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Food Service Chef
Executive chefs and head cooks who work in fine restaurants require many years of training and experience and an intense desire to cook. Students in formal culinary training programs spend most of their time in kitchens learning to use the appropriate equipment and to prepare meals through actual practice. Training programs often include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste.
The American Culinary Federation accredits over 100 formal training programs and also certifies pastry professionals and culinary educators in addition to various levels of chefs.


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The French Culinary Institute - Renowned Cooking School in New York, Professional Culinary Education in as little as 6 months.
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