Product Description

Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes.

Product Details

• Amazon Sales Rank: #251899 in Books
• Published on: 2008-06-10
• Original language: English
• Number of items: 1
• Binding: Paperback
• 256 pages

Features

• ISBN13: 9780470088562
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From the Back Cover
A real-world look at culinary careers—revised and updated

So You Want To Be a Chef? Your Guide to Culinary Careers, Second Edition offers the most comprehensive guide to over seventy-five different culinary jobs. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes. Workplaces covered include restaurants, hotels, clubs, business and industry, research and development, supermarkets, cruise ships, and many more areas of opportunity.

This Second Edition features:

• A new chapter on Research and Development chefs, an exciting emerging culinary field

• Advice from recent culinary school graduates on utilizing a culinary degree

• Expanded coverage of such on-site foodservice areas as health care, continuing care communities, and the armed forces

• A detailed appendix listing all professional culinary organizations mentioned in the book

In addition to careers in preparing food and meals, So You Want To Be a Chef? Second Edition also introduces food-related jobs such as Culinary Educator, Food Stylist, Food Photographer, Food Writer—even Celebrity Chef! Filled with real-world details, So You Want To Be a Chef? Second Edition offers an all-access preview of today's many culinary careers.

About the Author
Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with over thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and has been awarded the ACF Presidential Medallion for outstanding dedication to the profession. She has coauthored several books including Nutrition for Foodservice and Culinary Professionals. With her business partner Brad Barnes, she cofounded GigaChef.com, an online tool for culinary professionals.

Karen Eich Drummond, EdD, RD, FADA, LDN, FMP, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals and The Restaurant Training Program, both published by Wiley.

Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States. A graduate of the Culinary Institute of America, he is a member of the National Certification Commission for the American Culinary Federation and plays a pivotal role in revising culinary certification standards. A cofounder of GigaChef.com with Lisa M. Brefere, he has also coauthored the American Culinary Federation's Guide to Culinary Certification, published by Wiley.