Ever dream of exploring an exciting career in culinary arts or
cooking but don't know where to begin? Culinary Careers For
Dummies is the perfect book for anyone who dreams of getting
into the culinary profession. Whether you're a student, an
up-and-coming chef looking for direction, or are simply interested
in reinventing yourself and trying your hand at a new career,
Culinary Careers For Dummies provides the essential
information every culinary novice needs to enter and excel in the
food service industry.

Packed with advice on selecting a culinary school and tips for
using your degree to land your dream job, Culinary Careers For
Dummies offers up-to-the-minute information on: culinary
training, degrees, and certificates; the numerous career options
available (chef, chef's assistant, pastry chef, food stylist,
caterer, line cook, restaurant publicist/general manager,
Sommelier, menu creator, food writer, consultant/investor, etc.)
and the paths to get there; basic culinary concepts and methods;
advice on finding a niche in the culinary world; culinary core
competencies; food safety and proper food handling; real-life
descriptions of what to expect on the job; and how to land a great
culinary job.

Expert guidance on cooking up your career plan to enter the
food service industry
Tips and advice on what to study to get you where you're
headed
Packed with information on the many career options in the
culinary field

Culinary Careers For Dummies is a one-stop reference for
anyone who is interested in finding a career in this growing and
lucrative field.

Auteur

Michele Thomas is a writing teacher and managing editor of
the International Culinary Institute, home of the French
Culinary Institute.

Annette Tomei is a food and wine consultant.

Tracey Vasil Biscontini is the founder, president and CEO
of Northeast Editing, Inc.

Résumé
The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, Culinary Careers For Dummies provides the essential information every culinary novice needs to enter and excel in the food service industry.

Packed with advice on selecting a culinary school and tips for using your degree to land your dream job, Culinary Careers For Dummies offers up-to-the-minute information on: culinary training, degrees, and certificates; the numerous career options available (chef, chef's assistant, pastry chef, food stylist, caterer, line cook, restaurant publicist/general manager, Sommelier, menu creator, food writer, consultant/investor, etc.) and the paths to get there; basic culinary concepts and methods; advice on finding a niche in the culinary world; culinary core competencies; food safety and proper food handling; real-life descriptions of what to expect on the job; and how to land a great culinary job.

Expert guidance on cooking up your career plan to enter the food service industry
Tips and advice on what to study to get you where you're headed
Packed with information on the many career options in the culinary field
Culinary Careers For Dummies is a one-stop reference for anyone who is interested in finding a career in this growing and lucrative field.

Contenu

Introduction 1

Part I: An Introduction to the World of Culinary Arts 7

Chapter 1: A Snapshot of the Culinary Arts Profession 9

Chapter 2: Finding the Jobs: Where Culinary Professionals Work 27

Chapter 3: Culinary School Versus On-the-Job Training: Finding Your Fit 45

Chapter 4: Ingredients for Success: Choosing a Culinary School 57

Part II: Exploring Popular Career Paths and Profiles 85

Chapter 5: Reservation for One: Working in Restaurants 87

Chapter 6: Living the Good Life: Working in Hotels, Resorts, and Spas 115

Chapter 7: Cooking for a Crowd: Volume Cooking 137

Part III: Taking a Specialized Approach 151