So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs. Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry.
Author(s): Lisa M. Brefere, Karen Eich Drummond, Brad Barnes
Edition: 1
Year: 2008
Language: English
Pages: 160
So You are a Chef: Managing Your Culinary Career......Page 1
Contents......Page 5
Introduction......Page 7
CD-ROM......Page 8
Acknowledgments......Page 9
Types of Resumes......Page 11
The Ingredients of a Great Resume......Page 16
How to Write Your Resume......Page 17
Scannable Resumes......Page 40
Everything You Need to Know About References......Page 41
Profile: Lee Cockerell......Page 44
Introduction......Page 57
Do I Really Need a Portfolio?......Page 58
Choose How to Organize......Page 59
Collect the Contents......Page 60
Put the Portfolio Together......Page 63
Evaluate Your Portfolio......Page 66
Use a Portfolio in an Interview......Page 67
Keep Your Portfolio Up to Date......Page 68
General Guidelines......Page 69
Search the Hidden Job Market......Page 71
Search the Public Market......Page 75
The Internet......Page 78
Writing Cover Letters......Page 82
Introduction......Page 87
Before the Interview......Page 88
During the Interview......Page 93
After the Interview......Page 103
Employment Testing......Page 107
Tips for Special Situations......Page 111
If You Get a Job Offer......Page 113
Profile: L. Timothy Ryan......Page 117
Introduction......Page 127
Setting Career Goals......Page 128
When You Leave a Job......Page 129
Mentors......Page 131
Professional Organizations......Page 132
American Academy of Chefs......Page 133
Lifelong Learning......Page 136
Appendix A: Culinary Professional Organizations......Page 139
Index......Page 149
