So You Want to Be a Chef?
Your Guide to Culinary Careers
2. Edition June 2008
256 Pages, Softcover
Wiley & Sons Ltd
ISBN:
978-0-470-08856-2
John Wiley & Sons
So You Want to Be a Chef? is a complete guide to traditional and non traditional culinary careers. The text features revealing interviews with industry professionals, and analysis of over seventy-five jobs. The new Second edition includes descriptions of daily job duties, hours, working conditions, qualifications, promotion opportunities, and possible career paths. This new text is well suited for the culinary student who is about to embark on their culinary education and career exploration.
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 and
Schools
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
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 and
Schools
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 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.
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.
