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Description
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So You Want to Be a Chef? is the complete guide to careers—both traditional and nontraditional—within the culinary and foodservice industries. Featuring revealing interviews with industry professionals, and analysis of over seventy-five jobs, this Second Edition presents real-world descriptions of day-to-day job duties, hours, working conditions, qualifications, employment, promotion opportunities, and possible career paths:
• The first part of the book, “Feeding Frenzy”, describes careers in traditional settings such as hotels, restaurants, cruise lines, clubs, catering, and supermarkets.
• In “Feeding the Masses”, careers in the on-site foodservice industry segment are examined including Business and Industry, Schools and Universities, Hospitals, Retirement Communities, and the military.
• Finally, careers in areas that may or may not involve cooking as the primary focus are discussed. These include Research and Development Chef, Private or Personal Chef, Culinary Educator, Food Author or Writer, Food Photographer or Stylist, and Purchasing Director.
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