Professional Cooking Cruise Liner Kitchen Fundamental

About the Book: I am a chef & author Ravikant Baghel and born on 14th Nov 1988 in Agra and I have started my journey from Jawahar Navodaya Vidyalaya Agra beginning chef life it was very “Hard to Nut” but I challenged and struggle a lot then finally I got my aim. I decided to join the Institute of Hotel Management Technology Meerut U.P. India and graduated in 2010. As I started my career in various hotels and boost my knowledge & experience in cruise line companies. Here I am going to express my views to you to help you a better future. About the Author: Indeed this book is all about food safety onboard and the basic principle of cooking methods. It could be helping in boosting your intelligence in the cooking part. This book “The professional Cooking on a cruise” caters to the requirements of the National Council Management Various Food Craft Institutes Catering Technology Institutes and Food Science Training center Ship Catering Academy where the subject is taught. The book also meets the requirements of apprentices and craftsmen associated with cookery.The salience features of the book are:Arrangement of chapters in the proper sequence.Use of simple and lucid language.A glossary of culinary terms.Various illustrations to serve as visual aids.All dishes are demonstrated with real pictures. This book will help the students of Hotel Management and Catering Technology master the art and nuances of cooking. It can prove to be invaluable for laypersons and housewives also who wish to enhance their cooking skills so that the food prepared is not just edible but aesthetically garnished and served.