Culinary Careers How To Get Your Dream Job In Food With Advice From Top Culinary Professionals Rick Smilow by Rick Smilow, Anne E. Mcbride 9780307453204, 0307453200 instant download after payment.

Review "If you suspect you might have the itch to make a mark anywhere in the hospitality industry, this is your book. It's chockfull of genuine insights, accurate information, and thoughtful advice from real people who have already walked in your shoes—or the ones you've been contemplating trying on." -Danny Meyer, restaurateur and author of *Setting the Table * “Smilow’s book is recommended for readers seeking a thorough introductory exposure to today’s professional possibilities in the culinary world.” —Eric Peterson, The Library Journal “Thank Goodness Rick Smilow & Anne E. McBride have written Culinary Careers” —Gail Ciampa, Providence Journal “Smilow leaves no refrigerator unopened in this guide that is excellent for everyone from new grads to those contemplating a major career shift”—Lisa Messenger, Cooks Books *“Culinary Careers *does a great job laying out road maps for a career in the food world. And through its eighty-nine interviews, the book also conveys the passion and dedication that I see amongst my fellow chefs and restaurant professionals, around the nation.” --Marcus Samuelsson “For anyone in the food service business, or even thinking about it, this is a must have guide.”—Tim Zagat, Zagat Survey “Culinary Careers is a refreshingly unbiased introduction to the range of educational opportunities and careersavailable to those who see the world through the lens of food and cooking.”—Bob delGrosso, A Hunger Artist "A heaping plate of solid, first-hand advice from real people in the business." --- The Sacramento Bee About the Author **Rick Smilow** is the president and CEO of the Institute of Culinary Education. Smilow was the 2011 recipient of the International Association of Culinary Professionals award for Entrepreneur or Buisness Person of the Year. **Anne Engammare McBride** writes for consumer, trade, and academic media on a variety of topics that range from entertaining to experimental cooking. With famed pastry chef Fronciois Payard, she wrote *Chocolate Epiphany: Exceptional Cookies, Cakes and Confections for Everyone* and *Bite Size: Elegant Recipes for Entertaining*.