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978-0-13-113728-8  aAmerican Culinary Federation  aOn becoming a professional chef /cOn becoming a professional chef /  aNew Jersey :bPearson Prentice Hall  aviii, 48 p.  aCOCINAaJEFES DE COCINEROSaSERVICIOS DE ALIMENTACION  aI. Baskette, Michael, ed  aDLCcDLC  2ddccBK  c147567  00102ddc4070a1b1d2018-08-17l0oCG F 000322yBK  00102ddc4070a1b1d2018-08-17l0oCG F 000322yBK