The Complete Idiot's Guide to Success as a Chef (Paperback)

~ CMB, Leslie Bilderback (Author) "As you read this chapter, you might wonder if I am trying to discourage you from becoming a chef..." (more)
Key Phrases: quarter certificate, month diploma, kitchen hierarchy, Kitchen Tales, The Least You Need, United States (more...)

Editorial Reviews

Product Description

How to thrive in one of today’s top ten "dream professions."

Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring chefs (and expert chefs looking for the next career move) need to know, including how to apprentice at a 5-star restaurant, connect with renowned chefs and bakers, open their own restaurant, and much, much more.

--Expert author with decades of restaurant experience
--One of today’s top ten "dream professions" in America
--Culinary institutes have seen an explosion in their enrollment of between 50% to 100% percent annually
--Covers gourmet restaurants, upscale hotels, catering, specialty food shops, gourmet takeout, bakeries, and much more

About the Author

Leslie Bilderbeck has been a certified master chef and baker for nearly 20 years. She’s worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola’s, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu (Paris), she’s trained hundreds of new chefs in the rigorous Le Cordon Bleu Academy Program at the California School of Culinary Arts.

Product Details

• Paperback: 336 pages
• Publisher: Alpha (February 6, 2007)
• Language: English
• ISBN-10: 1592575625
• ISBN-13: 978-1592575626
• Product Dimensions: 9 x 7.3 x 0.7 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #290,076 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars A very practical, clear-eyed guide, March 2, 2007

By	Sabrina "soyarra" (Los Angeles, CA) - See all my reviews

If you're thinking of becoming of a professional chef, read this book first. It covers all the bases, from finding culinary schools to owning your own restaurant or other food-related business. All the advice is clear, direct, uncomplicated and not sugar-coated -- you'll actually get a sense of what it's like to become a professional chef. This book was written by someone who has obviously "been there, done that," and it is an invaluable tool to anyone contemplating a career in the food industry.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Career in Food? Buy this book!!, February 17, 2007

By	P. Reed (Bend, OR) - See all my reviews (REAL NAME)

A very straight forward and complete book for those who are thinking they would like to become a chef or work in food services. Ms. Bilderback pulls no punches in explaining to the reader what it is like to pursue a career in food preparation and what it is like once you are fully trained. A very easy to read and humorous book that should be read by everyone thinking of exploring a new career for themselves. This is one of those "must have" books.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Thoroughly 'user friendly', May 12, 2007

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

Leslie Bilderback is a Certified Master Baker and an instructor for the Le Cordon Bleu Schools of North America. In "The Complete Idiot's Guide To Success As A Chef" she draws upon her more than 20 years of experience and expertise to inform aspiring professional cooks and restaurant chefs as to what the job is like and what it details. Also included is practical advice about culinary schools, insightful tips on finding a mentor and establishing working relationships with co-workers, strategies for advanced career goals, and what must be considered when opening a restaurant. "The Complete Idiot's Guide To Success As A Chef" covers working in a range of settings from upscale hotels and specialty food shops, to gourmet takeout establishments and bakeries. Bildeback shows how to hone cooking skills in the kitchen, sanitation and safety issues, staff management issues, and the different culinary career paths that can be pursued by anyone seeking to establish themselves in the field of the professional restaurateur. Thoroughly 'user friendly', "The Complete Idiot's Guide To Success As A Chef" is a welcome and recommended addition to personal and community library Jobs/Careers reference collections.