF’S BOOK “ covers all phases of Food Preparation the raw products, cooking category of food the building flavours, body and texture, visual presentation, on the job production, menu planning , good planning and production techniques, sanitation and safety.
I feel sure that this the most comprehensive Chef’s book indispensable for anyone involved in food preparation.
My objective is to build a good foundation for future cooks and chefs. If this Chef’s Handbook makes easier for qualified persons to enter and remain in this most interesting field, then I will have achieved my purpose.
DANIEL FRAGO RAYOS
Executive Chef