This quick read can tell you if you should
seriously consider a culinary career.
||Want a career change? Can’t find a job in the recession? Love to cook?
Many people consider careers as a chef de cuisine, pastry chef or caterer. But what’s the reality versus the dream?
Some insights come from Dorothy Cann Hamilton, founder of the French Culinary Industry, in a new book, Love What You Do: Building A Career In The Culinary Industry.
This quick-read is as easy as sitting through a talk by Ms. Hamilton, as she discusses the costs, training and other requirements of preparing for a culinary career. (Note to Food Network enthusiasts: Don’t expect to become a highly paid celebrity chef or a TV star. You’ll be working long days at an average annual salary of $40,700 (less to start: the national average salary in the first four years of employment is $33,700).
Ms. Cann covers the practical side: how much you need to live on while you attend school, full-time versus part-time, tuition, career paths, how to get hired and what to expect in your first year.
It’s a very interesting read for people who love food and want a peek behind the scenes; and, as a paperback, a great gift for anyone thinking of a culinary career.