The Complete Idiot's Guide to Success as a Chef Book

You Have a Dream     1
Is a Culinary Career Right for You?     3
Should You Be a Chef?     4
The Pros     4
You Are a Star     4
You Get to Do What You Love-and Get Paid for It!     5
The Cons     6
You Have to Work...Hard     6
You Have to Work in Unpleasant Conditions     6
You Won't Make Much Money     7
You'll Have to Work Nights, Weekends, and Holidays     8
You Gotta Love It     8
Culinary School vs. Learning on the Job     11
The Advantages of Going Straight to Work     12
The Disadvantages of Going Straight to Work     13
The Advantages of Going to Culinary School     14
The Disadvantages of Culinary School     15
The Best of Both Worlds: Working and Going to School     18
Getting Ready for the Next Step     21
Stamina     22
Speed     23
Patience     24
Teamwork     25
Cheerleader     26
Getting a Formal Culinary Education     29
Getting Into Culinary School     31
How to Find a School     32
How to Pick a Good Culinary School     32
Find Out About the School's Reputation     32
Talk to Alumni     33
Study the Curriculum     34
Ask About Class Format and Size     37
Interview Instructors     37
Answers to the question, "Why did you become a teacher?"     38
Ask About Accreditation     39
Get Job Placement Data     40
How to Avoid Getting Crushed by the Chef Mill     40
Do Your Culinary School Credentials Matter?     41
Certificates     42
Associate's and Bachelor's Degrees     42
How to Pay for School     43
Succeeding in Culinary School     45
Mise en Place Your Brain     45
Follow the Rules     46
Study     47
Teacher's Pet     49
Making the Grade     50
Recommendations     50
Networking     51
Mentors     51
Enriching Your Culinary School Experience     53
Working During School     54
You Get to See Another Side     54
You Can Apply What You Learn     54
You Expand Your Network     55
You Can Find a Mentor     56
Professional Organizations and Clubs     56
The American Culinary Federation (ACF)     56
The International Association of Culinary Professionals (IACP)     57
The Retail Bakers of America (RBA)     58
The National Restaurant Association (NRA)     58
The James Beard Foundation     59
The American Institute of Wine and Food (AIWF)     59
Women's Organizations     59
Campus Clubs     59
Bad Influences     60
Learning the Trade on Your Own     63
Learning to Cook at Home     65
Get Cooking     66
Go Shopping     67
Experiment with New Ingredients     67
Get Some Good Cookware     67
Try Everything     68
Read Books Cover to Cover     70
Find Some Guinea Pigs     72
Learn to Love Cleaning     73
Getting Book Smart     75
Classics     76
Reference     78
American Cooking     79
International Cooking     81
Special Disciplines     82
Baking and Pastry     83
Healthy Food     84
Fish     84
Wine      85
Just a Good Read     85
Learning on the Job     87
A Job by Any Other Name     87
Internships     88
Externships     88
Apprenticeship     89
Volunteering Yourself     89
Baby Steps     91
Catering     91
Bakeries     92
Delicatessens     94
The Job Search     95
Entering the Field     97
Where to Begin?     97
Entry Levels     101
Personal Chef     101
The Military     102
Hotels     104
Cruise Ships     105
Chain Restaurants     107
Independent Restaurants     108
The Front of the House     109
Make Your Choice     110
Looking for a Job     113
Get Your Resume Ready     114
Heading     114
Objective     114
Education     114
Work Experience     115
Additional Information     116
References     116
Cover Letter     118
A Few Words of Caution     119
Finding a Job      119
Call Upon Your Network     120
Read the Classified Ads     120
Do an Internet Job Search     121
Check Out the Placement Services     121
Waiting for Something to Happen     122
Making the Most of Your Shot     125
Prepare     125
What to Wear     126
What to Bring     127
First Contact     128
Nailing the Interview     128
Tryouts     129
Your First Weeks     131
Tricks of the Trade     133
Tricks for Comfort and Happiness     133
Drink Plenty of Water     133
Protect Your Hands     134
Clothing     135
Comfy Feet     136
First Aid     136
Tricks for Expediency     137
Measuring     131
Equipment     138
Handling     138
Defrosting     139
Cooling     139
Save Everything     140
Food Tricks     141
Organizational Tricks     143
Cleanup Tricks     143
Purchasing     144
Storage     145
Being a Successful Professional     147
Building Restaurant Relationships     149
Communication Skills     150
Negativity     151
You're Not a Chef Yet     151
Common Courtesy     153
Common Sense     154
Burning Bridges     155
The Blacklist     156
Finding a Mentor     157
What Is a Mentor?     157
Skills Mentor     158
Taste Mentor     159
Attitude Mentor     160
Business Mentor     161
Lifestyle Mentor     161
What Do You Do with a Mentor?     162
What if You Can't Find a Mentor?     162
What Happens When They Let You Down?     163
Are You a Mentor?     163
Staying Healthy     165
All You Can Eat     165
Nutrition     167
The Pyramid     167
The Food Groups     168
Calories     170
Just Say No to Drugs and Alcohol     172
Smoking     174
Take a Lap     174
Avoid Injury     175
Honing Your Skills     177
Get a Second Job      178
Where to Look     178
Why Bother?     179
Entertaining     180
Catering     180
Volunteering     182
Keeping Up with the Joneses     185
The Latest Trend     186
Enjoy Life, Eat Out More Often     187
Reading     187
Professional Organizations     188
Competitions     188
Trade Shows     190
Culinary Careers     191
Job Descriptions     192
Corporate Executive Chef, Regional Executive Chef, Executive Chef, Chef de Cuisine, Chef     192
Executive Sous Chef, Senior Sous Chef, Sous Chef, Kitchen Manager     192
Chef de Partie, Line Cook, Culinary Supervisor, Line Manager, Shift Manager, Cook 1     192
General Manager (GM), Food and Beverage (F&B) Director, Food and Beverage Manager     193
Restaurant Manager, Dining Room Manager, Hospitality Supervisor, Maitre d'hotel     193
Executive Pastry Chef, Pastry Chef, Patissier, Baker, Pastry Cook, Dessert Chef     193
Specialty Jobs     194
Banquet Chef, Catering Chef     194
Garde Manger     194
Butcher     194
Sushi Chef     195
Education      195
Research and Development     196
Manufacturing     196
Food Stylist     197
Food Purveyor     197
Specialty Merchandiser     198
Nutritionist     198
Taking Charge     201
Moving Up the Ladder     203
Is Management Right for You?     203
A Manager's Job Description     205
Planning     206
Organizing     206
Leading     206
Coordinating     207
Management Styles     207
Scary Boss     208
Touchy-Feely Boss     208
Micromanaging Boss     209
The M.I.A. Boss     210
Motivational Supervision     210
Friends vs. the Business     212
Becoming the Boss     213
The Beauty of Being the Big Boss     214
Hiring     214
Plan     215
Recruit     215
Select     216
Interview     217
Check References     218
Easing New Employees Into the Job     219
Orientation     219
Training     220
Employee Upkeep      220
Firing     221
Sanitation and Safety     223
Sanitation     224
Training and Certification     224
Food-Borne Illness     225
Viral Contamination     226
HACCP     227
Safety     227
First Aid     228
Training     228
Disasters     230
Your Own Place     231
Owning Your Own Restaurant     233
Understanding the Risks Involved in Opening a Restaurant     234
Creating a Business Plan     234
What Goes Into the Plan     235
Identify Funding Sources     237
Ownership Types     237
Partnerships     238
Limited Partnerships     238
Corporations     238
Opening Up     241
The Concept     241
The Market     243
The Location     245
The Menu     246
The Layout     246
Ambiance     247
The Staff     248
When It's Time to Expand     249
Franchise     250
Other Ways to Grow     250
Things You Don't Want to Think About     251
Stumbling Blocks     252
Fire     252
Pests     254
Insurance     254
Required Coverage     255
Recommended Coverage     255
Theft     256
Appendixes
Additional Resources     259
Culinary School Directory     265
Glossary     293
Index     301