The Professional Chef

“The bible for all chefs.”—Paul Bocuse

“The tenth edition of The Professional Chef is the handbook for aspiring chefs. These essential techniques, with a reverence to tradition and an eye to the future, are the key to mastering the art of cooking.”—Thomas Keller

“Whether you are starting your culinary career, are an aspiring home chef, or a professional in need of a refresher, this book is the resource for you. It is a must-have for anyone who believes Food is Life.”—Anne Burrell ‘96

“Every dish has a soul. In order to tell your story and execute your vision, you need the foundation. The Professional Chef is the book that helped me master the fundamentals so I could shape my own identity as a chef.”—Kwame Onwuachi ‘13

“As a Chef cooking over 20 years in the industry, I have always relied on the foundation that The Professional Chef. To me, this book needs to be a part of each and every chef’s library who wants to succeed and build a lasting career and legacy in this industry.”—Maneet Chauhan ‘00

“In this era of plant-forward cooking, The Professional Chef gives vegetables, grains, and legumes their place at the center of the plate. It is the go-to resource for how to build flavor and get the most from your ingredients.”—Kyle Connaughton

“How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen.”—Anthony Bourdain ‘78

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.