by Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes
The National Restaurant Association estimates that the restaurant industry is the nation's largest employer outside of government, employing approximately 12.5 million people. So You Want to Be a Chef? by authors Lisa M. Brefere, Karen Eich Drummond, and Brad Barnes is the only book providing comprehensive, real-world coverage of both mainstream and alternative culinary careers.
Looking for more than just classroom techniques to help students succeed? So You Want to Be a Chef? introduces readers to over 75 career paths in foodservice and cooking. Three sections outline the many possibilities, including:
This second edition features: a new chapter on research and development chefs; advice from recent culinary school graduates; expanded coverage of on-site foodservice areas like health care, continuing care communities, and the armed forces; and a detailed appendix listing all professional culinary organizations mentioned in the book.
In addition, food-related jobs such as Culinary Educator, Food Stylist, Food Photographer, Food Writer—even Celebrity Chef—are included! Filled with real-world details, So You Want to Be a Chef? offers an all-access preview oftoday's many culinary careers.
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. Chief Executive Officer of GigaChef.com, which she co-founded with Brad Barnes, she has also co-authored several books including Nutritionfor Foodservice and Culinary Professionals.
Karen Eich Drummond, EdD, RD, FADA, LDN, FMP is author and co-author 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 Institute.
Read Culinary Careers in Restaurants in PDF format at Wiley.com.
This page created October 2008
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