The Hotel Butcher, Garde Manger and Carver

Bücher

Angebote / Angebote:

Excerpt from The Hotel Butcher, Garde Manger and Carver: Suggestions for the Buying, Handling, Sale, and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs, and InstitutionsTo begin with the chef: Probably not one chef in ten (of American training) ever held a position as butcher. It is more than likely he started in as an assistant in the garde manger department, or as an assistant fry cook, or fireman, and worked his way up grad ually to head fry cook, from that to roast cook or broiler, as those departments pay more, and then as second cook, after which he has offered himself to the employer as a chef, or, as it often happens, he has been promoted to the place of chef, and has had himself so established. Now, you will notice, I have not credited him with any butchering work. That is because he has never had any special train ing in that part of the work' and that is why butchering is largely apart from cooking.So it is, very few cooks have had any special training in meat cutting. He is a fry cook, a roast cook, or a second cook. The butchering is anybody's and everybody's work. But, in the majority of cases it falls to the lot of the chef to do the meat cutting, and, as you may judge from the' above recital, the landlord suf fers a serious loss in consequence.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.