Web22. sep 2012 · Knowledge - To be a good pastry chef, you need an understanding of the scientific principles behind your craft. You’ll be using perishable and fragile foods and will need to understand the biology of food safety. There’s a chemical basis for the way certain foods are combined. You need a good understanding of nutrition and of human physiology. WebIt is the chef’s duty to keep tabs on all of it. Commitment to quality: Every chef has to be committed to quality using only the freshest and best quality ingredients and the best …
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What to Look for When Hiring a Chef - JWU College of …
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