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Career Opportunities in the Food and Beverage Industry
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by Barbara Sims-Bell
Availability: This title usually ships within 2-3 days.
Paperback - 256 pages (April 1995)
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Catalogs employment trends, advancement prospects, salary ranges, necessary experience and education, and relevant unions and associations for about 80 positions in the food and beverage industry. Includes information on jobs such as winemaker, pastry chef, kitchen designer, and recipe developer. Appendices lists schools and training programs, professional associations, and food publications. Annotation copyright Book News, Inc. Portland, Or. --This text refers to an out of print or unavailable edition of this title.
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Foodwork : Jobs in the Food Industry and How to Get Them
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by Barbara Sims-Bell
Availability: This title usually ships within 2-3 days.
Paperback - 215 pages (February 1994)
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Becoming a Chef: With Recipes and Reflections from America's Leading Chefs
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by Andrew Dornenburg, Karen Page
Availability: Usually ships within 24 hours.
Paperback - 322 pages (May 1995)
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Norman Van Aken began his career as a busboy in a Holiday Inn, Alice Waters was a Montessori teacher before she opened Chez Panisse, Emeril Lagasse began as a dishwasher in a bakery, and Charlie Trotter started in a restaurant called The Ground Round. It is a long way to the top of the culinary charts, and in Becoming a Chef the first thing you learn is that the hours are long and the dues are high.
Equal parts instruction and inspiration, this book chronicles culinary career options and opportunities and includes fascinating anecdotes from leading American chefs on their first jobs, mentors, successes, and setbacks.
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Careers for Gourmets and Others Who Relish Food (Careers for You Series)
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by Mary Donovan
Availability: Usually ships within 24 hours.
Paperback - 143 pages (October 1992)
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Much of the growth in the culinary arts has taken place without notice. Most people still associate the role of the chef in the kitchen as the only outlet for someone who has a passion for food. They are unaware of the many possibilities that exist from research and development to writing about food. Mary Donovan's Careers for Gourmets and Others Who Relish Food is an essential culinary resource, allowing people with a passion for food to determine the best path to follow in the culinary industry.
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Culinary Arts Career Starter (Career Starter)
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by Mary Masi
Availability: This title usually ships within 2-3 days.
Paperback - 229 pages (May 1999)
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Review by Sharon Odmann (sharon@paonline.com) from Lancaster, PA , June 8, 1999
Well-rounded resource book. For those who are interested in learning about the culinary arts field, this is book is a must have. As far as I know, this is the first culinary arts resource to mention personal cheffing as an option.
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Getting Ready for a Career in Food Service
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by Tom Streissguth, Gil Chandler
Availability: This title usually ships within 2-3 days.
Library Binding - 48 pages (January 1998)
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Great Careers for People Interested in Food Careers Connections Service (Career Connections)
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by Helen Mason, Rudolf Steiner
Availability: This title usually ships within 2-3 days.
Hardcover - 288 pages Vol 3 (December 1996)
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From School Library Journal:
Title profiles six individuals who discuss their work in some depth "a day in the life of" accounts giving insider perspectives on what the jobs entail plus four other people who give abbreviated introductions to their fields of endeavor. Both common and lesser-known specialties are described. Career-path recommendations, experience and training requirements, related careers, and outlooks for the future are provided. A brief section at the end of each book discusses how to get a job. Boxed sections give background information about the career, and a few explorative activities are offered. The indexes frequently list innocuous terms such as "snowstorms," "corsets," and "call an order," the latter of which does not even appear on the cited page. Though full-color photos and illustrations range from poor to average quality, they are always well placed and appropriate to the text. There is good representation of people from both genders and various ages and ethnic backgrounds. The books' format is larger than that of comparable series from Rosen, VGM, or Millbrook, but the UXL titles cover similar ground and have a more appealing layout.Diane P. Tuccillo, Mesa Public Library, AZ
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Opportunities in Culinary Careers (Vgm Opportunities Series)
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by Mary Deirdre Donovan
Hardcover - 160 pages (October 1997)
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Opportunities in Fast Food Careers (Vgm Opportunities)
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by Marjorie Eberts, Margaret Gisler (Contributor), Linda Brothers
Availability: This title usually ships within 2-3 days.
Paperback - 143 pages (October 1994)
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Opportunities in Restaurant Careers (Vgm Opportunites Series)
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by Carol Ann Caprione Chmelynski, Carol Caprione Chmelynski
Hardcover - 160 pages (May 1998)
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For those considering a restaurant career, OPPORTUNITIES IN RESTAURANT CAREERS covers salary and employment figures; trends in the industry; minority management opportunities; diversity of career opportunities within the field; and complete lists of food and service-related schools and training programs in the U.S. and Canada.
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The Professional Pastry Chef
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by Bo Friberg
Availability: Usually ships within 24 hours.
Hardcover 3rd edition (December 21, 1995)
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maryfc@ix.netcom.com from California , August 9, 1998
A Baking Bible! This book is a fabulous resource! I had the opportunity to take a series of pastry classes with Bo Friberg at the California Culinary Academy several years ago when he was working on an earlier edition of this book. I learned a great deal from him and find his book invaluable. I have also purchased the most recent edition, and have found it an even better treasure!
As a person who someday hopes to open my own bakery, I consider this a textbook for baking success!
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The New Professional Chef (TM)
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by Mary Deirdre Donovan (Editor), Culinary Institute of America (c)
Availability: Usually ships within 24 hours.
Hardcover - 1216 pages 6th edition (November 7, 1995)
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Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.
In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducable, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm
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