While it may seem from media reports that culinary schools are the predominant suppliers of cooking talent to restaurants, most of the people who cook professionally came up the hard way. Which is why so many of the applicants you interview for back-of-the-house positions in your restaurant are graduates of nothing more than the school of hard knocks. It's dificult to assess how much they actually know, how professional they really are and how valuable their cooking experience might be to ...

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