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for the
Personal Chef Industry

So the other day before Intro to Foods started I was sitting in class and picked up a copy of Sizzle magazine that someone had left lying on the table. For those who don't know, Sizzle is a magazine for culinary students that is put out by the ACF. So there I am reading along when I saw a list of recommended reading. There in the list was a book called The Professional Personal Chef by Candy Wallace.

Just thought you guys might be interested.