Mary Deirdre Donovan - Careers for gourmets & others who relish food
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Discusses the training and skills needed for a culinary career and describes a variety of possible careers, including nutritionist, recipe tester, gourmet food shop owner, restaurant manager, and food chemist.
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Foreword by Chuck Williams Founder, Vice-Chairman of the Board Williams-Sonoma, Inc.
VGM Career Horizons a division of NTC Publishing Group Lincolnwood, Illinois USA
Page iv
Library of Congress Cataloging-in-Publication Data Donovan, Mary Deirdre, 1955 Careers for gourmets & others who relish food / Mary Deirdre Donovan. p. cm.(VGM careers for you series) ISBN 0-8442-8138-7 ISBN 0-8442-8139-5 (pbk.) 1. CookeryVocational guidance. 2. Food service Vocational guidance. I. Title. II. Title: Careers for gourmets and others who relish food. III. Series. TX652.D6 1992 641.5'023dc2092-18846 CIP
1996 Printing
Published by VGM Career Horizons, a division of NTC Publishing Group. 1993 by NTC Publishing Group, 4255 West Touhy Avenue, Lincolnwood (Chicago), Illinois 60646-1975 U.S.A. All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of NTC Publishing Group. Manufactured in the United States of America.
6 7 8 9 0 VP 9 8 7 6 5 4 3
Page v
To my husband, Thomas, and my son, Connor.
Page vii
Contents
About the Author
ix
Foreword
xi
Chapter One Jobs for Gourmets
1
Chapter Two Traditional Career Choices
20
Chapter Three A Day in the Life
40
Chapter Four Some Special Environments
55
Chapter Five On Your Own
66
Chapter Six Working Out of Your Home
74
Chapter Seven Teaching Cooking
83
Chapter Eight Research and Development
92
Page viii
Chapter Nine Working for Institutions
104
Chapter Ten Design, Marketing, Advertising, Promotion, and Sales
111
Chapter Eleven Food Writers, Stylists, and Photographers
118
Chapter Twelve Working for Special Interest Groups
128
Chapter Thirteen Landing a Job
131
Appendix A Organizations for Foodservice Professionals
139
Appendix B Professional Cooking Schools
141
Appendix C Journals
143
Page ix
About the Author
Mary Deirdre Donovan has worked in the culinary arts for the past 18 years. Her first jobs included working at a small country club and as a student working in a college cafeteria. While earning a bachelor's degree in liberal arts and then pursuing graduate study in philosophy and education, she continued to work for a variety of different restaurants, including a small family-operated delicatessen and a Jack-in-the-Box.
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