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The Chefs' Knowledge: The modern culinary repertoire

The Chefs' Knowledge: The modern culinary repertoire

by Chandos Elletson

from the publisher

We want every catering student in every college, private training institution, as well as junior chefs in all kitchens in all sectors to have a copy of this ingenious ‘go-to’ guide for modern cookery, truly reflecting what employers need them to know, as they have all contributed to it. The Chefs’ Knowledge is the perfect book for chef students because it is so much more than a text book. This is deliberate. We wanted to produce something that a chef graduate can use to make their start in professional cooking as seamless as possible. To do that we enlisted a stellar group of chefs to reveal their secrets to success and divulge the tips and processes that make their recipes the best of their kind.

James Martin's writes in his foreword: "All of the brilliant chefs who kindly give up their time to teach in our colleges as part of The Chefs' Forum Academy programme of curriculum enrichments, have contributed to the book. They have also giving their personal take on how best to create the perfect version of each recipe featured, as well as handy expert hints and tips on how best to work with various ingredients.

This is 'money-can’t-buy' insider information that updates and enriches the curriculum and is available to your students and junior brigade members in one brilliant, portable publication, that can act as a constant reference guide to modern recipes and cooking techniques.

The book, published by Chefs’ Forum Founder Catherine Farinha and written by Chefs’ Forum editor Chandos Elletson, is both a guide to overcoming the hurdles of moving from student into the industry and a comprehensive list of the 100 dishes every chef should know - with recipes written by leading chefs..

Each interview and each dish is a lesson in itself and the reader of the book will have at their fingertips a unique opportunity to master the skills required to really make it as a chef from the start.""

Why aren’t the recipes for this book available on ckbk?

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Original Publisher
The Chefs' Forum
Date of publication