As anyone who has worked the line in a professional setting knows there are some basic and necessary requirements to succeeding as a cook. Very sharp knives, good shoes, ability to multi-task, take criticism gracefully and organization/"cooking clean". The techniques and many basic recipes found on Rouxbe are also profoundly important for an aspiring cook and professional cook alike.

I have a sincere belief that learning under a well trained chef is a fantastic resource for those who are mature enough to listen with the intention to become a better cook. Culinary school is also a fantastic option for those who wish to surround themselves with others who are eager to learn under chefs more interested in your development than the customers order you just burnt. Books can teach volumes about recipes or techniques as can DVD and such.

What I am interested in is the systems professional cooks, chefs and kitchen managers develop to handle the demands of kitchen life. I have found "On The Line" by Eric Ripert to be a fantastic book because it defines many aspects of Le Bernadin as a successful restaurant, not just recipes for their menu items.

Does anyone else know of other resources out there that can help me become a better professional cook and restaurant owner.

Cheers.

Troy M. a terrific Professional Site is already available at www.ciaprochef.com. Directed by the pro's at the Culinary Institute of America, it is any extensive source for advanced training. They cover it all from start to finish. I hope this is of some help. Best Regards from North Carolina.

For personal interest only, I subscribe to a monthly publication here in the UK called "Restuarant" magazine.

It is the magazine responsible for the World Top 50 Resturant list.

http://www.bighospitality.co.uk/default.aspx?page=restaurantmagazine

What I find interesting is that it is an uptodate publication with interviews with many UK chefs. For example, this month there was an article/interview with a chef about designing a kitchen & pass to cope with workflow for a new restaurant.

Perhaps there is a US version?

Anyway, it might help, it might not, but in any event, good luck.