E-raamat: So You Want to Be a Chef?: Your Guide to Culinary Careers

This guide describes the physical demands, tradeoffs, and benefits of working as a chef in various culinary settings, including restaurants, hotels, clubs, business and industry, and cruise ships. In addition to careers in preparing food, the book also introduces food-related jobs such as culinary educator, food stylist, food photographer, and food writer. Interviews with recent graduates and professionals offer more insight on educational and career paths. An introduction discusses factors to consider when choosing a culinary school. The reader-friendly layout features ample space for margin notes, frequent subheadings, b&w charts and graphics, and checklists. This second edition features a new chapter on chefs working in research and development, plus expanded coverage of on-site foodservice areas such as health care, continuing care communities, and the armed forces. A detailed appendix lists all professional culinary organizations mentioned in the book. Brefere is a certified executive chef with 30 years of experience. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

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.