HOW CHEFS ARE TRAINED
FOUR YEARS COURSE IN PARIS The French method of training chefs was described by Monsieur Francois Martin, who arrived from Paris recently to become chef at a large hotel in Melbourne. “In Paris,” he said, “the period of training is at least four years. If a young man wants to be trained in a large kitchen it is necessary for him to pay a premium. “The work of the kitchen is divided into various departments under efficient chefs. The beginner is kept in each department for six months, and when he has completed his course he thoroughly understands the work of each department. Competition is keen, as there are so many welltrained men.” M. Martin intends to introduce a variety of fancy dishes, which will be new to Australians.
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Bibliographic details
Sun (Auckland), Volume II, Issue 454, 8 September 1928, Page 11
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133HOW CHEFS ARE TRAINED Sun (Auckland), Volume II, Issue 454, 8 September 1928, Page 11
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