9780470088562

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

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  • ISBN13:

    9780470088562

  • ISBN10:

    0470088567

  • Edition: 2nd
  • Format: Paperback
  • Copyright: 6/10/2008
  • Publisher: Wiley

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Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Used and Rental copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes.

Author Biography

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.

Table of Contents

Introduction
Feeding Frenzy
Culinary Careers in Restaurants
Culinary Careers in Hotels
Culinary Careers in Clubs
Culinary Careers in Catering
Culinary Careers in Supermarkets
Culinary Careers in Cruise Lines
Introduction to Feeding the Masses
Culinary Careers in Business and Industry
Culinary Careers in Universities and Schools
Additional Careers in On-Site Foodservice
Introduction to Home on and Off the Range
Culinary Careers in Research and Development
Culinary Careers in Education
Additional Culinary Careers
Culinary Professional Organizations
Job Descriptions
Index
Table of Contents provided by Publisher. All Rights Reserved.

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