Chefs ouvriers en sessions d'études

Chefs, Cooks, and Food Preparation Workers

either a college degree in biological sciences or extensive related work experience. To become certified as applicators, technicians must pass an additional set of category exams. Depending on the State, applicators must attend additional classes every 1 to 6 years to be recertified. Applicators with several years of experience often become supervisors. To qualify as a pest control supervisor, ...

Norms-Based Intellectual Property Systems: The Case of French Chefs

In this paper we propose that “norms-based” intellectual property systems exist and are an important complement to or substitute for law-based intellectual property systems. Normsbased IP systems operate on social norms that are held in common by members of a given community and specify the nature and extent of rights that a group member can assert to intellectual property. They also include pr...

Increased cerebellar gray matter volume in head chefs

OBJECTIVE Chefs exert expert motor and cognitive performances on a daily basis. Neuroimaging has clearly shown that that long-term skill learning (i.e., athletes, musicians, chess player or sommeliers) induces plastic changes in the brain thus enabling tasks to be performed faster and more accurately. How a chef's expertise is embodied in a specific neural network has never been investigated. ...

Celebrity chefs' recipes dish up trouble for trusts.

NEW HOSPITAL menus designed by celebrity chefs have run into yet more trouble after nurses at one trust labelled the food 'slop'.

Brainstorming Sessions