resume for chefs examples

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Winning Resumes

Author : Robin Ryan
ISBN : 0471263656
Genre : Business & Economics
File Size : 42. 63 MB
Format : PDF, Kindle
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A new and improved edition of the ultimate resume guide A career coach and syndicated columnist shows how to use her powerful Goldmining technique to create the most effective resume possible. This remarkable technique is a seven-step process that brings out all of the candidate's most marketable skills and accomplishments. This new edition is updated to offer even better career advice from one of the foremost authorities on job search and hiring practices, including all the newest information on the best ways job hunters can use the Internet to their advantage. Includes a list of dozens of mistakes to avoid and ways to make the resume stand out as much as possible. Also featured are tips from human resources personnel and hiring managers on key mistakes applicants make on their resumes.

Culinary Careers For Dummies

Author : Michele Thomas
ISBN : 9781118168363
Genre : Business & Economics
File Size : 87. 54 MB
Format : PDF, Mobi
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The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, Culinary Careers For Dummies provides the essential information every culinary novice needs to enter and excel in the food service industry. Packed with advice on selecting a culinary school and tips for using your degree to land your dream job, Culinary Careers For Dummies offers up-to-the-minute information on: culinary training, degrees, and certificates; the numerous career options available (chef, chef's assistant, pastry chef, food stylist, caterer, line cook, restaurant publicist/general manager, Sommelier, menu creator, food writer, consultant/investor, etc.) and the paths to get there; basic culinary concepts and methods; advice on finding a niche in the culinary world; culinary core competencies; food safety and proper food handling; real-life descriptions of what to expect on the job; and how to land a great culinary job. Expert guidance on cooking up your career plan to enter the food service industry Tips and advice on what to study to get you where you're headed Packed with information on the many career options in the culinary field Culinary Careers For Dummies is a one-stop reference for anyone who is interested in finding a career in this growing and lucrative field.

Taking The Heat

Author : Deborah A. Harris
ISBN : 9780813575544
Genre : Social Science
File Size : 68. 98 MB
Format : PDF
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A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).

Culinary Careers

Author : Rick Smilow
ISBN : 9780307591319
Genre : Cooking
File Size : 50. 96 MB
Format : PDF, Mobi
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Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. •Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. •Figure out whether you need to go to cooking school or not in order to land the job you want. •Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. •Find out what employers look for, and how you can put your best foot forward in interviews. •Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more. With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.

Lessons In Service From Charlie Trotter

Author : Edmund Lawler
ISBN : 9781580083157
Genre : Business & Economics
File Size : 45. 65 MB
Format : PDF
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Discusses the success of the Chicago restaurant, Charlie Trotter's, and how to apply its management style and techniques to other businesses.

The 4 Hour Chef

Author : Timothy Ferriss
ISBN : 9780547884592
Genre : Cooking
File Size : 70. 45 MB
Format : PDF
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Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

Work Clean

Author : Dan Charnas
ISBN : 9781623365929
Genre : Self-Help
File Size : 64. 17 MB
Format : PDF, Docs
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The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.

Alinea

Author : Grant Achatz
ISBN : 9781580089289
Genre : Cooking
File Size : 20. 10 MB
Format : PDF, Mobi
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"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season"--Provided by publisher.

The Hunchback Of Notre Dame

Author : Victor Hugo
ISBN : 9783736802414
Genre : Fiction
File Size : 71. 11 MB
Format : PDF, ePub
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The Hunchback of Notre-Dame is a French Romantic, Gothic novel by Victor Hugo. The title refers to the Notre Dame Cathedral in Paris, on which the story is centered. The story begins on Epiphany (6 January), 1482, the day of the Feast of Fools in Paris, France. Quasimodo, a deformed hunchback who is the bell-ringer of Notre Dame, is introduced by his crowning as the Pope of Fools. Esmeralda, a beautiful Gypsy street dancer with a kind and generous heart, captures the hearts of many men, including those of Captain Phoebus and Pierre Gringoire, a poor street poet, but especially Quasimodo and his adoptive father, Claude Frollo, the Archdeacon of Notre Dame. Frollo is torn between his obsessive lust and the rules of the church. He orders Quasimodo to kidnap her, but the hunchback is captured by Phoebus and his guards, who save Esmeralda. Gringoire, witnessing all this, accidentally trespasses into the Court of Miracles, home of the Truands (criminals of Paris). He was about to be hanged under the orders of Clopin Trouillefou, the King of Truands, until Esmeralda saved his life by marrying him. The following day, Quasimodo is sentenced to be flogged and turned on the pillory for one hour, followed by another hour's public exposure. He calls for water. Esmeralda, seeing his thirst, offers him a drink. It saves him, and she captures his heart. Esmeralda is later charged with the attempted murder of Phoebus, whom Frollo actually attempted to kill in jealousy after seeing him trying to seduce Esmeralda, and is tortured and sentenced to death by hanging. As she is being led to the gallows, Quasimodo swings down by the bell rope of Notre Dame and carries her off to the cathedral under the law of sanctuary. Frollo later informs Gringoire that the Court of Parliament has voted to remove Esmeralda's right to sanctuary so she can no longer seek shelter in the church and will be taken from the church and killed. Clopin hears the news from Gringoire and rallies the Truands (criminals of Paris) to charge the cathedral and rescue Esmeralda. When Quasimodo sees the Truands, he assumes they are there to hurt Esmeralda, so he drives them off. Likewise, he thinks the King's men want to rescue her, and tries to help them find her. She is rescued by Frollo and her phony husband Gringoire. But after yet another failed attempt to win her love, Frollo betrays Esmeralda by handing her to the troops and watches while she is being hanged. When Frollo laughs during Esmeralda's hanging, Quasimodo pushes him from the heights of Notre Dame to his death. Quasimodo then heads for the Gibbet of Montfaucon beyond the city walls. After reaching the Gibbet, he lies next to Esmeralda's corpse, where it had been unceremoniously thrown after the execution. He stays at Montfaucon, and eventually dies of starvation. About eighteen months later, the tomb is opened, and the skeletons are found. As someone tries to separate them, Quasimodo's bones turn to dust.

Yes Chef

Author : Marcus Samuelsson
ISBN : 9780440338819
Genre : Biography & Autobiography
File Size : 40. 50 MB
Format : PDF, ePub
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JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton

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