by Irena Chalmers
Recession or no, the food industry is growing exponentially with no sign of slowing. Interest in cooking-in, dining-out, and other culinary and gustatory pursuits has elevated the food-service industry to the nation's largest private-sector employer (second only to the federal government). The United States, alone, will generate $7.2 trillion dollars in the culinary and hospitality industry over the next five years; 80 million households can tune in to watch the Food Network as shows like Top Chef draw an audience of all ages.
How many people dream of a job in the food world? Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and FOOD Lovers by Irena Chalmers is the perfect resource. Chalmers, a highly respected food industry guru, has words of wisdom for anyone who has ever considered turning a passion for food into a career.
Food Jobs is packed with profiles of fabulous (and funny) food jobs, from chef, caterer and bed and breakfast owner, to wedding cake designer, specialty food retailer, and food photographer, to the holy-cow-I-can-get-paid-for-that? (Yacht chef, chewing gum taster, fortune cookie message writer). Food Jobs is full of stories from celebrities, quotes, recommended books, web sites, and information and advice to put the reader ahead of the competition. Culinary careers are as varied as they are fascinating-the challenge is finding one that is a good fit and knowing how to embark on that delicious track.
Chalmers answers the following questions and many more in Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and FOOD Lovers:
The book describes which professional school to choose, what jobs are available and where and how to find them. It bursts with real-life wisdom from those who've been there, including luminaries such as Alice Waters, Chris Kimball, Betty Fussell, and Darra Goldstein, and premier chefs Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain and many more. Chalmers provides essential information for getting started and succeeding in your chosen culinary role including job descriptions and candid musings on what the job really entails.
Irena Chalmers has worn many hats in the food industry. The author, publisher, producer, and packager of more than 40 books, she has regularly contributed to such publications as The New York Times, Food & Wine, Gastronomica, Food Arts, and Nation's Restaurant News. She is a founding member and past president of both the International Association of Culinary Professionals and Les Dames d'Escoffier International, as well as a "Who's Who" member of the James Beard Foundation. Chalmers currently teaches at The Culinary Institute of America, writes "The Last Word" column for Chef magazine, and works as a consultant, food blogger and commentator, and counselor to many about to embark on their own culinary adventure.
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This page created October 2008
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