So You Want to Be a Chef: Your Guide to Culinary Careers / Edition 2

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Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes.

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Product Details

  • ISBN-13: 9780470088562
  • Publisher: Wiley
  • Publication date: 6/9/2008
  • Series: Wiley Desktop Editions Series
  • Edition description: New Edition
  • Edition number: 2
  • Pages: 252
  • Sales rank: 809,048
  • Product dimensions: 8.40 (w) x 10.90 (h) x 0.40 (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 tool forculinary 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



Chapter 1. Culinary Careers in Restaurants.

Chapter 2. Culinary Careers in Hotels.

Chapter 3. Culinary Careers in Clubs.

Chapter 4. Culinary Careers in Catering.

Chapter 5. Culinary Careers in Supermarkets.

Chapter 6. Culinary Careers in Cruise Lines.


Chapter 7. Culinary Careers in Business and Industry.

Chapter 8. Culinary Careers in Universities andSchools.                                                                                   

Chapter 9. Additional Careers in On-Site Foodservice.


Chapter 10. Culinary Careers in Research and Development.

Chapter 11. Culinary Careers in Education.

Chapter 12. Additional Culinary Careers.

Appendix A Culinary Professional Organizations.

Appendix B Job Descriptions.


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