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

A real–world look at culinary careers revised andupdated

So You Want To Be a Chef? Your Guide to Culinary Careers,Second Edition offers the most comprehensive guide to overseventy–five different culinary jobs. The authors vividly describethe feel, the reality, the hours, the physical demands, thetradeoffs, and the benefits of working in various culinarysettings, while interviews with a range of industry leaders offerhelpful advice and inspiring vignettes. Workplaces covered includerestaurants, hotels, clubs, business and industry, research anddevelopment, supermarkets, cruise ships, and many more areas ofopportunity.

This Second Edition features:

A new chapter on Research and Development chefs, an excitingemerging culinary field

Advice from recent culinary school graduates on utilizing aculinary degree

Expanded coverage of such on–site foodservice areas as healthcare, continuing care communities, and the armed forces

A detailed appendix listing all professional culinaryorganizations mentioned in the book

In addition to careers in preparing food and meals, So YouWant To Be a Chef? Second Edition also introduces food–relatedjobs such as Culinary Educator, Food Stylist, Food Photographer,Food Writer even Celebrity Chef! Filled with real–worlddetails, So You Want To Be a Chef? Second Edition offers anall–access preview of today′s many culinary careers.

Introduction.

PART 1. FEEDING FRENZY.

Chapter 1. Culinary Careers in Restaurants.

Chapter 2. Culinary Careers in Hotels.

Chapter 3. Culinary Careers in Clubs.

Chapter 4. Culinary Careers in Catering.

Chapter 5. Culinary Careers in Supermarkets.

Chapter 6. Culinary Careers in Cruise Lines.

PART 2. INTRODUCTION TO FEEDING THE MASSES.

Chapter 7. Culinary Careers in Business and Industry.

Chapter 8. Culinary Careers in Universities andSchools.                                                                                   

Chapter 9. Additional Careers in On–Site Foodservice.

PART 3. INTRODUCTION TO HOME ON AND OFF THE RANGE.

Chapter 10. Culinary Careers in Research and Development.

Chapter 11. Culinary Careers in Education.

Chapter 12. Additional Culinary Careers.

Appendix A Culinary Professional Organizations.

Appendix B Job Descriptions.

Index.

Lisa M. Brefere, CEC, AAC, is a Certified Executive Chefwith over thirty years of experience. A graduate of the CulinaryInstitute of America, she is a member of the American CulinaryFederation and the American Academy of Chefs, and has been awardedthe ACF Presidential Medallion for outstanding dedication to theprofession. She has coauthored several books including Nutritionfor Foodservice and Culinary Professionals. With her businesspartner Brad Barnes, she cofounded GigaChef.com, an online tool forculinary professionals.

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

Brad Barnes, CMC, CCA, AAC, is one of fifty–nineCertified Master Chefs in the United States. A graduate of theCulinary Institute of America, he is a member of the NationalCertification Commission for the American Culinary Federation andplays a pivotal role in revising culinary certification standards.A cofounder of GigaChef.com with Lisa M. Brefere, he has alsocoauthored the American Culinary Federation′s Guide to CulinaryCertification, published by Wiley.