So You Are a Chef w/CD-ROM / Edition 1

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So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs. Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry.

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Product Details

  • ISBN-13: 9780470251270
  • Publisher: Wiley
  • Publication date: 6/3/2008
  • Series: Wiley Desktop Editions Series
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 160
  • Sales rank: 893,978
  • Product dimensions: 8.40 (w) x 10.80 (h) x 0.50 (d)

Meet the Author

Lisa M. Brefere, CEC, AAC, is a Certified Executive Chefwith over thirty years of experience. A graduate of the CulinaryInstitute of America, she is a member of the American CulinaryFederation and the American Academy of Chefs and has been awardedthe ACF Presidential Medallion for outstanding dedication to theprofession. She has coauthored several books including Nutritionfor Foodservice and Culinary Professionals. With her businesspartner, Brad Barnes, she cofounded, an online toolfor culinary professionals.

Karen Eich Drummond, EdD, RD, FADA, LDN, FMP, is authorand coauthor of numerous books, including Nutrition for Foodserviceand Culinary Professionals and The Restaurant Training Program,both published by Wiley.

Brad Barnes, CMC, CCA, AAC, is one of fifty-nineCertified Master Chefs in the United States. A graduate of theCulinary Institute of America, he is a member of the NationalCertification Commission for the American Culinary Federation andplays a pivotal role in revising culinary certification standards.A cofounder of with Lisa M. Brefere, he has alsocoauthored the American Culinary Federation's Guide to CulinaryCertification, published by Wiley.

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Table of Contents


How to Use So You Are a Chef.


Resources for Instructors.


CHAPTER 1 Write Your Resume.


Types of Resumes.

The Ingredients of a Great Resume.

How to Write Your Resume.

Edit and Proofread.

Scannable Resumes.

Everything You Need to Know about References.


Profile: LEE COCKERELL, Executive Vice President of Operations,Walt Disney World® Resort (recently retired).

CHAPTER 2 Put Together a Job Search Portfolio.


Do I Really Need a Portfolio?

Choose How to Organize.

Collect the Contents.

Get Supplies.

Put the Portfolio Together.

Evaluate Your Portfolio.

Use a Portfolio in an Interview.

Keep Your Portfolio Up to Date.


CHAPTER 3 Beyond the Want Ads: How to Locate and ContactProspective Employers.


General Guidelines.

Search the Hidden Job Market.

Search the Public Market.

The Internet.

Following Up on Contacts.

Filling Out Applications.

Writing Cover Letters.


CHAPTER 4 Three-Step Interviewing.


Before the Interview.

During the Interview.

After the Interview.


Employment Testing.

Tips for Special Situations.

If You Get a Job Offer.


Profile: L. TIMOTHY RYAN, EdD, CMC, President, The CulinaryInstitute of America.

CHAPTER 5 Advancing Your Career.


Succeeding in a Professional Kitchen.

Setting Career Goals.

When You Leave a Job.


Professional Organizations.


American Academy of Chefs.

Lifelong Learning.


APPENDIX A Culinary Professional Organizations.


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