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Love What You Do: Building A Career In The Culinary Industry Paperback – October 20, 2009

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Love What You Do: Building A Career In The Culinary Industry + Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals + Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and FOOD Lovers
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Product Details

  • Paperback: 170 pages
  • Publisher: IUniverse Inc. (October 20, 2009)
  • Language: English
  • ISBN-10: 1440156700
  • ISBN-13: 978-1440156700
  • Product Dimensions: 8 x 5 x 0.5 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,536,011 in Books (See Top 100 in Books)

Editorial Reviews

Book Description

Starting or changing careers can be an intimidating process. For those seeking their first job, there is much to learn, while career changers may face doubts about their options or obstacles in pursuing their dream. LOVE WHAT YOU DO demystifies the career decision process and guides readers through the steps of any job hunt. It also helps people prepare for, and find, careers of all kinds in the culinary world.

LOVE WHAT YOU DO begins with DECIDING, where we ask readers to do a thorough self-inventory to uncover their goals, passions, strengths and weaknesses. In this section, we emphasize the importance of experience and credentials, especially during tough economic times. We also focus on how to handle the obstacles and doubts that are an inevitable part of any new endeavor.

Section II, TRAINING, outlines the steps needed to begin a successful culinary career. Both culinary school and on-the-job training are discussed as possible options. We identify what to look for in a culinary program and how to apply. We also explore paid and non-paid positions available within the industry. Finally, we look at salaries and budgets.

The final section, LAUNCHING, is all about jobs. We help readers decide what kinds of positions might be best for their needs and interests and how to conduct an effective job hunt, also including jobs outside the kitchen such as food blogging and food television production. We outline what to expect in the first year in the industry and how to excel. The book concludes with profiles of three culinary entrepreneurs and a brief introduction to jobs that are community-oriented.

Interspersed throughout the book are brief profiles of people in the culinary world as well as facts, exercises and quotes from prominent chefs.

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5 of 6 people found the following review helpful By Michael Maulbeck on December 8, 2013
Format: Paperback
Author is my landlord. I bet he writes great books. This review should count as a month of rent, Chris.
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2 of 2 people found the following review helpful By Livin' La Vida Low-Carb Man TOP 1000 REVIEWERVINE VOICE on December 5, 2011
Format: Paperback
Dorothy Cann Hamilton has been highly successful as the founder and CEO of the world-renowned French Culinary Institute. But that didn't just happen for her by chance--she made deliberate steps in her career to be pro-active in reaching the goals she set out for herself. Now she's imparting those things to all of us in the book LOVE WHAT YOU DO. And although the book is written for aspiring culinary professionals about how to be successful in that particular industry, I couldn't help but think of the application of these principles with virtually ANY and every profession. I am a full-time blogger/podcaster for a living and have been since 2006. The secret to my success doing something like this is because of my love and passion for doing it. If you can't love your job and look forward to bringing your best to the table, then what's the point of it all other than to earn a paycheck? Hamilton knows this and outlines beautifully what you can do to find that spark that will ignite your career. From the decision process to the right kind of training and then launching your career, she gives you all the tools to be a success in the culinary field--or ANY field for that matter! It doesn't hurt to have "Top Chef" judge Tom Colicchio pen the foreword for you either.
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