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On becoming a professional chef /

On becoming a professional chef / The American Culinary Federation ; Michael Baskette, editor. - Upper Saddle River, NJ : Pearson Education, c2004. - viii, 48 p. : ill. ; 24 cm.

ISBN: 013113728X (pbk.)

Subjects--Topical Terms:
Food service--Vocational guidance--United States.
Cooking--Vocational guidance--United States.
Cooks--Training of--United States.

Dewey Class. No.: 641.5024 BEC

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