Cooking,
baking, managing, producing, distilling, brewing,
distributing, planning, marketing, writing, editing,
photographing, filming, selling, designing—the career
opportunities in the food industry today are seemingly
endless. Culinary Careers: How to Get Your Dream
Job in Food, with Advice from Top Culinary Professionals
(Clarkson Potter, May 2010) 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.
Because
so many career paths are possible, it can be hard to
find out exactly what job would best suit oneself, or
how to go about obtaining it, short of talking to
everyone. In Culinary Careers, ICE
President Rick Smilow and co-author Anne E. McBride did
just that: They talked to people in all aspects of the
industry about their education, career path, and
day-to-day activities. They conceived Culinary
Careers as a comprehensive guide to help
students, career changers, prep cooks looking to move
up, weary chefs in need of a new way to use their
skills, budding food writers, or aspiring winemakers go
about their job search and learn more about the industry
as a whole.
* Get
the ultimate in advice from those at the very pinnacle
of the industry, including Thomas Keller, Daniel Boulud,
Lidia Bastianich, David Chang, and Ruth Reichl.
* Read
about the inspiring—and sometimes unconventional—paths
individuals took to reach their current positions in 89
in-depth profiles.
* 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.
* Find
out what employers look for, and how you can put your
best foot forward in interviews.
Click here to see the Table of Contents, list of
featured chefs and a selection of interview answers.
Table of Contents
Part I:
What You Need to Know
1. Getting Started and Training
◊
9
2. Career Development and Growth
◊
35
3. Ownership and Entrepreneurship
◊
58
4. Lessons from the Stratosphere
◊
74
Thomas Keller, chef-owner, The French Laundry, Yountville, CA;
cookbook author 76
Daniel Boulud, chef-owner, Restaurant Daniel, New York, NY; cookbook
author 78
Rick Bayless, chef-owner, Topolobampo, Chicago, IL; television host;
cookbook author 81
John Besh, chef-owner, Restaurant August, New Orleans, LA; cookbook
author 83
Lidia Bastianich, chef-owner, Felidia, New York, NY; television
host, PBS; cookbook author 86
David Chang, chef-owner, Momofuku, New York, NY 88
Dan Barber, chef-owner, Blue Hill, New York, NY 90
Gale Gand, pastry chef and co-owner, Tru, Chicago, IL; television
host; cookbook author 92
François Payard, chef-owner, Payard Pâtisserie & Bistro, New York,
NY; cookbook author 94
Ruth Reichl, former editor in chief, Gourmet magazine; author
96
Michael Ruhlman, author 98
Ari Weinzweig, owner, Zingerman’s, Ann Arbor, MI; author 100
Jennifer Baum, owner, Bullfrog and Baum public relations firm 102
Susan Spungen, food stylist and cookbook author 104
Part II:
Jobs, Career Paths, and Profiles
5. Cooking
◊
109
Graham Elliot Bowles, chef-owner, Graham Elliot, Chicago, IL 116
Kelly Liken, chef-owner, Kelly Liken and Rick and Kelly’s American
Bistro, Vail, CO 119
Joseph Wrede, chef-owner, Joseph’s Table, Taos, NM 122
George McNeill, corporate executive chef, Ritz-Carlton Hotel
Company, Chevy Chase, MD 124
Jason Robinson, chef, Inn at Dos Brisas, Washington, TX 127
Katie Button, line cook, the Bazaar by Jose Andres, Los Angeles, CA
130
Chris Hensel, executive chef, Children’s Hospital, Dallas, TX 132
Pilar Taylor, yacht chef, Fort Lauderdale, FL 135
Einav Gefen, research
chef, Unilever, Englewood Cliffs, NJ 138
Jason Gronlund, executive chef and director of culinary and
ingredient sales, McIlhenny Company
Tabasco brand
products, Orlando, FL 141
6. Pastry and Baking
◊
144
Mindy Segal, chef-owner, Mindy’s HotChocolate, Chicago, IL 148
Erin McKenna, founder and owner, BabyCakes, New York, NY 150
Lucy Martin, executive pastry chef, Marriott Orlando World Center
Resort, Orlando, FL 152
Chris Hanmer, executive pastry chef, Ritz-Carlton, Las Vegas, NV
155
Michael Laiskonis, executive pastry chef, Le Bernardin, New York, NY
158
Kimberly Schwenke, pastry chef, 312 Chicago, Chicago, IL 160
Elisa Strauss, head designer and owner, Confetti Cakes, New York, NY
163
David Guas, pastry chef–owner, Damgoodsweets Consulting Group,
McLean, VA 166
Dan Griffin, production manager, Pearl Bakery, Portland, OR 168
7. Catering, Events, Personal and Private Chef Work
◊
171
Jim Horan, caterer-owner, Blue Plate, Chicago, IL 175
Mark Klein, director of conferences and catering, the Broadmoor,
Colorado Springs, CO 179
Scott Wagner, caterer-owner, ChileCo Catering, San Diego, CA 182
Jonathan Bodnar, caterer-owner, Very Tall Chef, Napa, CA 184
Christina Landrum, director of catering, OC Restaurant and Bar,
Houston, TX 186
Sherri Beauchamp, personal chef, the Seasonal Kitchen, Charlotte, NC
188
Kieran O’Mahony, private chef, New York, NY 190
8. Management
◊
193
Vaughan Lazar, president and cofounder, Pizza Fusion, Fort
Lauderdale, FL 196
Derek Nottingham, general manager, Sodexo Government Services, Fort
Meade, MD 199
Heather Laiskonis, general manager, Aldea, New York, NY 202
Liz Quill, general manager, Persephone, Boston, MA 204
Matt Dix, assistant general manager, Ace Hotel, New York, NY 206
Tom Dowling, purchasing director, Rancho Bernardo Inn, San Diego, CA
208
9. Wine and Beverages
◊
210
Ben Wiley, owner, Bar Great Harry, Brooklyn, NY 215
Eric Brehm, sommelier, Rancho Bernardo Inn, San Diego, CA 218
Nelson Daquip, wine director, Canlis, Seattle, WA 220
Steve Kelley, regional manager, Lauber Imports, Southern Wine and
Spirits, New York, NY 223
Laurie Forster, wine educator and sommelier, the Wine Coach, Easton,
MD 226
10. Food Artisans
◊
229
Lee Jones, specialty farmer and co-owner, Chef’s Garden, Huron, OH
231
Rob Tod, founder and brewer, Allagash Brewing Company, Portland, ME
234
Richard Cutler, winemaker and owner, the Flying Dutchman Winery,
Otter Rock, OR 236
Lisa Averbuch, owner, LOFT Organic Liqueurs, San Francisco, CA
239
Ted Dennard, president and beekeeper, Savannah Bee Company,
Savannah, GA 242
Helen Feete, cheesemaker and owner, Meadow Creek Dairy, Galax, VA
245
Peter O’Donovan, cofounder and chef, Nantucket Wild Gourmet &
Smokehouse, Chatham, MA 248
11. Retail, Distribution, Sales
◊
251
Jon Smith, owner, Cork & Bottle Fine Wines, New Orleans, LA 253
Jennifer Jansen, owner, Milk & Honey Bazaar, Tiverton, RI 256
Thom Fuhrmann, owner, Monkey & Son, Claremont, CA 258
Will Goldfarb, chef-owner, Picnick, WillPowder, WillEquipped, New
York, NY 260
Thomas Odermatt, owner, RoliRoti, Napa, CA 262
John Duffy, sales manager, Paris Gourmet, Carlstadt, NJ 265
12. Media, Marketing, Public Relations
◊
267
Courtney Knapp, associate producer, food, Martha, New York,
NY 272
Gail Simmons, special projects editor, Food & Wine, New York,
NY 274
Pamela Mitchell, executive food editor, Everyday with Rachael
Ray, New York, NY 277
Stacey Brugeman, freelance writer, Denver, CO 280
Marcia Gagliardi, freelance writer and owner, tablehopper.com, San
Francisco, CA 282
Molly Wizenberg, blogger and freelance writer, Orangette, Seattle,
WA 285
Jeannie Chen, food stylist and recipe developer, New York, NY 288
Lauren Dellabella, test kitchen manager, Unilever, Englewood Cliffs,
NJ 291
Carrie Bachman, publicist and owner, Carrie Bachman PR, Short Hills,
NJ 294
Rachel Cole, account coordinator, Strauss Communications, Oakland,
CA 296
Ben Fink, photographer and owner, Ben Fink Photography, New York, NY
298
13. Assorted Business Services
◊
301
James Feustel, design director, Gary Jacobs Associates, New York, NY
303
Cynthia Billeaud, human resources director, Dinex Group, New York,
NY 306
Elizabeth Blau, restaurant consultant and owner, Blau and
Associates, Las Vegas, NV 308
John Chitvanni, chairman and founder, National Restaurant Search,
Atlanta, GA 310
Rachael Carron, assistant to the chef, wd~50/Wylie Dufresne, New
York, NY 313
14. Nutrition and Nonprofit
◊
316
Rebecca Cameron, dietitian and owner, Haute Nutrition, Seattle, WA
319
Christine Carroll, founder, CulinaryCorps, New York, NY 322
Ryan Farr, chef-instructor, CHEFS, San Francisco, CA 324
15. Education
◊
326
Bob Perry, special projects manager, Sustainable Agriculture and
Food Systems, University of Kentucky,
Lexington, KY
329
Melina Kelson-Podolsky, chef-instructor, Kendall College, Chicago,
IL 332
James Briscione,
chef-instructor, Institute of Culinary Education, New York, NY
334
Joe Pitta, chef-instructor, Minuteman Career & Technical High
School, Lexington, MA 337
Naam Pruitt, recreational cooking instructor, St. Louis, MO 340
Gina Stipo, cooking school owner, Ecco la Cucina, Siena, Italy
342
Appendices
Culinary and Hospitality Programs
◊
345
Continuing Education and Certification Programs
◊
347
Professional Organizations
◊
349
Scholarships
◊
351
Acknowledgments
◊
352
Index
◊
354
Selected Interview Answers
Thomas
Keller, chef-owner of The French Laundry, per se, Bouchon, Bouchon
Bakery, and ad hoc in California, New York, and Las Vegas, and
cookbook author
What
made you decide to become a chef?
There’s not one reason but many. When I started to cook, it was the
excitement of working with a team, a bunch of guys in a very
high-energy kitchen; that was very exciting to me. It wasn’t
necessarily about the quality of food but about the quality of
energy, of the team. The first motivation was my mother getting me
involved in being a chef where she worked, then the experience with
a team. Then really the pivotal point was in 1977, when I went to
work with Roland Henin. He made the emotional connection about
nurturing, cooking for people, and that really resonated to me.
Also, when I was younger, the ritual of repetition, doing the same
thing over and over until you get really good at it, pushing
yourself to do it better every day, was really appealing.
Rick
Bayless, chef-owner of Topolobampo, Frontera Grill, and XOCO in
Chicago, TV host and cookbook author
What
made you decide to become a chef?
I grew
up in the restaurant business and tried to get away from it, but it
was just in my blood. I was finding myself thinking about cooking
more than about anything else I was doing. For the most part, being
a chef is very much like being an artist: You don’t choose to do it;
it chooses you.
Scott
Wagner, executive chef-owner of ChileCo Catering in San Diego
Describe a typical day.
First
thing in the morning, I meet with my director of operations. We
review menus, see what needs to happen for the day, and he delegates
tasks. Then I generally leave the office to go to my purveyors. I
buy fish daily and swing by a couple of farmers’. Then I go to the
kitchen, taste the food, see how the cooks are doing. We’re into
customizing food, so the dishes are constantly changing. I usually
produce a couple of things myself. If we have an event that night, I
work it, or I might have appointments lined up for proposals or with
vendors. I work 14 to 16 hours a day. Doing the production is by
choice.
Ben
Wiley, owner of Bar Great Harry and Mission Dolores in Brooklyn
What
do you like most about what you do?
The
single most important thing is the freedom. I can’t take two weeks
off or be home at 6 PM, but I can wake up at 8 AM one day, 10 AM the
next. I’m very disciplined so I don’t really do that, but I could.
Having no boss—that’s very important. It’s the main reason to go
into your own business. My brother and I are very good friends. I do
it for one reason, for the freedom, the lifestyle, not for the
money.
Lee
Jones, farmer and co-owner of the Chef’s Garden in Huron, Ohio
Words
of advice for people considering a similar career:
Identify your demand before your produce. That’s a big fallacy that
farmers have had over the years, to grow crops and then try to sell
them. You have to identify a need before you fulfill it. Many times,
people jump into the market too late to make it a profitable thing.
That will saturate the market. It’s about doing the due diligence
and your homework to identify a real need. Do that by working in
areas that you would identify as the craft in which you are
interested.
Jason
Robinson, Chef at the Inn at Dos Brisas in Washington, Texas
What
skills are most important for you to do your job well?
You
need to be well rounded. You need people skills to deal with
housekeeping, sommeliers, the people in the kitchen. You have to be
able to demonstrate to the people around you that you can handle any
culinary task. Not many people would want to join a small kitchen if
the chef can’t clean the vegetables, butcher the meat, fillet the
fish. You need good handling of food products, knife skills,
charcuterie, good food knowledge. We have four acres of organic
gardens; if you don’t know what the vegetables are, you won’t be
able to work with them.
Courtney Knapp, Associate Producer for Food at The Martha Stewart
Show, New York
What
do you like most about what you do?
It’s
something new every day. It offers a lot of what I loved about
being in the kitchen: variety, stress, endurance, creativity, a
connection to food.
Culinary
Careers opens with
three chapters that cover three different career-building
stages: Getting Started features information on educational
needs for beginners and career changers alike, describing programs
and schools around the country, along with some top international
programs. This chapter also offers tips for resume writing and job
interviews. Career Development and Growth gives advice on
advancing one’s career, from developing a palate to acquiring
additional education and credentials. It also discusses how to
change jobs, which organizations to join and trade shows to attend,
and networking both in person and online. The third chapter,
Ownership and Entrepreneurship, addresses the many
entrepreneurial opportunities that the food industry affords, from
owning a restaurant or a food product company to a public relations
firm or a catering company. It covers the pros and cons of
ownership, the components of a business plan, permits and
certifications, and investors.
The most
unique feature of Culinary Careers are
chapters 5-15, which include the exclusive interviews
with both food-world luminaries and those on their way
up, allowing readers to discover what a day in the life
is really like in diverse areas of the culinary world.
They also offer their thoughts on salaries in their
field and what they look for in a new hire, for
up-to-date, frank information on what one can expect to
earn when working in the food industry. Those job
category chapters are:
