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  2. Staging (cooking) - Wikipedia

    en.wikipedia.org/wiki/Staging_(cooking)

    The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant. When a culinary student or cook-in-training is seeking an internship, often the trial is the next step after the interview. A server or waiter can also "stage" in a restaurant for much the same purpose.

  3. Chef - Wikipedia

    en.wikipedia.org/wiki/Chef

    Apprenticeships usually take 3 to 4 years to complete and combine classroom instruction with on-the-job training. The training period for a chef is generally four years as an apprentice. A newly qualified chef is advanced or more commonly a toquecommis-chef, consisting of first-year commis , second-year commis , and so on.

  4. List of professional designations in the United States

    en.wikipedia.org/wiki/List_of_professional...

    Obtaining a certificate is voluntary in some fields, but in others, certification from a government-accredited agency may be legally required to perform certain jobs or tasks. Organizations in the United States involved in setting standards for certification include the American National Standards Institute (ANSI) and the Institute for ...

  5. How does $41,666 a month sound? Here are 10 Texas state job ...

    www.aol.com/does-41-666-month-sound-122027647.html

    The employee directly engages with the university’s systems and must have the ability to provide hands-on assistance, develop or modify software and have good communication skills. This job ...

  6. 10 Vintage Cookbooks That Are Worth Serious Dough - AOL

    www.aol.com/finance/10-vintage-cookbooks-worth...

    This comprehensive guide to Victorian-era cooking and household management served as another cornerstone of culinary history. Its value stems from its age, detailed illustrations, and insights ...

  7. Culinary specialist (United States Navy) - Wikipedia

    en.wikipedia.org/wiki/Culinary_Specialist...

    This arrangement continues with the current culinary specialist rating. Nonrated enlisted personnel in pay grades E-1 to E-3 are usually required to assist in galley duty, much as those in the Army are assigned to KP duty. Technically called Food Service Attendants, this practice is somewhat derisively referred to as "cranking". [9]

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