Chalmers - Great food jobs 2: ideas and inspirations for your job hunt

GREAT food JOBS 2

PRAISE

Irena Chalmers is a culinary individualist and food publishing leader who continuously thinks outside the box. Inventing, owning, and running businesses, she questions standards, digs for facts and figures, explores new territory. Which is why this second volume of Food Jobs is chockablock with ever more inventive ideas for navigating a career in the food fieldand she probably has volume three up her sleeve!

PAMELA MITCHELL, FOOD ENTREPRENEUR (AND FORMER EDITOR AT EVERY DAY WITH RACHAEL RAY, SAVEUR, EVERYDAY FOOD, AND FOOD & WINE MAGAZINES)

Irena Chalmer is the ultimate food jobs matchmaker. Chalmers marvelous book is a must-have for anyone thinking about a job in the culinary field as it is an excellent resource, brimming with wisdom and information. The reader is encouraged to follow their passion while using creativity and thought to land a dream job. With Chalmers wit and humor the book makes for incredible reading as she delves into traditional food jobs as well as more rare occupations. Great Food Jobs 2 will inspire anyone to find the perfect culinary niche.

STELLA FONG, WINE AND FOOD EDUCATOR, WRITER, FORMER CHAIRPERSON OF IACP COOKBOOK AWARDS

Irena Chalmerss informative book is a masterful drawing of the curtain to reveal more food-related jobs than you ever imagined possible. Her joy in matchmaking peoples interest in food with their other passions is genuine, and her light and engaging style makes for a fascinating and enjoyable read. A must-have for anyone contemplating a career in the food world.

RICHARD GRAUSMAN, FOUNDER & PRESIDENT, THE CAREERS THROUGH CULINARY ARTS PROGRAM (C-CAP)

Open wide: Irena Chalmers serves up more appetizing options for a life in food. If Id had this book years ago, I would have made food my first career (instead of switching to it later). But as this book shows, its never too late. Its inspiring to see people making a living from food in so many new, creative ways. A must-read for anyone wanting to meld food-passion with work. Even if you dont work in the food industry now, this book may inspire you to make that long-dreamed of career-change or not. A comprehensive overview like this is a great tool for gauging whats right for you. Great Food Jobs 2 is like having a food-career counselor in the palm of your hands. No one knows more than Irena Chalmers about the working world of food, and she spotlights both traditional and new opportunities for raising food passion to a professional level. Brava!

KATE HEYHOE, EXECUTIVE EDITOR, GLOBAL GOURMET

This is a book that allows you to dream and makes the brilliant Irena Chalmers your fairy godmother. As executive director of Culinary Command, a program for retraining veterans for careers in food and hospitality, we have added [Great] Food Jobs 2 to our curriculum. It brings hope, wonder and just plain fun to answering the question, Where exactly do I fit in?

CHEF DAVID JAMES ROBINSON, FOUNDER/EXECUTIVE DIRECTOR, CULINARY COMMAND

If food is your passion but you want to make it your profession, this is the book youve been looking for. An extraordinary resource jam-packed with creative options and honest advice.

KATHLEEN FLINN, AUTHOR OF THE NEW YORK TIMES BESTSELLER, THE SHARPER YOUR KNIFE, THE LESS YOU CRY

IDEAS AND INSPIRATIONS FOR YOUR JOB HUNT

IRENA CHALMERS

Copyright 2013 by Irena Chalmers

FIRST EDITION

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.

Permissions for reprinted material on file with the publisher, Beaufort Books.

Library of Congress Cataloging-in-Publication Data

Chalmers, Irena.

Great food jobs 2 : ideas and inspirations for your job hunt / by Irena Chalmers. -- First
edition.

pages cm

Includes index.

ISBN 978-0-8253-0692-1 (pbk. : alk. paper)

1. Food service--Vocational guidance. 2. Cooking--Vocational guidance. 3. Food trade-
Vocational guidance. I. Title.

TX911.3.V62C422 2013

647.95023--dc23

2013024829

For inquiries about volume orders, please contact:

Beaufort Books

27 West 20th

Street, Suite 1102

New York, NY 10011

sales@beaufortbooks.com

Published in the United States by Beaufort Books

www.beaufortbooks.com

Distributed by Midpoint Trade Books

www.midpointtrade.com

Printed in the United States of America

Interior design by Jamie Kerry of Belle toile Studios

Cover design by Howard Grossman

No matter what our physical surroundings or our religious and cultural beliefs, we all have many things in common. We all experience the emotions of sorrow and joy, rage and repentance, love and hate, fear and, occasionally, courage.

And everywhere, throughout every part of the world, we gather together to eat and drink at the end of the day. It is this sharing of food that defines us as family and unites us as members of the human family.

Food is the common thread that unites us all. It is love made tangible.

Id rather entertain and hope that people learn,
than teach and hope that people are entertained.

WALT DISNEY

For Dr. Tim Ryan, president of the Culinary Institute of America; for my many friends on the faculty; and for all the cherished students, past, present, and future.

LARRY ASHMEAD, THE editor of my Great American Food Almanac, was my inspiration. He delighted in gathering information from the most improbable sources, ranging from Funeral Home and Cemetery News to Mr. Poppers Penguins. I too love stumbling across little-known food facts from anywhere and everywhere, whether from the Academy of General Dentistry, World Watch magazine, or American Demographics.

This publication expands upon my previous book, Food Jobs: 150 Great Jobs for Culinary Students, Career Changers, and Food Lovers. In that companion book, I called on my lovely network of friends in the food world to describe the work they do. This publication, too, owes a debt to the expertise of my colleagues and includes musings and material from my Food Jobs class at the Culinary Institute of America, where I very happily serve as teacher and mentor.

Megan Trank is the editor every writer hopes for but few are fortunate enough to experience. She read and read and reread the manuscript and organized my thoughts into a coherent body of work. I am deeply indebted to her for her wisdom, patience, and dedication.

The design is the invitation to the reader to open the book and turn the pages. It is the designer who provides the soul of a book. I am also profoundly grateful to Jamie Kerry of Belle toile Studios, whose many hours of careful work are a fine example of creativity and sensitivity.