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Culinary Careers
Publication Date : 5/4/2010
Publisher : Random House Digital
Language : ENG
ISBN : 9780307591319
Synopsis : Turn a passion for food into the job of a lifetime with the insider advice inCulinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond,Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job.Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field.•Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl.•Figure out whether you need to go to cooking school or not in order to land the job you want.•Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions.•Find out what employers look for, and how you can put your best foot forward in interviews.•Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more.With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.
File Size : 3.39 MB
Text to Speech Enabled
Audience : General Adult

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Hamilton, founder and CEO of the French Culinary Institute in New York, offers a guide that can best be described as a...

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