Chef School

All prices for 'Chef School' include the approximate cost of delivery to an address within the US.
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7.5 oz. microwavable bowl of Chef Boyardee Spaghetti & MeatballsPasta and meatballs made with pork, chicken, and beef in tomato sauceChef Boyardee Microwavable Bowls are ready in just 45 secondsNo artificial flavors, preservatives, or colorsMakes for a tasty after-school snack7 g protein and 0 g trans fat per servingMicrowavable bowls are easy to prepare and easy to clean up

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14.75 oz. can of Chef Boyardee Mini Pasta Shells & MeatballsMiniature pasta shells and miniature meatballs in a creamy tomato sauceNo artificial flavors, preservatives, or colors9 g protein and 0 g trans fat per servingChef Boyardee canned pasta can be microwaved in a bowl or heated via stovetopGreat for a hearty after-school snack

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14.25 oz. microwavable bowl Chef Boyardee Beef Ravioli in Tomato & Meat SauceChef Boyardee classic beef ravioli in tomato and meat sauce7 g protein and 0 g trans fat per servingNo artificial flavors, colors, or preservativesMicrowavable bowls are ready in 45 secondsGreat for a hearty after-school snackEasy to prepare and easy to clean up

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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry.

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Flavorful with a bit of heatNo preservatives addedAvailable in easy-to-open, microwave-safe bowls that are perfect for work, school, or on the goCreated with authentic ingredientsCarefully crafted by Campbell's chefsBursting with flavor, Campbell's ® Slow Kettle ® Style Santa Fe-Style Chicken Enchilada Soup with White Meat Chicken is sure to excite your taste buds.

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Dole Cherry Mixed Fruit in 100% Juice:4-oz cupsRich in vitamin C4-pack of Dole mixed fruit is Kosher2010 Chefs Best Taste AwardDole fruit bowl has zero fat with 80 calories per servingEasy to take to work or pack into a school lunchGives you energy to help with your dayEnjoy as a snack in between meals or have with your breakfast or lunchHas a fresh and delicious flavorPacked in a light syrup

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Delicious braised beef and veggies in every biteNo preservatives addedAvailable in easy-to-open, microwave-safe bowls that are perfect for work, school, or on the goCreated with authentic ingredientsCarefully crafted by Campbell's chefsCampbell's ® Slow Kettle ® Style Braised Beef Stew is a chef-inspired recipe that delivers on bringing a restaurant-style soup to the comfort of your own home.

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Simmered to perfection and packed with flavorNo preservatives addedAvailable in easy-to-open, microwave-safe bowls that are perfect for work, school, or on the goCreated with authentic ingredientsCarefully crafted by Campbell's chefsTake your taste buds on a joyride with Campbell's ® Slow Kettle ® Style Fiesta Chicken Lime Tortilla Soup with White Meat Chicken.

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Value pack containing 4 7.5 oz. microwavable bowls Chef Boyardee Beef RavioliChef Boyardee classic beef ravioli in tomato and meat sauce6 g protein and 0 g trans fat per servingNo artificial flavors, colors, or preservativesMicrowavable bowls are ready in 45 secondsGreat for a hearty after-school snackEasy to prepare and easy to clean up

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The Inn at Hemlock Fall reopens for readers Bernard LeVasque has opened a multi-million dollar cooking school in Hemlock Falls-and has even stolen customers from Sarah and Meg Quilliam's Inn. But someone finds the infamous chef too bitter-and takes him off the menu for good.

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One (1) 108-ounce can CHEF BOYARDEE Beef RavioliBeef Ravioli made with Enriched Wheat Macaroni Product with Fortified Protein made with Casein in Meat SauceCHEF BOYARDEE Beef Ravioli is the classic canned pasta dish people know and loveLarge 108-ounce size is perfect for large gatherings, school functions and more250 calories per serving0 grams trans fat per servingDeveloped by real New York City chef, Hector Boiardi

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108 oz. can of Chef Boyardee Beef RavioliBeef ravioli in a hearty tomato and meat sauceNo artificial flavors, colors, or preservativesExtra-large can size is perfect for a large gathering and feeding a crowdChef Boyardee Classic Beef Ravioli in Tomato and Meat Sauce makes for a hearty meal or tasty after-school snackPrepare the whole can at once or portion into individual servings for a satisfying Italian dishEasy-to-prepare pasta for feeding a large group

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Learn to cook like a pro, from the pros Team up with Weight Watchers, the foremost authority on weight loss, and the chefs from The Culinary Institute of America, the country's premier cooking school, to make flavorful, imaginative-and healthy-dishes with ease. Learn how to be creative without being complicated when you sample the more than 250 enticing recipes collected here.

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Shy high school student Riko Izawa aches for a boyfriend but guys just won't look her way. Then one day she signs up for a three-day trial of a mysterious "lover figurine," and the next thing she knows, a cute naked guy is delivered to her doorstep-and he wants to be her boyfriend Has Riko died and gone to heaven? The cute naked guy turns out to be smart, super nice, stylish and a gourmet chef.

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Thrown together by circumstance, six fathers-a sound engineer, a sculptor, a film producer, a chef, a memoirist, a gangster-meet each morning at a local Tribeca coffee shop after walking their children to their exclusive school. Over the course of a

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An innocent sleepover turns into a teenage bloodbath when a murderous chef decides to make minced meat out of a gorgeous group of high school graduates in this retro kitsch horror comedy featuring scream queen Debbie Rochon. ~ Jason Buchanan, Rovi. Bloopers, Theatrical trailer, White Liger music video, .

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When their high-school-aged, punk, runaway daughter is found hosting a Jersey Shore hotel party, Rossi's parents feel they have no other choice: they ship her off to live with a Chasidic rabbi in Crown Heights, Brooklyn. Within the confines of this restrictive culture, Rossi's big city dreams take root. Once she makes her way to Manhattan, Rossi's passion for cooking, which first began as a revolt against the microwave, becomes her life mission.

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Tucked into the historic enclave of Hudson, Ohio, is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destinati

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Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature a wide range of illustrated lessons, from how to properly hold a knife.

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Finally, A Cookbook for Kids Who Seriously Love To Cook Aspiring young chefs will love the fun, easy-to-follow instructions in this kids' cookbook that's part cooking school and part cookbookISBN13: 9781943451203Publisher: Sonoma PressPublication Year: 2016Format: PaperbackPages: 202

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What do you do when you've just graduated from college and aren't sure what your next step should be? Jenna Weber, whose Eat, Live, Run blog has a huge following, turned to culinary school-but to become a food writer, not a chef. Jenna's charming coming-of-age story follows her ups-and-downs as she confronts the rigors of training, gets her first job, deals with a family crisis, and enters into a love affair.

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Get together for an Asian-inspired barbecue Hot Plate is a barbecue book with spice - it contains barbecue recipes from the chefs at Spirit House, Australia's premier restaurant and cooking schools. Turn a casual backyard gathering into a gourmet event w

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Burgundy is a lush region of France, steeped in history and immersed in wine. Here, in a grand chateau, is a famous cooking school run by a 3-star chef. His guests for the week come from various countries, and they mingle with humor and confusion, attract

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A "heartbreakingly delicious" national bestseller about a chef, her students, and the evocative lessons that food teaches about life Once a month, eight students gather in Lillian's restaurant for a cooking class. Among them is Claire, a young woman coming to terms with her new identity as a mother; Tom, a lawyer whose life has been overturned by loss; Antonia, an Italian kitchen designer adapting to life in America; and Carl and Helen, a long-married couple whose union contains surprises the rest of the class would never suspect.

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Finalist for 2014 International Association of Culinary Professionals' Best Compilation Cookbook Award Prep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan. This compilation is focused on teaching readers how to become better cooks, from amateurs who are learning to cook for themselves or their families to professional and gourmet chefs who are searching to perfect their technique.

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National bestselling author Erica Bauermeister returns to the enchanting world of The School of Essential Ingredients in this luminous sequel. Lillian and her restaurant have a way of drawing people together. Thereâ s Al, the accountant who finds meaning in numbers; Chloe, a budding chef who hasnâ t learned to trust after heartbreak; Finnegan, quiet and steady as a tree, who can disappear into the background despite his massive height; Louise, Alâ s wife, whose anger simmers just below the boiling point; and Isabelle, whose memories are slowly slipping from her grasp.

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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry.

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"So You're a Chef Now What?" is the blueprint that every chef has been waiting for. This book covers all aspects of running a culinary business that you never learned in culinary school. It's your step-by-step guide of how to exponentially grow your

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While transforming Bella Vista, her childhood home, into a destination cooking school, chef Isabel Johansen finds her plans interrupted by war-torn journalist Cormac O'Neill, who has arrived to dig up old history.

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Used-U3-Good

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While other chefs paid dues on restaurant lines and at cooking schools, Brooks Headley was in the back of a tour van as a drummer in much-loved punk bands that never made a dime. Now executive pastry chef at New York's Del Posto restaurant, Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key, and simplicity is the goal.

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For a school project, three classmates and their mothers decide to take a celebrity chef's cooking class, with mixed results.

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Grab your oven mitts and don your Chef's Hat! Cooking Academy is the game that places you in the kitchen of a prestigious culinary school! From eggrolls to pancakes, from ravioli to cr me brulee, it's up to you to prepare over 50 different recipes! Learn interesting trivia about food while mastering the skills of chopping, kneading, mashing, flipping, frying, and much more! Unlock new recipes and trophies by passing your cooking courses and exams.

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This cookbook is a set of lessons from our Italian host school that the chef put together especially for the newcomers from America. Recipes from the Mediterranean region were presented as lessons in Italian and an Italian/English translator previewed the

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A deliciously entertaining memoir about one woman's adventures in the student kitchens of the legendary French Culinary Institute-flavored with celebrity chefs, eccentric characters, and mouthwatering recipes To anyone who has ever dreamed of lif

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He is a spirited restaurateur, a best-selling author, and a celebrity chef whose brand is known around the world. As a young child, Bobby Flay was enchanted by the dishes he could concoct with his Easy-Bake Oven. Little did anyone know that this early love affair with food would eventually lead the native New Yorker to widespread culinary fame. In this profile, Bio(R) presents the real story behind Flay's journey from a 12-year-old pizza boy to high school dropout turned acclaimed chef to a wildly popular Food Network star.

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Piccolo Chef was founded by two super-busy moms with full-time jobs. The inspiration behind it: their children. "The Piccolo Chef Cookbook" is no ordinary recipe collection. It is the fruit of four years of award-winning cooking classes, workshops, and camps at Piccolo Chef, the leading cooking school for children and teens in Los Angeles.

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One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon.

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Never Let Anyone Make Remarks, About your Planning on Going To A Culinary School. The factories, Banks, & Stores, (May CLose)Leaving Many Millions of workers unemployed, or on Welfare? With Newer Restaurants, Hotels, Clubs, Ships, (Chefs Are Needed) For Government, The Rich & Famous, Privet Chefs are In demand chefs are needed teaching in Culinary Schools, Also Jr.

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Melanie and Angie are determined to win the Challenge to the Chef cooking competition to promote their Fairy Tale Cupcakes bakery. Mel's mentor from culinary school, Vic Mazzotta, may be one of the judges, but Mel and Angie will have to bake their best to win fair and square. But when Vic's dead body is found inside a freezer truck, Mel and Angie will need to use their best judgment to find the cold-blooded killer or they may lose more than the contest; they may lose their lives.

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Brooklyn has always been a little obsessed with food, but it was her sister Savannah who became a chef, graduating from the prestigious Cordon Bleu school in Paris. She and her classmates all went on to successful careers, but none of them achieved culinary superstardom like Savannah's ex-boyfriend Baxter Cromwell. When Baxter invites the old gang to participate in his new restaurant's gala opening in San Francisco, Savannah asks Brooklyn to restore a tattered cookbook as a present for him.

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Tinker's Cove is abuzz with excitement when Norah, the queen of daytime television, comes to town and selects Lucy and her pals to be featured in her Women Who Make a Difference episode. In recognition for their charitable work, the ladies and their husbands are awarded a dream vacation in Paris, complete with classes at Le Cooking School with renowned pastry chef Larry Bruneau.

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ROADBLOCK wanted to be a gourmet chef. He was working as a bouncer to earn money to attend the Escoffier School in France when an army recruiter convinced him that the army could train him to be a chef. ROADBLOCK joined but found army menus and preparation techniques too appalling. Transferred to the infantry, he is a qualified heavy weapons expert.

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Fuchsia Dunlop trained as a chef in China's leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

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A Cut Above the Rest-Alex flitted from one interest to another growing up. Then he discovered the world of fine dining and became determined to be a chef capable of producing magnificent meals. Fresh out of school, he is eager to start work at a restauran

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Melanie and Angie are determined to win the Challenge to the Chef to promote their Fairy Tale Cupcakes bakery. Mel's mentor from culinary school, Vic Mazzotta, may be one of the judges, but Mel and Angie will have to win fair and square. But, when Vic's d

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An outsider within her Jersey Shore family, Chef Rossi finds a home for her punk sensibilities inside the kitchen. When their high-school-age, punk, runaway daughter is found hosting a Jersey Shore hotel party, Rossi's parents feel they have no other choice: they ship her off to live with a Hasidic rabbi in Crown Heights, Brooklyn. Within the confines of this restrictive culture, Rossi's big-city dreams take root.

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During its operation, the Western Reserve School of Cooking has hosted many of the nation's chefs, including Hugh Carpenter, Shirley Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them. But the feast doesn't stop there

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A wildly funny, irreverent tale of murder, mayhem, and the mob. When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next.

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100 recipes for bold, gutsy, comforting dishes inspired by the flavors of Northern Italy, from the acclaimed Manhattan restaurant Sorella, co-owned and operated by rising star chef Emma Hearst, with her best friend (and honorary "sister") Sarah Krathen running the front of the house. After meeting in culinary school, Emma Hearst and Sarah Krathen opened Sorella-Italian for "sister," in a nod to the deep connection these friends feel for each other-on Manhattan's Lower East Side.

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Black and White Edition- This 450 recipe cookbook contains a wide range of large batch, commercial kitchen tested recipes, and was created by a commercial kitchen chef who has been working in the industry since graduating from culinary school in 1986. T

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Discover the tastes of New Jersey childhood alongside the refined flavors that come from decades in the culinary world. Whether you know Mike Isabella as the tough-talking Top Chef competitor or as the chef behind hot DC restaurants Graffiato and Bandolero, you'll now be able to recreate his recipes: one part old-world inspired Italian, one part old-school Jersey, one part modern Mediterranean-all parts delicious.

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Isabel Johansen, a celebrated chef who grew up in the sleepy Sonoma town of Archangel, is transforming her childhood home into a destination cooking school - a unique place for other dreamers to come and learn the culinary arts. Bella Vista's rambling mi

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San Francisco pastry chef Mary Ryan is back teaching at her old alma mater, trying to straddle the worlds of both her original mentors and her contemporaries. To make matters worse, Homicide Detective O'Connor has enrolled as a student, claiming to be on disability from the San Francisco Police Department. In the middle of this turf war, Mary is confronted by the dean Robert Benson, who tells Mary she must either force Coolie Martin to leave the school or lose her job.

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A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in school

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