Creating Cuisine: Have You Got What It Takes to Be a Chef?

Creating Cuisine: Have You Got What It Takes to Be a Chef?

by Lisa Thompson
     
 
Go behind the scenes of today’s hottest careers. You’ll discover what it takes to make it and how much fun the work can be! Do you think you’d like to: Prepare elaborate feasts? Become an expert taste tester? Work in a fast-paced kitchen as part of a team of chefs? Create your own original recipes from scratch? Then working as a chef might be the

Overview

Go behind the scenes of today’s hottest careers. You’ll discover what it takes to make it and how much fun the work can be! Do you think you’d like to: Prepare elaborate feasts? Become an expert taste tester? Work in a fast-paced kitchen as part of a team of chefs? Create your own original recipes from scratch? Then working as a chef might be the job for you! Read on to discover what skills are needed for the job, what’s in a day’s work, and where cooking can take you. You’ll also learn about famous chefs and dishes, including delicacies from around the world. Whether working in a restaurant, running a catering business, or traveling the globe while cooking on a cruise ship, working as a chef is an exciting career filled with adventure.

Editorial Reviews

Children's Literature - Gwynne Spencer
This title is part of "On the Job" series which introduces readers to professions beyond the ordinary (animator, firefighter, event planner, personal trainer, contractor, auto technician, marine biologist, fashion designer, zookeeper). Each is told in a first person point of view by a composite narrator. The trim size (6"x9") and slick laminated cover with full color photos throughout make this a good-feeling little book, with an audience reach far beyond the series' stated ten to twelve age range. It would be very useful in high school libraries where careers and life choices are a big part of requests for informational books. Reading level (approximately fourth grade) and the gorgeous design will pull in even the most reluctant reader. The "chapters" are two-page spreads titled: "Busy Times At the Crooked Spoon" (the name of the fictional restaurant run by the fictional narrator); "My Love of Cooking"; "The Crooked Spoon Secret Dessert" (which will be the surprise ending for his mentor's visit); "Becoming a Chef" (with a sidebar about food stylists); "Who's Who in the Kitchen?" (prep chef, rounds cook, hot line cook, chef entremetier, chef garde manger, chef saucier, chef patissier, head chef, sous chef, dishwasher, maitre d', sommelier, and a brief description of what each job entails); "Moments in Culinary History 1634 to 1993"; "Famous Chefs" (two); "A World of Flavors" (eleven national spice propensities); "Cuisine from Around the World" (Korea, Japan, Thailand, Poland, Sweden, Canada), which includes some "odd" dishes like fois gras, black pudding, snails, and tripe; "Chef Sense: Tongue and Nose skills"; "To Your Stations" (basic divisions of the kitchen); "Carving Up theKitchen" (kinds of various tools); "Measuring Up" (basic definitions of measurement); "Cooking 101" (basic kinds of cooking methods); "Works of Art" (presentation and plating); "Signature Dishes" (Peach Melba and Waldorf Salad with recipes—an odd choice and not at all necessary to include in this reviewer's opinion); "All in a Day's Work at the Crooked Spoon" (morning to night cooking and prep tasks—a six-page spread); "Follow These Steps to Become a Chef" (totally inadequate explanations of educational options in the opinion of this reviewer); "Find out More" (includes facthound.com link for 0756536251); a "Glossary"; and an "Index" (forty-eight pages in all). The book's overall presentation is very appealing, but the pages with recipes and weird national food seem a bit odd to include in a vocational overview. There is no mention of famous cooking schools (CIA or Cordon Bleu) or how to find culinary classes at community colleges, cooking schools in the private sector, and at specialty cooking shops around the world, although that might be viewed as part of the stated purpose of the book. There was no mention of the wealth of cookbooks that pervade the chef's world, or the plethora of cooking magazines that a wannabe chef would enjoy, or even the necessity of being able to read well to succeed in chef-dom. In keeping with this solipsistic view, there is no mention of cooking shows on television, or the DVDs and videos that abound. All in all, the book does not deliver totally on its original promise to educate the reader on what personal congruencies there might be in the quest to become a chef because it is so light on the actual training behind the task. This reviewer would have liked to have seen more than mention of Jamie Oliver as the only living chef worthy of emulation (granted, the series is Australian in origin but there is no mention of worldwide famous chefs like Emeril LeGasse, Julia Child, or dozens of others who have changed the face of culinary history). Reviewer: Gwynne Spencer

Product Details

ISBN-13:
9780756536251
Publisher:
Capstone Press
Publication date:
01/28/2008
Series:
On the Job Series
Pages:
48
Product dimensions:
6.00(w) x 9.00(h) x 0.34(d)
Lexile:
IG930L (what's this?)
Age Range:
10 - 12 Years

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