Introduction | p. 1 |
The Scoop | p. 5 |
Industry Overview | p. 7 |
Employer of Millions | p. 7 |
Defining the Job | p. 8 |
An Abridged History of the Restaurant and Significant Culinary Milestones | p. 9 |
Modern Eating | p. 15 |
Where People Work | p. 17 |
Restaurants | p. 17 |
Hotels, Inns, Bed and Breakfasts, Spas and Resorts | p. 19 |
Institution and Cafeteria Kitchens | p. 19 |
Catering Companies | p. 19 |
Corporate Cafeterias | p. 19 |
Private Homes | p. 20 |
Grocery and Specialty Food Stores | p. 21 |
Food Companies, Restaurant Research and Development | p. 21 |
A Discussion of Food Safety and Code of Ethics | p. 21 |
Kitchen Hierarchy and Specialized Culinary Careers | p. 25 |
The Kitchen Crew (Brigade de Cuisine) | p. 25 |
Specialized Culinary Careers | p. 27 |
People and Places | p. 33 |
Famous People in Cooking | p. 33 |
Top Ten American Restaurants | p. 40 |
Top Ten Restaurants in the World | p. 41 |
Best New Chefs | p. 41 |
Getting Hired | p. 43 |
Education and Experience | p. 45 |
Formal Education vs. Experience | p. 45 |
Planning Your Education | p. 45 |
Culinary Schools | p. 47 |
Choosing a Program | p. 49 |
Nine Top Cooking Schools in the U.S. | p. 51 |
Inside Look: Culinary Student | p. 53 |
Preparing for a Specialized Career | p. 56 |
Getting in the Door | p. 57 |
Resumes | p. 57 |
Sample novice resume | p. 59 |
Sample experienced resume | p. 60 |
Cover Letters | p. 62 |
Sample cover letter, catering | p. 63 |
Sample cover letter, assistant food stylist | p. 64 |
The Interview | p. 65 |
Trails, Stages and Internships | p. 66 |
Your First Job | p. 68 |
Staying in the Loop | p. 70 |
On the Job | p. 75 |
Career Paths and Lifestyle | p. 77 |
The Life of a Chef | p. 77 |
Some Notes on Kitchen Work | p. 79 |
Other Career Paths | p. 79 |
Culinary Salaries | p. 85 |
Days in the Life | p. 89 |
Personal Chef | p. 89 |
Food Writer | p. 93 |
Chef/Owner | p. 95 |
Executive Chef | p. 97 |
An Inside Look: Caterer | p. 100 |
An Inside Look: Food Photographer | p. 102 |
An Inside Look: Cooking Instructor | p. 104 |
Q&A: Corporate Chef and Education VP | p. 106 |
Appendix | p. 107 |
Selected Resources | p. 109 |
Other Web Resources | p. 109 |
Comparing Cuisines | p. 110 |
Sauces and Stocks | p. 112 |
Basic Knives and Tools | p. 112 |
Basic Cuts/Knife Skills | p. 113 |
Selected List of Books and Authors | p. 114 |
The Sartorial Chef | p. 115 |
Additional Terms | p. 116 |
About the Author | p. 119 |
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