How to Become a Chef

During these difficult economic times, the easy availability of positions is often frightening absent.  Add in the ever increasing rate of unemployment and no job seems secure.

What’s a person to do?  Sit back and wait for the ax to fall?  Hardly..no way.  Why not pause for a moment and consider dusting off those old dreams of a creative lifestyle.  Why not create your own future, create your own job?

If that often delayed dream includes becoming a chef, there’s a great new book out that simply tells you every thing you need to know about what it takes to become a master of cuisine.

Daniel Traster has thankfully brought the expertise of countless professionals together in one book entitled: Welcome to Culinary School – A Culinary Students Survival Guide.    Just take a look at the topics Traster covers:

Becoming a Chef Versus Learning to Cook

• Getting Straight A’s: The Skills and Qualities You’ll Need to Thrive in School
• The Risks and Benefits of Moving Beyond the School Walls Before Graduation
• On-the-Job Experience: Working While in School and Choosing the Right Job
• No One Succeeds Alone: Networking and Professional Associations
• Choosing the Right Career Track: Experience Versus Money
• Resume Writing
• Getting Certified (yes professional chefs are certified!)
• Lifelong Learning: Research, Travel and Higher Degrees

Whether you’re thinking of attending the famed Culinary Institute of America (known in the industry as the ‘other’ CIA), the outstanding Johnson and Wales University or a local culinary institute, don’t take a step without reading this insightful and honest overview of the world of the professional chef.

Professional cuisine is not for amateurs or the faint of heart.  It is an industry that requires both great passion and committed effort.  If you dream of becoming a professional in one of the world’s most creative career fields, read this book and then decide if you have the makings of a chef.

Bon Appetit!