Cooking is an art as well a science. Its a vast and a never ending process of learning and improving. Its not because its a rocket science its just because it is very vast and diversified. Every region has its own style of cooking its own recipes and its own regional specialties. Being a chef we have to very firstly understand the basics of food cooking the very basic of sauce, stock and marinades preparation. This needs actually a long years to become a master of it. Now a days in an industry specially in an international 5 star culture the young chefs are not very much focusing on the core basics of foods, they simply ignore the fundamentals of cookery the technical characteristics of meat or vegetables, there internal temperatures or the cooking temperatures. Now a days business owners as well as the senior managements are basically focusing on the Room Sale Business which covers the maximum profits to an organization and a food has become just an business i...