Hospitality Restaurant Training Center, Inc.

My name is Debra Butler, Author, President and Executive Chef Educator of Hospitality Restaurant Training Center, Inc. (HRTC).

I wrote this book as a funding source for HRTC. Together, I believe that through Hospitality Restaurant Training Center, Inc. (HRTC) we can fulfill the need for skilled culinary professionals and bring local residents to a valuable vocation where they can succeed, feel a part of their neighborhoods and provide much needed income for their families.

The Theory of Cooking (The Cooking Methods) By Debra Butler, Author/Chef Educator THE BOOK COST $15.50
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Portion of the proceeds from the sales of this book will go toward the funding of Hospitality Restaurant Training Center, Inc.,

This book is written as a study guide to assist students in their studies of Entrée Production in the culinary arts. The book offers instruction to teach the theory of the cooking methods and culinary principles in the area of food preparation.

The recipes will provide nutritional guidance for healthy eating habits, health preservation, and meal preparation (which is essential to basic nutritional well-being).The collection of recipes that is used in this book is related to the types of cooking methods that are used to demonstrate the process of cooking style and temperature.

This book will teach you the how and why of cooking. When using the cooking methods, you should focus on the process and procedure. This will help develop the skills that are needed to be an excellent Culinary Chef.