Search Results for chefs - Narrowed by: Brefere, Lisa M.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dAUTHOR$002509Author$002509Brefere$00252C$002bLisa$002bM.$002509Brefere$00252C$002bLisa$002bM.$0026ps$003d300$0026st$003dPD?dt=list2024-05-11T10:37:08ZNutrition for Foodservice and Culinary Professionals.ent://SD_ILS/0/SD_ILS:2904772024-05-11T10:37:08Z2024-05-11T10:37:08Zby Drummond, Karen E.<br/>Call Number 613.2<br/>Publication Date 2009<br/>Summary Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=450131">Click here to view book</a><br/>So You Want to Be a Chef [electronic resource] : Your Guide to Culinary Careersent://SD_ILS/0/SD_ILS:326442024-05-11T10:37:08Z2024-05-11T10:37:08Zby Brefere, Lisa M.<br/>Call Number 641.5023<br/>Publication Date 2008<br/>Summary Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignet<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=468591">Click here to view book</a><br/>So you want to be a chef? : your guide to culinary careers / Lisa Brefere, Karen Eich Drummond, Brad Barnes.ent://SD_ILS/0/SD_ILS:214532024-05-11T10:37:08Z2024-05-11T10:37:08Zby Brefere, Lisa M.<br/>Call Number 647.95023 BRE<br/>Publication Date 2006 2005<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip051/2004023267.html">http://www.loc.gov/catdir/toc/ecip051/2004023267.html</a><br/>