Culinary Careers For Dummies

Annette Tomei is a food and wine consultant.

Tracey Vasil Biscontini is the founder, president and CEO of Northeast Editing, Inc.

Part I: An Introduction to the World of Culinary Arts 7

Chapter 1: A Snapshot of the Culinary Arts Profession 9

Chapter 2: Finding the Jobs: Where Culinary Professionals Work 27

Chapter 3: Culinary School Versus On-the-Job Training: Finding Your Fit 45

Chapter 4: Ingredients for Success: Choosing a Culinary School 57

Part II: Exploring Popular Career Paths and Profiles 85

Chapter 5: Reservation for One: Working in Restaurants 87

Chapter 6: Living the Good Life: Working in Hotels, Resorts, and Spas 115

Chapter 7: Cooking for a Crowd: Volume Cooking 137

Part III: Taking a Specialized Approach 151

Chapter 8: How Sweet It Is! Becoming a Pastry Chef or Baker 153

Chapter 9: Life On the Inside: Personal and Private Chefs 171

Chapter 10: Old and New Trends: Food Artisans and Scientists 185

Chapter 11: Drink Up! Jobs in the Beverage Industry 205

Part IV: Checking Out Non-Cooking Careers 225

Chapter 12: Culinary in a Media World: What It's All About 227

Chapter 13: The Star Makers: Public Relations and Marketing 245

Chapter 14: Showcasing Food for Others 253

Chapter 15: Careers in Purchasing: Specialty Foods, Cookware, and More 271

Part V: Landing the Job, Moving Up the Ladder, and More 291

Chapter 16: Landing a Culinary Job 293

Chapter 17: Moving Up the Ladder — or Switching Gears! 315

Chapter 18: Making Your Own Path: Becoming a Culinary Entrepreneur 325

Part VI: The Part of Tens 339

Chapter 19: Ten Reasons to Work in the Culinary Industry 341

Chapter 20: Ten Tips to Help You Thrive in the Culinary Industry 347

Index 353

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