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Chef Sikorski took her first chef position at the Courier Café in Urbana Illinois. After cheffing two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984.
Returning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France.
Chef Sikorski holds a Bachelor of Science degree from Dominican University, and is a certified executive chef?and culinary educator. She is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.
Acknowledgements
Prologue
Chapter 1: Your Field of Vision
Chapter 2: The Plate in Context
Chapter 3: Framing Culinary Art
Chapter 4: Platter to Plate: Classical Style
Chapter 5: Plate Frame: Nouvelle Style
Chapter 6: Plate Frame: New American Style and Fusion Style
Chapter 7: Plate Frame: Global Style
Chapter 8: The Emerging Menu: Interactive Table Setting
Chapter 9: Design and Culinary Plate Archetypes
Chapter 10: Looking for Inspiration
Chapter 11: Plating the Styles
Chapter 12: Critiquing Culinary Art
Chapter 13: Culinary Values
Glossary
| Erscheinungsjahr: | 2012 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Seiten: | 176 |
| Inhalt: | 176 S. |
| ISBN-13: | 9781118075975 |
| ISBN-10: | 1118075978 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Sikorski, Elaine |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 231 x 184 x 12 mm |
| Von/Mit: | Elaine Sikorski |
| Erscheinungsdatum: | 06.11.2012 |
| Gewicht: | 0,348 kg |
Chef Sikorski took her first chef position at the Courier Café in Urbana Illinois. After cheffing two years, she went to the Culinary Institute of America, Hyde Park and graduated in 1984.
Returning to Chicago, Chef Sikorski worked at a five star restaurant, Le Perroquet, becoming their chef in 1985. She then spent 6 years cooking in France.
Chef Sikorski holds a Bachelor of Science degree from Dominican University, and is a certified executive chef?and culinary educator. She is a member of Seafood Choice Alliance, Ocean Conservatory, and the American Culinary Federation.
Acknowledgements
Prologue
Chapter 1: Your Field of Vision
Chapter 2: The Plate in Context
Chapter 3: Framing Culinary Art
Chapter 4: Platter to Plate: Classical Style
Chapter 5: Plate Frame: Nouvelle Style
Chapter 6: Plate Frame: New American Style and Fusion Style
Chapter 7: Plate Frame: Global Style
Chapter 8: The Emerging Menu: Interactive Table Setting
Chapter 9: Design and Culinary Plate Archetypes
Chapter 10: Looking for Inspiration
Chapter 11: Plating the Styles
Chapter 12: Critiquing Culinary Art
Chapter 13: Culinary Values
Glossary
| Erscheinungsjahr: | 2012 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Seiten: | 176 |
| Inhalt: | 176 S. |
| ISBN-13: | 9781118075975 |
| ISBN-10: | 1118075978 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Sikorski, Elaine |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 231 x 184 x 12 mm |
| Von/Mit: | Elaine Sikorski |
| Erscheinungsdatum: | 06.11.2012 |
| Gewicht: | 0,348 kg |
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