Louis Eguaras, Vice Chair of the Culinary Arts Department at Los Angeles Mission College, provides readers with a terrific overview of food preparation, cooking, and presentation, along with insights into how to survive and thrive in the culinary profession. 101 illustrated lessons inform the reader on everything from the history of food to how to properly hold a knife, from kitchen organization to food preparation, and from plate presentation to restaurant management. This installment in the popular 101 THINGS I LEARNED® book series will enlighten and entertain readers who are considering or are already enrolled in culinary school, as well as established culinary professionals and casual "foodies."