The Guide to Cooking Schools 2001 [Paperback]

Editor Dorlene Kaplan (Author)

Book Description

Publication Date: October 1, 2000 | Series: Guide to Cooking Schools

The only comprehensive, international resource of its kind, published annually and recommended by leading food and wine publications and organizations. Contains detailed descriptions of more than 1,000 schools, colleges, culinary apprenticeships, cooking vacations, wine courses, and food and wine organizations worldwide. Programs for both career and home cooks.

The 417-page 2001 (13th annual) edition contains detailed descriptions of 441 career and professional programs and 637 recreational programs worldwide, 84 culinary apprenticeships, 104 wine appreciation courses, and 32 food and wine organizations. "The Bible" according to The New York Times, The Guide is recommended by The Wall Street Journal, Forbes, Business Week, Fortune, and every leading food publication, including Gourmet, Bon Appetit, Fine Cooking, Cooking Light, & Cook's Illustrated.

Editorial Reviews

Amazon.com Review

Make no mistake: cooking is big business. Top chefs often earn six-figure incomes, many achieve celebrity status (think Julia Child, Wolfgang Puck, or James Beard), and have the good fortune to work in a field that rewards creativity, innovation, and hard work. But great chefs are made, not born, and for many, the first step up the culinary career ladder is cooking school. Since 1989, the number of cooking programs has increased 150 percent, and the demand for cooking professionals continues to outstrip the supply. The Guide to Cooking Schools 1998 can help aspiring chefs choose exactly the right program to suit their needs and goals.

The book is divided between career/professional programs and recreational cooking schools. There are also listings for national apprenticeships, wine courses, and professional organizations; there's even an index of recommended reading. At the beginning of The Guide to Cooking Schools 1998 you'll find a brief checklist of points to consider when choosing a particular program. The actual listings, though brief, are packed with information on tuition, length of programs, student-to-teacher ratios, percentages of students who find employment, and more. This guide to culinary programs will be useful to readers considering a career in cooking as well as to those just looking for a fun vacation alternative. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 417 pages
• Publisher: Shawguides; 13 edition (October 1, 2000)
• Language: English
• ISBN-10: 0945834284
• ISBN-13: 978-0945834281
• Product Dimensions: 8.2 x 5.4 x 0.8 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,990,594 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

4.0 out of 5 stars A good place to start looking, November 11, 2000

By A Customer

This review is from: The Guide to Cooking Schools 2000 (12th) Edition (Paperback)

This book is a good refernce for anyone considering a culinary education, but most of the information can be found elsewhere and the information provided made it dificult to evaluate the actual quality of the school. Still, it is a good starting place and it's nice to have all this information in one place. Also, some good listings in the appendix of cost breakdown.

16 of 19 people found the following review helpful:

4.0 out of 5 stars Easy-to-use, comprehensive resource, February 12, 2000

By A Customer

This review is from: The Guide to Cooking Schools 2000 (12th) Edition (Paperback)

Great reference for anyone considering a career as a chef or who wants to take a cooking vacation. Detailed, yet concise, descriptions of hundreds of programs, mostly in the U.S. & Europe. Well organized and indexed. Not much info about programs in South America, though.

4.0 out of 5 stars It's all here-and on the web., May 24, 2000

By A Customer

Amazon Verified Purchase

This review is from: The Guide to Cooking Schools 2000 (12th) Edition (Paperback)

This book is a useful reference tool, and not much more. Besides, nearly all the information in it is available on the web. So why pay? The book provides the standard stats on cooking schools - cost, class size, start dates - etc. But a table listing all of these data would be great.