How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know
Author: Perla Meyers
EVERY HOME COOK HAS QUESTIONS
and How to Peel a Peach has the answers. Whether you're a bona fide beginner or a kitchen dynamo, chances are you've been stumped by culinary questions great and small. In these pages, wise, worldly culinary professional Perla Meyers comes to the rescue, offering a wealth of information about ingredients, equipment, and techniques in a forthright Q&A format. With timeless recipes that illustrate her points, it's as if this prominent cooking teacher is by your side, conducting a series of special classes just for you.
"If you [listen to Meyers' suggestions], your life in the kitchen will be immeasurably easier and more satisfying."
—Robin Mather Jenkins, Chicago Tribune
"The coolest-concept book of the year."
—Daryna Torey, Wine Enthusiast
New interesting book: Flash 8 or Microsoft Office 2003 Illustrated Introductory Premium Edition
So You Are a Chef w/CD-ROM
Author: Lisa M Brefer
The ultimate career guide for student and professional chefs
Whether you're starting fresh from school or changing jobs in mid-career, braving today's culinary job market can be bewildering. Where do you look? How do you target your search? How do you best present your education and experience? Where exactly do you even begin?
Luckily, now there's a guide that addresses these questions and many more. So You Are a Chef: Managing Your Culinary Career offers expert advice that covers the culinary job search from beginning to end. In a clear, accessible style, it illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry. The only book of its kind, So You Are a Chef will enable you to:
- Choose the right career path for your needs
- Create a clear, well-organized resume
- Prepare a portfolio that shows off your experience
- Find and contact potential employers
- Give a standout interview
So You Are a Chef also includes a free CD-ROM containing documents and worksheets to assist you in brainstorming and organizing your job-search approach.
Regardless of whether you just graduated or have been in the business for years, So You Are a Chef is your essential guide to finding, pursuing, and landing the culinary job of your dreams.
Table of Contents:
How to Use So You Are a Chef
Cd-Rom
Resources for Instructors
Ch. 1 Write Your Resume 1
Types of Resumes 1
The Ingredients of a Great Resume 6
How to Write Your Resume 7
Edit and Proofread 30
Scannable Resumes 30
Everything You Need to Know about References 31
Exercises 33
Profile: Lee Cockerell, Executive Vice President of Operations, Walt Disney World Resort (recently retired) 34
Ch. 2 Put Together a Job Search Portfolio 47
Do I Really Need a Portfolio? 48
Choose How to Organize 49
Collect the Contents 50
Get Supplies 53
Put the Portfolio Together 53
Evaluate Your Portfolio 56
Use a Portfolio in an Interview 57
Keep Your Portfolio Up to Date 58
Exercises 58
Ch. 3 Beyond the Want Ads: How to Locate and Contact Prospective Employers 59
General Guidelines 59
Search the Hidden Job Market 61
Search the Public Market 65
The Internet 68
Following Up on Contacts 72
Filling Out Applications 72
Writing Cover Letters 72
Exercises 76
Ch. 4 Three-Step Interviewing 77
Before the Interview 78
During the Interview 83
After the Interview 93
Follow-Up 97
Employment Testing 97
Tips for Special Situations 101
If You Get a Job Offer 103
Exercises 105
Profile: L. Timothy Ryan, EdD, CMC, President, The Culinary Institute of America 107
Ch. 5 Advancing Your Career 117
Succeeding in a Professional Kitchen 118
Setting Career Goals 118
When You Leave a Job 119
Mentors 121
Professional Organizations 122
Certifications 123
American Academy of Chefs 123
Lifelong Learning 126
Exercises 127
App. A Culinary Professional Organizations 129
Index 139
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