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

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So You Want to Be a Chef? introduces readers to the vast number of jobs in foodservice and cooking. The book offers a realistic approach to career tracks, job duties, hours and working conditions, qualifications, and employment and promotion opportunities.Realistic and Practical approach to career tracks, job duties, hours and working conditions, qualifications, employment/promotion opportunitiesFeatures include Industry Interviews, On the Job with Culinary and Foodservice Professionals, and Job Descriptions includedIncludes CD-ROM containing Job and Career Inventory Worksheet, CV Worksheets, Portfolio Templates, Interview Worksheets and moreSupplementary instructor materials include Instructor's Manual with Test Bank and PowerPoints.

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Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with more than twenty-eight years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs. She is also the coauthor of Nutrition for Foodservice and Culinary Professionals (Wiley).Karen Eich Drummond, EdD, FMP, RD, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals, Supervision in the Hospitality Industry, and The Restaurant Training Program, all published by Wiley.Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States, with twenty-nine years of experience. As a member of the American Culinary Federation, he chairs their national certification program and is coauthor of American Culinary Federation's Guide to Culinary Certification, published by Wiley.