Lisa M. Brefere – författare

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.

So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs. Whether you''re seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today''s intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today''s culinary industry.

A real-world look at culinary careers—revised and updated

So You Want To Be a Chef? Your Guide to Culinary Careers, Second Edition offers the most comprehensive guide to over seventy-five different culinary jobs. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes. Workplaces covered include restaurants, hotels, clubs, business and industry, research and development, supermarkets, cruise ships, and many more areas of opportunity.

This Second Edition features:

A new chapter on Research and Development chefs, an exciting emerging culinary field

Advice from recent culinary school graduates on utilizing a culinary degree

Expanded coverage of such on-site foodservice areas as health care, continuing care communities, and the armed forces

A detailed appendix listing all professional culinary organizations mentioned in the book

In addition to careers in preparing food and meals, So You Want To Be a Chef? Second Edition also introduces food-related jobs such as Culinary Educator, Food Stylist, Food Photographer, Food Writer—even Celebrity Chef! Filled with real-world details, So You Want To Be a Chef? Second Edition offers an all-access preview of today''s many culinary careers.

Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food

In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers.

This book also includes:

A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries

Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and foodIn the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers.This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrientsA comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free bakingPractical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all agesSeveral appendices including serving sizes for MyPlate food groups and dietary reference intakesAn enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entriesPerfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students & professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations & costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing.The Ninth edition includes: Expanded ethnic foods, gluten-free options, and specialty ingredientsDetailed conversion tables and product yield metricsVisual aids for math equations and digital sheets for easy referenceThe Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.