Chef

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Editorial Reviews

Children's Literature
This book is part of the juvenile vocational guidance series "How Do I Become A ...?" It provides excellent material for upper elementary, middle and some high school students. It describes the difference between a cook and a chef, the different types of chefs, culinary school, being a manager, providing service and on the job training. There's a whole section on how to prepare different foods. Food safety and special things like ice sculpture are included. The photographs add to the teaching lessons. Little insert tips are given on many pages. Even recipes are included. It is a great information book for anyone who is thinking about this field of work. It may even hold some surprises about the vocation, such as the cleaning up and the tedious work with dessert decoration. One of the best features is that it could be used with those upper level high school students who may have reading difficulties. A Glossary, For More Information, and an Index are included in the back. 2002, Blackbirch Press/Thomson Gale,
— Naomi Butler
School Library Journal
Gr 3-6-These offerings focus mostly on the schooling and training necessary to enter each field. Details about education, job training, skills, and interests required are covered. Both titles are clearly written and fairly well organized. Chef, however, discusses becoming a chef by attending culinary school, but does not mention the possibility of starting at the bottom and working up. It also includes a couple of recipes midway through the book, which interrupts the flow of the text. Additional facts are printed on illustrated clipboards in Architect, and inside frying pans in Chef. Many of the full-color, captioned photographs are good illustrative examples, while some are extraneous. Several of Architect's photographs and examples are from the architectural firm Svigals + Partners in New Haven, CT, and Johnson & Wales University's culinary program in Providence, RI, is used as a main example in Chef. The only Internet sites listed in each title are those for the firm and the school, respectively. Both books are sound selections where needed. Other good choices are Stephanie Maze's I Want to Be a Chef (Harcourt, 1999), which is broader in scope, and Mary Bowman-Kruhm's A Day in the Life of an Architect and Liza N. Burby's A Day in the Life of a Chef (both Rosen, 1999).-Melinda Piehler, North Tonawanda Public Library, NY Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781567114188
  • Publisher: Cengage Gale
  • Publication date: 1/28/2003
  • Series: How Do I Become A. . . Series
  • Pages: 32
  • Age range: 9 - 13 Years
  • Product dimensions: 9.14 (w) x 7.94 (h) x 0.35 (d)

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