Behind the Pass by Mahesh Mahto
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Behind the Pass by Mahesh Mahto
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About this listen
About The Book
Professional kitchens do not fail because of recipes. They fail because of systems, people, timing, and pressure. Behind the Pass: Real Culinary Challenges and How to Survive Them examines what truly causes service breakdowns in hotel and fine dining kitchens, long before the first ticket is printed.
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