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Index
Cover Title Page Contents Introduction Part I - What You Need to Know
Chapter 1 - Getting Started and Training Chapter 2 - Career Development and Growth Chapter 3 - Ownership and Entrepreneurship Chapter 4 - Lessons from the Stratosphere
Thomas Keller, chef-owner, The French Laundry, Yountville, CA; cookbook author Daniel Boulud, chef-owner, Restaurant Daniel, New York, NY; cookbook author Rick Bayless, chef-owner, Topolobampo, Chicago, IL; television host; cookbook author John Besh, chef-owner, Restaurant August, New Orleans, LA; cookbook author Lidia Bastianich, chef-owner, Felidia, New York, NY; television host, PBS; cookbook author David Chang, chef-owner, Momofuku, New York, NY Dan Barber, chef-owner, Blue Hill, New York, NY Gale Gand, pastry chef and co-owner, Tru, Chicago, IL; television host; cookbook author François Payard, chef-owner, Payard Pâtisserie & Bistro, New York, NY; cookbook author Ruth Reichl, former editor in chief, Gourmet magazine; author Michael Ruhlman, author Ari Weinzweig, owner, Zingerman’s, Ann Arbor, MI; author Jennifer Baum, owner, Bullfrog and Baum public relations firm Susan Spungen, food stylist and cookbook author
Part II - Jobs, Career Paths, and Profiles
Chapter 5 - Cooking
Graham Elliot Bowles, chef-owner, Graham Elliot, Chicago, IL Kelly Liken, chef-owner, Kelly Liken and Rick and Kelly’s American Bistro, Vail, CO Joseph Wrede, chef-owner, Joseph’s Table, Taos, NM George McNeill, corporate executive chef, Ritz-Carlton Hotel Company, Chevy Chase, MD Jason Robinson, chef, Inn at Dos Brisas, Washington, TX Katie Button, line cook, the Bazaar by Jose Andres, Los Angeles, CA Chris Hensel, executive chef, Children’s Hospital, Dallas, TX Pilar Taylor, yacht chef, Fort Lauderdale, FL Einav Gefen, research chef, Unilever, Englewood Cliffs, NJ Jason Gronlund, executive chef and director of culinary and ingredient sales, McIlhenny Company Tabasco brand products, Orlando, FL
Chapter 6 - Pastry and Baking
Mindy Segal, chef-owner, Mindy’s HotChocolate, Chicago, IL Erin McKenna, founder and owner, BabyCakes, New York, NY Lucy Martin, executive pastry chef, Marriott Orlando World Center Resort, Orlando, FL Chris Hanmer, executive pastry chef, Ritz-Carlton, Las Vegas, NV Michael Laiskonis, executive pastry chef, Le Bernardin, New York, NY Kimberly Schwenke, pastry chef, 312 Chicago, Chicago, IL Elisa Strauss, head designer and owner, Confetti Cakes, New York, NY David Guas, pastry chef–owner, Damgoodsweets Consulting Group, McLean, VA Dan Griffin, production manager, Pearl Bakery, Portland, OR
Chapter 7 - Catering, Events, Personal and Private Chef Work
Jim Horan, caterer-owner, Blue Plate, Chicago, IL Mark Klein, director of conferences and catering, the Broadmoor, Colorado Springs, CO Scott Wagner, caterer-owner, ChileCo Catering, San Diego, CA Jonathan Bodnar, caterer-owner, Very Tall Chef, Napa, CA Christina Landrum, director of catering, OC Restaurant and Bar, Houston, TX Sherri Beauchamp, personal chef, the Seasonal Kitchen, Charlotte, NC Kieran O’Mahony, private chef, New York, NY
Chapter 8 - Management
Vaughan Lazar, president and cofounder, Pizza Fusion, Fort Lauderdale, FL Derek Nottingham, general manager, Sodexo Government Services, Fort Meade, MD Heather Laiskonis, general manager, Aldea, New York, NY Liz Quill, general manager, Persephone, Boston, MA Matt Dix, assistant general manager, Ace Hotel, New York, NY Tom Dowling, purchasing director, Rancho Bernardo Inn, San Diego, CA
Chapter 9 - Wine and Beverages
Ben Wiley, owner, Bar Great Harry, Brooklyn, NY Eric Brehm, sommelier, Rancho Bernardo Inn, San Diego, CA Nelson Daquip, wine director, Canlis, Seattle, WA Steve Kelley, regional manager, Lauber Imports, Southern Wine and Spirits, New York, NY Laurie Forster, wine educator and sommelier, the Wine Coach, Easton, MD
Chapter 10 - Food Artisans
Lee Jones, specialty farmer and co-owner, Chef’s Garden, Huron, OH Rob Tod, founder and brewer, Allagash Brewing Company, Portland, ME Richard Cutler, winemaker and owner, the Flying Dutchman Winery, Otter Rock, OR Lisa Averbuch, owner, LOFT Organic Liqueurs, San Francisco, CA Ted Dennard, president and beekeeper, Savannah Bee Company, Savannah, GA Helen Feete, cheesemaker and owner, Meadow Creek Dairy, Galax, VA Peter O’Donovan, cofounder and chef, Nantucket Wild Gourmet & Smokehouse, Chatham, MA
Chapter 11 - Retail, Distribution, Sales
Jon Smith, owner, Cork & Bottle Fine Wines, New Orleans, LA Jennifer Jansen, owner, Milk & Honey Bazaar, Tiverton, RI Thom Fuhrmann, owner, Monkey & Son, Claremont, CA Will Goldfarb, chef-owner, Picnick, WillPowder, WillEquipped, New York, NY Thomas Odermatt, owner, RoliRoti, Napa, CA John Duffy, sales manager, Paris Gourmet, Carlstadt, NJ
Chapter 12 - Media, Marketing, Public Relations
Courtney Knapp, associate producer, food, Martha, New York, NY Gail Simmons, special projects editor, Food & Wine, New York, NY Pamela Mitchell, executive food editor, Everyday with Rachael Ray, New York, NY Stacey Brugeman, freelance writer, Denver, CO Marcia Gagliardi, freelance writer and owner, tablehopper.com, San Francisco, CA Molly Wizenberg, blogger and freelance writer, Orangette, Seattle, WA Jeannie Chen, food stylist and recipe developer, New York, NY Lauren Dellabella, test kitchen manager, Unilever, Englewood Cliffs, NJ Carrie Bachman, publicist and owner, Carrie Bachman PR, Short Hills, NJ Rachel Cole, account coordinator, Strauss Communications, Oakland, CA Ben Fink, photographer and owner, Ben Fink Photography, New York, NY
Chapter 13 - Assorted Business Services
James Feustel, design director, Gary Jacobs Associates, New York, NY Cynthia Billeaud, human resources director, Dinex Group, New York, NY Elizabeth Blau, restaurant consultant and owner, Blau and Associates, Las Vegas, NV John Chitvanni, chairman and founder, National Restaurant Search, Atlanta, GA Rachael Carron, assistant to the chef, wd~50/Wylie Dufresne, New York, NY
Chapter 14 - Nutrition and Nonprofit
Rebecca Cameron, dietitian and owner, Haute Nutrition, Seattle, WA Christine Carroll, founder, CulinaryCorps, New York, NY Ryan Farr, chef-instructor, CHEFS, San Francisco, CA
Chapter 15 - Education
Bob Perry, special projects manager, Sustainable Agriculture and Food Systems, University of Kentucky, Lexington, KY Melina Kelson-Podolsky, chef-instructor, Kendall College, Chicago, IL James Briscione, chef-instructor, Institute of Culinary Education, New York, NY Joe Pitta, chef-instructor, Minuteman Career & Technical High School, Lexington, MA Naam Pruitt, recreational cooking instructor, St. Louis, MO Gina Stipo, cooking school owner, Ecco la Cucina, Siena, Italy
Appendices
Culinary and Hospitality Programs Continuing Education and Certification Programs Professional Organizations Scholarships
Acknowledgments Copyright
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