L’interview du chef Luis Angel Vicente Zaldivar
L’interview du chef Luis Angel Vicente Zaldivar a été réalisée par GastroAlianza. Après plus de 30 ans en cuisine, propriétaire d'un restaurant et conférencier, il partage quelques conseils sur les compétences et les caractéristiques du chef moderne.
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Le chef invité est José Faria du Restaurant 505
Le chef invité est José Faria du Restaurant 505 à Póvoa de Varzim, au Portugal, et son menu est la signature de Vítor Matos, chef étoilé Michelin.
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Interviews with International Chefs
Roberto Baquero is a Spanish International chef who stresses the importance of a good training but also the influence of the work based learning. He emphasizes that the most important thing a chef should do, in addition to knowing how to cook, is to know how to communicate with his…
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Should You Work in a Restaurant Before Attending Culinary School?
Many of those interested in becoming a chef, or pursuing some type of culinary career, become interested in food, and perhaps develop a passion for cooking, at home. Then, they decide to enroll in cooking school, and pursue their dream job: Becoming the head chef at a big-time restaurant!
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Advantages and Disadvanages of Being a Culinary Artist
A culinary artist is someone educated in the preparation of food for restaurants. As a professional, he is more commonly referred to as a chef or head cook. Some achieve this level with a diploma and hands-on training, but many chefs complete two- or four-year culinary programs.
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Empirical Research in Vocational Education and Training
In Springer you can read Empirical Research in Vocational Education and Training witch is with open access. The title of that specific material is "Supporting change in VET: teachers’ professional development and ECVET learner mobility".
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Projet n° 597848-EPP-1-2018-1-BG-EPPKA3-VET-JQ
CULINART: Designing a Joint VET Qualification in Culinary Arts and Pilot Pathways for Continuing Training est co-financé par le programme Erasmus+ de la Commission européenne.
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