Following in the footsteps of Matthew Frederick's 101 Things I Learned in Architecture School, Le Cordon Bleu chef Louis Eguaras provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. This book is sure to be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or wishes they had gone but never got the chance.