Read first
Sous Chef
What each part of this level asks and the order to take it, written for the cook standing at it. Read it before you drill: nothing here is graded or recorded.
Dishes
7 at this level
Seven Advanced plates from four semesters: the braise's long wait, the ferments, the pastry builds and the wok, each met once it is cooked and logged.
Commis was one technique and no wait, and Chef de Partie added the braise and the sauté station; these seven are longer, bigger or hotter. They come from four semesters, The Braise, Bread & Fermentation, Pastry Fundamentals and The Wok & High Heat, and none goes up in one pass without notes. The rule is the same as at every level: a dish is met when it has been cooked and logged.
Take Birria de Res con Consomé first. The braise is Chef de Partie ground; what is new is the chain: marinating with acid, salt and time, searing the hard crust, braising until the collagen gives, then griddle and plancha work to finish, with the consomé served as its own component. It is 270 minutes, mostly unattended, so start it on a day off. It teaches the habit that carries the rest: several techniques, one standard held across all of them.
The three ferments belong together. Pizza Margherita, Country Sourdough Loaf and Baguette de Tradition all rest on fermentation: flour, water, salt, time. Pizza and the loaf add resting dough, the pause that does the work; pizza and the baguette add proofing, the rise before the oven; the loaf and the baguette add steaming, the moisture in the oven that lets the crust spring before it sets. Take the pizza first, because at 90 minutes it teaches the dough's schedule without costing a day. Then the baguette at 280 minutes, then the loaf at 300, which needs a sourdough starter on its own calendar, so begin feeding one before you book the loaf's day.
The two pastry plates come from the semester of precision. Profiteroles (Pâte à Choux Master) asks one technique, choux pastry, in 90 minutes; take it before the tart, because one technique held to a standard is easier to log honestly than three. Tarte au Citron stacks pie crust and blind baking, the water bath and whipping a meringue into one build of 150 minutes, and every layer has to be right for the plate to be right: that is the multi-component build the standard means.
Char Kway Teow is the outlier: 30 minutes, one technique, the least forgiving cooking in the guide. Wok technique is maximum heat, total mise and small batches, so the clock is short and most of it is mise, with the flame at the very end, one small batch at a time. Take it last, or on any short day when your mise is complete, and do not let the clock fool you into a half-done setup.
The doors do the ordering for you. Read the semester opens the Path of Study at the semester teaching the first dish you have not cooked: follow it and you take the braise, the breads, the pastry, then the wok. Cook the next dish opens that recipe page. The library at this level shows the grid filtered to this difficulty. Log each dish the day you cook it.
Named here Birria de Res con Consomé·Pizza Margherita·Country Sourdough Loaf·Baguette de Tradition·Tarte au Citron·Profiteroles (Pâte à Choux Master)·Char Kway Teow
Next Chef asks for the capstone semester and the project dishes of the Advanced library: Tacos al Pastor (Home Trompo), Central Texas Smoked Brisket, Sauce Espagnole & Demi-Glace, Dry-Brined Roast Turkey with Real Gravy, Salt-Baked Whole Fish and Baked Alaska.
Techniques
12 at this level
Twelve techniques a whole service rides on: the fires, the wok, the butchery knives, the shellfish and the laminated dough.
Sous Chef places twelve techniques a whole service rides on: a grill lit wrong ruins every plate off it. Three of them, Grilling over live coals, Low & slow smoking and Wok technique, carry a written standard with marks you can read before you cook. The other nine have none.
Take the fire first, and Grilling over live coals before the rest, since it carries the most recipes here. Its marks: the fire ready before the food, coals in gray ash with a hot zone and a cooler one on the grate; the grate hot and clean so the food releases when turned; marks browned, not burnt; the inside on target with a thin gradient, not driven through by a flare-up. Low & slow smoking is a different fire: indirect, low and fed with wood smoke, for collagen cuts on a clock of hours. Its marks: thin blue smoke, never white and rolling; a chamber held in a narrow band by the air intake, not by armfuls of fuel; the stall waited out or wrapped through on purpose; doneness read by probe and feel, never by the hour. Asado fire and Jerk sit under the same lexicon entry; take them once both fire standards are in your hands, since asado runs on embers and jerk on pimento smoke.
Wok technique's standard is won in the mise and read in the pan: everything in dry and in order, the wok loud from first moment to last, every piece coated and glossy with no sauce pooling under it, vegetables keeping their color and a bite at the center. A wok that falls quiet has been overloaded and is boiling in its own liquid. Velveting belongs beside it: the egg white and cornstarch coat with a little soda or wine, rested and passed briefly through oil or water before the wok, that gives stir-fried meat its silk.
Then the knives, which come before the fire: the rack is frenched and the roast tied before it meets heat, and a chef who butchers understands the animal a recipe cannot teach. Butchery basics is frenching, butterflying and tying, plus stripping the silverskin that never renders. Filleting fish is the flexible blade drawn along the spine and the deba that heads and fillets a whole fish; your edge is your yield, so sharpen first. Shucking shellfish rounds out the seafood semester. Pick the recipe that makes you do the cut, not one where the fishmonger did it for you.
Leave the pastry for last, because it has no semester behind it. Lamination and Letter-folding dough are one discipline under two names: dough and butter at matched plasticity, cold but bendable, rest between folds so the gluten relaxes, and counted turns. Tempering chocolate has a single recipe, so that recipe is the way in: melt, cool and reheat on the curve so the cocoa butter sets glossy with a snap instead of dull bloom, the same discipline as the custard you tempered at Chef de Partie.
Open Read the techniques for the index of all twelve, and let The next technique carry you to the first one you have not met. For the three with a standard, met means a cook on one of its recipes was marked met against that standard; for the other nine, any cook of one of their recipes.
Named here Grilling over live coals·Low & slow smoking·Wok technique·Asado fire·Jerk·Velveting·Butchery basics·Filleting fish·Shucking shellfish·Lamination·Letter-folding dough·Tempering chocolate
Next Chef asks for the techniques nobody drills by accident, taught by no semester and on the fewest recipes: Mole, The soufflé, Paella & socarrat, Biryani & dum, Hand-pulled noodles, Tandoor breads, Sushi rice & rolling and The pretzel bath.
The Lexicon
34 at this level
The words a sous owns: the fires and the wok, the fold, the numbers on the morning sheet, and the products a station cook has heard of but never had to explain.
Thirty-three terms sit here and they are not one kind of word. Chef de Partie asked you to explain the menu. Sous Chef asks what runs the service: why the brisket went on at six in the morning, why a fish bought at twelve a kilo is costed at twenty-six on the plate. Read them in four groups.
Take the fires and the fold first: Grilling vs. Barbecue vs. Smoking, Wok Hei & Stir-Fry Discipline with The Wok beside it as the equipment half, then Lamination. Each entry gives the discipline in a line: the two-zone grate and thin blue smoke; dry ingredients, small batches and food left to sit between tosses; dough and butter at matched plasticity, rested between counted folds. When a cook asks why the stir-fry steams instead of charring, have the answer without looking.
The numbers next. Menu Economics comes first: food cost, yield and par, the numbers a sous reads; learn yield first, because costing raw invoice prices is the classic mistake. Behind it stand the finance terms: Prime Cost, COGS and labor summed weekly into the one figure operators live by; KPIs & the Daily Dashboard, one page every morning; COGS Control, where actual against theoretical is the leak meter; Labor: Scheduling & the Model, hourly scheduled to forecast, not habit; Vendors, Purchasing & Negotiation, a second source for the critical categories; Hiring, Training & Retention Economics, where retention is a profit center; Kitchen Design & Flow, designed backward from the menu; FF&E, Smallwares & Opening Inventory, the small checks before cooking; and Health Inspections & Crisis Management, where the daily disciplines are the standard the inspection merely photographs.
The third group is product, the specialist item behind a fine-dining plate. Guanciale, Jowl & Lardo is the cured face and the cured fat; keep its line that fat is a cut of meat. Alpage explains why the Comté buyer asks the season of the wheel. Black Truffle and Black Trumpet both take heat: the truffle's aroma is fat soluble, so it moves into butter, cream and egg; the trumpet is bought on condition and never served raw. Three spices are here because they are chemistry before seasoning: Asafoetida (Hing), bloomed for seconds in fat so the funk turns to onion depth; Panch Phoron, five whole seeds whose crackle is the timer; and The Three Heats, so you prescribe linger, hum or flash on purpose.
The rest is the atlas, the entries a kitchen handles rarely: the fruit, Buddha's Hand, Durian, Longan, Mulberry and Seville Orange; the herbs and chiles, Cascabel, Lovage and Vietnamese Coriander; the vegetables, Nettles, Salsify, Treviso and Winter Melon. Each carries one handling rule worth keeping: zest the Buddha's Hand and never look for juice, count lovage in leaves, glove the nettles and blanch them on arrival. Take these last.
Two doors open on the level page. Read the terms first, all thirty-three. Then Flashcards and Quiz, both over this level's terms. A term is met when it has been recalled met or close on the flashcard ladder, or in the quiz; a miss alone is never met.
Named here Guanciale, Jowl & Lardo·Grilling vs. Barbecue vs. Smoking·Wok Hei & Stir-Fry Discipline·Lamination·Menu Economics: Food Cost, Yield & Par·Asafoetida (Hing)·The Three Heats: Capsaicin, Piperine & Isothiocyanate·Panch Phoron·The Wok·Kitchen Design & Flow·FF&E, Smallwares & Opening Inventory·Prime Cost: The Number That Runs the Building·KPIs & the Daily Dashboard·COGS Control: Inventory, Variance & Theft·Labor: Scheduling & the Model·Vendors, Purchasing & Negotiation·Hiring, Training & Retention Economics·Health Inspections & Crisis Management·Alpage: Cheese's Summer Milk·Buddha's Hand·Durian·Longan·Mulberry·Seville Orange·Black Truffle·Black Trumpet·Cascabel·Lovage·Vietnamese Coriander·Nettles·Salsify·Treviso·Winter Melon
Next Chef asks for the owner's numbers rather than the sous's: The Concept & Business Plan, Startup Costs, The Lease, The Restaurant P&L, Break-Even Analysis and Cash Flow, and the rarest atlas entries, White Truffle, Matsutake, Cardoon and Puntarelle.
The Floor Deck
61 at this level
Thirty-five cards a sous explains in one sentence at the pass: the cured board, the specialist cut and fish, the classical sauces and the plates with a long build.
Chef de Partie asked for the station's vocabulary. Sous Chef asks for what a guest orders once a year and expects the room to explain without hesitation. Read each card's why line as the sentence you will say, and its not-this line as the server's likely mistake.
Take the meats first; a server asks about them mid-service. Squab, Sweetbreads and Poussin share one fact: youth or a gland with almost no muscle, so there is no chew and the final cooking is quick, though Sweetbreads earn a long prep first, soaked, blanched, peeled and pressed. Squab goes out rosy and turns livery cooked through. The cured board is six answers to which animal, where on it, and whether smoke touched it. Guanciale is jowl, rendered and not sliced for a board. Lardo is back fat, not lard, shaved thin onto something warm. Speck is leg cured with juniper and cold smoked, so not prosciutto. Tasso is shoulder in a cayenne crust, hot smoked. Bresaola is lean beef round, cured and dried, not carpaccio. Jamón Ibérico is the black pig's leg hung 2 to 4 years; its white specks are aging crystals, not a flaw.
The two cuts and the five fish are here because most have a nearby cousin the guest will name instead. Bavette is the sirloin flap, looser and more marbled than flank. Coulotte is the cap on the top sirloin, Brazil's picanha, not the ribeye cap. Turbot is a firm flatfish rich in gelatin at the bone, not halibut. Tilefish eats crab and tastes sweet like lobster. Wreckfish eats like grouper but is its own deep-water family, a Carolina catch. Cobia is fattier than most white fish, firm and buttery, and often goes out raw as crudo. Sturgeon has almost no flake, eats dense and meaty like veal, and takes smoke.
The sauces and preparations pair up on purpose. Gastrique and Agrodolce are both sugar and vinegar, one a smooth French syrup, the other chunky and Italian. Beurre Blanc and Meunière are both butter with acid, one cold butter whisked into a shallot reduction and held just warm because heat splits it and cold sets it, the other butter browned to hazelnut over floured fish. Velouté is the mother sauce built on stock, not milk. Romesco is Catalan: dried peppers, nuts and fried bread. Crudo and Escabeche split on whether the fish was ever cooked. Cassoulet is the long build, baked for hours. Bouillabaisse is the multi-part one: several fish boiled hard so the oil emulsifies, rouille and toast beside it. En Papillote is parchment, cut open and not eaten.
The larder comes last: Carnaroli over arborio because it holds its shape, Black Trumpet split and rinsed for grit, Fromage Blanc smooth and set without heat, a Bloomy Rind whose chalky center means young, not faulty, Pâte à Choux with no yeast and no layers, Clafoutis with its cherry pits possibly left in, Mostarda for the cheese board, and Garde Manger, the cold station whose crudo, tartare and oysters go out raw, and you say so. Take them in that order.
Start at the deck landing, which shows what is owed today, and work the Flip cards for this level until every why line reads as your own. Then take Say it back, recall before recognition, the one deck mode that counts as a round, and finish with the written test, untimed, ending on what you missed with the right answers and no number. A card is met when it has been graded met or close in the deck's modes; a miss alone is never met, so a card you fumble simply comes back owed.
Named here Squab·Sweetbreads·Poussin·Guanciale·Lardo·Speck·Tasso·Bresaola·Jamón Ibérico·Bavette·Coulotte·Sturgeon·Tilefish·Turbot·Wreckfish·Cobia·Black Trumpet·Fromage Blanc·Bloomy Rind·Carnaroli·Gastrique·Beurre Blanc·Velouté·Romesco·Agrodolce·Crudo·Escabeche·Cassoulet·Bouillabaisse·En Papillote·Meunière·Pâte à Choux·Clafoutis·Mostarda·Garde Manger
Next Chef places the rarest of the same shelves: Lomo on the cured board, Bottarga in the fish case, Lion's Mane, Abalone Mushroom and Chicken of the Woods among the mushrooms, Brebis and Washed Rind in the cheese case, Acquerello, Farro Piccolo and Freekeh in the starches, Ballotine among the preparations, and Banyuls, Saba and Verjus in the pantry.
The Plates
1 at this level
One board is placed here, the charcuterie board: eighteen lines of cured meat to read for what it says and the five places where it is wrong.
The Plates are the guide's wall charts and boards, transcribed. Chef de Partie holds sixteen of them, the cuts, the fish, the regional produce and the great cheeses. Sous Chef holds one: The World of Charcuterie & Dried Meats, a board rather than a chart, eighteen lines in a single group, The meats, under a tagline about tradition and time. It sits here because the standard for this level names the charcuterie boards as service a sous owns, and the specialist product behind the classical word is Sous Chef work.
Read it the way you would read a chart pinned by the pass. Take the lines by what they are rather than in the board's order: the whole muscles first, the hams, the loins and the neck, the belly and the jowl, the beef, then the sausages, with salami, the family name, before soppressata, one of its coarse members. Before each transcribed line, say what the meat is in your own words: whole muscle or sausage, dried, fermented, smoked or cooked, which animal and which country. Then read the line. Where the board agrees with you, you have a sentence to hand a server. Where it does not, stop: the difference is your gap or the board's, and the corrections tell you which.
Five lines are corrected. Jamón Ibérico: the board prints acorn fed as if it described every Ibérico ham, but only the bellota grades, black and red label, are acorn fed, while cebo de campo, green label, and cebo, white label, are raised on feed, so say acorn fed only when the label reads de bellota. Salami: the family name for fermented, dried sausages, whose grind varies by style, fine in Milano, coarser in Genoa and loose in Felino, so no single grind describes the family. Salumi misti: not a product but the Italian menu phrase for a mixed platter of cured meats, a name for the whole board rather than an item on it.
The other two are the ones a guest asks aloud. Venison Salami: the board gives Wild Game as its country, which is not a country, and the venison a restaurant buys is farm raised, often New Zealand red deer, so say farmed rather than hunted. Duck Breast: that is the fresh cut, seared and served rosy, while the cured slice on this board is duck prosciutto, magret séché, a salted, air dried breast sliced thin with its fat cap.
The subsection opens two doors. Read the first plate puts the board in front of you with its transcription. The wall shows all twenty plates, each with its transcription and what it gets wrong, and it is the door to use once the charcuterie board is read, because The World's Great Cheeses, the Chef de Partie plate, is on the same wall and a sous is asked for both boards in the same breath at service.
The plates are read, never graded: nothing about them is recorded. Met, for this subsection, is the board read: its eighteen lines and its five corrections taken in before a server repeats one at a table.
Named here The World of Charcuterie & Dried Meats
Next Chef places no plate in this subsection: the wall of twenty is complete once the charcuterie board is read. What keeps it sharp is a return to the wall whenever your own board changes, and a check that none of the charcuterie plate's five wrong lines reaches your menu.
The Palate
2 at this level
Bitter and rich are the two faults placed here, and neither reads in a moment: one stays after the swallow, the other only shows by the sixth bite.
The repair table opened at Commis on flat and salty, and Chef de Partie added sour and sweet. Those four faults are read in the moment of tasting. The two placed here ask for more time. Bitter is a hard edge at the back of the palate that stays after swallowing, so you judge it after the spoon is down, not only during. Rich is delicious for two bites and fatiguing by the sixth, so a single taste says the plate is good. That is why these two sit at the sous chef's level: the sous is the one who tastes a portion through, not a spoon.
Take Bitter first, because it has four levers and asks you to choose between them. Salt comes first: it suppresses bitterness outright, real chemistry and not folklore. Sweetness buffers it. Fat rounds it off. Acid brightens past it rather than removing it. Three of the four soften the edge itself; only acid leaves it in place and brightens past it. So when a charred dish or a bitter green comes up hard, salt before you reach for honey, butter or lemon, and taste again after each move. One lever at a time, or you cannot tell which one worked.
Rich is the simpler fault with the stricter answer. The lever is acid, always acid, and there is no second answer to this one. After the acid, and not instead of it, comes something crunchy-fresh. A crunchy garnish on its own gives the guest one bite of contrast and then the fatigue returns; the acid is what resets the palate so the sixth bite tastes like the first. When a braise, a cream sauce or a fatty cut comes up heavy, adjust with acid, taste past the second bite, and only then add the crunch.
The two faults teach each other. Salt, whose excess you named as salty at Commis, is now the first lever for bitter. Acid, which you named as sour at Chef de Partie, is now the only answer to rich. The chemistry is not new at this level; reading a plate over time instead of in a moment is. Spend your first sessions on plates that hold up on one taste and fail on six, or that leave an edge after the swallow, and say which fault it is before you pick the lever.
Two doors open from this subsection. The repair table holds the faults with their levers, in order, and a fault is met when you have named it on a plate there. Calibrate holds the tasting ladder, which at this level asks each of the six tastes, salt, sweet, acid, bitter, umami and seasoned, to rung 3, and a taste is met when its ladder is cleared to this rung. Bitter is on both doors, as a fault to repair and as a taste to calibrate; rich is a fault only, and the ladder does not carry it.
Next Chef takes the palate to spicy and muddy, the faults with the least obvious levers. The slow reading you built here, to the sixth bite and not the first, is what you carry up.
Food Safety
10 at this level
At Sous Chef the inspector is not an event to prepare for: the kitchen you run every day is the one that gets photographed.
Commis gave you the danger zone and FIFO, Chef de Partie the cooling law and HACCP as a system. Sous Chef moves the subject from your station to the whole room, because a sous is the one standing there when the inspector walks in and the one who writes up what happens after. Ten items are placed here: nine are the Inspections clause, The principle beneath it and seven facts drawn from them, and one is a gap. Read the Inspections clause first and in full, because every fact at this level is a line lifted out of it.
The first group is the standard itself. The guide says to run the kitchen so ANY moment is inspection-ready, and its capitals are the point: there is no prep week. The daily standard it names is temps logged, FIFO labeled, hand sinks stocked and USED, sanitizer buckets titrated, and USED carries as much weight as ANY, since a stocked sink nobody touches is a finding waiting to be written. Take this group before the other two, because it is the part you can walk the line and check tonight.
The second group is the visit. During it, accompany professionally, correct on the spot what can be, never argue, get every finding in writing. After it, fix, document, retrain at pre-shift, and treat repeat findings as management failures, not staff ones. That last phrase is the sous chef's line in the whole subsection: a finding that comes back is yours, not the commis's. Read these two facts together and in that order, because the second only works if the first left you with paper.
The third group is one of the crisis playbooks, written before it is needed. On a foodborne-illness complaint, take it seriously and kindly, gather specifics, preserve records and product. Then call the insurer and, if credible, the health department yourself, because the cover-up is always worse than the event. The principle beneath the Inspections clause says why: crises are inevitable, scandals are optional, and the difference is preparation, documentation, and guests first, reputation second, ego never. Read the principle twice.
One gap is placed here on purpose. Sanitizer buckets titrated is a discipline the guide names, but to what concentration it never says. The app does not fill that in, and neither does this page. Knowing which lines the guide states and which it only names is itself a Sous Chef skill, and the level above makes a subject of it.
There are two doors. Read opens the Food Safety page at this level's first slice, and The whole page opens all of it, worth doing once here so the playbook sits on the Commis and Chef de Partie material. Met is simple: food safety is read, never graded, and nothing about it is recorded.
Named here Inspections·The principle·Run the kitchen so ANY moment is inspection-ready·Temps logged, FIFO labeled, hand sinks stocked and USED, sanitizer buckets titrated·Accompany professionally, correct on the spot what can be, never argue, get every finding in writing·Fix, document, retrain at pre-shift, and treat repeat findings as management failures, not staff ones·Take it seriously and kindly, gather specifics, preserve records and product·Call the insurer and, if credible, the health department yourself·The cover-up is always worse than the event·Sanitizer buckets titrated
Next Chef asks you to know your jurisdiction's system, letter grades posted in the window and risk-based frequency, and to read the guide for what it names without stating: the two-hour rule governing everything left in the danger zone, raw below ready-to-eat in storage, and the power outage's food-disposition rules.
Service
105 at this level
Service at Sous Chef is the board and the list: the grapes behind the glass, the cheeses and cured meats by country, and what is in the well and call bottles behind the bar.
Chef de Partie gave you how a wine is described and the board's formula. Sous Chef asks you to sell off the list and the board from depth. Twelve modules sit here in four groups: one grape atlas, four cheese boards, six charcuterie modules and one bar shelf. Take them in that order unless you work the bar, where the bottle comes second.
Take The Grape Atlas (Deep Reference) first, because the floor uses it every night. Seventeen varietals, Riesling to Zinfandel, and for each you can say where it comes from, what it smells like and what it does at the table. Work the grapes in pairs, Chardonnay against Sauvignon Blanc, Pinot Noir against Gamay, so each has a neighbor.
The cheese boards come next, in the order the page lists them. The Italian Board and The French Board come first and carry the most cheeses: why the crunch in aged Parmigiano is a feature, Gorgonzola dolce against piccante, why Époisses smells worse than it tastes, and how to stop a guest cutting the nose off a wedge of Comté. Alpine and Iberian sells the melting cheeses on their physics and places Cabrales as the blue that outguns Roquefort. Britain, the Low Countries and the Cold Edge closes the boards with Stilton, aged Gouda, and the four that behave unlike any of them: feta, halloumi, brunost, sulguni.
Charcuterie is the largest group and it has an order. Start with The Charcuterie Board, the two churches of whole muscle and fermented salami on one slicer, because its outcome is the standard you hold the pass to: 3 to 5 meats spanning silk, salame, spreadable and a wildcard, 60 to 90 g a head, whole-muscle sliced translucent and salame in 2 to 3 mm coins on a slight bias, everything at room temperature 20 to 30 minutes out and cut as close to service as possible.
After that the modules go by region. The Italian Salumi tells Parma from San Daniele and coppa from culatello. The Spanish Cure gives you the bellota grades and separates Spanish chorizo from Mexican before a guest orders the wrong one. The French Charcuterie is pâté and terrine cut with a hot wet knife, boudin noir explained to a hesitant table, and the foie gras order handled without improvising. Central Europe, America and the Wider Cure places Black Forest ham, the kielbasa family and country ham's salt. Read How It Was Cured (Reference) last: it answers the nitrite question without a myth, and tells you when to hand it to the chef.
What Is in the Bottle stands apart from the boards: for any well or call order, what the spirit is made from, roughly what it tastes like and what it substitutes for. The level page opens three doors: the first module, the track of all 27 modules, and Drill, over this level's modules with the whole track as the field. A module is met through its terms: every term recalled met or close in the drill. So take one module, then the drill, and move on when none of its terms is missed. The Sous Chef test at the foot of the page is untimed and ends on what you missed with the right answers.
Named here The Grape Atlas (Deep Reference)·The Italian Board·The French Board·Alpine and Iberian·Britain, the Low Countries and the Cold Edge·The Charcuterie Board: Two Churches, One Slicer·The Italian Salumi·The Spanish Cure·The French Charcuterie·Central Europe, America and the Wider Cure·How It Was Cured (Reference)·What Is in the Bottle
Next Chef moves this subject to the bar and the money: The Cocktail Templates, Bar Craft (Server-Bartenders Only) and Why the Shift Makes Money.