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

Cookbooks, Food & Wine

Drummond, Karen E.

Brefere, Lisa M.

Barnes, Brad

Professional Cooking

wiley

Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

Nutrition for Foodservice and Culinary Professionals: Study Guide to Accompany

Business & Money

Drummond, Karen Eich

Industries

John Wiley&Sons, Inc.

Preparing a resume, putting together a job search portfolio, finding potential employers, interviewing, and generally advancing one's culinary career can be daunting. So You Are a Chef helps readers determine which culinary career path best suits his/her needs, set career goals, write up a resume, prepare a portfolio, contact prospective employers and interview for positions. Students are walked through the process of all this in the hopes of helping them achieve career success. So You are a Chef covers everything from getting potential job candidates pass the 30-second test and win interviews to networking and becoming an active member in professional organizations. 
Each copy of the book includes a CD-ROM filled with helpful electronic tools, including <ul>
<li>Resume worksheet and checklist</li> <li>Resume templates</li> <li>Portfolio worksheet and checklist</li> <li>Job log</li> <li>Cover letter templates</li> <li>Thank you letter templates</li> <li>and goal-setting chart</li> </ul>

So You Are a Chef: Managing Your Culinary Career

The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals. It contains 13 chapters of learning objectives; chapter outlines; nutrition web explorer; chapter review quizzes; and student worksheets. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition

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&nbsp;new text is&nbsp;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.

So You Want to Be a Chef? 2e & So You Are a Chef with CD Set

Engineering & Transportation

Engineering

Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine." This new edition of Nutrition for Foodservice and Culinary Professionals features: * New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals * More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus * The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines * The 2002 American Cancer Society nutrition guidelines * Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery * Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

Nutrition for Foodservice and Culinary Professionals

The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

Nutrition for Foodservice and Culinary Professionals, Student Workbook

The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package

National Restaurant Association, Educational Foundation

See the best price to sell, buy, or rent books by Brefere, Lisa M.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Brefere, Lisa M.

See the best price to sell, buy, or rent books by Brefere, Lisa M.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

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

Nutrition for Foodservice and Culinary Professionals: Study Guide to Accompany

So You Are a Chef: Managing Your Culinary Career

Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition

So You Want to Be a Chef? 2e & So You Are a Chef with CD Set

Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals, Student Workbook

Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package