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. 
<br/><br/><label>ISBN: </label>013113728X (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Vocational guidance--United States.<br/>Cooking--Vocational guidance--United States.<br/>Cooks--Training of--United States.
<br/><br/><label>Dewey Class. No.: </label>641.5024 BEC