Creating Your Culinary Career

Aspiring culinary professionals face so many choices as they launch themselves into a career that it can be overwhelming. From traditional restaurants, banquet facilities, and contract foodservice operations to bakeshop establishments, research and development, and food communications, this book provides practical advice on how to achieve success in any culinary field. Chapters of the book include A Culinary Career; Goal-Setting for Your Culinary Career; Résumés, Cover Letters, and Job Applications; Landing a Job: Interviewing and Negotiating; and The Novice Culinarian: Education and Experience; The Journeyman; and The Master Culinarian. This book offers advice to culinarians at all stages, including those in the middle of their careers, and experienced professionals with advice on how to network and how to mentor.

Foreword vi

1 A Culinary Career 1

2 Goal-setting for Your Culinary Career 39

3 Résumés, Cover Letters, and Job Applications 65

4 Landing a Job: Interviewing and Negotiating 103

5 the Novice Culinarian: Education and Experience 143

6 the Journeyman 177

7 the Master Culinarian 209

Appendix I: Salaries in the Culinary Industry 238

Appendix II: Job Outlook and Salaries for Specific Jobs And Careers in the Culinary Arts 241

Appendix III: Questions in the Interview 251

Appendix IV: Job Search and Professional Development Resources 259

Index 269

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 45,000 alumni has helped the CIAearn its reputation as the world's premier culinary college.The CIA, which also offers courses for professionals and foodenthusiasts, as well as consulting services for the foodservice andhospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.