CIA's Culinary Bible, The Professional Chef, Turns 50
Revolutionary Guide Continues to Change the World of Cooking
Hyde Park, NY, October 11, 2012 – The world was changing in 1962. John Glenn became the man to orbit the Earth and return home safely. The Beatles released their first single, "Love Me Do." And The Culinary Institute of America (CIA) forever changed the culinary world with the publication of The Professional Chef®.
There had never been anything like it before. The Professional Chef was the first book dedicated to advancing the culinary profession. The 323-page text began by explaining that "knowing how to cook is only one part of the background a chef needs." Chefs also needed to understand personnel, purchasing, nutrition, menu planning, and kitchen layout. It was a guide for men—and it was almost exclusively men back then—who wanted to make a career of cooking: "Today's chef is a business man…His knowledge and ability do not come overnight."
Much more than a cookbook, its recipes and techniques were accompanied by sections about hygiene and sanitation, kitchen safety, tools and equipment, food cost, recipe conversions, and even how to set up a buffet table. Recipes included Baked Hamburger Loaf, Chicken Cacciatore, Lobster Newburgh, and molded salads—illustrated by stereotypical food photos of that era......
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