I started my career in the Forces as an apprentice chef, I was taught at the ArmySchool of catering.
I followed the principles of Escoffier and my first book was the classic "Le repertoire de la cuisine" (A guide to Fine Food) by Luis Saulnier. This is a basic reference book first published in 1914. The book was my guide to learning all the French terms for culinary art. Another great influence was the book for all beginners, "Practical Cookery" by Victor Ceserani and Ronald Kinton.