So You Want to Be a Chef?: Your Guide to Culinary Careers

by Lisa M. Brefere, Karen Eich Drummond, Brad Barnes

So You Want to Be a Chef? is a complete guide to traditional and non traditional culinary careers. The text features revealing interviews with industry professionals, and analysis of over seventy-five jobs. The new Second edition includes descriptions of daily job duties, hours, working conditions, qualifications, promotion opportunities, and possible career paths. This new text is well suited for the culinary student who is about to embark on their culinary education and career exploration.

256 pages, Paperback

First published January 1, 2005

Reviews

[Rick Hunter · Rating 3 out of 5]

This book was one of 2 books used in my Principles of Culinary class. We only spent a couple of days going over the book discussing all of the different jobs that are available in the culinary field. This book describes what a day in the life of a chef is like in each of about 9 different broad categories. Then they give testimonial from someone that works in that division and all of the related jobs that fall in that division and how much school and OJT you need to do that job. There really isn't anything more to the book than that. I knew pretty much everything the book covered, but someone that is new to this, might enjoy it more and find it enlightening. For example, someone that just thinks of chefs working in restaurants and hotels, might be surprised to learn that you could get a job working on a cruise ship or for a professional sports team. If you're already in the culinary field, just move along. There is nothing to see here.