FREE GUIDE
FOR CHEFS PURSUING CERTIFICATION

The 3 Non-Negotiables For Successful Culinary Certification

The Candidate's Book: the 27-part table of contents, in the order I build mine

Technique Review Sheet: every required technique, cut and production method, run against your menu

The Craft Standard: what properly executed looks like, method by method

Knife Work: the classical cuts and the dimensions an evaluator can measure

The Preparation Checklist and Gates: seven stages, each one ending at a standard you have to clear

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