Download Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional) e book
Par banks karen le samedi, février 16 2013, 03:06 - Lien permanent
Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional) . Mark Ainsworth, Culinary Institute of America
Download Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional)
Fish and Seafood: Identification, Fabrication, Utilization (The Kitchen Professional) Mark Ainsworth, Culinary Institute of America ebook pdf
Publisher: Cengage Learning
Language: English
Page: 0
ISBN: 1435400364, 9781435400368
Mark Ainsworth is a professor in culinary arts at The Culinary Institute of America and a 1986 graduate of the college. He holds dual certification from the CIA and the American Culinary Federation as a ProChef Level II/Certified Chef de Cuisine and is a Certified Hospitality Educator. A successful competitor, Chef Ainsworth was a member of the CIA faculty team that won the coveted Marc Sarrazin Cup at both the 1996 and 1997 Salon of Culinary Arts in New York. He also earned a silver medal at the International Dietetic Cooking Competition in Bad Wörishofen, Germany, and an honorable mention in the Nestle Chocolate Competition in White Plains, NY. In addition to his CIA degree, Chef Ainsworth holds a bachelor of arts in Media Communications from the University of South Carolina.
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