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Professional Chef - Level 3 - S/NVQ: 3

by: Gary Hunter; Terry Tinton; Patrick Carey

February 15, 2008
I am genuinely excited about this book! When I first received it, I had a thoroughly good look through it and was especially impressed with the chefs profiles and the quality of the photographs which support the text. The many pictures and recipes demonstrate an excellent level of culinary competence. The authors have a real feeling for all things culinary and have created a set of books which should be recommended to all young and aspiring chefs. The book is written with care and diligence with detailed observations and well written explanations of the methods, which is so important when writing a culinary manual. Ken Woodward, Senior Lecturer, Culinary Arts Studio, University of Brighton.

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Professional Chef - Level 2 - Diploma: 2

by: Gary Hunter; Terry Tinton; Patrick Carey

July 30, 2007
Any aspiring young person who wishes to join the catering profession should have a copy of this book. It is thorough, well researched, modern and expresses all the values which surround the British Culinary Arts tradition. This is a valuable edition to any ones cookery book collection. Highly recommended. (Chef Woodward, Culinary Arts Studio, University of Brighton).