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Culinary careers : how to get your dream job in food with advice from top culinary professionals / Rick Smilow and Anne E. McBride.

By: Contributor(s): Material type: TextTextPublication details: New York : Clarkson Potter, c2010.Edition: 1st edDescription: vii, 360 p. ; 23 cmISBN:
  • 9780307453204
  • 0307453200
Subject(s): DDC classification:
  • 647.95023 22
LOC classification:
  • HF5381 .TX911.3 2010
Online resources:
Contents:
Getting started and training -- Career development and growth -- Ownership and entrepreneurship -- Lessons from the stratosphere -- Cooking -- Pastry and baking -- Catering, events, personal and private chef work -- Management -- Wine and beverages -- Food artisans -- Retail, distribution sales -- Media, marketing, public relations -- Assorted business services -- Nutrition and nonprofit -- Education -- Culinary and hospitality programs -- Continuing education and certification programs -- Professional organizations -- Scholarships.
Summary: Advises readers interested in culinary careers with descriptions of typical days for positions including food stylist, chef's assistant, and caterer.
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Holdings
Item type Current library Call number Status Date due Barcode
Books Books The Career Center HF5381.TX911.3 2010 (Browse shelf(Opens below)) Available 2012-0108

Includes index.

Getting started and training -- Career development and growth -- Ownership and entrepreneurship -- Lessons from the stratosphere -- Cooking -- Pastry and baking -- Catering, events, personal and private chef work -- Management -- Wine and beverages -- Food artisans -- Retail, distribution sales -- Media, marketing, public relations -- Assorted business services -- Nutrition and nonprofit -- Education -- Culinary and hospitality programs -- Continuing education and certification programs -- Professional organizations -- Scholarships.

Advises readers interested in culinary careers with descriptions of typical days for positions including food stylist, chef's assistant, and caterer.

Patron comment on 2013-03-31

A career in the food industry does not always translate to a chef or a line cook. Instead of generalizing career paths in the industry, Culinary Careers does a great job of describing specific careers through the words of those who have already succeeded. In Culinary Careers, Institute of Culinary Education CEO Rick Smilow offers candid portraits of a multitude of culinary careers. The book opens with lists of culinary institutes and reasons for and against attending one of them. There is a brief entrepreneurial section for aspiring restaurateurs and bar owners. There is also an appendix with additional information like professional organizations and existing scholarships. At the core of the book, however, is the section entitled “Lessons from the Stratosphere.” In it, occupants of the stratosphere—restaurateurs, executive chefs, winemakers, food photographers, dietitians, what have you—pass on crumbs of wisdom. Veterans of the culinary industry share the ups and downs of their chosen career, describe a day at work, and note more tangible things like salaries and hours per week. Culinary Careers is a great read for anyone looking to figure out if a career in the culinary industry is right for them.

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