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So, you want to be a chef? : how to get started in the world of culinary arts / J.M. Bedell.

By: Material type: TextTextSeries: Be what you want seriesPublisher: New York : Hillsboro., Oregon : Aladdin ; Beyond Words, 2013Edition: Beyond Words/Aladdin editionDescription: 220 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1582704368 (pbk.)
  • 1582704376 (hardcover)
  • 9781582704364 (pbk.)
  • 9781582704371 (hardcover)
Subject(s):
Contents:
Choosing a career in the culinary arts -- Starting a career in the culinary arts -- The chef de cuisine, boss of the kitchen -- The sous chef, second in command -- The chef de partie, the engine of the kitchen -- The pastry chef, the sweet side of cooking -- Cooking for many, cooking for few -- The restaurant business, owner or employer -- Careers in the media -- Food scientists in research and development -- Industry resources -- Glossary.
Summary: A step-by-step guide for young culinary enthusiasts interested in pursuing a professional cooking career shares inspiring stories while drawing on industry experts to outline steps to becoming a chef, caterer, and restaurateur.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Children's Book Children's Book Main Library Children's NonFiction 641.5023 B411 Available 33111007985977
Total holds: 0

Enhanced descriptions from Syndetics:

Become a full-time foodie with this step-by-step guide to entering the professional world of cooking, baking, and running a culinary business.

Designed to inspire creative expression and help aspiring chefs achieve their dreams, So, You Want to Be a Chef? defines the pathways fine dining and cuisine professions, from being a sous chef, pastry chef, or chef de cuisine, to becoming a caterer or restaurateur and more.

In addition to tips from professionals in the industry, So, You Want to Be a Chef? includes inspiring stories from successful young cooks and a full list of resources to help you on your way to chefdom.

Includes bibliographical references (pages 215-220).

Choosing a career in the culinary arts -- Starting a career in the culinary arts -- The chef de cuisine, boss of the kitchen -- The sous chef, second in command -- The chef de partie, the engine of the kitchen -- The pastry chef, the sweet side of cooking -- Cooking for many, cooking for few -- The restaurant business, owner or employer -- Careers in the media -- Food scientists in research and development -- Industry resources -- Glossary.

A step-by-step guide for young culinary enthusiasts interested in pursuing a professional cooking career shares inspiring stories while drawing on industry experts to outline steps to becoming a chef, caterer, and restaurateur.

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