But as with everything else, behind the perceived glamor is a lot of grunt work.

The authors of the new book, Culinary Careers For Dummies, provide the insights needed to enter and excel in the food service industry. Authors Michele Thomas, Annette Tomei and Tracey Biscontini shared these 10 insider tips:

1. Be ready to start at the bottom. No matter how lofty your goals might be, be prepared to start at square one. Even celebrity chefs started there. Your first job may not be what you want (in fact, it might feel frustrating and difficult), but it will give you the chance to prove your skill and dedication. Remind yourself that while you’re “only” washing dishes and prepping salads, in a year or so you’ll be moving up the ranks. Take this opportunity to observe, to hone your skills and interests and to learn as much as you can.

2. Take courses related to your interests. If you don’t want to complete a degree or certification, taking classes can help hone your skills and keep you abreast of industry trends and advances. Also consider non- food-related courses: A writing class might give you the skills you need to become a food writer, a chemistry course might help you to become a food scientist.

3. Find a mentor in your field of interest. If you meet someone in your field who shows a willingness to befriend and help you, take advantage of this tremendous resource. A mentor might or might not work directly with you (these days, you might converse online from across the country), but he or she will have your best interests at heart and will give you honest advice to help you improve. Check chef-oriented websites and online professional groups, and don’t be shy about asking for advice.

4. Work well with others. Forget the bad attitudes and behavior displayed on Hell’s Kitchen and other reality TV shows: It’s encouraged because it attracts higher ratings. Don’t underestimate the value of interacting efficiently and respectfully with others: An inability to work harmoniously as part of a team can stop your career in its tracks. Also keep in mind that while you may think you know what you’re doing, you need to remain open to constructive criticism.

5. Make time to read. The culinary industry is far from static; on the contrary, it’s constantly changing. To remain cutting-edge and competitive, it’s important to stay abreast of current and rising trends. You don’t have to devote every spare moment to scouring industry magazines and journals, but it is a good idea to look through these types of publications—as well as credible blogs, cookbooks, and even the food section of the newspaper—on a regular basis.

6. Choose a specialization. Just as with a college major, it’s important to select a specialization. Otherwise, you can drift from job to job with no clear goal in mind. This can be as simple as deciding whether you want to work with a specific cuisine, such as Italian food, or that you want to work with traditionally prepared foods as opposed to modern cuisine. Take extra courses, read the appropriate literature and perfect your skills before telling employers that you have a specialty. And as with a major, you can always switch.

7. Learn to manage time skillfully. If you’re not already a good time manager, study up on good techniques. Time management is especially important in the food industry, since food can lose texture, temperature or taste easily if not timed perfectly.

8. Be open to new ideas. You don’t need to incorporate every new product, idea, or technique into your work, but do consider those that come your way. If you don’t try new options, you’ll soon find yourself stuck in the past, losing your colleagues’ respect.

9. Stay fit. At first glance, this industry might not seem like one that would require physical fitness. However, the reality is that you’ll probably be on your feet in a hot kitchen for 40 to 60 hours a week. And that’s not even taking into account all of the lifting, chopping, stirring, washing, etc. that needs to be done.

10. Broaden your skill set. You may come across some great opportunities if you choose to specialize in a particular area of the culinary industry. But you may find even better jobs if you keep your eyes and ears open and continue to learn new skills. The more you can do, the more marketable you will be. For example, a company might want to hire a chef who’s a computer whiz, because that person can help design food-purchasing software.

As a next step, anyone with a love of cooking—and dreams to turn it into a career—should get a copy of Culinary Careers For Dummies.

And don’t be offended by the name, “For Dummies.” It has more pizzazz than “For Those Seeking Enlightenment.”

You can find charming miniature (officially called dwarf) evergreen trees in stores and tree lots, typically undecorated.

Create your own “food-lovers Christmas tree” for your home, or as a gift for friends and family who don’t have room for full-sized trees.

Or, place the miniature evergreens around the house as part of your holiday decor: on tables, bureaus and bathroom vanities.

Decorate your tree with:

Except for the garlands of fresh food, you can store the tree and refresh it next year.

Keep dwarf trees in indirect light, away from dry heat, and water as you would any plant.

The eight-bar line includes:

 
Under the wrapper, the bars are equally handsome, scored into rectangles of various shapes like an edible work of art.

The three-ounce bars, in ready-to-hand-out gift envelopes, are $6.00 each. Four-bar sets are $22.00. The flavors are deep and vivid: a wonderful chocolate experience.

The chocolate bars are available online at Recchiuti.com, at the Recchiuti shop in San Francisco’s Ferry Building and at specialty grocers and retailers nationwide.

Read our full review of Recchiuti Confections.

Find all of our favorite chocolate in our Gourmet Chocolate Section.

Celebrate the holidays with a special
sparkling water. Photo courtesy
GlobalPackageGallery.com.

We try to minimize our carbon footprint, so our daily water is tap water or SodaStream-carbonated water.

But on special occasions, we treat guests (and ourselves!) to a special sparkling water. One of our favorites is Ferrarelle (feh-rah-REL-lay), Italy’s #1 sparkling water. (The brand also offers a still water.)

The Ferrarelle spring is located near an extinct volcano in Italy’s Campania region (the southwest coast, right above the “boot”).

To become Ferrarelle, rainwater seeps into the ground and starts a 9.3-mile journey down strata of rocks and minerals, where it is naturally purified and enriched with:

In contrast, Ferrarelle is naturally effervescent, coming out of the source already sparkling. It has a much more elegant texture, while delivering crisp, refreshing flavor. People with trained palates will discover nuances of its mineral heritage. (For a heavier mineral flavor, we like San Pellegrino, another naturally carbonated Italian mineral water with some extra carbonation added before bottling.)

The Purity Of Bottled Water

While the municipal water supply in the U.S. is subject to stringent quality controls, no testing is required for mineral and spring water, whether domestic or imported. Popular brands have been found to contain bacteria, carcinogens, fertilizer and industrial chemicals (details).

Ferrarelle is tested 615 times daily and its quality is guaranteed by major international certifications including the ISF (International Security Forum).

Whichever brand you choose, have a sparkling holiday!

Do you know the difference between mineral water and spring water? Find out—along with more fascinating water information—in our Water Glossary.

It called for a tablespoon of whiskey, but she didn’t have any.

She did, however, have Cognac. We told her to use the Cognac instead.

Which brings us to today’s tip:

If your recipe calls for a spirit you don’t have, you can substitute one that you do have. Just try to keep it in the same “family.”

 
The substitution will make a slight flavor difference, but it’s no different from, for example, using strawberry purée instead of raspberry purée, or cinnamon instead of allspice. The recipe still works, and nobody knows the difference. You may even prefer the substitute.

Along the same lines, you can substitute red and white wines. If you don’t have any wine, use sherry.

And if you have a situation we haven’t mentioned, use your judgment!