By Josh Gregory
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Meals and Beverage administration 4e offers a whole advent to this important region of hospitality management.
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Extra resources for Chef
He decided that cooking shows could be more exciting, so he quit his job and entered culinary school. He has also written several cookbooks and starred in other TV cooking shows. Julia Child (1912–2004) helped popularize French cooking in the United States. She studied cooking in Paris after moving to France with her husband. The cookbook she wrote with two friends, Mastering the Art of French Cooking, was a huge success. She was also the host of several TV cooking shows. Emeril Lagasse (1959–) is best known as the host of several TV cooking shows.
Anthony Bourdain (1956–) is a chef and author of several books about restaurants and cooking. His book Kitchen Confidential, about what it is like to work in a restaurant kitchen, was a best seller. He is the host of the TV show Anthony Bourdain: No Reservations. The show follows him as he travels the world eating interesting foods and meeting new people. Alton Brown (1962–) is the host of Good Eats on the Food Network. The show teaches people to cook while showing the science and history behind the recipes.
Klein, Hilary Dole. A Day with a Chef. Mankato, MN: The Child’s World, 2008. Thompson, Lisa. Creating Cuisine: Have You Got What It Takes to Be a Chef? Minneapolis: Compass Point Books, 2008. org Visit the official Web site of the American Culinary Federation to learn more about apprenticeships and culinary education. htm Learn more about what it takes to become a chef and what chefs do. html Try your hand at being a chef with these recipes. Be sure to have an adult help. 21st Century sKIlls lIbrary Cool Careers chef index accreditation, 19 apprenticeships, 17, 19 books, 29 business skills, 22 food preparation workers, 14, 18, 20 food storage, 8, 17 health codes, 8 caterers, 14, 22 certifications, 19 competition, 24–25 cooking methods, 7, 10, 12, 13, 17 cookware, 11 creativity, 19, 25 cuisines, 13 culinary arts, 17, 19 demand, 24–25, 26 ingredients, 5, 7–8, 11, 14, 17, 19, 20 injuries, 20 internships, 17 education, 16–17 efficiency, 20 ethnic cuisine, 13, 29 experience, 12, 13, 16–17 menus, 4, 5–6, 6–7, 14, 17 fast-food cooks, 25 kitchens, 8, 10, 13, 14, 17, 20 knives, 11, 17, 20 line cooks, 14, 18, 20 nutrition, 17 personal chefs, 14 planning, 7–8, 14, 17 popularity, 8, 25 portion sizes, 7, 17 recipes, 5, 7, 12, 13, 19 regional cuisine, 13 salaries, 25 servers, 5, 18 short-order cooks, 14, 25 side dishes, 6–7 skills, 10, 11, 12, 16, 17, 18, 19, 22 sous chefs, 14, 20 specialized chefs, 13, 29 stations, 14 stress, 20 teamwork, 13, 20, 22 television shows, 29 tools, 11, 12, 14, 17, 20 abouT The auThor Josh Gregory is an author and editor.
Chef by Josh Gregory