Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt, winner of thethe 2013 Gourmand Special Award of the Jury, is an almanac of eminently useful career guidance mixed with tasty bites of utterly useless gastronomical nonsense, including weird sushi combinations and odd names of bakeries such as “Nice Buns.” A companion to the award-winningFood Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, this second volume describes an abundance of careers in the food industry in and out of the kitchen. In an era of ‘txt msgs,’Chalmers’ Great Food Jobs 2is refreshingly erudite, urbane, wry, witty,and consummately British. This sparkling, extraordinary compendium will astonish and amuse, inform and make you laugh out loud!
|Publisher:||Beaufort Books, Incorporated|
|Product dimensions:||6.00(w) x 8.90(h) x 1.20(d)|
About the Author
Irena Chalmers is the author of more than forty books and has regularly contributed to such publications as The New York Times, Food & Wine, Gastronomica, Food Arts, and Nation's Restaurant News. She is a founding member and past president of both the International Association of Culinary Professionals and Les Dames d'Escoffier International, as well as a James Beard Foundation Who's Who of Food And Beverage in America. Chalmers currently divides her time as a faculty member at The Culinary Institute of America, The Last Word columnist for Chef magazine and counselor to many about to embark on their own culinary adventure.
Most Helpful Customer Reviews
Reviewed by Si Ning Yeoh for Readers' Favorite If you have a passion for culinary undertakings, a desire for an interesting career, or a simple curiosity to see what following your dreams could bring you, Irena Chalmers’ Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt is the perfect book for you. Great Food Jobs 2 is a comprehensive guide to the many and varied types of occupations which can be linked to food, ranging from the common ones like chefs and dishwashers to the atypical ones such as food anthropologists and recipe tasters. Indeed, even the common jobs are made interesting through Chalmers’ descriptions; one compares, for example, the challenges of being a military cook to the glamour of succeeding as a celebrity chef. Chalmers is persuasive in her conviction that there is a good side to every job; even the work of a waiter, which is widely (and often justifiably) held to be a tough and thankless job for many people, is showcased as a job rife with possibilities. No stone is left unturned in her quest to reveal the startlingly rich world of food jobs and the wonderful array of opportunities available to anybody who just makes a little effort to be versatile and to think outside the box. You’ll come away from reading Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt feeling like literally any line of work can be successfully modified to include dealing with food. As a bonus, interspersed between the descriptions of food jobs are mouthwatering accounts of gastronomic delights, humorous culinary anecdotes, little-known food facts, etc. Chalmers clearly knows her field very, very well. The result, thus, is a wholly informative, interesting, and inspiring read.