Häftad, Engelska, 2008

So You Want to Be a Chef?

Your Guide to Culinary Careers

Av Lisa M. Brefere, Karen E. Drummond, Brad Barnes

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Beskrivning

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.

Produktinformation

Utgivningsdatum: 2008-06-10
Mått: 213 x 277 x 15 mm
Vikt: 590 g
Format: Häftad
Språk: Engelska
Antal sidor: 256
Upplaga: 2
Förlag: John Wiley & Sons Inc
ISBN: 9780470088562

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Mer om författaren

Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with over thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and has been awarded the ACF Presidential Medallion for outstanding dedication to the profession. She has coauthored several books including Nutrition for Foodservice and Culinary Professionals. With her business partner Brad Barnes, she cofounded GigaChef.com, an online tool for culinary professionals. Karen Eich Drummond, EdD, RD, FADA, LDN, FMP, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals and The Restaurant Training Program, both published by Wiley.Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States. A graduate of the Culinary Institute of America, he is a member of the National Certification Commission for the American Culinary Federation and plays a pivotal role in revising culinary certification standards. A cofounder of GigaChef.com with Lisa M. Brefere, he has also coauthored the American Culinary Federation's Guide to Culinary Certification, published by Wiley.

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