Book Description
While focused on the practical approach of starting a business, The Professional Personal Chef includes case studies in each chapter focusing on how successful professionals deal with the related scenarios and issues presented.
Customer Reviews:
Excellent book! Must have text for future Personal Chefs!.......2007-04-10
Anyone who is considering the profession of a Personal Chef should buy this book! An excellent source for the information you need to start a sucessful business!
Real world information at my fingertips.......2007-04-05
What a well written book! I wish this textbook had been available when I took the personal chef course at my local community college. It would have made a tremendous difference.
The book is perfectly organized, easy to read and understand. Kudos to Ms. Wallace and Mr. Forte. They did an excellent job!
Answered All My Questions.......2007-03-25
I wanted to start my own personal chef business, and I had a TON of questions about both the process of cooking in clients homes and also of the business and legal stuff. I was probably going to pay a professional to help me start my business, but now I am a lot more confident with start-up and I know this business confidence translates to self-confidence when I'm selling my service to potential clients. Worth every penny
Finally!!!!!!.......2007-03-12
This is an incredible alternative to those expensive trainings offered by the three top very reputable Personal Chef Associations. It in no way should replace that valuable training but it is truly a great start for the person who is just starting out in the industry and doesn't have the means to pay for the training right away!
Great Information!
The REAL DEAL on how to become a Professional Personal Chef! .......2007-03-08
This book speaks from experience! It resonates the actual voices of Personal Chefs and extols their expertise. Anyone remotely interested in becoming a Professional Personal Chef must adopt this book as their Personal Chef Bible. Yes, it is a text book; yes, it is packed with detailed information; yes it has review questions & exercises; and YES it is the REAL DEAL! Candy Wallace, as the Executive Director of the APPCA, has tirelessly promoted the Personal Chef Industry to bring it to the forefront of the Culinary World. And further, she has proven it is a viable field of choice for a very diverse group of cooks. From Executive Chefs to Homemakers to Mid-Life Career Changers, we all continue to benefit from her driving force of energy for true validation. Her collaboration with Greg Forte, an excellent hunter-gatherer of specifics, has produced the ultimate resource for our industry. I applaud them both for a stellar performance. Now, this resource can prepare the aspiring student for a satisfying career in the food industry that is as much about the service as the food. Read, digest and practice!
Chef Jim
Book Description
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.
Customer Reviews:
Cooking!.......2007-06-13
Well...I love to cook. So when I came upon a book called becoming a chef, I basically jumped at it. I thought that it was very well written. I think that it gave me more knowledge on becoming a chef and about the restaurant business.
Okay, but could be better.......2007-01-10
It was required reading for me for intro to culinary careers. Since culinary arts, and specifically pastry, is my passion and mid-life career change, much of the book didn't help. Also, like another, I found the first part really boring (especially after having just finished Making of a Chef by M. Ruhlman). It's good if you think culinary is something you may want to do or if you are looking at the different schools and options other than formal school.
keep reading no matter how boring it seems.......2005-09-30
When I began reading the book, I thought it was a complete waste of money- the begining was just aweful. BUT, after a while it gets so interesting that I did not want to put it down. I give it 4 and not 5 only becaUSE you cannot begin a book that is full of good stuff with the most boring stuff: disappoint people with the first chapter- its a waste of a great book since poeple will not want to keep reading it!!
Thinking about it........2005-07-19
This book is an excellent read. I love to cook and this book put into perspective what the restaurant industry is like. I highly recomend getting this book if you are intrested in becoming a chef.
Thinking of being a chef? Read this book first........2005-05-06
AS a professional of 10 years now(currently working with Wolfgang Puck), this book should be a must read before you commit to being a chef.
It gives a realistic look into what working in the high end kitchens in the World is REALLY like.(The long hours, heat, working sick, tempers,low pay, etc.) What you see on cooking shows is staged and is not a indication of the day to day grind that a kitchen hits you with. Most people have NO IDEA what they are getting themselves into!
I suggest to anyone who is considering taking on the challenge of earning the title "Professional Chef"-REad this book, get a job in kitchen before you spend money on cooking school to see if you like it, and ask yourself-do you love food, or do you just think it would be a glory filled way to fame?
Average customer rating:
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Practical Food and Beverage Cost Control
Clement Ojugo
Manufacturer: Cengage Delmar Learning
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Managing Service in Food And Beverage Operations
ASIN: 0766800385 |
Book Description
This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.
Book Description
Colorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-course menus, great gift ideas, and much more.
Full color photographs and B & W illustrations throughout
Customer Reviews:
A must!.......2000-06-05
When I first started out, I did not know how much to serve and how to break down my expenses. After reading this book, that information was no longer a mystery. It is precisely what the beginner needs and what the experienced can use for reference. Not only does it contain information on what to charge and spend, it sets up scenarios that illustrate what the author is referring to. There are recipes that are fresh and practical and interesting.
Book Description
New sections incorporate technology in controlling food and beverage costs.
* New, expanded appendix details cost/volume/profit relationships.
* Provides a full supplements package.
Book Description
If you are responsible for the efficient and profitable operation of a dining room or banquet facility, this revised manual is a handy reference and training resource to help you meet your goals. For service training programs in organizations providing banquet and/or dining room services, this is a thorough and clearly presented manual on the finer points of outstanding service, the distinguishing factor toward creating and maintaining a profitable business. The manager who trains his or her staff using this manual and the techniques presented here will provide excellent service to their guests. New diagrams concerning table and station assignments have been added to this new edition. Also included are step-by-step instructions on how to serve a typical meal with an individual server and how to enter orders and close out checks using a MICROS Point of Sale Computer System. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Your staff will learn confidence and skills that will serve them well as they serve your guests professionally and efficiently.
Amazon.com
Norman Van Aken began his career as a busboy in a Holiday Inn, Alice Waters was a Montessori teacher before she opened Chez Panisse, Emeril Lagasse began as a dishwasher in a bakery, and Charlie Trotter started in a restaurant called The Ground Round. It is a long way to the top of the culinary charts, and in Becoming a Chef the first thing you learn is that the hours are long and the dues are high.
Andrew Dornenburg and Karen Page have created a classic. The flip side of Larousse Gastronomique, this book should be required reading for anybody who has ever considered a career as a professional chef. For those of us who are content with our day jobs, Becoming a Chef is a complete and informative look at how the best in the business got where they are today. Dornenburg and Page interviewed 60 of America's finest chefs to find out what drives them. What are their influences? How did they begin? What do they read? And what advice do they have for someone just starting out? Most of all, the book offers a candid perspective on what it takes to succeed in the top ranks of the business. From a professional standpoint, Becoming a Chef is invaluable; from an amateur's standpoint, it is simply fascinating.
Along with some sound advice and great stories, America's best chefs offer some of their favorite recipes. Andre Soltner reveals his mother's recipe for Potato Pie, and Michel Richard shares a Creme Brulée that was inspired by his first kiss. These are subtle reminders that it takes passion as well as commitment to become a chef. --Mark O. Howerton
Book Description
"A 'must' for aspiring chefs." âJulia Child
Essential reading for anyone who loves food, Becoming a Chef is an entertaining and informative insider's guide to the chefs profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation. More than 60 of America's leading chefs discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and pro football players into culinary artists.
Customer Reviews:
Very good for upcoming culinary students.......2003-10-26
I liked this book and found it to give me the inspiration for becoming a chef. When you really love what you do in work, other parts of your life are usually less stressful. I also highly recommend:
Study Guide for Baking: Key Review Questions and Answers by Melissa Heilman. This book was excellent for helping get excellent grades in my culinary baking classes
An invaluable source of information and inspiration!.......2003-05-25
Becoming a Chef by Andrew Dornenburg and Karen Page is filled with information that anyone who wants to achieve greatness as a professional chef needs to know, based on the experiences of dozens of America's leading chefs (from Daniel Boulud to Emeril Lagasse to Charlie Trotters to Alice Waters). You find out what first got them interested in pursuing a career as a chef (including early memories of family influences) to what their first steps were (from first jobs to cooking school to externships) and how they made their way up the ladder to success. My favorite chapter is Chapter 9: Persevering In The Face of Reality, in which top chefs admit some of the boneheaded mistakes they made along the way, making it clear that even the greatest chefs faced setbacks along the way. Whenever I question my sanity for wanting to cook for a living (which is at least once a week), I pick up this book, open it to any page, and get inspired by remembering that we're all in it for the love of food and our common passion for cooking things that taste amazing and please others!
Fascinating and invaluable!.......2003-05-09
"Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef. Fascinating portraits of the people who have defined American cuisine -- who they are, and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable: This is what it takes to make it."
--MARK MILLER, chef-owner, Coyote Cafe (Santa Fe, NM)
You have to dig for the good stuff.......2003-04-21
Dornenburg and Page assembled some really interesting insights and experiences from many US chefs and sprinkled the book with some of their recipes. First the good stuff...
When the chefs tell their stories, you get some interesting and entertaining insight into the restaurant world both here and abroad. The discussion of the apprenticeship process in Europe is facinating, as are the stories about how various chef's started.
Now the not so good stuff...
The recipes are not well edited at all. In some cases little information about ingredient quantities is provided, and the procedure descriptions are hit-or-miss at best. Don't risk a big dinner party on these recipes unless you've tried them out first.
Also, the authors include several pointless tables addressing things like who once worked for whom.
A classic in the field that is recommended at top schools........2003-03-29
From the National Culinary Review's HISTORY OF CULINARY EDUCATION IN AMERICA: "Upon its publication in 1995, BECOMING A CHEF offered the first compendium of answers to some of the most common questions an aspiring chef can ask."
From The Culinary Institute of America: "In preparation for your studies and career, we offer you this helpful list of recommended readings. You may find this extra preparation to be an opportunity to gain a sense of what is occurring in the industry that you are joining. This reading list has been selected by the faculty and administration at the CIA and supplements the required reading for your individual course work. Good luck and happy reading!
Andrew Dornenburg and Karen Page, BECOMING A CHEF. New York: Van Nostrand Reinhold, 1995.
Andrew Dornenburg and Karen Page, CULINARY ARTISTRY. New York: Van Nostrand Reinhold, 1996."
Book Description
In this indispensable training manual, Mike Kirkham, Peggy Weiss, and Bill Crawford draw from more than 40 years of restaurant experience to present a succinct, highly informative guide to the art and science of waiting tables. In today's competitive dining environment, having a skilled wait staff can mean the difference between a restaurant's success or failure, and THE WAITING GAME is the industry's clearest and most cost-effective tool for sharpening wait service skills. Brimming with professional tips, on-the-job advice, and practical definitions, this handbook covers all the essentials of waiting, including wine service etiquette, fine-dining protocol, and the dos and don'ts of dealing with difficult customers. Whether you're a first-time waiter, an experienced server hoping to move to a more prestigious establishment, a manager seeking an accessible training guide, or a foodie craving the definitive word on proper service, THE WAITING GAME has it all.
Customer Reviews:
Great purchase.......2007-02-24
This is a very comprehensive book. I enjoy it and find it very helpful.
For Beginners Only.......2003-09-27
This is a very basic, thinly-written guide for restaurant workers. A good part of the book seems to be spent identifying who does what in a restaurant; definitely not for anyone who has ever worked in an upscale restaurant. There are also plenty of cute illustrations to help drive the authors' points home to the reader; they were somewhat unnecessary and actually gave me the feeling of being something of a fluff tactic and an effort to fill up space. The book would certainly benefit those who had never worked in a restaurant or had only served/hosted/bartended/bussed in a more casual place. Do not buy this book if you have ever owned a crumber!
Book Description
Here is a book showing real experience of real people. Experience shown on the resumes includes Bartender, Waiter, Brewer, Chef, Dining Facility Supervisor, Hotel Manager, Multi-Unit Director of Operations, Shift Leader, Training Manager, Kitchen Manager, Convention Manager, Catering and Banquet Manager, Fast Food Server, Front of the House Manager, and many other jobs. This book will provide career-enriching advice to those who wish to land a job or advance in the food and hospitality industry.
Book Description
This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
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