Background
Labensky, Sarah Ross was born on March 16, 1958 in Murray, Kentucky, United States. Daughter of James Mason and Lucille Thomson Ross.
( For nearly two decades, On Cooking: A Textbook of Culin...)
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. ¿ Teaching and Learning Experience: ¿ The text’s time-tested approach is further enhanced with MyCulinaryLab™, a dynamic online learning tool that helps you succeed in the classroom. • MyCulinaryLab™ enables you to study and master content online–in your own time and at your own pace • Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional—Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation • A wealth of chapter features helps you learn, practice, and retain concepts ¿ This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
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(This concise version of the culinary dictionary is sized ...)
This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.
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( A Handbook for Food Service Costing acquaints readers ...)
A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages. It ensures that chefs are familiar with accurate measurements, portion control, and proper food handling, which are essential to the healthy bottom line of any food service operation. A valuable reference book for any food service professional.
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Labensky, Sarah Ross was born on March 16, 1958 in Murray, Kentucky, United States. Daughter of James Mason and Lucille Thomson Ross.
Bachelor of Science, Murray State University, Kentucky, 1980. Juris Doctor, Vanderbilt University, 1983. Certified, Scottsdale Community College, 1986.
Attorney Hocker and Axford, Tempe, Arizona, 1983-1985. Cook/chef Phoenix, 1985-1990. Professor Scottsdale Community College, 1990-1998.
Director Mississippi University for Women Culinary Arts Institute, Columbus, 1998—2005. Editor Favorite Recipes Press, Nashville, 2005—2006. Restaurant owner Columbus, Mississippi, since 2006.
( A Handbook for Food Service Costing acquaints readers ...)
( For nearly two decades, On Cooking: A Textbook of Culin...)
(This concise version of the culinary dictionary is sized ...)
Member of International Association Culinary Professionals (board directors 1999—2006, secretary-treasurer 2002, vice president 2003, president 2004, certified).
Married Steven Jay Labensky, October 14, 1983 (divorced May 1995). Married Louis David Moline, September 3, 1995 (deceased August 2003).