The Professional Chef: A Definitive Textbook Detailing the Artistry of the Chef

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In 1962, The Culinary Institute of America and Institutions Magazine joined forces to present "The Professional Chef," a comprehensive study of professional cookery. For the first time, the complex artistry of the chef was detailed with scientific accuracy. Information on equipment, formulas and techniques revealed the chef's secrets to the apprentice cook.

In the second edition the material presented in the original book was refined and the material was cross-referenced. Also, a Dessert Section was added to make this the most complete professional cookbook available.

Because International Cuisine has become a subject of growing interest in the years since the "The Professional Chef" was first published, menus and recipes based on the cuisine of 13 international food areas have been added to this newly revised third edition. Menus from some twenty countries, and the 154 formulas needed to reproduce the dishes listed on these menus, appear starting on page 355.

In some cases, formulas are given in this book for items which are often purchased already prepared or partly prepared. These are included because we feel every cook should know how to prepare these foods, although in actual practice he may rarely do it. This knowledge will give him a yardstick by which to measure the quality of the products he buys.

On pages 326 through 340 are the Basic and Advanced Menus on which the Culinary Institute bases its two-year training program. The formulas covered in the Basic Menus were selected after extensive research into the most often ordered menu items in American food operations. The formulas covered in the Advanced Menus continue this program and progress to classical cookery and more advanced food preparation. The two phases have been closely correlated to inelude some method review in important areas.

Where possible, menus have been planned so that soup, vegetable and salad will be related to the entree. However, in order to provide the widest range of training, greatest emphasis has been placed on incorporating as many essential and useful dishes as possible into each menu.

Although the progression of menus has been selected to coordinate the training program at the Culinary Institute, menus may be rearranged to satisfy the needs of any operation.

The bulk of the formulas included in the Basic Menus are based on 50 portions.

But interspersed are formulas of varying proportions to ready the student for the Advanced Menus he will encounter during his second year.

Quantities in the formulas covered in the Advanced Menus are more variable, to give the student experience in "a la carte" conditions which he will encounter working in the field. In this manner, he also learns to convert formulas to greater or lesser amounts as required.

An important step toward learning to cook is learning to taste. The student is urged to taste all food that is prepared, regardless of personal dislikes or previous eating habits. It is only by tasting properly prepared food that he can develop his palate so he can recognize when foods are properly cooked and seasoned and when they are not. This cannot be taught through a book. It is only learned by experience.

As an additional aid to operators, Institutions Magazine makes available recipes presented in this text on standard 5 by 8 inch recipe cards. Sets may be purchased from the Book Department, Institutions Magazine.

The formulas and text contained in this book were prepared by the staff of the Culinary Institute with LeRoi Folsom acting as coordinator. Joseph Amendola prepared the material contained in the Dessert Section. The staff of Institutions Magazine supervised photography, final editing and graphic presentation of material. All formulas were tested in the kitchens of the Culinary Institute in New Haven, Conn.”