The Complete Idiot's Guide to Success as a Chef (Complete Idiot's Guide to) at Chef2Chef

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.

Reader 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.