On becoming a professional chef / 
On becoming a professional chef / 
 - New Jersey :  Pearson Prentice Hall 
 - viii, 48 p. 
<br/><br/><label>ISBN: </label>0-13-113728-X<br/>978-0-13-113728-8 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COCINA<br/>JEFES DE COCINEROS<br/>SERVICIOS DE ALIMENTACION