Author: Katie Marsico
Publisher: Cherry Lake
ISBN: 1602794189
Category : Juvenile Nonfiction
Languages : en
Pages : 28
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Book Description
Working at a Restaurant introduces young readers to many careers available in a restaurant. Colorful sidebars encourage young children to think, create, guess, and ask questions about a career working in a restaurant.
Author: Melting Pot Restaurants
Publisher: Favorite Recipes Press (FRP)
ISBN: 9780979728303
Category : Cooking
Languages : en
Pages : 0
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Book Description
Create a perfect night out by gathering friends and family around a pot of warm melted cheese, chocolate or a cooking style eager to add flavor to your favorite dipper. The Melting Pot dares you to Dip Into Something Different with this collection of recipes from our fondue to yours.
Author: Rick Smilow
Publisher: Clarkson Potter
ISBN: 0307453200
Category : Cooking
Languages : en
Pages : 370
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Book Description
Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. • Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. • Figure out whether you need to go to cooking school or not in order to land the job you want. • Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. • Find out what employers look for, and how you can put your best foot forward in interviews. • Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more. With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.
Author: Alice P. Julier
Publisher: University of Illinois Press
ISBN: 0252094883
Category : Social Science
Languages : en
Pages : 258
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Book Description
An insightful map of the landscape of social meals, Eating Together: Food, Friendship, and Inequality argues that the ways in which Americans eat together play a central role in social life in the United States. Delving into a wide range of research, Alice P. Julier analyzes etiquette and entertaining books from the past century and conducts interviews and observations of dozens of hosts and guests at dinner parties, potlucks, and buffets. She finds that when people invite friends, neighbors, or family members to share meals within their households, social inequalities involving race, economics, and gender reveal themselves in interesting ways: relationships are defined, boundaries of intimacy or distance are set, and people find themselves either excluded or included.
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Michael Garvey
Publisher: John Wiley & Sons
ISBN: 111815259X
Category : Business & Economics
Languages : en
Pages : 384
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Book Description
The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials—from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
Author: Becca Puglisi
Publisher: JADD Publishing
ISBN: 0999296388
Category : Language Arts & Disciplines
Languages : en
Pages : 594
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Book Description
Compelling fiction starts with characters who have well-crafted layers that make them memorable, relatable, and fascinating. But trying to convey those layers often results in bulky descriptions that cause readers to skim. Occupations, though, can cover a lot of characterization ground, revealing personality traits, abilities, passions, and motivations. Dig deeper, and a career can hint at past trauma, fears, and even the character’s efforts to run from—or make up for—the past. Select a job that packs a powerful punch. Inside The Occupation Thesaurus, you’ll find: * Informative profiles on popular and unusual jobs to help you write them with authority * Believable conflict scenarios for each occupation, giving you unlimited possibilities for adding tension at the story and scene level * Advice for twisting the stereotypes often associated with these professions * Instruction on how to use jobs to characterize, support story structure, reinforce theme, and more * An in-depth study on how emotional wounds and basic human needs may influence a character’s choice of occupation * A brainstorming tool to organize the various aspects of your character’s personality so you can come up with the best careers for them Choose a profession for your character that brings more to the table than just a paycheck. With over 120 entries in a user-friendly format, The Occupation Thesaurus is an entire job fair for writers.
Author: Yotam Ottolenghi
Publisher: Ten Speed Press
ISBN: 1607746247
Category : Cooking
Languages : en
Pages : 611
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Book Description
A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way.
Author: Vanina Leschziner
Publisher: Stanford University Press
ISBN: 0804795495
Category : Social Science
Languages : en
Pages : 273
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Book Description
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
Author: Danny Meyer
Publisher: Harper Collins
ISBN: 0061868248
Category : Business & Economics
Languages : en
Pages : 244
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Book Description
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
