Overview

Preparing a resume, putting together a job search portfolio, finding potential employers, interviewing, and generally advancing one's culinary career can be daunting.  So You Are a Chef helps readers determine which culinary career path best suits his/her needs, set career goals, write up a resume, prepare a portfolio, contact prospective employers and interview for positions.  Students are walked through the process of all this in the hopes of helping them achieve career success.  So You are a Chef covers everything from getting potential job candidates pass the 30-second test and win interviews to networking and becoming an active member in professional organizations.    Each copy of the book includes a CD-ROM filled with helpful electronic tools, including Resume worksheet and checklist Resume templates Portfolio worksheet and checklist Job log Cover letter templates Thank you letter templates and goal-setting chart

Full Product Details

Author:   LM Brefere ,  Karen E. Drummond ,  Brad Barnes
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Ltd
Dimensions:   Width: 21.70cm , Height: 1.20cm , Length: 27.50cm
Weight:   0.570kg
ISBN:  

9780470251270

ISBN 10:   0470251271
Pages:   160
Publication Date:   10 June 2008
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Introduction v How to Use So You Are a Chef vi CD-ROM vi Resources for Instructors vii Acknowledgments vii CHAPTER 1 Write Your Resume 1 Introduction 1 Types of Resumes 1 The Ingredients of a Great Resume 6 How to Write Your Resume 7 Edit and Proofread 30 Scannable Resumes 30 Everything You Need to Know about References 31 Exercises 33 Profile: LEE COCKERELL, Executive Vice President of Operations, Walt Disney World® Resort (recently retired) 34 CHAPTER 2 Put Together a Job Search Portfolio 47 Introduction 47 Do I Really Need a Portfolio? 48 Choose How to Organize 49 Collect the Contents 50 Get Supplies 53 Put the Portfolio Together 53 Evaluate Your Portfolio 56 Use a Portfolio in an Interview 57 Keep Your Portfolio Up to Date 58 Exercises 58 CHAPTER 3 Beyond the Want Ads: How to Locate and Contact Prospective Employers 59 Introduction 59 General Guidelines 59 Search the Hidden Job Market 61 Search the Public Market 65 The Internet 68 Following Up on Contacts 72 Filling Out Applications 72 Writing Cover Letters 72 Exercises 76 CHAPTER 4 Three-Step Interviewing 77 Introduction 77 Before the Interview 78 During the Interview 83 After the Interview 93 Follow-Up 97 Employment Testing 97 Tips for Special Situations 101 If You Get a Job Offer 103 Exercises 105 Profile: L. TIMOTHY RYAN, EdD, CMC, President, The Culinary Institute of America 107 CHAPTER 5 Advancing Your Career 117 Introduction 117 Succeeding in a Professional Kitchen 118 Setting Career Goals 118 When You Leave a Job 119 Mentors 121 Professional Organizations 122 Certifications 123 American Academy of Chefs 123 Lifelong Learning 126 Exercises 127 Appendix A Culinary Professional Organizations 129 Index 139

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Author Information

Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with over thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs and has been awarded the ACF Presidential Medallion for outstanding dedication to the profession. She has coauthored several books including Nutrition for Foodservice and Culinary Professionals. With her business partner, Brad Barnes, she cofounded GigaChef.com, an online tool for culinary professionals. Karen Eich Drummond, EdD, RD, FADA, LDN, FMP, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals and The Restaurant Training Program, both published by Wiley. Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States. A graduate of the Culinary Institute of America, he is a member of the National Certification Commission for the American Culinary Federation and plays a pivotal role in revising culinary certification standards. A cofounder of GigaChef.com with Lisa M. Brefere, he has also coauthored the American Culinary Federation's Guide to Culinary Certification, published by Wiley.

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