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Imperial Library
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Index
Cover
Table of Contents
Title Page
Introduction
Part I: An Introduction to the World of Culinary Arts
Chapter 1: A Snapshot of the Culinary Arts Profession
Chapter 2: Finding the Jobs: Where Culinary Professionals Work
Chapter 3: Culinary School Versus On-the-Job Training: Finding Your Fit
Chapter 4: Ingredients for Success: Choosing a Culinary School
Part II: Exploring Popular Career Paths and Profiles
Chapter 5: Reservation for One: Working in Restaurants
Chapter 6: Living the Good Life: Working in Hotels, Resorts, and Spas
Chapter 7: Cooking for a Crowd: Volume Cooking
Part III: Taking a Specialized Approach
Chapter 8: How Sweet It Is! Becoming a Pastry Chef or Baker
Chapter 9: Life On the Inside: Personal and Private Chefs
Chapter 10: Old and New Trends: Food Artisans and Scientists
Chapter 11: Drink Up! Jobs in the Beverage Industry
Part IV: Checking Out Non-Cooking Careers
Chapter 12: Culinary in a Media World: What It's All About
Chapter 13: The Star Makers: Public Relations and Marketing
Chapter 14: Showcasing Food for Others
Chapter 15: Careers in Purchasing: Specialty Foods, Cookware, and More
Part V: Landing the Job, Moving Up the Ladder, and More
Chapter 16: Landing a Culinary Job
Chapter 17: Moving Up the Ladder - or Switching Gears!
Chapter 18: Making Your Own Path: Becoming a Culinary Entrepreneur
Part VI: The Part of Tens
Chapter 19: Ten Reasons to Work in the Culinary Industry
Chapter 20: Ten Tips to Help You Thrive in the Culinary Industry
Cheat Sheet
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