Theobroma cocoa

Description

Theobroma cocoa is a book for upcoming young chefs. In the culinary world. This gives the theoretical knowledge of chocolate on the basic (history) intermediate (process of chocolate) and advance (product knowledge) levels. This book have something for all. Either culinary student or a chef. After reading this book you have good grip on the theoretical knowledge of chocolate. The motive of this book is to keep it short, simple and to the point. This gives a reader a chance to get most out of it. In a very short period of time. This book gives a deep knowledge of chocolate in very strategic Manner (step-by-step). Which hold the concentration of Reader till the end of the book. I feel within a very short period of time a reader can answer most of the questions asked on the chocolate by the invigilator.

About The Author

Prashant the author of this book. He is a chef by profession. He had done graduation from IHM and started his career from Oberoi group. Later on he went for international exposure and still working as a chef. He set his first goal. To get the placement in Oberoi group and he achieved that. He set many more goals from himself. This book is a part of a journey to achieve his goals.