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Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers

by Irena Chalmers
Save 35% Save 35%
Current price ₹1,481.00
Original price ₹2,262.00
Original price ₹2,262.00
Original price ₹2,262.00
(-35%)
₹1,481.00
Current price ₹1,481.00

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Book cover type: Paperback
  • ISBN13: 9780825305924
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Beaufort Books
  • Publisher Imprint: Beaufort Books
  • Publication Date:
  • Pages: 326
  • Original Price: GBP 17.95
  • Language: English
  • Edition: N/A
  • Item Weight: 739 grams
  • BISAC Subject(s): Careers / General and Industries / Hospitality, Travel & Tourism

Turn your passion for food into a career with the help of Irena Chalmers, alongside experts like Bobby Flay, Todd English, Anthony Bourdain, and more!

You've always been passionate about "food," but how do you actually turn that into a career? Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling?

Culinary careers are as varied as they are fascinating--the only challenge is deciding which one is right for you. Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein, Food Jobs will set you behind the stove of your dream career.

In this valuable resource, Chalmers introduces a world of opportunities and provides essential information for getting started, including testimonials from the best in the field, like Gordon Hamersley, Francois Payard, Danny Meyer, and more.

Irena Chalmers (1935-2020) authored more than forty books and regularly contributed to such publications as The New York Times, Food & Wine, Gastronomica, Food Arts, and Nation's Restaurant News. She was a founding member and past president of both the International Association of Culinary Professionals and Les Dames d'Escoffier International, as well as a James Beard Foundation Who's Who of Food And Beverage in America. Chalmers served as a faculty member at The Culinary Institute of America, The Last Word columnist for Chef magazine, and counselor to many about to embark on their own culinary adventure.

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