How to thrive in one of today's top ten qdream professions.q Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring chefs (and expert chefs looking for the next career move) need to know, including how to apprentice at a 5-star restaurant, connect with renowned chefs and bakers, open their own restaurant, and much, much more. --Expert author with decades of restaurant experience --One of today's top ten qdream professionsq in America --Culinary institutes have seen an explosion in their enrollment of between 50% to 100% percent annually --Covers gourmet restaurants, upscale hotels, catering, specialty food shops, gourmet takeout, bakeries, and much more... and Lore of the Kitchenby Harold McGee (Collier Books, 1988) Harold McGee is the Einstein ofthe kitchen (M=Ge2). ... Professional Cookingby Wayne Gisslen ( John Wiley and Sons, 2002) This good and useful book is similar to Pro Chef.
|Title||:||The Complete Idiot's Guide to Success as a Chef|
|Author||:||Leslie Bilderback, CMB|
|Publisher||:||Penguin - 2007-02-06|