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Cordon bleu (1)
CORDON BLEU (1)

Definition: A first-class cook.
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* All eleven elements should be in.


1. Has a purpose and considers excellence necessary.

2. Cost-effective in the management of facilities.

3. Has all the five senses in perfect condition.

4. Fully understands content of a cookery book.

5. Preparation so in conformity with norms, if any.

6. Efficient - timely - in making the preparation.

7. Suffers no physical injury while cooking.

8. Uses only the best or right ingredients.

9. Serves purpose(s) or achieves goal(s).

10. Able to teach craft or art to others.

11. Getting the joys of still learning. That is, this person simply, truly loves to cook and cook and cook.




* He/she may not eat dish.
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See perfect COOKING (1).
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See perfect PRACTICAL.
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See perfect RERE-SUPPER.

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